Braciole with Herb and Fontina Filling
By Steve DunnPublished on February 1, 2021
Time
4 hours
Yield
Serves 6 to 8
Ingredients
7 tablespoons extra-virgin olive oil, divided10 garlic cloves, minced, divided3 anchovy fillets, rinsed and minced2 teaspoons grated lemon zest ⅓ cup plus 2 tablespoons chopped fresh basil, divided⅓ cup minced fresh parsley ⅓ cup grated Pecorino Romano cheese, plus extra for serving⅓ cup plain dried bread crumbs 3 ounces fontina cheese, shredded (3⁄4 cup)1 (2- to 2½-pound) flank steak 8 thin slices prosciutto 1 teaspoon kosher salt ½ teaspoon pepper 1 large onion, chopped fine¼ teaspoon red pepper flakes ¼ cup tomato paste ¾ cup dry red wine 1 (28-ounce) can crushed tomatoes 2 cups beef broth
Before You Begin
Cut sixteen 10-inch lengths of kitchen twine before starting the recipe. You can substitute sharp provolone for the fontina, if desired. For the most tender braciole, be sure to roll the meat so that the grain runs parallel to the length of the roll. Serve the braciole and sauce together, with pasta or polenta, or separately, as a pasta course with the sauce followed by the meat.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Stir 3 tablespoons oil, half of garlic, lemon zest, and anchovies together in medium bowl. Add ⅓ cup basil, parsley, Pecorino, and bread crumbs and stir to incorporate. Stir in fontina until evenly distributed and set aside filling.
- Halve steak against grain to create 2 smaller steaks. Lay 1 steak on cutting board with grain running parallel to counter edge. Holding blade of chef's knife parallel to counter, halve steak horizontally to create 2 thin pieces. Repeat with remaining steak. Cover 1 piece with plastic wrap and, using meat pounder, flatten into rough rectangle measuring no more than ¼ inch thick. Repeat pounding with remaining 3 pieces. Cut each piece in half, with grain, to create total of 8 pieces.
- Lay 4 pieces on cutting board with grain running parallel to counter edge (if 1 side is shorter than the other, place shorter side closer to you). Distribute half of filling evenly over pieces. Top filling on each piece with 1 slice of prosciutto, folding to fit, and press firmly. Keeping filling in place, roll each piece away from you to form tight log. Tie each roll with 2 pieces kitchen twine to secure. Repeat process with remaining steak pieces, filling, and prosciutto. Sprinkle rolls on both sides with salt and pepper.
- Heat remaining ¼ cup oil in large Dutch oven over medium-high heat until shimmering. Brown rolls on 2 sides, 8 to 10 minutes. Using tongs, transfer rolls to plate. Add onion to pot and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in pepper flakes and remaining garlic; cook until fragrant, about 30 seconds. Stir in tomato paste and cook until slightly darkened, 3 to 4 minutes. Add wine and cook, scraping up any browned bits. Stir in tomatoes and broth. Return rolls to pot; bring to simmer. Cover and transfer to oven. Braise until meat is fork-tender, 2½ to 3 hours, using tongs to flip rolls halfway through braising.
- Transfer braciole to serving dish and discard twine. Stir remaining 2 tablespoons basil into tomato sauce and season with salt and pepper to taste. Pour sauce over braciole and serve, passing extra Pecorino separately.
Time
4 hoursYield
Serves 6 to 8Ingredients
7 tablespoons extra-virgin olive oil, divided
10 garlic cloves, minced, divided
3 anchovy fillets, rinsed and minced
2 teaspoons grated lemon zest
⅓ cup plus 2 tablespoons chopped fresh basil, divided
⅓ cup minced fresh parsley
⅓ cup grated Pecorino Romano cheese, plus extra for serving
⅓ cup plain dried bread crumbs
3 ounces fontina cheese, shredded (3⁄4 cup)
1 (2- to 2½-pound) flank steak
8 thin slices prosciutto
1 teaspoon kosher salt
½ teaspoon pepper
1 large onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup tomato paste
¾ cup dry red wine
1 (28-ounce) can crushed tomatoes
2 cups beef broth
Test Kitchen Techniques
Ingredients
7 tablespoons extra-virgin olive oil, divided
10 garlic cloves, minced, divided
3 anchovy fillets, rinsed and minced
2 teaspoons grated lemon zest
⅓ cup plus 2 tablespoons chopped fresh basil, divided
⅓ cup minced fresh parsley
⅓ cup grated Pecorino Romano cheese, plus extra for serving
⅓ cup plain dried bread crumbs
3 ounces fontina cheese, shredded (3⁄4 cup)
1 (2- to 2½-pound) flank steak
8 thin slices prosciutto
1 teaspoon kosher salt
½ teaspoon pepper
1 large onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup tomato paste
¾ cup dry red wine
1 (28-ounce) can crushed tomatoes
2 cups beef broth
Test Kitchen Techniques
Ingredients
7 tablespoons extra-virgin olive oil, divided
10 garlic cloves, minced, divided
3 anchovy fillets, rinsed and minced
2 teaspoons grated lemon zest
⅓ cup plus 2 tablespoons chopped fresh basil, divided
⅓ cup minced fresh parsley
⅓ cup grated Pecorino Romano cheese, plus extra for serving
⅓ cup plain dried bread crumbs
3 ounces fontina cheese, shredded (3⁄4 cup)
1 (2- to 2½-pound) flank steak
8 thin slices prosciutto
1 teaspoon kosher salt
½ teaspoon pepper
1 large onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup tomato paste
¾ cup dry red wine
1 (28-ounce) can crushed tomatoes
2 cups beef broth
Test Kitchen Techniques
Why This Recipe Works
For our take on these stuffed beef rolls, we chose flank steak rather than top or bottom round (the other common choices) because its loose grain made it easier to pound thin and its higher fat content meant that it emerged from the oven tender and moist. Our filling was on the bold side, with the inclusion of umami-rich ingredients such as prosciutto; anchovies; and fontina, a good melter that also brought much-needed fat to the dish. In addition, a gremolata-inspired mix added to the filling provided a jolt of flavor and freshness. Finally, we added beef broth to the tomato sauce to integrate the beef and the sauce into a unified whole.
Want more? Read the whole storyBefore You Begin
Cut sixteen 10-inch lengths of kitchen twine before starting the recipe. You can substitute sharp provolone for the fontina, if desired. For the most tender braciole, be sure to roll the meat so that the grain runs parallel to the length of the roll. Serve the braciole and sauce together, with pasta or polenta, or separately, as a pasta course with the sauce followed by the meat.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Stir 3 tablespoons oil, half of garlic, lemon zest, and anchovies together in medium bowl. Add ⅓ cup basil, parsley, Pecorino, and bread crumbs and stir to incorporate. Stir in fontina until evenly distributed and set aside filling.
- Halve steak against grain to create 2 smaller steaks. Lay 1 steak on cutting board with grain running parallel to counter edge. Holding blade of chef's knife parallel to counter, halve steak horizontally to create 2 thin pieces. Repeat with remaining steak. Cover 1 piece with plastic wrap and, using meat pounder, flatten into rough rectangle measuring no more than ¼ inch thick. Repeat pounding with remaining 3 pieces. Cut each piece in half, with grain, to create total of 8 pieces.
- Lay 4 pieces on cutting board with grain running parallel to counter edge (if 1 side is shorter than the other, place shorter side closer to you). Distribute half of filling evenly over pieces. Top filling on each piece with 1 slice of prosciutto, folding to fit, and press firmly. Keeping filling in place, roll each piece away from you to form tight log. Tie each roll with 2 pieces kitchen twine to secure. Repeat process with remaining steak pieces, filling, and prosciutto. Sprinkle rolls on both sides with salt and pepper.
- Heat remaining ¼ cup oil in large Dutch oven over medium-high heat until shimmering. Brown rolls on 2 sides, 8 to 10 minutes. Using tongs, transfer rolls to plate. Add onion to pot and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in pepper flakes and remaining garlic; cook until fragrant, about 30 seconds. Stir in tomato paste and cook until slightly darkened, 3 to 4 minutes. Add wine and cook, scraping up any browned bits. Stir in tomatoes and broth. Return rolls to pot; bring to simmer. Cover and transfer to oven. Braise until meat is fork-tender, 2½ to 3 hours, using tongs to flip rolls halfway through braising.
- Transfer braciole to serving dish and discard twine. Stir remaining 2 tablespoons basil into tomato sauce and season with salt and pepper to taste. Pour sauce over braciole and serve, passing extra Pecorino separately.
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