braciole

Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that&#x27;s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you&#x27;ll fall in love with!

Beef Braciole

thin slices boneless top round (about 2 pounds)

garlic

breadcrumbs

salt and black pepper,

prosciutto

olive oil

dry red wine

beef broth

(28-ounce) crushed tomatoes

Italian seasoning

all-purpose flour

Cut top-round slices in half widthwise so that...

Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.

Mince 4 cloves of garlic; slice the remaining...

Mince 4 cloves of garlic; slice the remaining 8 cloves.

Combine minced garlic, parsley, cheese, breadcrumbs, salt and...

Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.

Roll the beef into a cylinder, tucking in...

Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.

Heat olive oil in a Dutch oven or...

Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.

Add the wine and the sliced garlic. Bring...

Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.

Cover and cook on low heat, turning occasionally...

Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.

To thicken, place pot back on the stove...

To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.

Season with salt and black pepper to taste....

Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

https://mediavine-res.cloudinary.com/video/upload/rczgylnpjtg5mol9eb9j.mp4

Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night!  Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty

bread crumbs

pecorino romano cheese,

basil,

provolone cheese

italian parsley, chopped

kosher salt,

black pepper,

lb flank steak

canola oil

butter

carrot,

onion,

celery,

dry white wine

oz crushed tomato, 1 can

bay leaves

oregano

red pepper flakes

lb orecchiette pasta,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.

Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.

Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.

Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.

Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.

Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.

Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.

Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.

Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.

Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.

https://vid.tasty.co/output/103017/landscape_480/1532476626

In Italy Braciole are called involtini, you can probably found a version of this recipe for each region but the most traditional braciole recipe hails from Campania. Try this out and let us know what you think!

Authentic Italian Braciole Recipe

flank steak (thinly sliced)

tsp salt

tsp pepper

parmesan

provolone

garlic powder

basil

Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)

In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside

Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.

Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole. 

Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.&nbsp;

Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.

Serve hot along with the sauce!&nbsp;

https://embed.mediavine.com/videos/l0u1xgmoicxzjqcxwuu6

In Italy, this dish is called involtini, but braciole is one of the most famous Italian dish in America. Luckily they are also easy to make, watch the video and see yourself!

How To Make Authentic Italian Braciole In Sauce [Recipe]

Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party.

Braciole with Tomato Sauce

Flank Steak

Salt and Pepper

Parmesan

Provolone

Italian Breadcrumbs

Italian Parsley

pressed garlic

Butter

White Wine

Tomato Sauce

*Butchers Twine

Italian Braciole Recipe (Stuffed Beef with Sauce) is a cozy and comforting meal made of thinly sliced steak stuffed with Italian herbs, two kinds of cheese, prosciutto, and breadcrumbs. The beef roll is slow-cooked in red wine and a rich tomato sauce. It's a specialty of Southern Italy. This recipe will become an Italian favorite in your home!

Beef Braciole Recipe

(1 1/2-pound) flank steak

garlic clove,

Pecorino Romano cheese

Italian parsley leaves

Italian basil

red wine

Salt and black pepper

Sugo al Pomodoro

pine nuts

raisins

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&#8217;s twine, tie the steak roll to secure it (I usually secure it in 4 spots). 

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&#8217;t reduce too much, and add a little beef broth if needed. 

Let the braciole rest for 15 minutes. Remove the butcher&#8217;s 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. 

So tender with the most flavorful sauce! It’s the perfect comfort food. Thank you!

This dish looks like a showstopper, but it isn’t very hard to do! So comforting and cozy, It was a huge hit for my family and my son said it’s even better than Beef Wellington. High praise from him :)

Your Recipe caught our attention, so we added it to our list: 49 Best Italian Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!

Anything not pork, that would work as a good substitute?

This is the ABSOLUTE BEST braciole recipe ever!! I have made it several times and I would like to make it for a special dinner party that I am having in February. I want to make a white chicken lasagne as well but I am not sure these two dishes will complement each other. What do you think? I usually don't mix white and red sauce. Although part of me thinks it will be great! 
Thank you

Top 5 braciole recipes from across the web

The most viewed braciole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Braciole

Beef Braciole (Stuffed Italian Beef...

Authentic Italian Braciole Recipe

Braciole with Tomato Sauce

Beef Braciole Recipe

Top 5 braciole recipes from across the web

The most viewed braciole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Braciole

Beef Braciole (Stuffed Italian Beef...

Authentic Italian Braciole Recipe

Braciole with Tomato Sauce

Beef Braciole Recipe

The most viewed braciole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine