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Mikey's Braciole From The Bear

The Bear is consistently the most true to life representation of the service industry on TV. They nail the fast paced nature of it so well, even if things are slightly dramatized. To me, it’s obvious that the team behind the show knew what they were doing. To support this, the food they show off is not only amazing looking, it’s also pretty well thought out and involves a lot of onscreen talent knowing how to cook. How does it taste though? Here's how to make Mikey's braciole from the show.




Braciole - all of this can be eyeballed

Flank steak (1/2 lb piece per roll)

Prosciutto (1 slice per roll)

Toasted pine nuts

Toasted bread crumbs

Grated parmesan

Torn parsley

Red sauce for cooking


Step 1: Pound And Fill Steaks

In the series, we see that one of Mikey’s signature dishes was his Braciole, a filled and rolled beef dish braised in a red sauce. Place your flank steak pieces in plastic and pound them out so they’re thinner and more even. Use a heavy pan or a mallet for this. Season them with salt and pepper then apply a layer of prosciutto. Add some toasted pinenuts, some toasted breadcrumbs, grated parm and then torn parsley (all of the amounts can be eyeballed based on what fits onto each piece). These need to be tied with butchers twine or tooth picked so they hold together in the cook. Season the outside with salt and pepper and then brown these in a cast iron. Get the pan hot, add in a little olive oil and then cook them until you see color on all sides. Take these out of the pan and set them aside so you can get to work on the sauce. If you're making your own, I recommend Mikey's recipe from the show.


Step 2: Braise in Sauce

Add your braciole to the simmering sauce and cover the pot. Let these cook on low for 2-3 hours, until the meat is noticeably tender and can easily be pierced with a fork. It's easy to undercook these, and they'll end up chewy, so be sure to give them the time they need. Once properly tender, but not dry, remove them from the sauce and let them cool. Remove the butchers twine or toothpicks and slice these into thick rounds. The beauty in this dish lies in the tender meat singing with the sweetness of the sauce and the saltiness of the fillings. Be sure to serve this on the sauce with some spaghetti alongside it for a full meal. I grew up eating braciole, and I always hated it. When granny made it, it ended up chewy and it was never my favorite. That being said, I absolutely love this version. The meat is tender and seasoned, and it works really well with the sauce. I hope you make this, and I'm sorry I never liked yours, Granny.

Cheers!

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Hey, I'm Cameron, and I'm glad you're here. I post new recipes every week, all intended to build your confidence in the kitchen, each one with video tutorials to help. Craving something specific? Drop me a note in my contact form! 

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