Pinterest image of Beef Braciole with title text

Pinterest image of Beef Braciole with title text

Pinterest image of Beef Braciole with title text

Beef braciole is a hearty Italian dish of stuffed flank steak filled with a cheesy savory filling simmered in marinara sauce.

Beef Braciole on platter

There'south something so cozy and comforting virtually rustic Italian food like this simple beefiness recipe. Information technology makes the firm smell fantastic as it cooks and you just know the upshot is going to be mouth wateringly delicious.

I'm all nigh braised meats like chicken cacciatore or our Red Wine Braised Curt Ribs or Instant Pot braised curt ribs. The meat cooks in a rich, delicious sauce and soaks up all of those astonishing flavors and when it's done information technology but melts in your mouth.

That'south exactly what we dearest about this recipe for braciole. You've got a delicious pieces of flank steak wrapped around a blend of breadcrumbs, cheese, and herbs, then slowly simmered in sauce until information technology is perfectly tender.

It's a meal yous tin serve someday of the year that'south perfect for large Lord's day dinners. This dish is as well special enough to be a nice alternative to traditional ham or turkey if you want to put an Italian spin on the holidays.

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serving Beef Braciole for the holidays

What is a Braciole?

Braciole is a popular Sicilian dish. It is beef, stuffed with cheese and bread crumbs, lightly browned, then braised in a marinara sauce. It is equally mouth watering and tender as it sounds. It is one of the best means to relish a tedious cooked beef dinner. And it simply takes a few minutes of grooming to get ready for the oven.

You'll as well see it referred to as involtini which means "small bite-sized packet of food." This refer to the aforementioned dish cooked in small individual portions similar to our balsamic steak ringlet ups.

Yous tin can brand those private portions following the recipe we're sharing here and just prepare your meat in slightly differently but I love making a large roulade (rolled, stuffed meat) and slicing it upwardly before serving.

What Y'all'll Need

Here's what you lot'll need for this savory recipe:

  • Aromatics – Onion (white or yellow) and garlic provide tons of flavor and a tantalizing smell as information technology cooks.
  • Olive oil– The olive oil is the perfect oil to lightly sear the exterior of the meat in.
  • Panko bread crumbs – In a pinch, you could apply regular breadcrumbs, we find Panko has the best flavor and texture. NOTE: If you want to brand this a keto recipe you can skip the breadcrumbs and supplement with additional grated cheese. It is delicious!
  • Grated cheeses – Employ authentic Pecorino Romano and Parmesan if you can find them. If not whatever decent quality romano or parmesan should work just fine.
  • Fresh Italian parsley– Parsley adds a little freshness and color to this dish.
  • Kosher Salt and pepper– A sprinkle of table salt and pepper brings out the flavor of the dish.
  • Flank steak – Nosotros utilise flank steak to brand a big ringlet merely you lot can make it in individual portions. If you are making a smaller portion, you tin can use a sparse cut of sirloin. Only ask your butcher to cut it into very thin slices for you and and so roll each ane up around the stuffing.
  • White vino – A dry out white works best for this dish. Cull a wine you would drinkable.
  • Marinara sauce – Use a high quality sauce or your own homemade sauce

Eggs, Raisins, or Pine Basics

Braciole is one of those classic comfort foods that comes in many unlike variations. I'k sharing my favorite but you'll frequently see braciole stuffed with eggs, raisins, or pino basics (or a combination of those!) along with the breadcrumbs and other seasonings.

Information technology's completely upward to you on what y'all want to put in your steak gyre. Experiment with flavors and see what you similar.

rolled out flank steak with filling to make Beef Braciole

Instructions

There are several steps, simply don't let that intimidate you! This is a really easy recipe, here's how to make information technology.

1. Saute the onions. In a pocket-sized skillet, heat two tablespoons of olive oil over medium-high oestrus. When it is hot, add the diced onions and cook for 5 minutes. Next, add the garlic and continue cooking for virtually two minutes, or until the onions are softened and lightly caramelized.

2. Make the stuffing. Mix the cooked onion and garlic, staff of life crumbs, pecorino cheese, parmesan cheese, chopped parsley, kosher salt, and pepper in a medium bowl. For best results, we ordinarily permit the onions absurd just a flake. This helps prevent the cheese from melting on contact and sticking too much together. Next, add another ii tablespoons of olive oil and toss until information technology is well combined.

3. Prep the steak for binding. Prepare the flank steak past laying it on a prepared surface such as a large cutting block or an expanse of your counter covered with plastic wrap. The second selection helps keep down on mess and possible contamination. Use a meat mallet to pound the meat so it is an even 1/2 inch thickness throughout.

Adjacent, spread the breadcrumb mixtures evenly over the steak. Leave about an inch bare around all the edges.

four. Necktie the steak. For detailed instructions, meet "How to tie upwardly braciole" below.

Offset at one of the short ends and roll the steak upward. Use a high quality butcher'southward twine to tie up the roll. One time rolled, sprinkle the outside with table salt and pepper.

5. Sear the beef. When you are ready to sear the beef, preheat the oven to 350 degrees F. In a large, heavy dutch oven or big oven-rubber skillet with a chapeau, heat the remaining 2 tablespoons of olive oil over medium-high heat. Once hot, utilize tongs to advisedly place the braciole in the skillet. Cook for ii minutes. Employ tongs to flip the beef and brown each side. When all the sides take a brownish crust, remove the beef and set up aside.

Cascade the white wine into the dutch oven and utilise a wooden spoon to scrape upward whatever browned bits off the bottom of the pan. This volition deglaze the pan and add some extra flavour.

Beef Braciole covered in sauce

half-dozen. Add together the steak and sauce and bake. After deglazing, add the marinara sauce and the beef scroll and place the hat on the pot.

Bake for approximately 30 minutes per pound. Halfway through cooking, open the lid and turn the beef braciole over in the sauce and so it can simmer in that delicious liquid for a bit. Then get out the lid off and go along baking for the remaining time.

7. Set up and serve. When fully cooked, remove the braciole from the sauce and allow it to rest for 15 minutes before cut the twine with scissors. Remove all the twine and discard. Use a carving knife to cutting the braciole into 1/ii inch thick slices and serve with the sauce poured on top or on the side.

Tips for removing excess fat from sauce: At that place will exist a layer of fat on the surface of the sauce. Y'all have two options for removing it. i) Once the braciole has been removed from the pan you can use a spoon to gently skim off the pinnacle layer of fat. two) If yous are making it ahead of time you can remove the meat from the sauce and so let the sauce absurd in the refrigerator. This makes it really simple to just pare the fat layer off of the summit.

how to tie up Beef Braciole

How to Necktie Up Flank Steak

Before yous bake the braciole, you need to tie it together first. We utilize the aforementioned method nosotros utilize for our Provolone and Prosciutto Stuffed Pork Loin and nosotros've even added a video this time to aid you lot visualize the process.

  1. Measure a slice of string that is 3 to 4 times as long every bit your rolled beef.
  2. Start at one end and make a loop effectually the finish of the braciole tying it off with a knot on top.
  3. Lay the string across the top of the beef making a straight line pointing towards the other brusque end that is about 1 inch long.
  4. Apply your index finger to hold the string in place and and then laissez passer the cord nether the beef and around. Pass the string under your finger so that it goes under the slice of cord laying on pinnacle of the beef.
  5. Pull the string forward, tightening the loop and stretching it some other 1 inch before repeating the process. Exercise this all the way to the other terminate of the rolled beef, making tight rings of string from ane end to the other.
  6. Cease by looping the last string around and then tying information technology into a tight knot. Cut and throw away any backlog string.

This is definitely ane of those things you need to encounter and so make sure to check out this great video on how to necktie upwardly your stuffed flank steak. She starts off a piffling differently than I do considering she makes a petty loop at the beginning and I merely tie mine around the finish of the meat to commencement just the rest is the same!

Similar most things in that location isn't just one way to necktie up beef so feel gratis to utilize any mode you are comfortable with. Don't sweat the details. In the end yous just want it to exist tied up so the whorl doesn't open up up as information technology cooks. I've even used toothpicks to hold mine closed when I didn't have string bachelor.

Beef Braciole on serving platter for the holidays

Well-nigh the Sauce

The beefiness braciole is braised in a marinara sauce. We similar using shortcuts where nosotros can, and as long as the flavor isn't compromised, we use a jar of marinara sauce for this recipe. Our personal favorite is Rao's Marinara, which has no added sugars.

Just because we use a shortcut doesn't mean we don't await for quality. A depression finish sauce is ofttimes loaded with sugar and merely not as flavorful. We always look for sauces that are higher quality, don't have a lot of carbohydrate, but that have a lot of flavour.

If yous have a favorite sauce, use that. Yous can likewise brand your own and use that for the braciole.

Can You Prep Braciole Ahead of Time?

Braciole is the perfect make ahead holiday dinner. It is part of what I dearest about information technology, the other part beingness how amazing information technology tastes. It is peachy for large or pocket-size holiday gatherings and it is besides perfect as a make ahead weeknight dinner when life is really hectic.

To shop, fully cook and then let it cool completely. Adjacent, remove the twine only practice not piece information technology at this time! Identify the whole thing, juices included, into a sealed container in the refrigerator. When you are ready to serve, place it back in your baking dish forth with the sauce. Heat in the oven at 300 degrees F for 30 minutes or until warmed through.

You can store the repast for upward to iii days in the refrigerator if needed.

Can You Freeze Braciole?

Yes!

  • To freeze this dish cook according to the instructions and then separate the meat from the sauce while everything cools.
  • Wrap the braciole tightly in plastic wrap, then two layers of foil. Identify in a freezer bag or container and freeze for up to 2 months.
  • Identify the sauce in the refrigerator for one-2 hours to allow the excess fat to harden. then utilise a spoon to remove the fat and throw it away.
  • Cascade the sauce into an airtight container and freeze for upwardly to ii months.

To reheat yous'll need to let the meat and sauce thaw in the refrigerator for at to the lowest degree 24 hours before reheating.

When ready to reheat, set your oven to 325 degrees F and place the thawed braciole and sauce into the same pot they cooked in originally.

Tightly embrace the pot with a chapeau and cook until they are warmed through. It takes about one 60 minutes to reheat.

Looking for More Italian Comfort Food?

  • Turkey with Marsala Sauce
  • Panzanella Salad
  • Baked Turkey Meatballs
  • Instant Pot Spaghetti Sauce
  • Keto Chicken Piccata
  • Chicken Alfredo Lasagna Roll Ups
  • Lasagna Roll Ups
  • Chicken Parmesan Bake
  • One Pot Chicken Cacciatore
  • Shrimp Alfredo Pasta
  • Slow Cooker Sausage and Ravioli
  • Lasagna French Bread Pizza
  • 1 Pot Three Cheese and Sausage Ziti

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Beef Braciole

Beefiness braciole is a hearty Italian dish of blimp flank steak filled with a cheesy savory filling simmered in marinara sauce.

  • 6 tablespoons Olive oil, divided
  • two ounces Onion, finely diced
  • 1 clove Garlic, minced
  • 1/2 cup Panko bread crumbs
  • i/ii cup Grated Pecorino Romano
  • i/ii cup Grated Parmesan
  • ¼ cup Chopped fresh Italian parsley
  • ½ teaspoon Kosher Table salt
  • ¼ teaspoon Pepper
  • 1.v pounds Flank steak
  • 1 cup White wine
  • 28 ounces Marinara sauce

  • Rut a small skillet over medium-high heat and add together two tablespoon of olive oil. Add together the diced onions and cook for v minutes then add the garlic and continue cooking for 2 minutes, or until the onions are softened and lightly caramelized.

  • In a medium bowl combine the cooked onion and garlic, bread crumbs, pecorino cheese, parmesan cheese, chopped parsley, kosher table salt, and pepper. Add 2 tablespoons of olive oil and toss until well mixed.

  • Prepare your flank steak past laying it on a prepared flat surface (I cover my counter with enough plastic wrap to cover the surface area the meat will touch with an extra few inches on each side. And so utilise a meat mallet to pound the meat to an even ½ inch thick.

  • Spread the bread nibble mixture evenly over the steak leaving nearly an inch bare around the edges.

  • Starting at 1 short end, roll upwards the steak.

  • Use butcher'due south twine to tie upwardly the roll. (Encounter instructions in the mail service above)

  • Sprinkle the braciole with kosher salt and pepper.

  • Preheat the oven to 350 degrees F.

  • Heat the remaining 2 tablespoons of oil over medium oestrus in a heavy large dutch oven, or a large ovenproof skillet with a hat. Add together the braciole and chocolate-brown on all sides, approximately two minutes per side, to get a overnice brown crust. Then remove the beef and ready aside.

  • Deglaze the pan by pouring in the white wine and using a wooden spoon to scrape up whatsoever browned bits off the lesser of the pan.

  • Add the marinara sauce and the beefiness roll and place the lid on the pot.

  • Broil for approximately 30 minutes per pound, halfway through open the chapeau and turn the beef braciole over in the sauce. Then leave the hat off and continue baking for the remaining time.

  • In one case cooked remove the braciole from the sauce and let residue for 15 minutes before using scissors to cut the twine, removing all of information technology.

  • While the beef is out of the sauce use a spoon to skim the top layer of fatty on top of the sauce. If you are making it alee of fourth dimension you tin can let the sauce cool in the refrigerator so remove the solidified fat from the surface.

  • So cut the braciole into ½ inch thick slices and serve with sauce.

Calories: 437 kcal , Carbohydrates: 14 grand , Protein: 33 g , Fat: 25 g , Saturated Fat: 7 k , Cholesterol: 84 mg , Sodium: 1215 mg , Potassium: 911 mg , Fiber: two thou , Saccharide: 7 grand , Vitamin A: 891 IU , Vitamin C: 13 mg , Calcium: 242 mg , Iron: four mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided every bit a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.