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Beef Braciole Serving 2
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Beef Braciole

Adapted from Giada de Laurentis
Prep Time15 mins
Cook Time2 hrs 10 mins
Course: Beef
Cuisine: Italian
Keyword: Beef Braciole
Servings: 4 servings
Author: Jurga

Ingredients

  • ½ cup Italian-style bread crumbs
  • 1 garlic clove, minced
  • cup grated Pecorino Romano cheese
  • 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

Instructions

  • 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.
  • Enjoy!

Notes

Gr8 Tip:
Red Sauce - Take 2 is here.
Nonna Anna's Red Sauce Recipe can be found here.
Tried this recipe?Mention @Great8Friends or tag #gr8food!