Beef Braciole
Learn how to make traditional beef braciole: tender beef rolls filled with a savory breadcrumb and Parmesan mixture, seared until golden then simmered gently in tomato sauce for the ultimate comfort food.
Servings: 8
Equipment
Ingredients
For the filling
- 1 cup (150g) breadcrumbs see note 1
- 1 cup (100g) freshly grated parmesan or Pecorino Romano
- 1 handful fresh parsley
- 4 cloves garlic
- 5 tbsp olive oil , or more as needed
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- pinch red pepper flakes
For the roulades
- 2 oz (900g) flank steak or top round, sliced
- 12 slices prosciutto or as needed
- 2 tbsp olive oil , to sear
For the sauce
- ¼ cup (60ml) white wine , to deglaze
- 1 onion , finely diced
- 2 cloves garlic , minced
- 28 oz (800g) San Marzano Tomatoes canned
To serve
- salt and pepper , to taste
- 3 tbsp parsley , chopped
- grated parmesan
Instructions
Make the Filling
- Place bread, parsley, garlic, grated cheese, spices, seasoning and olive oil in a food processor or blender. Pulse until the texture is fine and the filling starts to clump together. Set aside.1 cup (150g) breadcrumbs, 1 cup (100g) freshly grated parmesan, 1 handful fresh parsley, 4 cloves garlic, 5 tbsp olive oil, 1 tsp Italian seasoning, ½ tsp salt, ½ tsp black pepper, pinch red pepper flakes
Assemble the roulades
- Slice the steaks in half to create a thin fillets. Cover in plastic wrap and pound with a meat mallet until it’s as thin as you can get it! You will have 8 -12 pieces, depending on how thin you manage to get the steak.2 oz (900g) flank steak
- Trim the flattened steaks to neat rectangles. Top each with prosciutto slices.12 slices prosciutto
- Add 1-2 tablespoons the breadcrumb mixture on each flattened steak. Spread out evenly and quite thin — you need to be able to roll up the steak into a tight roulade so don’t overfill.
- Tuck the ends of the prosciutto over to encase the filling.
- Use the plastic wrap to help you roll the steak up into a log shape. Make sure this is as tight as possible to ensure even cooking. At this point you can chill the plastic-wrapped rolls to help them firm up to keep their shape.
- Remove the plastic wrap and secure each roulade tightly with butcher’s twine.
Cook the braciole
- Place the canned to tomatoes in a food processor or blender and blend until smooth. Set aside.28 oz (800g) San Marzano Tomatoes
- Heat olive oil in a large lidded pan and sear the braciole until well browned on all sides. Place on the pan seam side-down first to seal before turning over. Transfer onto a plate.2 tbsp olive oil
- Turn the heat down and deglaze the pan with the wine, using a wooden spoon to scrape any bits stuck to the pan loose. Simmer until the wine is cooked down.¼ cup (60ml) white wine
- Add a little olive oil to the pan if needed. Sauté the onion over low heat for 5-7 minutes. Stir in the minced garlic and cook for 30 seconds or so. Add the tomatoes, stir together and bring to a low simmer.1 onion, 2 cloves garlic
- Add the browned roulades to the sauce. Cover the pan and simmer over low heat for 45 minutes, turning the roulades over halfway through. Add a little water to the pan if it's looking a bit dry.
- Taste and add salt and pepper to the sauce if needed. Remove the twine and slice the braciole. Serve with extra grated parmesan and a sprinkle of fresh parsley.3 tbsp parsley, grated parmesan, salt and pepper
Video
Notes
- Note 1: You can use dry breadcrumbs such as Panko or fresh torn bread. I have made this recipe with brioche breadcrumbs and focaccia breadcrumbs!
- Storage – Cool the braciole and sauce completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days – this dish tastes even better the next day, so it’s ideal for making ahead.
- Reheating – Reheat gently in a covered saucepan over low heat until piping hot, adding a splash of water as needed if the sauce has thickened too much.
- Freezing – Place the rolls and sauce in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead – Assemble the rolls, wrap in plastic wrap and chill for up to a day ahead. Sear and add to the sauce to braise.
