The Perfect Beef Braciole
Very popular in many Italian families, the braciole is a steak roll, made with pounded thin meat that’s filled with a very delicious filling and covered in tomato or marinara sauce.
Equipment
- Casserole Dish with Lid
- Butcher's Twine
- Meat Mallet
- Kitchen Tongue
Ingredients
- 1 to 2 lbs flank steak or other meat butterflied opened, pounded with a meat tenderizer to 1/8 inch thick, or steak for smaller rolls* See Notes
- 1/2 white onion chopped
- 1/4 cup black olives roughly chopped
- 2 eggs hard boiled and chopped
- 2 garlic cloves minced and divided
- 2 or more prosciutto di parma ham teared into small pieces
- breadcrumbs enough to spread all over your meat
- 1 branch fresh parsley chopped
- 1/2 cup grana padano cheese grated
- salt and black pepper to taste
- 2 tablespoon extra virgin olive oil plus more for frying
- 1/4 white or red wine (optional)
- 1 can 14 oz chopped tomatoes
- fresh basil leaves to taste for garnish
Instructions
- If using a piece of beef, cut the meat open, tenderize it with the help of a meat mallet, season with salt and pepper and rub half of the minced garlic.
- Sprinkle the cheese all over the beef.
- Add breadcrumbs, if using and spread it out.
- Spread evenly chopped eggs, parma ham, topped with chopped parsley and black olives and season with black pepper.
- Drizzle about 2 tbsp of olive oil over the egg mixture.
- Roll, tightly the meat up like a jelly roll with the grain of the meat.
- Secure with butcher’s twine all over the roll, it is important to secure it very well.
- Bring a heavy bottom large pan with lid over medium-high heat. Once hot, add a drizzle of olive oil and add the braciole. Sear it well on all sides, about 2 to 3 minutes each side. Avoid turning the meat too much.
- Remove the meat with kitchen tongues and reserve.
- Add another drizzle of olive oil and add the chopped onions, cook for 2 minutes, stirring frequently, then add the other half of minced garlic and cook until fragrant.
- Add the wine, if using, to deglaze the pan until the alcohol is reduced, about 2 minutes.
- Pour the chopped tomatoes and return the roll to the pan.
- Place the lid on and simmer over very low heat until steak is cooked through and sauce has slightly reduced, about 1 to 1 1/2 hours. If needed, add some water in the process to avoid sticking to the bottom of the pan.
- Check every 15 minutes after the first half an hour. It’s ready when the tip of a knife goes in very easily and the meat is tender.
- Remove from the heat and let it rest, uncovered, for 10 to 15 minutes before removing the strings and slicing.
Notes
- *Any tender beef can be used to make this dish. Best beef cuts to make braciole are: flank steak, sirloin, rump steak.
- Save time and surprise your guests by making 1 or 2 days ahead.
- If making in advance, cut the meat when cold, as it will hold its shape best and will be easier to reheat later. Plus the flavors are enhanced.
- After you fill the meat, roll it up like a jelly roll with the grain, so when you cut it, it will be ready to cut against the grain and the meat will be very soft.
- Avoid doing this with partially frozen meat. It’s best to make the rolls with the meat cold or at ambient temperature.