Italian Beef Braciole Stuffed (Print Version)
Rolled beef with fresh herbs, cheese, and prosciutto in tomato sauce. Rich, slow-cooked Italian comfort food.
# Ingredients:
→ Breadcrumb Filling
01 -
½ cup dried Italian-style bread crumbs
02 -
1 garlic clove, minced
03 -
⅔ cup Pecorino Romano cheese, freshly grated
04 -
⅓ cup provolone cheese, freshly grated
05 -
2 tablespoons fresh Italian parsley leaves, chopped
06 -
1 tablespoon fresh Italian basil, chopped
07 -
2 tablespoons olive oil
08 -
Salt, to taste
09 -
Black pepper, freshly ground, to taste
→ Optional Breadcrumb Mixture Add-Ins
10 -
2 tablespoons pine nuts
11 -
2 tablespoons raisins
→ Braciole
12 -
1 ½ pounds flank steak
13 -
Salt, to taste
14 -
Black pepper, freshly ground, to taste
15 -
4 slices thinly sliced prosciutto
16 -
2 tablespoons olive oil
17 -
1 cup red wine
18 -
4 cups Sugo al Pomodoro or homemade tomato sauce
# Steps:
01 -
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.
02 -
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 to seal the filling. Using butcher's twine, tie the steak roll to secure it in 4 spots.
03 -
Preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a heavy ovenproof skillet or cast iron pan over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and scrape all browned bits from the bottom. Bring 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, basting the braciole with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. Let the braciole rest for 15 minutes. Remove the twine and transfer the braciole from the sauce. Cut crosswise and diagonally into 1/2-inch-thick slices. Transfer slices to plates, spoon sauce over, and serve.
# Helpful Notes:
01 -
Ensure the meat is thin enough to roll tightly for even cooking.
02 -
Use ciabatta bread to soak up the rich sauce.