Hey, I had a problem with the spelling AND I mispronounced it for weeks...LOL! (Who knew it was pronounced brajoule?) It's the Two-Cheese Braciola with "Sunday Gravy" recipe!
Yes, we liked this very much. I would think you could make the recipe up to removing the braciola and make the gravy, but don't combine. I'd then freeze it. When you are ready to make it, I'd thaw it, combine it in the slow cooker, and proceed as written. You may could combine the braciola with the sauce before freezing, but I'd be afraid it would not cook out right in the end.
But we'll see what the experts say.
To speed things up...here's the recipe:
* Exported from MasterCook *
Two-Cheese Braciola with "Sunday Gravy"
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the braciola-
1/4 cup parmesan cheese -- grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 pounds flank steak -- trimmed and pounded 1/2 thick
3 ounces prosciutto -- thinly sliced
6 slices provolone cheese
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
For the sauce-
3/4 cup dry red wine
28 ounces tomatoes -- drained
1/2 cup onion -- diced
1/4 cup carrot -- diced
1/4 cup celery -- diced
4 cloves garlic
Combine parmesan, basil, and oregano; sprinnkle herbed cheese mixture over pounded flank steak. Top with prosciutto and provolone.
Tightly roll steak, starting at one short side an tucking in any prosciutto or provolone that extends outside the roll.
Tie rolled-up steak with butcher's twine, spacing knots about 2 inches apart all along the length of the roll. Season beef with salt and pepper.
Sear outside of the rolled-up steak in oil in a large saute pan over high heat until beef is well browned on all sides, 8-10 minutes total.
Transfer rolled-up steaks to a 4- to 6-quart slow cooker.
Deglaze the saute pan with wine scraping up any browned bits in the bottom, cooking until liquid is reduced to about 1 tablespoon; pour liquid into a blender.
Add tomatoes, onion, carrot, celery, and garlic to blender; puree until smooth. Transfer sauce to the slow cooker. Cover.
Cook beef until tender, on high-heat setting for 4-5 hours or on low-heat seatting for 6-7 hours.
Transfer braciola to a cutting board, remove twine, and cut into 8 slices. Serve braciola with sauce over hot cooked bucatini or other pasta.
Description:
"Pounding the flank steak thoroughly with a meat mallet is critical- it tenderizes the meat, evens the thickness of the steak so that it cooks to a uniform doneness, and makes the beef easier to roll."
Source:
"Cuisine at Home Slow Cooker Menus; page 61"
Review thread:
Two-Cheese Braciola with "Sunday Gravy" Review