Main dish

Beef Braciole (Stuffed Italian Beef Roll)

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:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  4. 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.
  5. 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.
  6. Preheat the oven to 350°F (180°C).
  7. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  8. 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.
  9. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  10. 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.
  11. 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.
  12. Enjoy!

Watch the recipe video here:

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! 🍝FULL RECIPE: https://tasty.co/recipe/beef-braciole-stuffed-italian-beef-roll

Posted by Tasty on Saturday, July 28, 2018