For Cis-------Braciole Recipe
#11
  Re: (...)
This is similar to the recipe that my mom used when I was growing up, only she didn't really have it written down anywhere. It's just delicious and we have it often.
Hope you enjoy it as much as we do.


* Exported from MasterCook *

Braciole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried Italian-style bread crumbs
1 garlic clove -- minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 flank steak -- (1 1/2-pound)
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce -- recipe follows, or store-bought marinara sauce

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Description:
"Recipe courtesy Giada De Laurentiis"

"Copyright © 2006 Television Food Network, G.P., All Rights Reserved."
Maryann

"Drink your tea slowly and reverently..."
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#12
  Re: For Cis-------Braciole Recipe by Mare749 (This is similar to t...)
Maryann, this looks so tasty for a cold wintry day - I bet the house smells so good while it's roasting. duly copied (to your Mom's book on M.C. )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: For Cis-------Braciole Recipe by cjs (Maryann, this looks ...)
That looks really good. Thanks!
Practice safe lunch. Use a condiment.
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#14
  Re: Re: For Cis-------Braciole Recipe by Lorraine (That looks really go...)
OH BOY! Thanks so much Maryann. My Nanna used to make it, but oddly it was one I never learned. Can't wait to give it a try. Thanks again
Cis
Cis
Empress for Life
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#15
  Re: For Cis-------Braciole Recipe by Mare749 (This is similar to t...)
Just bought all the ingredients for this and am making it tonight (though I did get thin cut round steak instead of flank - they were all out).

Thanks for posting this!
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#16
  Re: Re: For Cis-------Braciole Recipe by Trixxee (Just bought all the ...)
Oh, I'm sorry for not adding that in a note at the end of the recipe. I don't always use flank steak either, and frequently use round steak. It still comes out fork tender.

This is definately more of a winter dish, but if you get a hankering for some real comfort food, this is the dish.
Hope you enjoy it as much as we do.
Maryann

"Drink your tea slowly and reverently..."
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#17
  Re: Re: For Cis-------Braciole Recipe by Mare749 (Oh, I'm sorry for no...)
Well, I knew I wanted pasta and I also wanted meat but I didn't want sausage and I didn't want anything with ground beef so this will work out wonderfully.

And I'll put the A/C down real low and pretend it's cold - LOL.
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#18
  Re: Re: For Cis-------Braciole Recipe by Trixxee (Well, I knew I wante...)
How funny! That's exactly what we did!
Maryann

"Drink your tea slowly and reverently..."
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#19
  Re: Re: For Cis-------Braciole Recipe by Mare749 (How funny! That's e...)
Oh you guys LOL!! I will have to wait till we go into Watertown. Tho' it's possible a local butcher will have one of the two choices, but at a higher price. I don't like to pay so much for that kind of cut. I remember Nanna's sauce, with the braciole in it. So good, and Maryann, am I hallucinating, or did she sometimes put a hard boiled egg in the middle. I swear I think she did. It looked so pretty. Sorry to be babbling like this, James made before dinner martini's.
Cis
Cis
Empress for Life
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#20
  Re: Re: For Cis-------Braciole Recipe by farnfam (Oh you guys LOL!! I...)
Oh for heaven's sake, cis - this is a family site...not a bar...hmmm, is that the pot calling the kettle whatever???

Cis, I have 18 hour bread on the drainboard - first time in so long! Want to have some with that olive oil we got from the restaurant yesterday (when Roy Rogers was drinking)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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