Chef John's Beef Braciole

Method

1. 1

   Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.

2. 2

   Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.

3. 3

   Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.

5. 5

   Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.

6. 6

   Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.

7. 7

   Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Nutrition

calories

405 kcal

fatContent

24 g

fiberContent

2 g

sugarContent

9 g

sodiumContent

795 mg

proteinContent

27 g

cholesterolContent

112 mg

carbohydrateContent

22 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews