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–+ servings

Italian Beef Braciole

Sea Salt Savorings
Authentic Italian beef braciole (braciola) is made with tender skirt steak that is rolled with bread crumbs, provolone cheese, and prosciutto, then simmer in a red wine tomato sauce. This is perfect for a hearty Sunday dinner!
5 from 32 votes
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Prep Time 20 minutes
Cook Time 1 minute
Course Main Course
Cuisine Italian
Servings 8
Calories 335 kcal

Equipment

  • large dutch oven or heavy bottom pot
  • Cutting Board
  • Meat hammer
  • Cooking twine
  • Kitchen shears
  • Rubber spatula

Ingredients
  

  • 1.5 lb flank steak pound out to 1/2 inch thickness
  • 6 slices of provolone cheese
  • 6 slices of proscuitto
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup shredded parmesan cheese
  • 10 cloves of garlic finely chopped
  • 1/4 cup fresh parsley chopped
  • 3 tbsp olive oil

Red wine tomato sauce

  • 1 1/2 cup dry red wine
  • 1 28 oz can crushed tomatoes
  • 1/2 cup basil leaves
  • 1 tsp garic powder
  • 1/2 tsp salt or more to taste

Instructions
 

  • Prepare the beef. Lay the beef flat on your work surface and use the meat hammer to pound the meat until it is 1/2 inch thick. Combine the breadcrumbs, chopped garlic, parmesan cheese, and parsley in a small bowl. Place the prosciutto in the center of the beef (lengthwise), then layer on the cheese. Place the breadcrumb mixture on top of the cheese. Roll the beef into itself to form a cylinder shape. Secure the beef with cooking twine every 2 inches.
  • Sear the beef. Heat the olive oil in a large pot over medium heat. Add the beef to the pot and sear on each side for 2 minutes until it is browned.
  • Build the sauce. Add the red wine to the seared beef and simmer for 5 minutes until the wine has reduced. Add the crushed tomatoes, basil, garlic powder, and salt, then stir to combine.
  • Simmer the beef brasciole. Lower the heat to a simmer, then place the lid on the pot and cook for 1 hour. Baste the beef brasciole every 20-30 minutes with the sauce. *See notes for slow cooker or oven cooking methods.
  • Serve. Remove the basil from the sauce and discard it. Remove the beef from the sauce and cut the cooking twine using kitchen shears. Slice the beef into medallions, then serve over pasta, polenta, or as is. Mangia!

Nutrition

Calories: 335kcalCarbohydrates: 8gProtein: 26gFat: 18gSaturated Fat: 7gCholesterol: 69mgSodium: 557mgPotassium: 374mgFiber: 1gSugar: 1gVitamin A: 426IUVitamin C: 4mgCalcium: 225mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.

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