Classic Beef Braciole
Prep Time
60 minutes
Calories
650 kcal (est.)
Difficulty
Medium
Ingredients
- 1.5 lbs flank steak or top round steak, pounded thin
- 1 cup plain breadcrumbs
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely diced (for stuffing)
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth or red wine
- 1 small onion, chopped (for sauce)
- 2 cloves garlic, minced (for sauce)
- 1 bay leaf
- Fresh parsley for garnish (optional)
Instructions
- Lay the pounded steak flat on a clean surface. Season lightly with salt and pepper.
- In a medium bowl, combine breadcrumbs, grated cheese, 1/4 cup chopped parsley, minced garlic (from the stuffing portion), diced small onion, egg, salt, and pepper. Mix well to form a moist stuffing.
- Spread the stuffing evenly over the surface of the steak, leaving a small border around the edges.
- Carefully roll the steak tightly from one end to the other. Secure the roll with kitchen twine or several toothpicks.
- Heat 2 tbsp olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the braciole on all sides until nicely browned. Remove the braciole from the pot and set aside.
- In the same pot, add the chopped onion (for sauce) and sauté until softened, about 5 minutes. Add the minced garlic (for sauce) and cook for another minute until fragrant.
- Pour in the crushed tomatoes and beef broth (or red wine). Add the bay leaf, salt, and pepper to taste. Bring the sauce to a simmer.
- Carefully return the seared braciole to the pot, nestling it into the sauce. Ensure the braciole is mostly submerged.
- Reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the meat is fork-tender. Turn the braciole occasionally to ensure even cooking.
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- Once cooked, remove the braciole from the sauce. Carefully remove the twine or toothpicks. Let it rest for a few minutes before slicing into 1-inch thick rounds.
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- Serve the sliced braciole warm, spooning plenty of the rich tomato sauce over the top. Garnish with fresh parsley, if desired.