• Recipes
• Second course
• Steaks
• Braciole (bree-zshole)...italian stuffed & rolled flank steak

This recipe is my updated version of Grandma Angelo’s beef dish that was always served for special Italian gatherings. I use flank steak, butterflied, sprinkled with pecorino, garlic, Italian parsley, basil and prosciutto; then roll it together and braise in an Italian tomato sauce. I prefer keeping the braciole in one large roll, and then to serve it sliced and arranged on a sauced platter. <br /> <br />My Grandma used a beef steak, usually bottom round, and cut it in strips to make individual size bracioles - about the size of large meatballs. Back in the day they often explained bracioles to others as Italian Beef Rolls, and this is exactly how my mom posted the recipe in a spiral bound Catholic Church cookbook for my no-speaka-da-English Grandma! <br /> <br />Regardless of the meat used or its size, as the braciole simmers it becomes tender, mouth-watering juicy, releasing a wonderful flavor throughout the kitchen; you will know it is done when the sauce sticks to the meat and the aroma fills the air with Italian goodness. <br /> <br />Leftover braciole slices are excellent for a sandwich the next day! <br /> <br />SPECIAL NOTE: during the summer we like braising braciole outdoors; grill the rolled meat on all sides over direct heat to brown, and then using a cast iron Dutch oven, simmer, covered, in sauce over indirect heat. This method ends in a delicious smoky flavored braciole. <br />

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