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Sunday Braciola

April 22, 2013

I love making this dish as much as eating it.  Braciola (also called Brascole) is one of those dishes that looks a lot more complicated than it is.  Whatever you do, don’t buy the pre-cut pre-rolled braciola in the supermarket at the meat counter.  It won’t come out the same.  If you want to save additional time, use a good quality jar of marinara sauce.  I made my own.  After all, it is Sunday.  What’s a Sunday without stirring a big long wooden spoon in a giant pot of gravy?  You can use flank steak if you want.  I use thinly sliced top round (it may be labeled as London Broil, even though that’s really describing the method of cooking, not the cut of meat) and it works like a charm every time.  It’s a simple technique.  I like to pound out the steaks even more when i get them.  Then you generously salt and pepper them,  sprinkle them heavily with your cheese and herb mixture (I like to use three or four different cheeses, but anything will do),  tie them up,  brown them in your dutch oven, cover with the marinara sauce and white wine, and cook them at 350 for 2 hours.  It’s that simple.  You can’t mess it up.  So here’s your shopping list.  Pair this classic Italian sunday dinner dish with a hearty Italian red such as a Barolo or a Ripasso.  The ample tannins in the wine will cut right through the heaviness of the meat, cheese and sauce and will make this dish sing.  This is Steve R Morse in Fort Lauderdale with an italian feast.  Ciao!

3-4 pounds thinly sliced top round

1/3 cup parmesan

1/3 cup pecorino

1/3 cup provolone

1/2 cup bread crumbs

2 tablespoons italian parsley

1 garlic clove

4 T olive oil

1 t sea salt

1 t pepper

1 cup dry white wine

4 cups marinara saucebrasciola

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From → Recipes

One Comment
  1. Joe Ann Demore permalink

    This is a recipe that I will definitely try. It looks great too.

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