PAMMIE'S BRACIOLE

Pammie's Braciole image

Provided by Jeff Mauro, host of Sandwich King

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

One 1 1/2- to 2-pound flank steak
Salt and freshly ground black pepper
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 cup grated Pecorino Romano
3/4 cup fresh flat-leaf parsley leaves, minced
3 cloves garlic, minced
1/4 cup plus 2 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup dry red wine
Jeff Mauro's Marinara Sauce, recipe follows
Jarred hot giardiniera, optional
3 tablespoons olive oil
8 cloves garlic, minced
1/2 large yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

Gently pound the steak to 1/4-inch thickness. Sprinkle the inside of the meat with salt and pepper. In a bowl, combine the eggs, breadcrumbs, cheese, parsley and garlic. Place the mixture down the middle of the meat. Drizzle 2 tablespoons of the olive oil over the meat. Roll the meat with the grain and tie with butcher's twine in three places to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add the remaining 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
In the same pan, turn down the heat to medium. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom. Add Jeff Mauro's Marinara Sauce. Bring to a simmer, and then add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours.
Remove the meat from the pot and season the sauce again with salt and pepper, if necessary. Cut the twine from the meat and slice against the grain into 1/4- to 1/2-inch slices. Serve with extra sauce and a bowl of hot giardiniera.
Heat a large saucepan over medium heat. Add the oil, the onions, garlic, Italian seasoning and red pepper. Sweat until the onions are translucent, about 10 minutes, stirring to avoid burning. Add the crushed tomatoes. Once the sauce begins to bubble turn down the heat to low and simmer, stirring occasionally, for 20 minutes. Take off the heat and set aside for later use.