Beef Braciole (Stuffed Italian Beef Roll)
Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! 🍝
Author: The Chef
Recipe type: Main dish
- ½ cup (25 g) bread crumbs
- 1 cup (100 g) shredded pecorino romano cheese, plus more for serving
- ½ cup (20 g) fresh basil, chopped
- ⅓ cup (35 g) shredded provolone cheese
- ½ cup (20 g) fresh italian parsley, chopped
- 8 cloves garlic, minced, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup (60 mL) olive oil
- 1 lb (455 g) flank steak
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 medium carrot, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 cup (240 mL) dry white wine
- 28 oz (795 g) crushed tomato, 1 can
- 2 dried bay leaves
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes
- 1 lb (455 g) orecchiette pasta, or polenta, cooked, for serving, optional
- ¼ cup (10 g) fresh basil, cut into ribbons, for serving
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.