Severed Braciole Arm

Photo: Severed Braciole Arm

TOTAL TIME: 4 hr 20 min
Prep: 45 min
Inactive Prep: 1 hr
Cook: 2 hr 35 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

MARINARA SAUCE:
  • 2 teaspoons dried thyme
  • 1 carrot, shredded
  • Four 28-ounce cans whole San Marzano tomatoes, hand-crushed
  • Sea salt
  • Freshly cracked pepper
BRACIOLE HAND:
  • 1/4 cup fresh Italian flat-leaf parsley, minced
  • 1 teaspoon steak spice
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon dried Greek oregano
  • 1 bunch fresh chives, chopped
BRACIOLE ARM:
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the marinara sauce: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often. Set aside for later use.

For the braciole hand: Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don't over-mix. Cover and refrigerate for 1 hour.

For the braciole arm: Preheat the oven to 350 degrees F. Mix together the breadcrumbs, pecorino, cranberries, parsley and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.

Lay the flank steak flat and sprinkle with salt and pepper. Lay the mozzarella and provolone slices on the steak. Add breadcrumb mixture and roll up the steak, tying with butcher's twine at each end. Sprinkle the roll with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a skillet over medium heat and brown the roll on both sides, 10 minutes. Pour in the wine to deglaze the pan and cook until boiling, 3 minutes. Add some of the marinara sauce and cook for another 2 minutes. Remove the braciole with tongs. Cover the arm with half of the prosciutto.

For assembly and cooking: Remove the braciole hand mixture from the refrigerator and make a large patty to resemble the palm of a hand. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto.

Attach the hand to the arm. Transfer to a roasting pan and pour the remaining marinara sauce all over. Cover with foil and bake for 45 minutes, basting with the marinara at the 30 minute mark. Remove the foil and bake uncovered until tender, another 45 minutes, basting again at the 30 minute mark.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 5 reviews

  • on January 31, 2013

    Flag

    Love Nadia G. I hope she never changes. Tried this and it was great, but the best is watching her show and just how she does things. Absolutely hope she is on TV forever.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2013

    Flag

    I only made the braciole part of the arm and experimented with it, sometimes using London Broil (since it's very lean and even including pineapple rings along with the filling. Then, when I broil the meat in the oven I include halved vine ripened tomatoes so they would blister. I really love making the braciole 'cause it provides good leftovers along with pasta and sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 31, 2012

    Flag

    Visually, this is spectacular. I wrapped my arm in prosciutto AND salami, and the meats were SOO crispy and delicious. I cooked the recipe closer to the way Nadia did on the show, so 400 degrees for 45 minutes covered, and then about 20 uncovered. The steak was just alright, if not leaning towards too chewy. Next time the family wants just a giant meatball arm stuffed with cheese, and I would agree. If you want to save a lot of time and effort, just make the whole thing out of the ground meat mixture and cover it in fatty italian meats. I used a ground chuck, 85/15, and it was delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How