1) Place the flank steak in between 2 pieces of plastic wrap, using a meat mallet or a small heavy duty skillet, pound the meat to ¼ inch thickness. (For demonstration on how to pound the meat watch the video to understand the correct way to do it.)
2) In a medium bowl, toss together the bread crumbs, all the cheeses, garlic,
parsley, raw egg, prosciutto and 2 tbsp of the olive oil. Mix all the ingredients to combine and season with pepper and just a touch of salt because all the cheeses and prosciutto are very salty.
3) Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. (Roll the steak making sure you roll with the grain not against it so that when you serve it you cut against the grain and get beautiful even slices and not shoe string!)
4) Heat the remaining 3 tablespoons of oil in a large nonstick deep pot on medium heat ( if you dont have a nonstick deep pot , just use a large nonstick skillet to brown the braciole and then continue to cooking process into a different deep pot)
5) Brown the braciole for 4 to 5 minutes. Once the braciole has browned remove it to a plate and using remaining oil drippings sauté the onion until tender and translucent about 4 to 5 minutes, add the braciole in with the onions and add the red wine. Let the wine cook for just a minute so that the alcohol can cook out and add the crushed tomatoes. (If the crushed tomatoes are very think add ½ cup of water to the pan as well to thin it out slightly) season with salt and pepper to taste.
6) Place a lid on the pan an turn the heat down to medium low and cook for 1 hour and 15 minutes, turning it 3 times during cooking, for even cooking and this also helps to keep the braciole moist and tender all around.
7) Once the braciole has cooked remove from the pan and let it rest for 10 minutes before carving it. Add the fresh basil to the sauce and continue to cook it for 5 more minutes. (Wile the braciole is resting bring a large pot of boiling water to a boil and cook some rigatoni or penne pasta to soak up all that delicious sauce, for a complete meal!)
8) Ladle some of the sauce on a platter and place the sliced braciole over the sauce. Spoon some more sauce over top and to keep it moist and sprinkle with fresh basil. Serve with a side of pasta and fresh crusty Italian bread! Even if youre not Italian this dish will make an Italian out of you!
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FAQs
Instead of flank steak, use a top round, which is typically a more cost-effective cut of beef and will yield similar results when pounded thinly. On the other hand, you can also use sirloin, pork loins, or even turkey breasts to make braciole.
Why is my braciole tough? ›
Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.
What does braciole mean in Italian? ›
Etymology. Italian, literally, slice of meat roasted over coals, from brace live coals, probably of Germanic origin; akin to Swedish brasa fire.
Can braciole be made ahead of time? ›
Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve.
What is the number one meat in Italy? ›
Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.
What is the most flavorful cut of meat? ›
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
What is the most difficult Italian dish? ›
Pasta alla carbonara! If the mixture of egg yolk and grated cheese is to thick it will be difficult to coat the pasta evenly, if it's too thin one risks cooking the eggs to a mess of scramble eggs and cheese. If the guanciale is cooked for too long it will be too crispy or even hard as bullets.
How do you make meat not rubbery? ›
Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.
Does cooking tough meat longer make it tender? ›
Your meat will be juicier and more tender
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
Who invented braciole? ›
While it has deep roots in Italian cuisine, the Braciole most familiar to American palates is largely an Italian-American invention, molded by the hands of immigrants adapting to a new land while longing for their native flavors. In Italy, "braciole" often refers to simple grilled slices of meat, usually pork.
Answer and Explanation: The national food of Italy is a pasta dish that is called Ragu alla Bolognese, which is a Bolognese sauce of meat and tomatoes with tagliatelle pasta. The dish is also sometimes just called Bolognese, because the sauce has become so popular that it is often identified as the meal itself.
What is the difference between braciole and involtini? ›
Reserve the term "braciole" for pork loins, large cuts of flank steak or turkey breasts - essentially, big cuts and roasts that get sliced up and served to many people. Involtini, however, is the name used for thin cutlets of meat that are most often served in individual portions.
Can braciole be frozen? ›
How to Store and Freeze
- Refrigerate leftover cooked braciole and sauce within 2 hours and eat within 3 days.
- To freeze, transfer the cooked braciole and sauce to a freezer container or resealable freezer bag. ...
- To reheat leftover braciole, place it in a sauté pan.
Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.
What cut or type of meat is used for the popular Italian dish known as ossobuco? ›
Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.
What's the best kind of meat to use for Italian beef? ›
The cut of beef used for Italian beef is typically chuck. The beef is slow cooked until fall-apart tender, then piled high in a hoagie bun with some of the meat's tasty, sloppy cooking juices.
What cut of meat do Italians choose? ›
beef is the king of red meat, and the most Italian cut is the bistecca alla Fiorentina, a very nice version of the T-bone steak! But you'll find stews as well. veal is also commonly seen, used quite like beef. lamb is rare (no pun intended) in the pl.
