Braciole II
Submitted by wyldchyld6
Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.
YIELD
4 servingsPREP
30 minCOOK
100 minREADY
130 minBraciole is the Sunday-supper Italian roast that turns a humble cut of round steak into something special. The whole trick is in the rolling. A butterflied steak gets pounded thin, layered with sweet prosciutto, grated Parmigiano Reggiano, parsley, and breadcrumbs, then rolled tight and tied with butcher’s twine. The roll braises low and slow in red wine and tomatoes for an hour and a half, breaking down the tough fibers in the steak while the filling stays distinct in spiral patterns through every slice.
Lemon zest, oregano, and rosemary are the aromatics to know here. The lemon brightens the heavy beef and cheese, while the dried herbs perfume the meat from the inside as it cooks. Rubbing the rosemary between your palms before adding it is not optional, that friction releases the oils and is what separates a fragrant braciole from a flat one.
The braising liquid reduces into a rich pan sauce that gets spooned over the sliced rolls at the table. Serve with crusty bread for sopping.
Pro Tips
- Pound the steak between sheets of waxed paper or plastic wrap so the meat does not tear. Aim for an even quarter-inch thick.
- Tie the roll snugly but not so tight that the filling squeezes out as the meat shrinks during browning.
- If liquid drops too low during the simmer, splash in more wine, not water. Water dilutes; wine concentrates.
- Let the braciole rest 10 minutes after braising before slicing, otherwise the spiral filling falls apart.
Variations
- Add chopped hard-boiled egg or pine nuts to the filling for traditional Sicilian-style braciole.
- Swap prosciutto for thinly sliced salami or pancetta for a smokier note.
- Serve sliced cold over greens with the chilled tomato sauce as a summer antipasto, as the recipe note suggests.
Ingredients
Directions
- Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately ¼ inch thick.
Rub the lemon rind, salt, pepper, and 1½ Tsp. oregano into the meat.
- Lay the prosciutto slices evenly on the steak.
Sprinkle the bread crumbs, grated Parmesan, and parsley evenly over the prosciutto slices.
Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking.
Tie the roll with strings at 1½ to 2 in. intervals.
- Rub the rosemary between your palms to break it up.
Season the flour with the rosemary, remaining oregano, and salt and pepper.
Rub this mixture onto the surface of the beef roll.
- In a pan large enough to hold the roll, heat the olive oil over moderately high heat.
Add the beef roll, turning to brown the entire sur- face.
- Add the garlic and onion and cook until the garlic begins to turn golden brown.
Add the wine and cook for one minute.
- Add the tomatoes with their juice and salt and pepper to taste.
Cover the pan and simmer over low heat for 1 to 1½ hours or until very tender when pierced with a fork.
If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan.
- Remove from pan and place on a heated platter.
Remove the strings, cut into ½ in. thick slices, pour the tomato mixture over the slices and serve.
Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate.
Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously.
The slices can be served on a bed of lettuce, accompanied by freshly baked bread.
Comments