Recipe: The Bear’s Braciole

The Bear’s Braciole.

Chef Courtney Storer, sister of the show’s producer, generously shared a recipe for this Italian “family meal” dish which was prepared before our eyes in the 6th episode of The Bear. I’ve made some tweaks which I humbly believe will make it more accessible while fulfilling its destiny as a classic red sauce dish. Serves 8.

Ingredients:

1.5-2 lbs lean beef steak such as round steak or sirloin; buy a thin piece if you can
Cooking twine
Salt and pepper to taste
¼ lb (about 12 slices) prosciutto or equivalent
½ c breadcrumbs: use a seasoned panko or make your own with butter
¼ c grated Parmesan
¼ c grated Pecorino
2 T pine nuts
2 T golden raisins
2 T chopped Italian parsley
2 T chopped garlic
2 T neutral oil, for braising
Your favorite red sauce, a quart or more
1 lb spaghetti or other pasta

Method: start with a thin cut of steak and pound it even thinner, ideally ¼ inch thickness. Cut strips of twine and lay out in a sheet pan with the meat on top so you will be able to roll up the braciola when you’re done. (This source says you should soak the twine in olive oil so it doesn’t stick, definitely a benefit.) Layer in the ingredients in the order listed and, when you are done, tie up into a loaf/log.

Heat oil in a sauté pan and braise the meat, turning to expose all sides to the heat, about 2 minutes per side. This step will set the meat in its roulade configuration and you may be able to remove some of the twine; experiment. Pour over red sauce and cook over very very low heat at least 2 hours until the meat is tender. Add additional liquid (maybe some red wine) as needed.

To serve, cut the log into individual portions and present over spaghetti or other pasta with the sauce.