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Braciola; help on cooking

subal Mar 17, 2012 06:39 PM

I am making Braciola using flank steaks and will be serving it with pasta.
As I do not want to over power the meat by simmering it in sauce, I plan on a hot sear followed by baking.

What time and baking temperature should I use?


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  1. e
    escondido123 Mar 17, 2012 08:06 PM

    That dish is all about braising the beef in a tomato sauce. I truly don't understand what you are trying to make.

    1. b
      bob96 Mar 17, 2012 08:36 PM

      You might be better off thinking of the dish as either the Sicilian "farsumagru" or the Argentinian "matambre' (hunger killer), both rolled, stuffed flank steaks either braised in a sauce or less commonly oven roasted. There are many recipes across the web. I do think a plain onion, wine, and simple tomato-based (but not overly loaded down ) braising liquid will not hurt the final flavor of what can be a touch cut. Search on "farsumagru" and you'll find many recipes. Here's another link you might like:

      1 Reply
      1. re: bob96
        subal Mar 18, 2012 09:01 AM

        Thanks for link.
        Followed it to "Sicilian Cooking" and found just what I was looking for.

        esco123 - I'm looking to put my own twist on this dish.

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