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Braciola

Method

  • Chop together 3 heaped tbsp chopped parsley and the garlic on a chopping board until very fine (almost paste like). Then transfer to a small bowl.
  • Cut the steak crossways against the grain and then batten out between pieces of clingwrap to an even thickness. Lay the beef out on a workbench and smear each piece with the garlic paste. Sprinkle with ground pepper and top with prosciutto. Then roll up and spear each parcel with toothpicks.
  • Heat a layer of oil in a heavy-bottomed sauté pan and seal the parcels all over, in 1-2 batches. Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the onion, celery and carrot for about 5 mins until tender, stirring now and again and scraping the bottom as you do so.
  • Pour in the red wine and reduce a bit, before adding the tomatoes, 2 cups stock, a little salt and a bit of ground pepper. Mix well and bring to the boil. Then turn the heat right down, return the parcels in one layer and very gently cook for about 20-30 mins until tender when pierced, adding a little more stock if needed. Taste the sauce for seasoning.
  • Remove the toothpicks and serve with plenty of the sauce spooned over the top, a sprinkling of parmesan and parsley, and a mound of mash on the side.

Ingredients

  • 4-5 heaped tbsp Italian (flat leaf) parsley, chopped
  • 3 garlic cloves, crushed
  • 1 kg porterhouse, in the piece, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 250 gm prosciutto, finely sliced
  • olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • ½ cup red wine
  • 1 can diced tomatoes
  • 2-2½ cups chicken stock
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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