Parmesan Beef Braciole Recipes

Steps:

• Preheat oven to 350°F.
• In food processor mix the bread or cracker crumbs, cheese, eggs, herbs and garlic until it forms a paste.
• Brush the pounded flank steak with vegetable oil and season to taste with salt and pepper.
• Spread the paste evenly over the meat.
• Roll the pounded meat tightly and tie with kitchen twine.
• Sear all sides of the meat in a hot skillet or sauté pan.
• Pour tomato sauce or paste in 9 x 13 inch baking dish.
• Add seared meat to the tomato sauce or paste.
• Cover with a tinfoil tent (do not let tinfoil touch the meat).
• Braise for 1 hour (add 1 hour, if needed for more tenderness).
• Remove from heat, uncover, and allow to rest 10 minutes.
• Slice the hot braciole into 1 1/2 inch portions.
• Place parmesan crisp in each serving dish.
• Place a spoonful of tomato sauce on parmesan crisp, top with a braciole round and and more tomato sauce.

Steps:

• Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
• Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
• Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
• To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.