Published: · Modified: by Samantha Ferraro · This post may contain affiliate links · 58 Comments
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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 myGoat cheese stuffed phyllo cupsit'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.
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Beef Braciole Recipe with Prosciutto and Parmesan
Samantha Ferraro
LittleFerraroKitchen.com
A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.
4.81 from 73 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 381 kcal
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.
Nutrition
Calories: 381kcalCarbohydrates: 8gProtein: 38gFat: 17gSaturated Fat: 6gCholesterol: 134mgSodium: 363mgPotassium: 713mgFiber: 1gSugar: 1gVitamin A: 285IUVitamin C: 2.9mgCalcium: 113mgIron: 3.5mg
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Reader Interactions
Comments
Jim says
I used round steak cutlets for this recipe . It turned out great. I used my garden Roma tomatoes (abundance) and peeled them . Then I hand crushed them instead of using canned. I might of used a little too much crushed red pepper. It got a little spicy, so I added a little sugar and it calmed the heat down.Reply
Samantha Ferraro says
Fantastic Jim, It was a big tomato harvest here in our neck of the woods also. The line between too spicy and perfection is separated by a thin line so we understand your yummy dilemma. Thanks for the feedback. Samantha.
Reply
Jan says
I made this 45 yrs. ago & too young to get it right. This is excellent. Because of my hips I added it to my crockpot. Excellent & Thank YouReply
Samantha says
Thank you so much! I have made this in the slow cooker as well and it comes out great!
Reply
Lucy says
This beef is so tender and moist and the marinara sauce compliments it perfectly.Reply
Samantha says
Thank you so much Lucy!
Reply
Giangi Townsend says
Wonderful recipe that brings back fond memories of my grandmother and her cooking in her kitchen. Thank you for bringing back such a fond memory thru this fantastic dish.
Delicious! Thank you for sharingReply
Lise Snider says
Oh my gosh. This was absolutely delicious. We made some noodles to eat with that amazing sauce and served it for our Christmas meal. Will definitely make again for a future special celebration.Reply
Samantha says
Hi Lise! Thank you so much for commenting and bringing my recipe into your home! So glad you all enjoyed it!! Happy Holidays!
Reply
Gina Bellingham says
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
Samantha says
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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