Braciole

Prosciutto-filled beef braciole braised in garlic tomato sauce.

Ingredients

• Braciole — 1 Whole Flank Steak (about 2–2½ lbs)
• Braciole — 3 Tbsp Extra Virgin Olive Oil
• Braciole — 6 oz Thinly Sliced Prosciutto
• Braciole — ¾ cup Italian-Style Breadcrumbs
• Braciole — ¾ cup Parmesan Cheese Finely Grated
• Braciole — ¼ cup Fresh Parsley Minced
• Braciole — 2 Garlic Cloves, Finely Minced or Pressed
• Braciole — 2 Tbsp Milk
• Braciole — Kosher Salt and Black Pepper to Taste
• Garlic Tomato Sauce — 3 Tbsp Extra Virgin Olive Oil
• Garlic Tomato Sauce — 6 Garlic Cloves Whole and Peeled
• Garlic Tomato Sauce — 2 (28 oz) cans San Marzano Crushed Tomatoes
• Garlic Tomato Sauce — 1 (24 oz) bottle Tomato Pasatta
• Garlic Tomato Sauce — ½ tsp Red Pepper Flakes
• Garlic Tomato Sauce — 2 Whole Shallots Minced
• Garlic Tomato Sauce — ½ cup Red Wine
• Garlic Tomato Sauce — 10-12 Fresh Basil Leaves Rough Chopped
• Garlic Tomato Sauce — Kosher Salt and Black Pepper to Taste

Method

1. BREAK DOWN THE FLANK STEAK: Cut the flank steak with the grain lengthwise into 2 long strips. Cut each strip in half crosswise to create 4 rectangles. Pound each piece to approximately ⅛-¼ inch thickness. Grain should run lengthwise in each piece before rolling. If your grain goes left to right, you want to be rolling top to bottom.
2. PREPARE FILLING: Combine breadcrumbs and milk. Let sit for a few minutes. Add Parmesan cheese, parsley, 2 Tbsp of the olive oil, and salt and pepper to taste. Mix gently until evenly moistened.
3. ASSEMBLE: Lightly season each piece of meat with salt and black pepper. Sprinkle some chopped garlic evenly. Lay prosciutto evenly over the surface. Spread filling evenly, leaving a 1-inch border. Roll from top to bottom. Tie securely every 2 inches with butcher’s twine.
4. SEAR: Heat the Extra Virgin Olive Oil in a heavy pot or Dutch oven over medium heat. Add the whole garlic cloves and brown for a few minutes. Remove from the pan, press and mince. Set aside. Sear braciole in the garlic oil on all sides until well browned. Remove and set aside.
5. BUILD SAUCE: Add the shallots. Cook gently until softened and fragrant. Add the minced toasted garlic and red pepper flakes. Stir and add red wine. Simmer for 2–3 minutes, scraping up browned bits. Add crushed tomatoes and tomato passata. Stir and season with salt and black pepper to taste.
6. BRAISE AND FINISH: Place braciole into sauce (partially submerged).Cover and Transfer to 300°F oven. Braise 2½-3 hours until tender. Uncover for the final 30 minutes if the sauce needs tightening. Stir in the fresh basil.