Ingredients with Measurements:
- 1 large flank steak, pounded thin
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
- Dutch oven or large, heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, basil, oregano, thyme, mushrooms, onion, garlic, and salt and pepper.
3. Lay the flank steak flat on a cutting board and spread the breadcrumb mixture evenly over the surface.
4. Roll up the flank steak tightly and tie with kitchen twine.
5. Heat olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat.
6. Sear the rolled-up flank steak on all sides until browned, about 5 minutes.
7. Add beef broth and red wine to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Braise for 2-3 hours, until the beef is tender and the sauce has thickened.
10. Remove from oven and let rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 4-6
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 12g
Protein: 33g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of chopped mushrooms.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use a different type of cheese, such as Gruyere or Asiago, in place of Parmesan.
- Add a can of diced tomatoes to the pot for a more tomato-based sauce.
Tips and tricks:
- Make sure to pound the flank steak thin enough so that it can be rolled up tightly.
- Use kitchen twine to keep the rolled-up flank steak together while braising.
- Let the meat rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve sliced braciolone on a platter with the sauce spooned over the top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer on the stove until it thickens.
- If the meat is tough, braise for an additional 30 minutes to 1 hour.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braciolone is a traditional Italian dish that is typically made with thinly sliced beef or pork that is rolled up with a filling of breadcrumbs, cheese, and herbs.
Flavor profiles:
This dish is savory and herbaceous, with a rich and hearty sauce.
Serving suggestions:
Serve with a side of crusty bread to soak up the sauce.
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Taste: Savory, Herbaceous, Earthy, Rich, Umami