More Than Just Dinner.

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

Braciole




Difficulty:Easy
Prep Time:8 Hours
Cook Time:30 Minutes
Serves:4

Nutritional Information

This recipe makes a flavorful filling which is rolled up in a piece of flank steak.

Ingredients

  • 1/4 cup toasted breadcrumbs
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide matchsticks
  • 1 tablespoon grated Parmesan
  • 1 tablespoon finely chopped fresh parsley
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 tablespoon olive oil
  • 1 lb. flank steak, butterflied
  • 1/4 lb. ground lamb
  • 2 cups finely chopped yellow onion (about 2 small)
  • 4 medium cloves finely minced garlic (about 4 teaspons)
  • 1 tablespoon dried oregano
  • 2 cups low sodium store-bought or homemade chicken broth
  • 1/2 cup dry red wine
  • 1/3 cup finely chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pistachios
  • 2 ounces bourbon
  • 1/3 cup currants
  • 1/3 cup sun dried tomatoes, see recipe

Directions

  • 1. Open up butterflied flank steak, arranged so the grain of meat is parallel to you, and season exposed side with salt and pepper.
  • 2. In a sauce pan combine the onion and garlic with a little oil. Saute until slightly browned. Add the ground lamb and cook until mostly done. Add all of the remaining ingredients except the steak, wine, bourbon and parmesan. Cook for 5 minutes until fragrant. Add the wine and bourbon and cook until all of the alcohol has been cooked out, about 5 minutes. Remove from the heat, fold in the parmesan and season to taste. Let come up to room temperature.
  • 3. Once cool, spread the mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and gently pack the stuffing mixture onto beef to keep it in place. Starting from the side nearest to you, roll up meat like a jelly roll, pressing any stuffing that falls out of the ends back into roll. Tie beef tightly with twine, spacing ties evenly about every 1 1/2 inches. Season outside with salt and pepper all over, wrap in plastic wrap, and refrigerate overnight.
  • 4. Preheat the Egg to 350º using indirect heat. Roast the beef until desired doneness, about 25 minutes for medium rare. Let rest for 10 minutes before slicing and serving.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828