Italian Beef Braciole Stuffed

Italian beef braciole is a classic Sunday comfort dish made with thin flank steak wrapped around a savory Italian stuffing and braised in a rich red wine tomato sauce. Every bite delivers the magic of melting cheese, tender beef, and herbal breadcrumbs—one of those recipes that fills your kitchen and gathers everyone at the table.

I remember making this with my grandmother on New Year’s Day The sauce would bubble away all afternoon and the anticipation made it taste even better when we finally sat down to eat

Ingredients

• Dried Italian-style bread crumbs: They help absorb the juices and bring a subtle spice blend Look for fresh crisp crumbs without any staleness
• Garlic clove: Minced garlic brings depth and bite Fresh is best for the fullest flavor
• Pecorino Romano cheese: Freshly grated sharp and salty Gives authentic southern Italian character
• Provolone cheese: Freshly grated creamy and slightly smoky Use young provolone for easy melting
• Fresh Italian parsley: Vibrant and grassy Use bright green leaves and avoid wilted bunches
• Fresh Italian basil: Adds sweet peppery warmth Choose glossy leaves with no black spots
• Olive oil: Good quality extra virgin for the filling and searing Opt for a green fruity bottle
• Salt and freshly ground black pepper: Essential for seasoning every layer Taste and adjust
• Optional pine nuts and raisins: Pine nuts add rich crunch raisins add sweetness Only use fresh pine nuts since they go rancid quickly
• Flank steak: Thin and wide cut for easy rolling Make sure it is bright red with little extra fat
• Thinly sliced prosciutto: Adds complex saltiness and richness Ask for shaved slices at the deli
• Red wine: For richness and acidity Cabernet or Chianti are both classic
• Sugo al Pomodoro or homemade tomato sauce: Brings everything together with ripe sweet tomato flavor Look for a sauce with simple ingredients only tomato olive oil and basil

Step-by-Step Instructions

Prepare the Breadcrumb Mixture:

Stir together breadcrumbs minced garlic both cheeses parsley and basil in a medium bowl Add olive oil and a good pinch of salt and black pepper Mix thoroughly so the mixture clings together a little Set this aside for filling

Prepare the Flank Steak:

Place steak flat on your clean surface Pat dry thoroughly with paper towels Then cover with parchment paper Pound gently but firmly with a rolling pin or meat mallet until you have an even slab about one quarter inch thick Sprinkle generously with salt and black pepper on both sides

Stuff and Roll the Steak:

Scatter the breadcrumb mixture evenly across the steak until fully covered Place prosciutto slices on top of the crumbs so the whole surface is layered Starting from one short end carefully roll the steak up tightly like a jelly roll Use kitchen twine to tie it firmly in at least four places so it does not unravel

Brown the Braciole:

Preheat your oven to three hundred fifty degrees Fahrenheit Heat olive oil in a heavy ovenproof skillet until shimmering Place the rolled braciole in the pan Sear each side for about eight minutes total or until deep golden brown Searing gives the dish a nutty depth

Deglaze and Braise:

Pour the red wine into the hot pan Immediately scrape up any brown bits with a wooden spoon Raise the heat so the wine bubbles for one minute Stir in your tomato sauce Partially cover with foil or an oven lid Place the pan into your preheated oven

Slow Cook and Baste:

Bake for one hour Baste the braciole with the sauce every thirty minutes Uncover and continue to bake for another thirty minutes or until the meat is fork tender If your sauce gets too thick add a splash of beef broth

Rest and Slice:

Carefully remove the braciole from the sauce Let it rest uncovered for fifteen minutes Snip off the kitchen twine Slice crosswise and slightly on the diagonal into one half inch slices Transfer the slices to plates and spoon plenty of sauce over

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I absolutely love the nutty bite from pine nuts tucked inside the braciole Whenever my grandfather cooked this for Sunday supper he insisted on letting it rest first so the juices soaked into every slice Those last minutes always felt like a test of patience

Storage Tips

Leftover braciole can be refrigerated in an airtight container with extra sauce for up to three days The flavors deepen over time making the dish even better next day For longer storage freeze slices individually with their sauce and reheat gently to retain tenderness

Ingredient Substitutions

You can easily swap flank steak for thin top round or even pork loin cut into thin slabs For the filling substitute Parmigiano Reggiano for Pecorino for a milder cheese flavor If you do not have prosciutto try thin bresaola or pancetta

Serving Suggestions

For a true Italian feast serve braciole over creamy polenta rigatoni or garlic mashed potatoes Make sure to have plenty of fresh bread to mop up the sauce It also pairs beautifully with sautéed greens or a bright lemon salad

Cultural Context

Braciole comes from southern Italy where slow braising was a way to tenderize tough cuts and stretch meat for hungry families Each region adds its own twist some tuck in pine nuts and raisins for sweet crunch Braciole is a classic for Sunday dinners weddings and celebrations

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Recipe FAQs

→ What cut of beef is best for making braciole?

Flank steak is ideal for braciole as it is lean, easily pounded thin, and rolls well around the flavorful filling.

→ Can I substitute different cheeses in the filling?

Yes, you can use Parmigiano-Reggiano or mozzarella instead of Pecorino Romano or provolone for a unique twist.

→ How do I prevent the beef roll from unraveling during cooking?

Secure the rolled beef with butcher’s twine in several spots to keep the filling intact throughout braising.

→ Is it possible to prepare braciole ahead of time?

Braciole can be assembled a day in advance and cooked just before serving, allowing flavors to meld beautifully.

→ What side dishes pair well with braciole?

Serve with rustic ciabatta bread, pasta, or a simple green salad to soak up the rich tomato sauce and complement the meal.

→ Can I cook braciole on the stovetop instead of in the oven?

Yes, after browning and adding sauce, you may gently simmer the braciole on low heat, covered, until tender.