This Italian Beef Braciole is a traditional Italian dish braised in flavorful red sauce and easy to prepare and wonderfully tasty to eat.
This delicious Italian Beef Braciole has a wonderful combination of flavors that will make your taste buds sing!
We had a fun, fun day of Cooking with Nonna Anna! And this is just one of the delicious dishes we got to learn about.
How to Make Beef Braciole
There are a lot of steps to this...but it's really not as difficult as it may seem.
After making the bread crumb mixture, pound the meat:
Then sprinkle with salt and pepper.
Cover with the bread crumb mixture.
Roll the beef starting with the short end.
Tie the roll to hold together.
Then brown the beef and cook it!
Once it's cooked, slice it about ½" thick
for a beautiful presentation!
Other Italian recipes to make:
- Italian Vegetable Soup
- Baked Italian Ricotta Cake
- Easy Roasted Eggplant Parmesan
- Mushroom and Ricotta Ravioli
- Rosemary Sea Salt Focaccia
- ½ cup Italian-style bread crumbs
- 1 garlic clove, minced
- ⅔ cup grated Pecorino Romano cheese
- ⅓ cup grated Parmesan cheese
- 3 Tablespoons chopped fresh Italian parsley
- ¼ cup pine nuts, toasted
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 Tablespoons olive oil, divided
- 1 ½ pounds flank steak
- Salt and freshly ground pepper, to taste
- 1 cup dry white wine
- 3 cups Red Sauce - Take 2, or Nonna Anna's Red Sauce, see below
- Mix together the bread crumbs, minced garlic, cheeses, parsley, pine nuts, salt and pepper.
- Add 2 Tablespoons of the olive oil and mix, continue adding olive oil until a paste forms.
- Lay the flank steak on a piece of plastic wrap on your counter, then cover with another piece of plastic wrap.
- Pound the steak until between ¼ and ½ inch thick.
- Remove the plastic wrap and sprinkle the flattened steak with salt and pepper.
- Spread the bread crumb mixture evenly over the steak.
- Starting at one short end, roll the steak tightly (as you would for a jelly roll).
- Using twine, securely tie the meat to enclose the bread crumbs and keep the roll together.
- Sprinkle the meat roll with salt and pepper.
- Heat the oven to 350ºF.
- In a skillet large enough to hold the braciole, heat 2 Tablespoons of the olive oil over medium-high heat.
- Add the braciole and brown on all sides. This should take about 8-10 minutes.
- Add the wine to the pan, bring to a boil and cook until slightly reduced, about 10 minutes.
- Add 3 cups of the red sauce to the pan, basting the meat with it.
- Cover partially with foil and put into the oven.
- Turn the braciole and baste every 30 minutes.
- Cook for about 1 ½ hours until very tender.
- Remove the braciole from the sauce.
- Add this cooking sauce back into the the remainder of the red sauce to be served with the meat.
- Snip the twine off the braciole and slice about ½-inch thick.
- Put the slices on a serving platter (or on top of pasta) and spoon the sauce over the top.