Beef Braciola
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced (about 3 teaspoons)
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
- 10 slices top-round sirloin, very thinly sliced, pounded to 4-6 inches
- 10 pieces string, 14 inches long
- 1 small onion, minced
- 2 tablespoons red wine (optional) or water
- 1 28-ounce can best-quality tomatoes, coarsely blended
- Produce
- Flat-leaf parsley, fresh (1/4 cup)
- Garlic (3 cloves)
- Onion, small (1)
- Thyme, fresh (1/2 teaspoon)
- Tomatoes, best-quality (1 28-ounce can)
- Meat
- Top-round sirloin (10 slices)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil, extra-virgin (4 tablespoons)
- Red pepper flakes (1/8 teaspoon)
- Salt, coarse (1 teaspoon)
- Bread & Baked Goods
- Breadcrumbs, fresh (1 1/2 cups)
- Dairy
- Parmesan cheese (1/2 cup)
- Beer, Wine & Liquor
- Red wine (2 tablespoons)
- Other
- 10 pieces string, 14 inches long
Preparation
Read recipe preparation on marthastewart.com
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Published August 10, 2011 (1 year ago).
2 people saved this recipe.
