How to braise beef flank braciola
Braciola is a Neapolitan speciality. For this, a thinly sliced beef flank is stuffed with herby, seasoned cheese and rolled, ready to braise. We prepare our braciola using butterflied O'Connor beef flank that is spread with breadcrumbs, parmesan, garlic and fresh basil, and then trussed.
To cook, we sear a braciola in a cast-iron pan, before braising it low and slow with tomato sugo for two hours until fork tender.
For a spectacularly Neapolitan meal: use the sauce made from the Braciola to have as your Primi with orecchiette (while the meat rests) before tucking into the sliced beef with vibrant salad leaves for Secondi.
1 x Beef flank braciola (available from all stores)
A jar of Lello tomato sugo
Sealing the braciola
Preheat the oven to 160C.
Bring a medium-sized pot (cast iron is ideal) to medium heat.
Season the braciola generously with salt on all sides.
Once the cast iron is hot, add 2 tablespoons of oil.
Place the braciola in the pan to sear. Turn it every 30-60 seconds, moving it around in the pan until coloured on all sides.
Remove the braciola and set aside on a plate.
Remove the pan from the heat, then pour out any excess oil and clean the pot.
Braising the braciola
Return the pot to the heat.
Add the jar of tomato sugo and bring the pan to a simmer.
Add the braciola back into the pan, then add a handful of fresh basil leaves.
Place the lid on the pot. Transfer to the oven and cook for 2 hours. When ready, the braciola should have little resistance when skewered
Remove the braciola from the pot and set aside to rest for 20 minutes.
Serving the braciola
While the braciola rests, adjust the seasoning of the tomato sugo with salt and pepper and cook your pasta.
Once the pasta is cooked, toss to combine with the seasoned sugo.
Remove the butcher’s twine, then carve the braciola into thin pieces then arrange on top of the pasta.
Garnish with fresh basil and lashings of olive oil.