Italian Beef Braciole Recipe

Partially-sliced beef braciole over sauce on a white platter.

5 from 13 votes

Italian Beef Braciole Recipe

Italian braciole recipe (stuffed beef with sauce) is a cozy and comforting meal made of thinly sliced steak stuffed with Italian herbs, two kinds of cheese, prosciutto, and breadcrumbs. The beef roll is slow-cooked in red wine and a rich tomato sauce. It's a specialty of Southern Italy and will become a favorite in your home!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian

Keyword: braciole, involtini, Italian beef braciole

Servings: -6 servings

Author: Elena Davis

Ingredients

For the Breadcrumb Filling

½ cup dried Italian-style bread crumbs
1 garlic clove minced
⅔ cup Pecorino Romano cheese freshly grated
⅓ cup provolone cheese freshly grated
2 tablespoons fresh Italian parsley leaves chopped
1 tablespoon fresh Italian basil chopped
2 tablespoons olive oil
salt to taste
black pepper freshly ground, to taste

Optional Breadcrumb Mixture Add-Ins

2 tablespoons pine nuts
2 tablespoons raisins

For the Braciole

1 ½ pound flank steak
salt to taste
black pepper freshly ground, to taste
4 slices thinly sliced prosciutto
2 tablespoons olive oil
1 cup red wine
4 cups Sugo al Pomodoro or homemade tomato sauce

Instructions

Make the Breadcrumb Mixture

Stir together the breadcrumbs, garlic, cheese, parsley, and basil in a medium bowl until combined. Add 2 tablespoons of olive oil and season the mixture with salt and pepper. Set aside.

Prepare the Braciole

Lay the flank steak flat on a wooden board or clean work surface. Pat the steak dry with paper towels. Place one piece between two sheets of parchment paper. With a rolling pin or meat mallet, pound the meat to flatten it to about 1/4 inch thickness. Season both sides generously with salt and pepper.
Sprinkle the breadcrumb mixture over the steak to cover the meat. Add slices of prosciutto over the pounded beef and breadcrumb mixture to cover evenly.
Starting at the short end, roll up the steak (like a jelly roll) to seal the filling. Using butcher's twine, tie the steak roll to secure it (I usually secure it in 4 spots).

Cooking the Braciole

Preheat the oven to 350°F.
Heat 2 tablespoons of oil in a heavy large ovenproof skillet, or cast iron pan, over medium heat. Add the braciole to the pan and cook until browned on all sides, about 8 minutes.
Add the wine to the pan and scrape all the browned bits from the bottom of the pan. Bring it to a boil for about 1 minute. Stir in the prepared tomato sauce. Cover partially with foil or an oven-safe lid, and bake until the meat is almost tender. Baste the braciole with the sauce every 30 minutes.
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 90 minutes total. You can braise the meat for up to 3 hours. If cooking longer, ensure the sauce doesn't reduce too much, and add a little beef broth if needed.
Let the braciole rest for 15 minutes. Remove the twine from the braciole. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce.

Notes

Sear the braciole on all sides before baking in the oven. The browned braciole layer will help seal the juices when baking it in the tomato sauce.
Use good quality butcher's twine to secure the beef roll and ensure it doesn't fall apart when braising in the oven.
You can braise the meat for up to 3 hours. If you're cooking it longer, ensure the sauce doesn't reduce too much, and add a little beef broth if it gets too dry.

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