Braciole (pronounced “brah-ZHUL”) is a classic Italian-American Sunday supper of meat stuffed with a sweet, savory, and aromatic filling. The roast is braised in a tangy and complex tomato sauce, and then served with pasta. Our version uses flank steak, which we found had the beefiest flavor. Since bread-based fillings were stodgy, we went with a simple mixture of sweet raisins, fresh parsley and basil, and savory Parmesan cheese. Brushing the meat with oil before applying the filling helps it stay put while you roll the braciole, and infusing the oil with garlic in the microwave adds another layer of flavor. A quick sear prevents the meat from toughening, and a long braise in our own doctored tomato sauce keeps it flavorful and tender.
We’ve broken down the trickiest part of the recipe into a step-by-step process. Here’s how you pound, stuff, and roll the meat:
1. POUND IT OUT: Trim a 2-pound flank steak of excess fat and then pound it to an even ½-inch thickness.
2. STUFF AND ROLL: Brush the steak with garlic oil, season it, spread on the stuffing, and roll it tightly.
3. TIE IT UP: After you’ve rolled the steak into a spiral, use kitchen twine to tie it into a tight cylinder.
MAKE IT NOW: Our recipe for Braciole is free through June 14, 2013.