<\/p>\n
Debra Barone\u2019s Braciole<\/h3>\n
Feeds 5 to 6<\/p>\n
BEEF ROLLS<\/strong><\/p>\n\n- \n
\n- \n
\n- 1 1\/2 pounds (680g) top or bottom round, breakfast, or flank steaks (8 to 10 thinly sliced 1\/4-inch\/6mm filets, or 1 to 2 thick 1-inch\/2.5cm filets)<\/li>\n
- Kosher or coarse sea salt and freshly ground black pepper<\/li>\n
- 8 slices prosciutto (21\/2 ounces\/70g)<\/li>\n
- 8 slices provolone cheese (3 ounces\/85g)<\/li>\n
- 3 tablespoons (40g) unsalted butter<\/li>\n
- 1\/4 cup (28g) fine breadcrumbs (unseasoned) or matzoh meal<\/li>\n
- 3 tablespoons pine nuts, lightly crushed in a mortar or with the bottom of a bowl<\/li>\n
- 1 garlic clove, minced<\/li>\n
- 3 tablespoons finely grated Pecorino Romano or parmesan cheese, packed<\/li>\n
- 3 tablespoons dried black currants (or your favorite raisins), chopped<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
TOMATO SAUCE<\/strong><\/p>\n\n- \n
\n- Extra-virgin olive oil, for frying<\/li>\n
- 1 large white or yellow onion, roughly chopped<\/li>\n
- 3 garlic cloves, roughly chopped<\/li>\n
- 1 cup (240ml) dry red wine (chianti or pinot noir)<\/li>\n
- 2 28-ounce (800g) cans whole tomatoes<\/li>\n
- 1 1\/2 teaspoons dried oregano<\/li>\n
- 1 bay leaf<\/li>\n
- Kosher or coarse sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
TO SERVE<\/strong><\/p>\n\n- Leaves from 2 sprigs parsley, finely chopped<\/li>\n
- Crusty bread<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Pound the filets:<\/strong> If the steaks are thick, butterfly them by slicing them in half horizontally, then in half again to make several filets no more than 1\/4-inch (6mm) thick. (If difficult to slice, put them in the freezer for about 15 minutes to firm up.)<\/p>\nPound each filet with the flat side of a meat mallet until very thin; they shouldn\u2019t be more than 1\/8-inch (3mm thick), the thinner the better. Chop and reserve any meat scraps.<\/p>\n
Make the beef rolls:<\/strong> Arrange the filets on a large work surface or sheet pan and season both sides lightly with salt and pepper. Lay a piece of prosciutto, then a slice of provolone cheese over each filet; tear the meat and cheese into smaller pieces so they are about the same size as each pounded steak.<\/p>\nHeat a large Dutch oven over medium heat, add the butter and, when melted, stir in the bread crumbs and pine nuts. Toast, stirring regularly with a wooden spoon, until both just begin to lightly brown, about 5 minutes. Add the minced garlic clove and saut\u00e9 until fragrant, about 30 seconds. Scrape the mixture into a small bowl, add the Pecorino Romano and black currants, and toss to combine. Scatter the filling evenly over the beef filets.<\/p>\n
Starting at the widest end, roll up each filet snugly like a cigar and arrange the beef rolls, seam side facing down, in a baking dish or on a plate. Scoop up any filling that spills out as you roll up the rolls and set it aside in a small dish.<\/p>\n
Freeze the beef rolls for about 30 minutes or refrigerate for at least 1 hour or up to 4 hours, loosely covered; also refrigerate any beef scraps and extra filling.<\/p>\n
Close the seam of each chilled beef roll by threading two tooth\u00acpicks lengthwise (not crosswise) through the meat. As you close them, tuck in and secure any excess flaps of meat on the sides of the roll if needed.<\/p>\n
Fry the beef rolls:<\/strong> Wipe out any excess bread crumb mixture from the Dutch oven. Add enough olive oil to generously coat the bottom (about 3 tablespoons) and heat the oil over medium heat until hot, about 2 minutes. Fry the beef rolls in batches (don\u2019t crowd the pan), seam side facing down, until deep golden brown, 3 to 4 minutes.<\/p>\nUse tongs to flip the rolls and fry the top side of each until golden brown, then lightly brown both sides as much as possible (the toothpicks can make it tricky). Transfer the beef rolls to a plate. Between batches, pick out any stray pine nuts or raisins so they don\u2019t burn and set them aside with the fried beef rolls.<\/p>\n
Roughly chop and fry any leftover scraps of meat, if you have any, and set aside with the beef rolls.<\/p>\n
Make the sauce:<\/strong> If the pot looks dry, add a little more olive oil and when hot, add the onion and saut\u00e9, stirring occasionally with a wooden spoon, until softened, 2 to 3 minutes. Add the chopped garlic cloves and any extra pine nut\u2013bread crumb filling and stir until the garlic is fragrant, about 1 minute. Add the wine, bring to a boil, and cook until reduced by half, 2 to 3 minutes. Crush the tomatoes as you add them to the pot with their juices. Add the oregano, bay leaf, 1 teaspoon salt, and 1\/2 teaspoon pepper and stir to combine.<\/p>\nGently submerge the beef rolls in the sauce, bring the sauce to a simmer, reduce the heat to low, and braise, partially covered, for about 1 hour. Remove the lid, gently stir and scrape the bottom of the pot, and continue to simmer the sauce, stirring and scraping the bottom of the pot occasionally, until the sauce is reduced by about half, 1 to 11\/2 hours. Taste the pan juices and season with salt and pepper.<\/p>\n
Turn off the heat and cover the pot until ready to serve.<\/p>\n
<\/div>\n
Excerpted from Phil\u2019s Favorites: Recipes from Friends and Family to Make at Home. Copyright \u00a9 2025, Phil Rosenthal and Jenn Garbee. Photography Copyright \u00a9 2025 by Andrea D\u2019Agosto and Richard Rosenthal. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved. Photo Credit: Andrea D\u2019Agosto\n<\/p>\n
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