Family Style Rustic Braciole
With just a couple ingredients and in a couple hours your home will be filled with an aroma that will make you think you have been transported back in time to a Grandmother’s home, in Naples Italy. Prepared in a very rustic style, my Family size braciole, is simply amazing.
- 1-flank steak 1.5-2 pounds
- Extra virgin olive oil
- 8-slices of prosciutto
- 4-cloves of garlic, minced
- 1-cup shredded provolone cheese
- Salt and pepper
- 4-28 ounce cans of whole Italian plum tomatoes crushed by hand
- 1/2-cup chopped onion
- 1-cup dry red wine
- 4-whole garlic cloves
- 1-medium size onion cut in half
- 2-bay leaves
- 1-tsp Salt
- 1/2-tsp pepper
Preparing the Meat:
Place the steak between 2 pieces of plastic wrap and pound it as thin as you can get it. You can also ask your butcher to do this.
- Season the steak with salt and pepper.
- Layer the prosciutto on the steak then the provolone cheese, garlic all evenly.
- Starting with one end roll it up and secure with the twine in 4-5 places.
- In a large oven proof pot/dutch oven heat 1/4 cup of olive oil and carefully brown the Braciole on all sides then remove to a plate.
- Turn the heat to medium and deglaze all the brown bits from the pot with the red wine and reduce by half
- Now add the rest of the sauce ingredients .
- Cover and allow this to come to a boil.
- Once this is boiling remove the lid and place the Braciole in the pot.
- Place the lid back on the pot and place into a 300 degree pre heated degree oven
- Every half hour for 1.5 hours carefully turn the Braciole.
- Taste for salt n pepper, adjust remove the lid and back into the oven for 30 minutes
- Remove the bay leaves.
- Allow the Braciole to rest for 10 minutes, remove the string and slice into 1″ pieces.
I usually cook up a rigatoni for the sauce, it’s amazing.