The Italian version of a rolled beef dish has as many variations as there are different ways of spelling the dish. Bracioli, Braciole, Braciola and Braciuol are various versions of what are very similar rolled beef recipes. In typical Italian fashion everyone’s mother (or father) has a different, special ingredient or technique that makes their Braciole the best.
I’m not even a bit Italian but have worked on my Braciole long enough to assure you that my Braciole is the “best”. I admit that I feel a little uncomfortable making that claim because I have had some great Braciole in South Philly and want to be able to visit old friends when I’m in Philadelphia a few times each year.
I think I’ll revise that claim for greatness and say that my Braciole is “pretty good” and has it’s origins close to what I have experienced in Philadelphia. That should let me back in town without too much contention from the really great Italian cooks I know in Philadelphia
Braciole (Serves 4)
Ingredients:
2 lbs flank steak (or round)
¼ lb Sliced Genoa salami
¼ lb Sliced Provalone
¼ cup Extra Virgin Olive oil
¼ cupFlour
1 can crushed tomatoes
1 can beef broth
½ onion fine diced
3 cloves minced garlic
Green pepper fine diced
1 large carrot fine diced
Stalk celery fine diced
¼ cup Italian parsley chopped
½ tsp dried oregano
2 tsp dried basil
Salt & fresh ground pepper
Preparation::
Step 1. Divide & cut steak into 4 portions and pound between plastic wrap until flat and thin(about ¼ inch)
Step 2. Rub each steak with olive oil, salt and pepper and minced garlic on one side
Step 3. Lightly flour meat, place two slices of salami and a slice of provolone on each piece of the steak. Place these on the side that was oiled and seasoned
Step 4. Roll the steaks tightly like a jelly roll carefully tucking in the sides and secure with two tooth picks
Step 5. Heat olive oil in a large skillet and then brown the rolled steaks on all sides, then remove and set aside
Step 6. Add olive oil to pan and quickly sauté the onion adding carrots, green pepper, celery, oregano basil salt, pepper and a few red pepper flakes
Step 7. After about 2 minutes of sauté add the tomatoes and beef broth
Cover and cook over medium heat for about 20-30 minutes . Sauce should be reduced by about 1/3
Step 8. Add rolled meat and the parsley to the sauce, cover again and cook at a simmer for about 45 minutes.
Check periodically to be sure that heat is correct. Add beef broth if needed.
To serve:
Remove toothpicks. Slice in 1 inch portions and place the Braciole on a heated plate with some sauce centered with the Braciole placed on the sauce. Spoon a bit of sauce on top and garnish with parsley or fresh basil rough chopped.
Afterthoughts: Think about the garlic and how much you prefer. I not only rub it with olive oil on the meat before rolling but also add some to the sauce. I agree with Julia Child when she said she “couldn’t imagine what life would be like without the members of the onion family”. This of course includes garlic.
The great thing about Braciole is that you can make it your own. Your sauce can be more simply structured without quite as many fine diced ingredients. I feel a certain satisfaction on a dish like this by going the extra step. I’m able to say with confidence that my Braciole equals those of the great home cooks that I knew when I lived in the East. Take some time and give it a try.
