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.
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.
Lindsay Cotter says
This is such a gorgeous dinner! Perfect for date night in!
Samantha says
Agreed!! Thank you Lindsay!
Taylor @ Food Faith Fitness says
My husband is going to LOVE this recipe! Cannot wait to try!
Samantha says
Yes I think you both will!! Thanks Taylor 🙂
Jennifer Blake says
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!
Samantha says
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!
Katie says
This recipe is simply mouthwatering! I want to make this to completely impress my family!
Samantha says
Thank you so much katie!
Liz says
What heavenly comfort food! Perfect for a chilly Sunday dinner!
Karla @ Foodologie says
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!
Amy says
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!
Samantha says
Thanks Amy!!! Hope you make it soon and let me know!
Tiffany @ Triple Crème Decadence says
This looks delicious! I'd love to have this with a glass of red wine.
Bianca @ Confessions of a Chocoholic says
I love cooking with wine, too. This braciole looks incredible!
Sarah | Curious Cuisiniere says
I love making rolled beef dishes! This looks fantastic!
Samantha says
Thanks so much Sarah!
Shaina says
Red wine is perfect for cooking this type of dish, it looks beautiful!
Samantha says
Thanks Shaina 🙂
Melanie | Melanie Makes says
I made braciole once but haven't tackled it again as of late. This recipe is going to change that. Pinned!
Samantha says
Ohhh yes please make it again!! Thanks Melanie!
Alida says
Gorgeous dish! Gallo's Merlot is my favorite, and would be absolutely delicious with this Sunday Supper.
Samantha says
Thanks Alida! And LOVED your bread pudding!
Courtney @ Neighborfood says
Oh my gosh this looks amazing! I knew it would be good after our Twitter discussions, I just didn't know it would be THIS good. Prosciutto and caramelized onions?! This is a must try!
Constance Smith (@FoodieArmyWife) says
Oh I'm sorry, please excuse me while I wipe DROOL off my keyboard! WOW~!