back to top
Tasty

Beef Braciole (Stuffed Italian Beef Roll)

Beef Braciole (Stuffed Italian Beef Roll)

Posted on

Beef Braciole (Stuffed Italian Beef Roll)

Servings: 8INGREDIENTS½ cup bread crumbs1 cup shredded Pecorino Romano cheese, plus more for serving½ cup chopped basil leaves plus ¼ cup, cut into ribbons, for serving ⅓ cup shredded provolone cheese½ cup chopped fresh Italian parsley leaves8 cloves garlic, minced, dividedKosher salt, to tasteFreshly ground black pepper, to taste¼ cup olive oil1 1-2 pound flank steak2 tablespoons canola oil1 tablespoon butter1 medium carrot, chopped1 small onion, chopped1 stalk celery, chopped1 cup dry white wine1 28-ounce can crushed tomatoes2 dried bay leaves1 tablespoon dried oregano½ teaspoon red pepper flakes1 pound cooked orecchiette pasta or 1 pound cooked polenta, for serving (optional)PREPARATIONPreheat the oven to 350°F (180°C).In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup 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 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. 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, and 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. Enjoy! Inspired by: https://www.foodnetwork.com/r
Tasty

Servings: 8

INGREDIENTS

½ cup bread crumbs

1 cup shredded Pecorino Romano cheese, plus more for serving

½ cup chopped basil leaves plus ¼ cup, cut into ribbons, for serving

⅓ cup shredded provolone cheese

½ cup chopped fresh Italian parsley leaves

8 cloves garlic, minced, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ cup olive oil

1 1-2 pound flank steak

2 tablespoons canola oil

1 tablespoon butter

1 medium carrot, chopped

1 small onion, chopped

1 stalk celery, chopped

1 cup dry white wine

1 28-ounce can crushed tomatoes

2 dried bay leaves

1 tablespoon dried oregano

½ teaspoon red pepper flakes

1 pound cooked orecchiette pasta or 1 pound cooked polenta, for serving (optional)

PREPARATION

Preheat the oven to 350°F (180°C).

In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup 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 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.

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, and 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.

Enjoy!

Inspired by: https://www.foodnetwork.com/r