Description
Beef Braciole is a classic Italian dish featuring thinly sliced beef flank steak rolled with a flavorful breadcrumb and cheese stuffing, browned to perfection, then slowly baked in a rich marinara sauce until tender and savory. This comforting meal offers a delightful combination of textures and flavors, ideal for a hearty dinner.
Ingredients
Scale
Beef Rolls
- 4 thinly sliced beef flank steaks (about 1/4 inch thick)
- Salt and pepper to taste
- 2 tbsp olive oil
Stuffing
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup pine nuts (optional)
- 1/2 cup grated mozzarella cheese (optional)
Sauce
- 1/2 cup dry white wine
- 1 jar (24 oz) marinara or tomato sauce
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the beef rolls later.
- Flatten Beef: Place each beef flank steak between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they reach about 1/4 inch thickness, ensuring they are tender and even.
- Prepare Stuffing: In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, red pepper flakes if desired, pine nuts, and mozzarella cheese if using. Season with salt and pepper, then mix thoroughly to create the stuffing mixture.
- Assemble Rolls: Lay out each flattened beef steak on a clean surface and spread an even layer of the stuffing mixture over the top, pressing it gently to adhere well to the meat.
- Roll and Secure: Roll each stuffed steak tightly into a cylinder, securing the ends and sides with toothpicks or kitchen twine to keep the stuffing inside during cooking.
- Brown the Rolls: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the beef rolls and brown them on all sides for about 5-7 minutes to develop a rich crust and lock in juices.
- Deglaze Pan: Remove the browned rolls and set temporarily aside. Pour the dry white wine into the skillet and cook for 2-3 minutes, scraping up any browned bits to enhance flavor.
- Simmer Sauce: Add the marinara sauce to the skillet and bring it to a simmer. Return the beef rolls to the pan, spooning some sauce over them to coat.
- Bake: Cover the skillet and transfer it to the preheated oven. Bake for 45-60 minutes until the beef is tender and the stuffing is cooked through.
- Serve: Carefully remove toothpicks or twine from the beef rolls. Serve hot with fresh basil garnish if desired, paired nicely with pasta or crusty bread.
Notes
- You can substitute beef flank steak with thin slices of top round or sirloin steak if preferred.
- Optional ingredients like pine nuts and mozzarella cheese add extra texture and flavor but can be omitted for simplicity.
- Use kitchen twine for a more secure hold on the rolls if toothpicks are insufficient.
- Leftover braciole can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
- Serve with your choice of side such as pasta, risotto, or roasted vegetables to complete the meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
