In Episode 6 of the chef drama “The Bear”, the Berzatto family is gathered in the kitchen while dead brother Michael (this is a flashback) tells a shaggy dog story involving the Chicago Blackhawks and Bill Murray. During the process Carmy, the main character, is preparing braciole. The visuals are detailed enough that you could almost—almost—make the dish yourself by following along. The Wall Street Journal was kind enough to print the recipe, from the producer’s sister who is a chef. Naturally, I had to try it.
The concept is simple enough. Take a lean cut of beef, pound it flat, layer on various foodstuffs, roll it up and secure with toothpicks (or twine), sear to set the meat and then cook in tomato gravy for a very long time. I used flank steak per the recipe, but round or sirloin would probably be better for reasons that will become apparent. Carmy’s bracioli are petite things, individual servings, but if you use the proportions in the recipe you will end up with a good sized log you will then slice for serving. Here are some pictures of my process:
A 1.75 lb flank steak was butterflied, then pounded till its thickness was reduced by half. I couldn’t find my meat mallet so I used a rolling pin.
The steak base has now been layered with prosciutto, bread crumbs, grated cheeses, raisins, pine nuts, garlic and parsley.
The finished product, ready to sear and then braise in tomato sauce.
Can you spot my error, and the reason not to use flank steak? That’s right, the muscles are running in the wrong direction so it will be impossible to slice crosswise when eating; you’ll have to approach it lengthwise and slice the log apart. And it was still tough after hours of cooking, which I should have expected after eating lots of ropa vieja, a Cuban dish made with the same cut.
It was still good though. The prosciutto (I actually used Benton’s ham) is a non-standard component but adds a nice flavor note. And the dread golden raisins, left out at the request of Richie, are pretty much invisible in the finished product but their sugar is a welcome addition. Perhaps intentionally and mischievously, Chef Courtney Storer tells us to use way too much breadcrumbs. I’ve adjusted my final recipe for half the amount. And it almost has to be tied rather than secured with toothpicks of any size. I’ll post the recipe next, with these revisions and a look at my final product.
This is similar to how my family made “Yolanda Fusilli”, the braciole recipe on a box of P&R Yolanda Fusilli pasta. Simpler and IMO better than the big versions with hard boiled eggs in them.
No raisins and I doubt pine nuts for us. No Benton’s ham, just bacon;-(
What cut of beef did you use? After eating through several meals, I really am ready to move on from that chewy, tough flank steak.
Sirloin was probably too deluxe, flank steak, if we knew what it was, would have had too much “gristle” for Mom. So, round steak. And yes, simmer in sauce for a long time, it wasn’t a weeknight meal for us.