Wednesday, November 30, 2011

Braciole

I admit, the above picture isn't the best, but I promise this meal is so delicious! It's worth the time and the hassle (although I wouldn't recommend this particular recipe if it's a busy weeknight, you have a thousand things to do, and you have family members who want their dinner and they want it NOW). I usually save the braciole for a Sunday dinner, or at least a weeknight when I'm not feeling rushed. The only thing I would change about this recipe is the size of the flank steak. Giada uses a 1 1/2 lb steak, and to be perfectly honest, that's just not enough. I have a very difficult time fitting the bread crumb mixture on a steak that size, and it always falls out of the roll into the pan when I'm browning the steak. Very annoying. So, I would try and find at least a 2lb flank steak if you can. Other than that minor suggestion, this recipe is absolutely perfect alongside a pasta dish, salad, etc.
Source: Food Network

Ingredients:

Directions:

1. Stir the first 5 ingredients in a medium bowl to blend.
2. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

3. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
4. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
5. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
6. Preheat the oven to 350 degrees F.

7. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes.
8. Add the wine to the pan and bring to a boil.
9. Stir in the marinara sauce.
10. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

11. Remove the braciole from the sauce.
12. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

2 comments:

  1. That looks delicious! I'm a new reader of yours from TN What's Cooking.

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  2. Thanks for reading, Stephanie! This is one of my favorite meat dishes to serve alongside pasta for our Sunday dinners. :)

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