6thin slices boneless flank steak, top round steak or top blade steak
12cloves, garlic
1/2cupchopped fresh parsley
1cupgrated Parmesan
2tbspseasoned breadcrumbs
salt and freshly ground black pepper - to taste
12thin slices of prosciutto(I get mine online from Harvey and Brockless)
2tbspolive oil
For the sauce
2cupsred wine
2cupsbeef stock
1 x 400gtinned crushed tomatoes
2tspdried Italian herbs
2tbspHeaped all-purpose flour
Instructions
Making the braciola
This depends on what the butcher provides you with but ultimately you need to end up with 12 thin pieces of beef of equal size. So you may need to cut your beef in half and then flatten between 2 pieces of cling film until they are approx. 1/4 - 1/8 inch thickness.
Mince 4 cloves of garlic (slice the remaining 8 cloves).
Now, mix the minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl.Lay prosciutto slices over each of the beef slices, then sprinkle filling evenly over them.Roll the beef into a cylinder and secure with toothpicks.
Heat olive oil in a large pot deep over medium-high heat and put the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
Now, add the wine and the sliced garlic and bring to a boil, scraping up any browned bits from the bottom (this is flavour!).Next, add beef stock, tinned tomatoes and Italian seasoning and put the beef rolls back in the pot and bring back to a simmer.Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 ½ hrs.
Once cooked, remove the beef rolls and thicken the cooking liquid by adding the flour and stir until smooth (tip: add flour to a small bowl with milk, mix until smooth, then add to the sauce to thicken - it helps ensure no lumps).Add the beef rolls back in and slowly bring to a slow simmer and cook until thickened.Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with parmesan.