Description
This classic Italian Beef Braciole recipe features thinly sliced beef flank steaks stuffed with a flavorful mixture of breadcrumbs, Parmesan cheese, garlic, herbs, and pine nuts, then browned and slow-baked in a rich marinara sauce. Perfect for a comforting dinner that impresses with its tender meat and delicious filling.
Ingredients
Scale
Beef Braciole
- 4 thinly sliced beef flank steaks (about 1/4 inch thick)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup pine nuts (optional)
- 1/2 cup grated mozzarella cheese (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1 jar (24 oz) marinara or tomato sauce
- Fresh basil, for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the meat rolls.
- Flatten Beef Steaks: Place each beef steak between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until about 1/4 inch thick for easier rolling and even cooking.
- Prepare Filling: In a bowl, combine breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes if using, pine nuts if desired, and salt and pepper. Mix thoroughly to combine all flavors.
- Assemble Rolls: Lay each beef steak flat on a clean surface and evenly spread the breadcrumb mixture over the top, pressing gently to adhere well.
- Roll and Secure: Roll each steak tightly around the filling and secure each roll with toothpicks or kitchen twine to keep the stuffing intact during cooking.
- Brown Rolls: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the beef rolls on all sides for about 5-7 minutes to develop flavor and seal in the juices.
- Deglaze Skillet: Remove beef rolls to a plate, add white wine to the skillet, and cook for 2-3 minutes scraping up browned bits from the bottom to enrich the sauce.
- Add Sauce and Simmer: Pour marinara sauce into the skillet and bring it to a gentle simmer, then return the beef rolls to the skillet, spooning some sauce over them for moisture and flavor.
- Bake: Cover the skillet and transfer it to the preheated oven. Bake for 45-60 minutes until beef is tender and filling is cooked through.
- Serve: Remove toothpicks or twine from the beef rolls. Garnish with fresh basil if desired and serve hot.
Notes
- Flattening the beef steaks ensures even cooking and easier rolling.
- Red pepper flakes and pine nuts are optional; omit or adjust to taste.
- Use an oven-safe skillet for browning and baking to streamline the process.
- Allow the beef rolls to rest a few minutes after baking for better flavor absorption.
- This dish pairs well with pasta, mashed potatoes, or a simple green salad.
