Description
This authentic Braciole recipe features tender flank steak rolled with a savory Italian herb and breadcrumb filling, then slowly braised in a rich tomato sauce to perfection. The herb-roasted goodness melds beautifully with the tender beef, making it an ideal comforting meal served over pasta, polenta, or mashed potatoes.
Ingredients
Scale
Beef and Filling
- 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
Searing and Sauce
- 3 tbsp olive oil (for searing)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth (as needed)
Instructions
- Prepare the beef: Lay beef slices on a cutting board and pound to about ¼-inch thickness for even cooking.
- Make the filling: In a bowl, mix breadcrumbs, parsley, basil, garlic, salt, and pepper until evenly blended.
- Assemble the rolls: Spoon a small amount of filling on each slice of beef. Roll tightly and secure with toothpicks or kitchen twine.
- Sear the braciole: Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Sear the rolls on all sides until browned. Remove and set aside.
- Prepare the sauce: In the same pot, add 2 tbsp olive oil, then sauté onion and garlic until fragrant. Stir in crushed tomatoes, oregano, sugar, and seasonings. Simmer for 5 minutes.
- Braise the braciole: Return braciole to the pot, cover, and simmer on low heat for 1.5 to 2 hours, turning occasionally and adding broth if needed to maintain moisture.
- Serve: Remove toothpicks or twine, slice the braciole, and serve with the sauce over pasta, polenta, or mashed potatoes.
Notes
- Pound beef evenly for tenderness and easy rolling.
- Use fresh herbs for the most aromatic flavor.
- Don’t rush the braising — slow cooking ensures melt-in-your-mouth texture.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze up to 2 months. Reheat gently with sauce.
- For a gluten-free version, substitute breadcrumbs with gluten-free crumbs.
Keywords: Braciole, Italian Beef Roll, Braised Beef, Herb-Roasted Beef, Italian Dinner, Comfort Food