GRANDMA GENNACO’S BEEF BRACIOLE

May 06, 2013

153

To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Romano cheese. After being cut into smaller pieces and tied with a string to hold them together, the rolls of meat are seared in a pan until browned. Then the beef rolls are placed in tomato sauce to cook through to fork-tender perfection, then slic

For the rolled meat
2 pounds of flank steak only (do not use top or bottom round)
4 ounces salt pork (7 ounce piece with skin)
5 garlic cloves roughly chopped
½ cup roughly chopped Italian parsley
1 tablespoon extra virgin olive oil
5 slices prosciutto chopped
2 ounces pesto
¼ cup shredded Pecorino Romano
Salt
Pepper
1/3 cup extra virgin olive oil
For the tomato sauce
4 cloves sliced garlic
4-6 basil leaves minced
2 tablespoons mint minced
½ teaspoon red pepper flakes
3 28-ounce cans ground or whole tomato (if possible, use Pomodoro San Marzano tomatoes such as Cento or Pastene brand)
28 ounces of water (use tomato can to measure)
2 bay leaves
Salt and pepper to taste
Butter to round out flavor if too acidic

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...
See the full directions on my site

Nutritions

Calories
1164

Sodium
1768mg
73% DV

Fat
150g
231% DV

Protein
51g
102% DV

Carbs
27g
9% DV

Fiber
20g
80% DV