Serves 2-4
pix-2008-beef-bracioleIngredients:
1 pound flank steak, pounded very thin
1/4 cup grated parmesan cheese
3 cups tomato sauce
1 1/2 cups ground bread crumbs   
1 clove garlic
2 eggs
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 teaspoon chopped parsley
1 teaspoon chopped rosemary
1 teaspoon chopped basil
Salt & fresh ground pepper to taste
Vegetable oil
Kitchen twine

Directions:
1. Preheat oven to 350 degreespix-2008-beef-braciole-2
2. In food processor mix the bread or cracker crumbs, cheese, eggs, herbs and garlic until it forms a paste
3. Brush the pounded flank steak with vegetable oil and season to taste with salt and pepper
4. Spread the paste evenly over the meat
5. Roll the pounded meat tightly and tie with kitchen twine
6. Sear all sides of the meat in a hot skillet or saute pan
7. Pour tomato sauce or paste in 9 x 13 inch baking dish
8. Add seared meat to the tomato sauce or paste.
9. Cover dish with a tinfoil tent (do not let tinfoil touch the meat)
10. Braise for 2-3 hours (longer if needed for more tenderness)
11. Remove from heat, uncover, and allow to rest 10 minutes
12. Slice the hot braciole into 1 1/2 inch portions
13. Place parmesan crisp in each serving dish
14. Place a spoonful of tomato sauce on parmesan crisp, top with a braciole round and more tomato sauce.

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