Braciole

Photo: Braciole

TOTAL TIME: 2 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

SIMPLE TOMATO SAUCE:
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • Sea salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, optional
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
    • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
      • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
        • Yield: 6 cups
        • Prep Time: 15 minutes
        • Cook Time: 1 hour, 10 minutes
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        Directions

        Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

        Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

        Preheat the oven to 350 degrees F.

        Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

        Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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        5

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        Read all 2 reviews

        • on December 23, 2012

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          I've made Giada's braciole for many years now. I could make this every week because it's such a reasonably priced cut of meat, not too complicated to make, and is such a huge hit with my family but I save it for special occasions so we all really appreciate it. As with any recipe in which wine is an important component, use a good quality white wine - something you'd enjoy having a glass of. If you don't love the wine in the glass, you won't love what it does to this recipe. I also roll the meat lengthwise instead of from the short end as Giada says. I pound it to about 1/4 inch which she doesn't mention but really helps tenderize and make it easy to roll.

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        • on December 22, 2012

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          This is my husband's favorite recipe! I have made it several times over the years, and added some of my own variations. I am going to make it for Christmas eve this year and it is sure to be a hit!

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