A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in Merlot and a hearty marinara.
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.
Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.
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
Step 1: Caramelize onions and garlic in olive oil. When done, add to a bowl. Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
Step 2: 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. Remove the plastic wrap and place the filling evenly on the steak.
Step 3: 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 the outside evenly with salt and pepper.
Step 4: In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.
Step 5: In the same Dutch oven, saute the chopped onion, garlic and spices and saute until softened. Add tomato paste and red wine and continue cooking until reduced. Then pour the crushed tomatoes in and season with salt and pepper.
Step 6: 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.
Step 7: When done, let the meat rest for at least 10 minutes before slicing, then slice the braciole and serve with additional tomato sauce. Garnish with fresh parsley or basil.
More Italian recipes
Beef Braciole Recipe with Prosciutto and Parmesan
LittleFerraroKitchen.com
Ingredients
- 2 lb Flank steak
- Salt and pepper
Braciole Filling
- Olive oil for drizzling
- ¼ onion chopped
- 1 garlic clove chopped finely
- 1 egg
- 4 oz Prosciutto
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 Small bunch of fresh parsley chopped
Marinara Sauce
- ½ onion chopped
- 2 garlic cloves chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoon tomato paste
- 1 cup Merlot
- 2 28 ounce can crushed tomatoes
- Fresh parsley and basil for garnish
Instructions
- First caramelize onions and garlic in olive oil. When done, add to a bowl.
- Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
- 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.
- Remove the plastic wrap and place the filling evenly on the steak.
- 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.
- 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 Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
- 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.
- 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.
- To serve, remove braciole from sauce and if allow to rest for 10 minutes. Then cut strings off braciole and slice into ½ inch thick slices. Serve with marinara sauce and garnish with fresh herbs.
Wendy (The Weekend Gourmet) says
Holy goodness...this looks amazing! Can't wait to try it out...I still have my Merlot since I used the Sweet White Blend in my recipe!
cheri says
This is definitely a Sunday Supper, pinned and printed!
Lori @ Foxes Love Lemons says
Your photography is STUNNING, Samantha. This is a dish that I wouldn't *think* would photograph easily, but you made it look effortless. I'm so impressed!
Samantha says
Thanks so much Lori...such an awesome compliment! :))
Brianne @ Cupcakes & Kale Chips says
Braciole is something I have to tackle, and yours with the addition of prosciutto looks amazing!
Samantha says
Thanks Brianne!!
MealDiva says
Mmmmmmm... Delicious! What a perfect Sunday Supper!
Bobbi's Kozy Kitchen says
I have wanted to try making beef braciole for so long. Your recipe has me inspired to finally get me into that kitchen to cook it!!
Cindys Recipes and Writings says
Your tutorial is a great idea for your readers! Braciole is so popular again and yours looks awesome!
Hezzi-D says
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.
Dorothy at Shockingly Delicious says
Wow, you took me right back to the '70s when my mom used to make stuffed flank steak all the time. YUM! Thanks for the tutorial!
Samantha says
Thanks Dorothy!!!
Katie says
Wow wow wow - this dish is seriously stunning! I am with you - I love cooking dinner at home. Breaking open a bottle of wine, talking, joking around, and just enjoying each others' company is something I really enjoy!
Samantha says
I totally agree Katie! And your pizza is AMAZINGGGGG
Shannon @VillageGirlBlog says
Yum! What a great Sunday Supper! I love the flavors you put together. The Merlot is a perfect pairing!
Family Foodie says
You have completely inspired me to try making braciole. Hard to believe I haven't made it before.
Samantha says
Yes...make it!!! I think the fam would love it! Thanks Isabel :))
Alice // Hip Foodie Mom says
I LOVE this dish!!! can't wait to try it. . and Sunday dinners at home are the best!! love this!
Samantha says
Thanks so much Alice!!!
Liz says
I've never made a braciole, but I'm glad to learn the ropes from a pro! Yours looks divine...picture perfect!!!
Samantha says
Haha...I am hardly a pro. Thanks Liz and I am madly in love with your cloud! 🙂
Renee says
This will be one of my Sunday Suppers soon. Love it!
Samantha says
Ohhh yes make it and let me know!! Thanks Renee!