Italian Braciole Recipe For Christmas

Grandma Gennaco's Beef Braciole A Family Feast

WebFeb 8, 2024 · In a large Dutch oven or heavy bottomed pot that has a lid, add the third of a cup of olive oil and heat over medium high heat. Once …

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1. Depending on how thick your flank steak is, you may have to butterfly the meat (run a long sharp knife horizontal to meat and board from one end to the other so you end up with two equal flat pieces) If the piece of flank is too thin to butterfly then pounding to desired thickness will do. Regardless, either method will still require further pounding to get the meat to the desired thinness.
2. Cut cross marks every 2-3 inches on the beef against the grain about half way through. Cover with plastic and pound to about ¼ – ½ inch thick.
3. In a small food chopper or mill, make a paste out of salt pork, garlic, parsley and olive oil. (Do not use the salt pork rind.)
4. In a small bowl, mix prosciutto, pesto and Romano. Add pureed salt pork mixture and mix.

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Italian Beef Braciole (Braciole al Sugo Pugliesi) Inside …

WebJun 8, 2020 · Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef (photos 4 & 5). Heat the olive oil in a large …

Rating: 5/5(10)
1. Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
2. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
3. Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
4. Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.

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