Beef Braciole Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 -6 servings
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Calories
719 kcal
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Course
Main Course
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Cuisine
Italian
Beef Braciole Recipe
Description
The Beef Braciole Recipe features flank steak pounded to a thin, even thickness, topped with a savory breadcrumb mixture incorporating Pecorino Romano, provolone, garlic, parsley, and basil. Thin slices of prosciutto are layered over this filling before rolling into a tight log secured with twine. The assembled roll is browned on all sides in olive oil, which forms a caramelized crust sealing in juices. It is then baked in a tomato sauce made from sugo al pomodoro, allowing flavors to meld slowly. This method creates tender beef with a flavorful interior and a rich, tomatoey outer sauce infused with aromatics.
The prosciutto adds a salty, distinctive depth to the filling, while the combination of cheeses and fresh herbs provides a balanced savory profile. The cooking process ensures the steak becomes tender yet retains structure thanks to the roll and twine, making it suitable for slicing and serving alongside pasta or polenta.
To preserve the shape and ensure even cooking, use quality butcher's twine when tying the beef roll. Browning before baking is crucial for flavor development and sealing juices inside. Serve hot, sliced to reveal the marbled filling.
Ingredients
- 1 ½ pound flank steak
- ½ cup Italian-style bread crumbs dried
- 1 garlic minced, clove
- ⅔ cup Pecorino Romano cheese freshly grated
- ⅓ cup provolone cheese grated
- 2 tablespoons parsley chopped, fresh, Italian leaves
- 1 tablespoon basil chopped, fresh, Italian
- 4 tablespoons olive oil
- 4 lices prosciutto thinly sliced
- 1 cup red wine
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 4 cups sugo al pomodoro
Optional add-ins to the breadcrumb mixture:
- 2 tablespoons pine nuts
- 2 tablespoons raisins
Instructions
- Prepare the sugo al pomodoro sauce and set aside.
- In a medium bowl, stir together bread crumbs, garlic, cheese, parsley, and basil until combined. Add half the olive oil (2 tablespoons)—season the mixture with salt and pepper and set aside.
- Lay the flank steak flat on a wooden board or clean work surface. Pat the steak dry with paper towels. Place one piece between two sheets of parchment paper. With a rolling pin or meat mallet, pound the meat to flatten it to about 1/4 inch thickness— season both sides generously with salt and pepper.
- Sprinkle the breadcrumb mixture over the steak to cover the meat. Add slices of prosciutto over the pounded beef and breadcrumb mixture to cover evenly.
- Starting at the short end, roll up the steak (like a jelly roll) to seal the filling. Using butcher's twine, tie the steak roll to secure it (I usually secure it in 4 spots).
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet, or cast iron pan, over medium heat. Add the braciole to the pan and cook until browned on all sides, about 8 minutes.
- Add the wine to the pan and scrape all the browned bits from the bottom of the pan. Bring it to a boil for about 1 minute. Stir in the prepared tomato sauce. Cover partially with foil or an oven-safe lid, and bake until the meat is almost tender. Baste the braciole with the sauce every 30 minutes.
- After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 90 minutes total. You can braise the meat for up to 3 hours. If cooking longer, ensure the sauce doesn't reduce too much, and add a little beef broth if needed.
- Let the braciole rest for 15 minutes. Remove the twine from the braciole. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce.
Notes
- Sear the braciole on all sides before baking to lock in juices and enhance flavor.
- Use sturdy butcher's twine to securely tie the beef roll and prevent it from unraveling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 33g | 11% |
| Protein | 52g | 104% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 132mg | 44% |
| Sodium | 1791mg | 75% |
| Potassium | 1575mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1514IU | 30% |
| Vitamin C | 22mg | 24% |
| Calcium | 372mg | 37% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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