Braciole - American Italian Rolled Beef Flank steak
Rolled beef flank steak filled with spinach, parmesan, onions, garlic and breadcrumbs, cooked in a rich tomato sauce, is comfort food in the Italian meaning of the word. A rich, delicious entree for a cold winter’s night.
AUTHENTIC ITALIAN BEEF BRACIOLE
1/3 cup Italian flat leaf parsley, finely chopped, reserve 2 tablespoons
3/4 cup finely grated good quality parmesan cheese, reserve 1/4 cup
3/4 cup finely cooked and chopped spinach, well drained and liquid pressed out
4 large cloves garlic, divided, half minced and half very thinly sliced
½ cup Italian seasoned bread crumbs
2 tablespoons fresh basil leaves, chopped (or 1 tablespoon dried Basil) - divided
¼ cup pine nuts, lightly toasted
1 ½ lb flank steak
4 tablespoons olive oil, divided
salt and pepper to taste
½ small yellow onion, minced
pinch of sugar
½ cup dry red wine
1 28-ounce can whole peeled tomatoes, crushed with your hands or the back of a spoon
1 bay leaf
-Combine the spinach, 1/4 cup chopped parsley, 1/2 cup grated cheese, 1 tablespoon chopped basil, minced garlic, bread crumbs, pine nuts, and two tablespoons of olive oil to a bowl, then mix to combine.
-Lay the flank steak out on a work surface and if it is more than an inch thick, use a knife to butterfly it (cut in half horizontally but keep one side intact so you can open it like a book). Open the meat and lay it flat then pound lightly with a mallet or bottom of a saucepan, to tenderize and flatten it to about a half inch.
-Sprinkle both sides with salt and pepper, then spread the breadcrumb mixture out evenly over the flank steak, leaving a ¼ inch border on all sides. Starting with a short end, roll the meat up, being sure to keep as much filling inside rolling with firm tension firm but not so tightly that is pushes the filling out. Use some butchers twine to tie it up in 3-5 places to keep the roll intact.
-Heat the remaining two tablespoons of olive oil in a medium roasting or baking pan. 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. Place the minced onion and sliced garlic and cook until slightly 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 pan.
-Add the tomatoes, 1 tablespoon chopped basil and bay leaf, then season with salt and pepper. Bring to a boil, then place the braciole back into the pan and spoon some sauce over top. Cover and place in a 325 degree oven for at least 2 1/2 hours, turning once or twice during baking, until the meat is fork tender.
-Remove from the oven then remove the braciole from the sauce and let it rest about 20 minutes, tented with foil. With a sharp carving knife, slice the braciole into 1 inch-thick rounds. Pour most of the sauce on a large serving platter. Arrange the braciole slices down the middle of the platter overlapping slightly. Spoon more sauce over the roles then garnish with extra parmesan cheese and chopped parsley. Makes about 8 servings.
Butterfly the flank steak and pound slightly until it is about 1/2 inch thick. Spread the filling mixture over the surface of the steak.
Roll the steak around the filling and tie securely with kitchen twine.
Brown the flank roll on all sides in hot oil, 2-3 minutes on each side.
Braise the filled flank steak in the rich tomato sauce for several hours until fork tender. Let rest, then slice into 1 inch thick rounds.
Garnish Braciole with more sauce spooned over the top, then garnish with chopped parsley and parmesan cheese.
