Italian Braciole Recipe
Braciole is a classic Italian dish featuring thinly sliced flank steak stuffed with a flavorful filling, rolled up, seared, and simmered in a rich tomato sauce.
Ingredients
For the Braciole:
- 1 ½ pounds (700g) flank steak, thinly sliced
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
- 4 slices prosciutto (optional)
- Butcher’s twine or toothpicks for securing
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp n dried oregano
- ½ tsp red pepper flakes (optional)
- ½ cup red wine (optional)
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Steak: Lay the flank steak flat and pound it to about ¼-inch thickness.
- Make the Filling: In a bowl, combine breadcrumbs, Parmesan, minced garlic, parsley, olive oil, salt, and pepper.
- Assemble the Rolls: Spread the filling evenly over the steak slices. Optionally, lay a slice of prosciutto on top. Roll each steak tightly and secure with butcher’s twine or toothpicks.
- Sear the Rolls: Heat olive oil in a pan over medium heat. Sear the beef rolls on all sides until browned. Remove and set aside.
- Prepare the Sauce: In the same pan, sauté onions and garlic until fragrant. Add crushed tomatoes, oregano, red pepper flakes, wine (if using), sugar, salt, and pepper. Simmer for 5 minutes.
- Cook the Braciole: Add the steak rolls back into the sauce. Cover and simmer on low heat for 1.5 hours, turning occasionally.
- Serve: Remove the twine or toothpicks. Serve hot with pasta or crusty bread, garnished with fresh basil.
Notes
- You can substitute flank steak with top round or sirloin.
- Slow cooking is key to making the beef tender.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.