Beef Braciole Recipe with Prosciutto and Parmesan

Italian beef braciole recipe served with a rich tomato sauce and garnished with fresh parsley.

4.81 from 73 votes

Beef Braciole Recipe with Prosciutto and Parmesan

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

Prep Time20

Cook Time1 30

Resting Time10

Total Time1 50

Course: Main Course

Cuisine: Italian

Keyword: braciole recipe, braciole filling, beef braciole recipe, braciole stuffed with prosciutto, braciole with egg

Servings: servings

Calories: 381kcal

Author: Samantha Ferraro

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.

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