Picture from CUCINABYELENA Publisher
This recipe takes you on a journey through the creation of Beef Braciole. It guides you through every step, from pounding the thinly sliced beef flank steak to braising it in a vibrant tomato sauce. Each bite is a harmonious blend of savory, herbal, and slightly sweet notes, making this dish a true feast for the senses.
| Prep Time | Cook Time | Servings |
| 20 mins | 2 hrs 30 mins | 6 |
INGREDIENTS
For the Braciole
- 2 pounds thinly sliced beef flank steak (around 1/4-inch thick)
- 1 cup fresh breadcrumbs, toasted until golden brown
- 1 cup grated Parmesan cheese
- 1/2 cup fresh parsley, chopped finely
- 2 cloves garlic, minced
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes (adjust according to your spice preference)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 12 slices prosciutto, thinly sliced
For the Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 bay leaf
- Salt and freshly ground black pepper
Equipment
- Meat mallet or rolling pin
- Plastic wrap
- Kitchen twine
- Large Dutch oven or heavy-bottomed pot
- Sauté pan
- Instant-read meat thermometer
- Baking sheet
INSTRUCTIONS
step 1 Pound the Beef:Lay a piece of plastic wrap on your work surface. Place a slice of beef flank steak on top. Cover it with another piece of plastic wrap.
Using a meat mallet or rolling pin, gently pound the beef until it becomes thin and even, approximately 1/4-inch thick.
Repeat the process with the remaining slices of beef.
step 2 Assemble the Braciole:In a large bowl, combine the toasted breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, dried oregano, red pepper flakes (if desired), olive oil, salt, and pepper.
Lay a slice of prosciutto on each pounded beef slice. Spread a generous tablespoon of the filling mixture onto the prosciutto.
Beginning from the short end, tightly roll the beef around the filling, creating a compact and flavorful cylinder.
Secure the rolled braciole with kitchen twine at 1-inch intervals, ensuring they retain their shape during cooking.
step 3 Brown the Braciole:Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers like molten gold.
Carefully place the braciole in the hot oil and cook for approximately 5-7 mins per side, turning them gently with tongs, until they develop a beautiful golden brown color.
step 4 Prepare the Tomato Sauce:Add the chopped onion to the pot with the browned braciole. Cook, stirring occasionally, for about 5 mins until the onion softens and becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes, red wine, beef broth, and add the bay leaf. Season the sauce with salt and pepper to your taste.
step 5 Braise the Braciole:Bring the tomato sauce to a gentle simmer. Carefully arrange the braciole in the sauce, ensuring they are fully submerged.
Cover the pot and braise over low heat for 2 to 2 ½ hours, or until the beef is fork-tender.
step 6 Check the Internal Temperature:During the braising process, use the instant-read thermometer to check the internal temperature of the braciole.
For medium-rare, they should reach an internal temperature of 145°F. For medium, aim for 160°F.
step 7 Serve:Spoon the sauce generously over the braciole before serving.
Pair your braciole with your favorite side dishes, such as pasta, rice, or mashed potatoes.
- For extra richness, substitute pancetta for the prosciutto.
- Feel free to add other ingredients to the filling like chopped sun-dried tomatoes, olives, or capers for a unique flavor.
- If you lack a meat thermometer, cook the braciole until they become fork-tender. However, using a thermometer ensures perfect doneness.
- Store leftover braciole in an airtight container in the refrigerator for up to 3 days.
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