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Beef Braciole with Prosciutto and Parmesan

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A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

Happy #SundaySupper! love participating in “theme” events and today is especially fun because we are paired up with Gallo Family Vineyards!

You can imagine my happiness when I received 2 bottles of wine at my door. I love, love cooking with wine and really feel it gives dishes such abundant flavor. My favorite dish to use wine in is in a good hearty red pasta sauce, such as linguini puttanesca. Every time I make a marinara sauce, wine is always on the ingredient list. The flavor reduces and thickens with other aromatics and really offers amazing layered flavor.

Serve beef braciole with a full bodied red wine.

I was gifted with both Gallo Family Vineyards’s  sweet white wine and Merlot, and being the red girl that I am, couldn’t wait to pop open the Merlot. I was already dreaming about this beef braciole recipes for weeks and knew it would be the perfect match to a hearty Sunday dinner.

Every Sunday, Joe and I make it important to stay home and cook a meal together, usually Italian because it’s our favorite. We sip wine and prep our ingredients. Sip more wine and attempt to cook while laughing at each other and old stories. This is why I love cooking dinners at home.

Beef Braciole stuffed with prosciutto and Parmesan, garlic and hardboiled egg and slowly simmers in a rich tomato sauce.

Beef Braciole is an Italian recipe.

So let’s talk about Braciole. This is an Italian dish where meat is rolled up with other flavors and stuffing ingredients, such as my braciole stuffed with prosciutto. I used a 2lb flank steak and pounded it out to even the thickness, but cutlets work just as well.

I made a braciole filling of caramelized onions and garlic, prosciutto, breadcrumbs, Parmesan, egg and fresh herbs and rolled the filling into the steak. Then once the meat is seared, I used the delicious meat drippings to make a fabulous deep red sauce. It was pure heaven. The meat slowly braised in the sauce and was the perfect accompaniment to a good glass of wine.

How to make Beef Braciole

Method:

1) First caramelize onions and garlic in olive oil. When done, add to a bowl.

2) Make the filling by combining the onions and garlic,  prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.

Make the braciole filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan.

3) Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even.

 4) Remove the plastic wrap and place the filling evenly on the steak.

 

Place braciole filling evenly on the steak before tying braciole up.

5) The begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.

 

Roll the flank steak, making sure the braciole filling is tightly rolled up. Then use butcher string to tie the braciole.

6) In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.

Sear beef braciole in a wide pan on all sides.

7) To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of Gallo Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.

Sautee onions and garlic in olive oil for the marinara that the beef braciole will be simmering in.

8) Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening. Allow the sauce to come to a boil and then reduce to a slow simmer. Allow to cook for about 1 hour to 1 hour and 30 minutes. When done, the meat should slice easily and tender.

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.

9) When done, slice meat and serve with additional sauce. Garnish with fresh parsley and basil.

5 from 5 votes
Print
Beef Braciole Recipe with Prosciutto and Parmesan
Prep Time
20 mins
Cook Time
1 hr 30 mins
Resting Time
10 mins
Total Time
1 hr 50 mins
 

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.

Course: Main Course
Cuisine: Italian
Keyword: braciole recipe, braciole filling, beef braciole recipe, braciole stuffed with prosciutto, braciole with egg
Ingredients
  • 2 lb Flank steak
  • Salt and pepper
Braciole Filling
  • Olive oil for drizzling
  • 1/4 onion chopped
  • 1 garlic clove chopped finely
  • 1 egg
  • 4 oz Prosciutto
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 Small bunch of fresh parsley chopped
Marinara Sauce
  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 28 ounce can crushed tomatoes
  • Fresh parsley and basil for garnish
Instructions
  1. First caramelize onions and garlic in olive oil. When done, add to a bowl.
  2. Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
  3. Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even. Season with salt and pepper.
  4. Remove the plastic wrap and place the filling evenly on the steak.
  5. Then begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.
  6. In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate. To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of wine and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
  7. Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening.

  8. Bring up to a boil and then reduce to a simmer and cook everything until meat is tender and cooked through, about an hour and a half.

  9. To serve, remove braciole from sauce and if allow to rest for 10 minutes. Then cut strings off braciole and slice into 1/2 inch thick slices. Serve with marinara sauce and garnish with fresh herbs.

 

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.

 

Please be sure to follow Gallo Family Vineyards on Facebook, Twitter, Instagram, and YouTube. And their website has information on all Gallo Family wines, a store locator, and pairing guides.

And please check out what the other Sunday Supper’s made with their Gallo wines!

Brunch:

Mains and Sides:

Beverages and Desserts:

Read more at http://magnoliadays.com/2014/merlot-cherry-cupcakes-sweet-white-frosting/#hfqClRPE0XP7gG8h.99

 

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

And check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Comments

  8. Braised meat is so delicious. I also love staying home and cooking dinner with my husband over a bottle of wine. It’s a great way to connect, it’s cheaper then going out, and it’s always better.

    Reply

  24. I never really knew what went into braciole…until now! Looks and sounds amazing and it is now definitely on my “to-make” list. Anything made with flank steak is guaranteed to be super good!

    Reply

  25. Ok first: stunning photos! Looooove. But second, I love your Sunday tradition. I want to do that when I get married (or before haha, no need to get married for this). Sunday afternoon drinking wine and meal prepping. That sounds wonderful!

    Reply

  28. I have never had or heard of braciole, but I think these flavors would be great for my family! Adding it to my dinner rotation now!

    Reply

    • It’s a lovely dish, definitely weekend dinner worthy. And the slow braise in the tomato sauce is heavenly! Can’t wait to hear how it goes!

      Reply

  31. Hello,
    I printed the recipe but I noticed that the list of ingredients doesn’t have tomato paste, crushed tomatoes or what type of wine (the instructions do say 1 cup). Can you please update? I’m dying to make this!

    Thank you!

    Reply

    • Hi Gina! I’ve been having issues with my recipe cards, so thank you for commenting! Recipe is updated…let me know how it comes out! Such a delicious meal 🙂

      Reply

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