Braciole is an Italian classic and it is was my very first recipe on Espresso & Lime. Often referred to as beef involtini, braciole is a homey, comforting beef dish that makes the perfect meal for Sunday dinner or when you have someone visiting and want to make them feel very special.
Tender pounded beef is topped with prosciutto, parmesan, bread crumbs, garlic and herbs, rolled up tightly and baked in a flavorful tomato sauce. It makes your whole house smell amazing and is fall apart tender by the time you pull it out of the oven and nestle them next to some buttery mashed potatoes.
Sounds fabulous, right? Well, then let’s get started…
Begin by gathering 1-1 1/2 pounds of flank steak that is sliced very thin. If you cannot find thin sliced beef at your local grocery store, I always recommend asking the deli. They are usually super helpful and can cut you whatever you need.
In addition to the beef, you will need 4 slices of prosciutto, 2 tablespoons of minced garlic, 1/4 cup of finely chopped parsley, 1/2 cup of shredded parmesan, 1/2 cup of Italian seasoned breadcrumbs, 1 teaspoon of Italian seasoning, salt and black pepper and 1 tablespoon of a good olive oil.
In a small bowl, combine 2 tablespoons of minced garlic with 1/4 cup of finely chopped parsley, 1/2 cup of shredded parmesan, 1/2 cup of seasoned breadcrumbs, a teaspoon of Italian seasoning and a pinch of salt and black pepper.
Next, place the beef between two sheets of plastic wrap or parchment paper and pound each piece evenly thin.
Working with one slice of pounded beef at a time, season with salt and back pepper, place a piece of prosciutto onto the beef and spoon a thin layer of the parmesan breadcrumb filling evenly over top.
Roll the beef tightly and secure the roll with two or thee toothpicks.
Notes: If your beef tore at all when you pounded it, plan the roll to start with the torn side, so it stays in the center. You can also tuck the ends in slightly, to help keep the filling inside.
Season the outside of the rolls with salt and black pepper and repeat until all of the beef has been rolled.
Preheat your oven to 325 degrees and place a braiser or deep baking dish over a medium high heat.
Add a tablespoon of olive oil into the dish and brown the sides of each roll. You may need to slightly adjust the toothpicks in order to get all of the sides nicely browned. Once they are brown, transfer them onto a plate and turn the heat off.
To make the tomato sauce, add 2 tablespoons of butter and a tablespoon of olive oil in with the brownings from the rolls. Add 2 cloves of minced garlic and 1/2 cup of beef broth and use a wooden spoon or spatula to work up all of the brownings from the bottom of the dish.
As soon as the butter has melted and the brownings have been working into the sauce, add 28 ounces of crushed tomatoes and a pinch of red pepper flakes. Return the browned rolls into the tomato sauce and cover the baking dish with foil.
Bake the braciole in a 325 degree oven for 90 minutes.
Remove the baking dish from the oven and remove the foil. Transfer the braciole onto a cutting board and give the sauce a good stir to reincorporate all of the juices into the sauce. Give it a taste and add additional salt or black pepper, if necessary.
Remove the toothpicks and slice the braciole rolls through the center on a diagonal, so you can see the center of the rolls easily.
While your braciole was baking, the filling transformed into a stuffing like texture that is so wonderful. The beef is fork tender, so there is no problem with plating up the rolls whole. They look so pretty that way…
I love serving braciole with mashed potatoes, but it can also be paired with a broad pasta like pappardelle or a smaller pasta like orzo or ditalini.
Spoon some tomato sauce over the braciole and if there is any extra sauce, transfer it into a dish and serve it with garlic bread. Trust me… it is amazing…
Whether you are looking for something to serve for Sunday dinner or simply craving those comforting Italian flavors, this braciole is one of those recipes you will make on special occasions for many years to come.
Mangia!
Braciole
Ingredients
Braciole
- 1-1 1/2 pounds of thinly sliced flank steak (4 very thin slices)
- 4 slices of prosciutto
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, finely chopped
- 1/2 cup of parmesan, finely shredded
- 1/2 cup of Italian seasoned breadcrumbs
- tablespoon of Italian seasoning
- salt and black pepper
- 1 tablespoon of olive oil
Tomato Sauce
- 1 tablespoon of olive oil
- 2 tablespoons of salted butter
- 2 cloves of garlic, minced
- 1/2 cup of beef stock
- 28 ounces of crushed tomatoes
- a pinch of red pepper flakes
Instructions
- Preheat your oven to 325 degrees
- Using a meat tenderizer or heavy pot to pound your the thinly sliced beef thin between two sheets of plastic wrap or parchment paper
- Combine 2 tablespoons of minced garlic, 1/4 cup of finely chopped parsley, 1/2 cup of parmesan, 1/2 cup of breadcrumbs and 1 teaspoon of Italian seasoning in a small bowl
- Take one piece of thinly pounded beef, season with salt and black pepper, place one piece of prosciutto on top and add a thin layer of the filling over the entire surface
- Roll up tightly like a cigar, tucking in the sides to help the filling stay in place. Secure with toothpicks or butchers twine
- Add 1 tablespoon of olive oil into a braiser or dutch oven placed over medium high heat
- Place your braciole rolls into the olive oil with the seam side down at first. Turn the braciole over to ensure that all of the sides have been browned. Once the meat has been browned, remove them from the pot and set them on a plate for now
- Add 2 tablespoons of butter, 1 tablespoon of olive oil, 2 cloves of minced garlic and 1/2 cup of beef broth to the pot and scrape up any of the browned bits with a wooden spoon
- Add 28 ounces of crushed tomatoes and a pinch of crushed red pepper
- Add the braciole back into the tomato sauce
- Cover the dish with foil and braise in a 325 degree oven for 90 minutes
- Carefully transfer the dish to a heatproof surface, remove the foil and transfer the braciole to a cutting board
- Carefully remove your toothpicks and slice the rolls in half on a diagonal
- Spoon the tomato sauce over the rolls and serve with pasta or mashed potatoes
