Halloween Special: Severed Braciole Arm

By Jan_C

Fresh from the haunted house, this creepy-crawly recipe will have everyone in the family munching with delight by the savory, meaty flavors in this Halloween Special: Severed Braciole Arm recipe. Serve this with creamy, ghostly-white mashed potatoes, and the assorted severed, steamed veggies of your choice, for a ghoulish meal the whole family will enjoy!

Ingredients

• MARINARA SAUCE:
• 3/4 cup olive oil
• 8 cloves garlic, minced
• 1 large Vidalia onion, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 teaspoons dried thyme
• 1 carrot, shredded
• 4 (28-ounce) cans whole San Marzano tomatoes, hand-crushed
• sea salt to taste
• freshly cracked pepper to taste
• BRACIOLE HAND:
• 1 1/2 pounds ground beef
• 1/4 cup fresh Italian flat-leaf parsley, minced
• 1 teaspoon steak spice
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon dried Greek oregano
• 1 bunch fresh chives, chopped
• 1 egg
• 1 clove garlic, minced
• sea salt to taste
• freshly ground black pepper to taste
• BRACIOLE ARM:
• 1 1/2 pounds flank steak
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup pecorino cheese, grated
• 1/4 cup dried cranberries, chopped
• 2 tablespoons fresh flat-leaf parsley, minced
• 2 cloves garlic, minced
• 5 tablespoons olive oil
• sea salt to taste
• freshly ground black pepper to taste
• 4 slices mozzarella cheese
• 4 slices provolone cheese
• 1 cup white wine
• 4 ounces prosciutto, for covering

Preparation

Step 1

MARINARA SAUCE:
Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme, and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often. Set aside for later use.

BRACIOLE HAND:
Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don't over-mix. Cover and refrigerate for 1 hour.

BRACIOLE ARM:
Preheat the oven to 350°F. Mix together the breadcrumbs, pecorino, cranberries, parsley, and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.

Lay the flank steak flat and sprinkle with salt and pepper. Lay the mozzarella and provolone slices on the steak. Add breadcrumb mixture and roll up the steak, tying with butcher's twine at each end. Sprinkle the roll with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a skillet over medium heat and brown the roll on both sides, 10 minutes. Pour in the wine to deglaze the pan and cook until boiling, 3 minutes. Add some of the marinara sauce and cook for another 2 minutes. Remove the braciole with tongs. Cover the arm with half of the prosciutto.

For assembly and cooking: Remove the braciole hand mixture from the refrigerator and make a large patty to resemble the palm of a hand. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto.

Attach the hand to the arm. Transfer to a roasting pan and pour the remaining marinara sauce all over. Cover with foil and bake for 45 minutes, basting with the marinara at the 30 minute mark. Remove the foil and bake uncovered until tender, another 45 minutes, basting again at the 30 minute mark.

When done, remove from oven and place on a large platter, with the marinara sauce. Cut the arm to look severed.