by Robert Giles

Throughout the years I have become obsessed with experimenting in the kitchen. There are so many dishes that I haven’t had or tried to prepare myself; yet the ideas stick with me.

That’s the case with braciole. This is an Italian dish that takes a little longer but is worth the effort. If you want something for a special dinner with your family then this could be it.

The recipe was brought to America by Italian immigrants who were trying to recreate the dishes of their homeland but with ingredients available here. As meat was more plentiful in America they were able to make something more akin to “involtini” – small slices of meat wrapped around an herb and bread crumb filling. This heartier version of a traditional dish became known as braciole.

The beef version that we will be making here will typically use top round steak or flank steak. I used flank steak for mine.

There are a few key things to remember in the preparation of this dish. First, make sure that the steak is flattened evenly and very thinly. You also don’t want to over season your sauce; the long simmer will allow the beef to deepen the flavor of the sauce.

Time is the key with this recipe as you want the sauce to slowly cook the meat making it as tender as possible. The biggest trick is to keep all the seasoning simple.

As for pairing, the most obvious choice is an Italian red. My go to is San Jacopo Chianti Classico, a young chianti full of bright fresh cherry flavors and an earthy finish that accentuates and blends well with the sauce. Strong tannins will offset the deep richness of the braciole without overpowering.

Another fantastic option would be Beronia Reserva Rioja. The slightly softer tannins are still present and pair well with the beef while the dark plum and hints of herbs and spice reinforce the richness of the sauce.

Renato Ratti Nebbiolo is a great consideration for your pairing as well. Not only is this wine an Italian classic in its own right, the tart cherry palate will brighten up the richness of the sauce while the tannins refresh the palate. A touch of earthiness rounds out this wine and completes the dish.

While this may be a slightly more involved recipe than usual it is not overwhelming.  Remember to keep things simple. Roasted vegetables and rice or pasta make for excellent accompaniments.

I enjoy using this as a Friday night in dinner to kick off my weekend but it works just as well for family gatherings or maybe even a special anniversary.

If you’re not sure of what to pair with it, or would like a little lighter wine selection, you can always ask one of our wine specialists and we can help you find that perfect bottle. Cheers!

INGREDIENTS:

• 1 ½ – 2 lbs flank steak
• 4 cloves of garlic minced
• ½ cup of Italian bread crumbs
• ½ cup of grated Pecorino Romano
• ¼ cup of coarsely chopped parsley
• 1/3 cup dry red wine
• 28 oz. can of crushed tomatoes
• 2 Tbsp. tomato paste
• 1 small shallot diced
• 3 tsp. dried oregano

DIRECTIONS:

1. Pound the flank steak to a ¼ inch thick and slice into four even pieces. Season with salt and pepper on both sides.

2. Combine the breadcrumbs, pecorino, parsley, and one clove of garlic into a bowl.

3. Lay out the steaks and spread the bread crumb mixture evenly across them.

4. Roll the steaks up, folding the sides as you go. Secure with twine or toothpicks.

5. In a large pan or Dutch oven heat a thin layer of olive oil on medium high heat and sear the steaks on all sides. About 1 minute on each side. Remove from pan and set aside.

6. In the large pan sauté the shallot and garlic until fragrant then add the tomato paste and cook for 30 – 40 seconds. Add the wine and let simmer for 2 minutes.

7. Add the crushed tomatoes and oregano. Stir to combine then add salt and pepper to taste. Return the steaks to the sauce and bring to a simmer.

8. Partially cover and let simmer for 45 minutes to an hour turning occasionally so that all sides of the steaks get coated in the sauce.

9. Remove the twine or toothpicks and serve.