Italian Beef Braciole Recipe
PREP TIME
30 minutes
COOK TIME
2 hours
INGREDIENTS
7
Serves: 6
Ingredients
- 1 whole1 whole1 whole Beef Flank Steak, (approximately 1.5 - 2 pounds)
- .5 cup.5 cup.5 cup Breadcrumbs, plain
- 2 tsp2 tsp2 tsp Garlic, (approximately 2-3 large cloves), chopped
- .5 cup.5 cup.5 cup Parmesan Cheese, grated
- 1 Tbsp1 Tbsp1 Tbsp Italian Seasoning, seasoning
- 5 Tbsp5 Tbsp5 Tbsp Olive Oil, (divided)
- 4 cups4 cups4 cups Marinara Sauce
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- Preheat the oven to 300˚F.
- Use a meat tenderizer or rolling pin to pound out the flank steak to even thickness and to thin it out. Start in the middle and work outwards, gently pressing out while pounding.
- In a small bowl, stir together the breadcrumbs, garlic, parmesan cheese, Italian seasoning, and 3 Tablespoons of the olive oil.
- Spread the breadcrumb mixture evenly over the flank steak, leaving approximately 1/2 inch around the edges. Press the breadcrumbs into the meat to help it stick.
- Starting with the long side of the meat, tightly roll up the beef with the breadcrumb mixture on the inside and tuck the edges inside to help the filling stay in.
- Cut a piece of kitchen twine that is four times the length of the braciole and tie it around one side of the beef roll, double knotting it. Wrap the twine around the roll and pull it through itself about one inch below the first knot. Continue doing this until the entire roll is secured and then double knot the twine at the end.
- Heat a large dutch oven or oven safe skillet over medium heat on the stovetop with the remaining 2 Tablespoons of the olive oil.
- Sear the braciole in the pan for 2-3 minutes on each side until browned.
- Pour the sauce over and around the entire braciole. Cover the pan and place in the preheated oven to cook for 30 minutes.
- After 30 minutes, remove the cover and braise the meat by spooning the sauce around the braciole on to the top of it. Replace the cover and cook for another 30 minutes.
- Remove the cover and return the pot to the oven to cook uncovered for 30-60 minutes, until the meat is fork tender and the sauce is reduced.
- Remove the braciole from the oven and let it rest for 10 minutes. Remove the twine and slice into 1-2 inch thick pieces for serving.
Notes
Beef - Use thinly sliced top round or bottom round for a less expensive version. Butterfly the flank steak and then pound it out for an even thinner roll. Cheese - Substitute parmesan for pecorino romano or asiago cheese. Herbs - Substitute the Italian seasoning for 2-3 Tablespoons of chopped fresh basil, oregano, and parsley. Other Filling Ingredients - Add toasted pine nuts, golden raisins, or cooked ground Italian sausage. Thin slices of prosciutto can also be added on top of the meat before the bread crumbs are added. Gluten-Free - Use gluten-free breadcrumbs. Dairy-Free - Use a dairy-free parmesan substitute. Slow Cooker - Sear the rolled and tied braciole in a pan on the stovetop and then place it in a slow cooker. Cover with the sauce and ½ cup of beef broth and cook on high for 3-4 hours or low for 6-8 hours until tender. Make Ahead - Roll, tie, and wrap the braciole in plastic wrap and store in the refrigerator for 24 hours or place in a freezer bag and freeze for 1 month. Thaw frozen braciole in the refrigerator and then cook as directed. Leftovers - Keep leftovers in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Frozen leftovers should be thawed completely in the refrigerator. Reheat in the oven, on the stovetop, or in the microwave.
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About This Recipe
| This is our estimate based on online research. | |
| Calories: | 252 |
| Fat: | 18 g |
| Carbohydrates: | 15 g |
| Protein: | 7 g |
| Cholesterol: | 5 g |
| Sodium: | 492 mg |
| Fiber: | 3 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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