Katy

Authentic Italian Beef Braciole

Name: Authentic Italian Beef Braciole
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 1/4 cup golden raisins or dark raisins; 1/4 cup Italian flat leaf parsley, finely chopped; 1/2 cup finely grated good quality parmesan cheese (recommended: Grana Padano or Parmigiano Reggiano); 4 large cloves garlic, divided, half minced and half very thinly sliced; 1/2 cup Italian seasoned bread crumbs; 1/4 cup pine nuts, lightly toasted; 1 1/2 lb flank steak; 4 tablespoons olive oil, divided; salt and pepper to taste; 1/2 small yellow onion, minced; 1/2 cup dry red wine; 1 28-ounce can whole peeled tomatoes, crushed with your hands or the back of a spoon; 1 bay leaf

4 servings

porsjoner

30 minutes

aktiv tid

3 hours 30 minutes

total tid

Start matlaging

Ingredienser

1/4 cup golden raisins or dark raisins

1/4 cup Italian flat leaf parsley, finely chopped

1/2 cup finely grated good quality parmesan cheese (recommended: Grana Padano or Parmigiano Reggiano)

4 large cloves garlic, divided, half minced and half very thinly sliced

1/2 cup Italian seasoned bread crumbs

1/4 cup pine nuts, lightly toasted

1 1/2 lb flank steak

4 tablespoons olive oil, divided

salt and pepper to taste

1/2 small yellow onion, minced

1/2 cup dry red wine

1 28-ounce can whole peeled tomatoes, crushed with your hands or the back of a spoon

1 bay leaf

Fremgangsmåte

Add the raisins, chopped parsley, grated cheese, minced garlic, bread crumbs, pine nuts, and two tablespoons of olive oil to a bowl, then mix to combine.

If the flank steak is very thick, use a knife to butterfly it to make it about 1/2 inch thick.

Pound the flank steak out with a meat mallet to tenderize and flatten.

Sprinkle both sides with salt and pepper, then spread the breadcrumb mixture out evenly over the flank steak, leaving a 1/4 inch border on all sides.

Starting with a short end, roll the meat up, being sure to keep as much filling inside as possible.

Use some butchers twine to tie it up about 3-5 times around to keep the roll intact.

Heat the remaining two tablespoons of olive oil in a medium-large saucepan.

When the oil is shimmering hot, add the braciole and brown the meat on all sides, about 2 minutes per side.

Remove the braciole from the pan and lower the heat. Add in the minced onion and sliced garlic and cook until softened, about 2-3 minutes.

Add the red wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot.

Add the tomatoes and bay leaf, then season with salt and pepper. Bring to a boil, then place the braciole back in the pan and spoon some sauce over top.

Turn the heat to low, cover and let simmer for about 3 hours, rotating the braciole every 20-30 minutes.

Use a fork to check to see if the meat is tender, then remove the braciole from the sauce and let it rest for about 20 minutes.

Slice the braciole into rounds and serve with the sauce.

Næringsinnhold

Porsjonsstørrelse

Kalorier

537

Totalt fett

27.2 g

Mettet fett

7.6 g

Umettet fett

Transfett

0 g

Kolesterol

109.2 mg

Natrium

1240.6 mg

Totalt karbohydrater

28.6 g

Kostfiber

6.1 g

Totalt sukker

13.8 g

Protein

44.7 g