Saturday, October 18, 2008

Sunday Night Dinner: Braciole

Every Sunday night we try to make a special dinner and spend the last quiet time of the week together as a family, enjoying good food and good company.

Last weeks recipe for Braciole comes from FoodTV's Alton Brown
. It was great as written but feel free to put your own spin on things and let us know how it came out!


* 3 cups tomato sauce
* 1 1/4 cups flavored croutons
* 1/3 cup grated Parmesan
* 2 eggs
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh oregano
* 1 teaspoon finely chopped rosemary
* 1 teaspoon finely chopped thyme
* 1 clove garlic
* 1 pound flank steak, pounded to 1/4-inch thick
* Olive oil, for brushing
* Salt and pepper
* Vegetable oil, for searing


Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.

In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.

Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.

In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.

Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

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