Italian Braciole Recipe Mario Batali

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 …

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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