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Italian Braciole
This authentic Italian beef braciole recipe is perfect for a Sunday family dinner with tender beef rolled up with breadcrumbs, pine nuts, raisins, and cheese, then simmered all day in a rich red wine tomato sauce.
👥 5 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- knife
- saucepan
- pan
- pot
- wooden spoon
📝 Preparation Steps
1
Add the raisins, chopped parsley, grated cheese, minced garlic, bread crumbs, pine nuts, and two tablespoons of olive oil to a bowl, then mix to combine.
olive oil (divided)4 tablespoons
2
If the flank steak is very thick, use a knife to butterfly it to make it about ½ inch thick.
3
Pound the flank steak out with a meat mallet to tenderize and flatten.
4
Sprinkle both sides with salt and pepper, then spread the breadcrumb mixture out evenly over the flank steak, leaving a ¼ inch border on all sides.
5
Starting with a short end, roll the meat up, being sure to keep as much filling inside as possible.
6
Use some butchers twine to tie it up about 3-5 times around to keep the roll intact.
7
Heat the remaining two tablespoons of olive oil in a medium-large saucepan.
olive oil (divided)4 tablespoons
8
When the oil is shimmering hot, add the braciole and brown the meat on all sides, about ⏱️ 2 minutes per side.
9
Remove the braciole from the pan and lower the heat. Add in the minced onion and sliced garlic and cook until softened, about ⏱️ 2-3 minutes.
10
Add the red wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot.
11
Add the tomatoes and bay leaf, then season with salt and pepper. Bring to a boil, then place the braciole back in the pan and spoon some sauce over top.
bay leaf1
12
Turn the heat to low, cover and let simmer for about ⏱️ 3 hours, rotating the braciole every ⏱️ 20-30 minutes.
13
Use a fork to check to see if the meat is tender, then remove the braciole from the sauce and let it rest for about ⏱️ 20 minutes.
14
Slice the braciole into rounds and serve with the sauce.
Nutrition Facts
calories
500 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
633 mg
protein Content
37 g
cholesterol Content
89 mg
carbohydrate Content
26 g
saturated Fat Content
7 g
unsaturated Fat Content
17 g
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