Description
This Rolled Beef Braciole recipe features tender flank steak stuffed with a flavorful mix of breadcrumbs, parmesan, and fresh parsley, then slow roasted in a rich tomato sauce infused with garlic, wine, and basil. Perfect for a comforting Italian-inspired dinner, the beef is seared to lock in juices before being simmered gently in the oven, resulting in a succulent and aromatic dish.
Ingredients
For the Braciole:
- 2 lbs. flank steak, sliced thin & pounded flat
- 1/3 cup plain breadcrumbs
- 1/3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 2 tablespoons olive oil
- Kosher salt & freshly cracked black pepper, to taste
For the Sauce & Searing:
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1/4 cup dry red or white wine
- 28 oz. cans whole peeled tomatoes, hand crushed
- 1 fresh basil stem with leaves, plus extra fresh basil leaves for garnish
- Calabrian chili paste, for optional heat, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for slow roasting the braciole in the tomato sauce.
- Make the filling: In a bowl, combine the breadcrumbs, grated parmesan, minced parsley, and olive oil. This mixture will add flavorful moisture and texture inside the steak.
- Prepare the steak: Season one side of each flank steak slice with salt and pepper. Spread about 2 tablespoons of the breadcrumb filling evenly over the seasoned side.
- Roll and secure the braciole: Tightly roll each stuffed steak from one end to the other, ensuring the filling stays inside. Secure each roll with a single toothpick in the center to hold its shape during cooking. Season the outside with salt and pepper.
- Sear the braciole: Heat a large Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, sear each braciole roll for 1-2 minutes per side until browned. Remove them from the pot and set aside.
- Prepare the sauce base: Lower the heat to medium-low and add minced garlic to the pot. Cook for about 30 seconds until fragrant and slightly browned. Pour in the wine to deglaze the pan, scraping up browned bits, and reduce the liquid by half.
- Add tomatoes and herbs: Stir in the hand-crushed tomatoes, basil stem, and optional Calabrian chili paste for heat. Bring the sauce to a simmer on the stovetop.
- Bake the braciole: Nestle the seared braciole rolls gently into the tomato sauce. Cover the pot loosely with a lid or foil and transfer it to the preheated oven. Cook for 1 hour, allowing the beef to become tender and absorb the sauce flavors.
- Check for doneness: Carefully remove the pot from the oven. Insert a knife into the thickest part of the braciole – it should slide in easily, indicating the meat is fully cooked and tender. Remove and discard the basil stem.
- Serve: Plate the braciole rolls on a serving dish. Spoon the tomato sauce over or serve alongside in a gravy boat. Garnish with additional parmesan cheese and fresh basil leaves for a fragrant finish.
Notes
- Using flank steak works best for this recipe as it can be sliced thinly and rolled easily.
- Be careful not to overfill the steak rolls to avoid bursting during cooking.
- Adjust the amount of Calabrian chili paste depending on your heat preference or omit for a milder dish.
- Removing excess toothpicks before serving is important for safety and presentation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian