We’ve been craving beef braciole and the local go-to restaurant hasn’t had it on special in a long time. easier4.me never made braciole before, but figured it was a perfect application for sous-vide.
This braciole came out amazing and will be a regular dish from now on.
After about 5 minutes of ad-hoc internet searches and a call to Chef Joe we got to work. We asked Chef Joe for any pointers and specifically if eggs belonged in the braciole. His response was “no eggs, the simpler the better; throw some prosciutto in there.”
When Chef Joe sliced into it he asked right away if it was butterflied. It wasn’t, just pounded. I told him I had only looked at a couple ideas on stuffing and not how to prep the steak, but thought it seemed a bit thick. Regardless I didn’t have a knife that might butterfly it easily. Chef Joe reached into a drawer and presented us with a 14″ slicing knife for future use. Because it was cooked sous-vide, the thickness did not affect the taste or tenderness at all.
Yield: 2 beef braciole (enough for 2-6 adults, depending on appetite!)
Ingredients
- (2) 2 pound flank steaks
- 1 Tbsp. olive oil
- 4 cloves garlic, chopped
- 3/4 cup Italian breadcrumbs
- 1.5 cups grated parmesan / asiago blended cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp. dried parsley
- 2 Tbsp. chopped fresh parsley
- 1.5 quarts tomato sauce, divided
- 4 slices prosciutto di Parma
- 1 pound pasta
Instructions:
- Heat sous-vide bath to 131 F
Tip: User preference for doneness of beef. Next time we might go down a degree or two. - Put chopped garlic and olive oil in small pan and turn to medium-high heat
- When garlic starts to sizzle, cook for 2 min stirring regularly
- Set aside
- In a mixing bowl combine breadcrumbs, cheese, dried parsley, fresh parsley, salt, pepper, and garlic
- Mix well
Tip: You can divide at this point if it helps you to evenly distribute - Pound one side of the flank steak to tenderize
- Flip
- Pound reverse side of flank steak
- Repeat for second steak
- Spray with olive oil
- Sear with torch
Tip: A torch works best, but a screaming hot pan would also do the trick. Because it is not very thick you do not want to end up cooking the steak through. If you are going to use your broiler, it may be better to either just do one side (the outside) or to brown it after it is rolled. - Flip, repeat with second side
- Repeat for second steak
- Lay steak out
- Pat the top dry
- Tenderize one side
Tip: The steak will shrink during the searing process, we still had the tenderizer out and figured a quick touch up couldn’t hurt. It seemed to help with the elasticity for the next step. - Stretch the steak out
- Lightly salt and pepper the side facing you
- Apply a thick coat of stuffing to the steak, approximately the thickness of a pencil
- Lay prosciutto on top of stuffing
- Roll the steak tightly, ending with the flap under the steak so it does not unroll
- Tie with 3-5 pieces of twine
Tip: The ties do not need to be super tight, if they are snug it will keep the shape just fine. You do not absolutely have to tie it up but it will come apart when you cut it if you don’t. See images / video below for untied. - Repeat for second steak
- Put steaks in vacuum bag
Tip: We divided into two vacuum bags because we attempted one braciole not tied. Dividing would also be useful if you plan to save one for later. - Add tomato sauce
- Seal on moist
Tip: When sealing with a liquid it helps to elevate the vacuum sealer and be ready to manually hit the seal button. When cooking alone, an easy way to do this is by resting the bag in a drawer below the counter. Another option would be having a second person hold the bag below while you operate the sealer - Cook 16 hours
Tip: If your braciole are suspended vertically in the bath, you can flip the bags one or more times during the process. - Transfer to a pot or pan large enough for the braciole to lay flat
- Start your pasta
- Put braciole on stove until the sauce begins to steam
- Once the sauce is steaming, it’s ready to serve
- Enjoy!
Implements:
- Torch http://amzn.to/2GczSfH
- Slicing knife http://amzn.to/2Br3VMZ
- Hammer http://amzn.to/2Dv9rjG
- Evo Olive Oil spray bottle: http://amzn.to/2Ez6E9U
- Roasting pan http://amzn.to/2FaQUJT
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