Beef Braciole Recipe in Slow Simmered Sauce

Stuffed with italian cheese and meats and simmered in tomato sauce, Braciole is full of flavor and perfect for special occasions!

Course Entree

Cuisine Italian

Keyword Italian braciole, stuffed beef

Prep Time 35

Cook Time 1 45

Total Time 2 20

Servings to 8 servings

Calories 646kcal

Author Lauren

Ingredients

1.5 to 2 pound flank steak
3 ounces capicola thinly sliced
3 ounces soppressata thinly sliced
¾ cup italian breadcrumbs
¼ cup extra virgin olive oil
2 cloves garlic minced
¼ cup italian parsley finely chopped
1 cup parmesan freshly grated
¾ cup romano freshly grated
2 tablespoons canola oil
1 tablespoon canola oil
1 large carrot washed, ends trimmed and finely diced
1 large rib celery washed, ends trimmed and finely diced
1 cup white wine
4 cups tomato sauce
salt and pepper
butcher's twine
kitchen shears

Instructions

In a small bowl, combine breadcrumbs, garlic, parmesan, romano, parsley, olive oil and a pinch of salt and black pepper. Set aside.
¾ cup italian breadcrumbs, ¼ cup extra virgin olive oil, 2 cloves garlic, ¼ cup italian parsley, 1 cup parmesan, ¾ cup romano, salt and pepper
Pound the flank steak into an even layer about ½-inch thick. Layer slices of capicola and soppressata. Sprinkle breadcrumb mixture onto sliced meat. Breadcrumb layer should be about ¼'' thick.
1.5 to 2 pound flank steak, 3 ounces capicola, 3 ounces soppressata
Roll the roast like a jelly roll. Using small pieces of butcher's twine, tie the roast about every 2 to 2½ inches, tucking in the ends. Cut in half so both pieces can be braised at the same time. Season with salt and pepper.
Preheat the oven to 350°F.
In a dutch oven or braising pan that is stovetop and oven safe, heat 1 tablespoon of canola oil. Sauté celery and carrots for 5 minutes. Using a slotted spoon, remove from the pan.
1 tablespoon canola oil, 1 large carrot, 1 large rib celery
Add the remaining canola oil over medium-high heat and braise the braciole 2 minutes on each side until browned, about 8 minutes total.
2 tablespoons canola oil
Return the vegetables to the pan and add the white wine. Using a wooden spoon or spatula, scrape what you can from the bottom of the pan. Add tomato sauce, coating the braciole.
1 cup white wine, 4 cups tomato sauce
Cover the dutch oven or pan and cook for 45 minutes. Remove the cover and cook for an additional 45 minutes.
After 1 hour and 30 minutes has passed, remove the pan from the oven and transfer braciole to cut board to rest. While the braciole is resting, use an immersion blender or blender safe for hot foods to carefully blend the carrots and celery into the sauce.
Using kitchen shears, cut and remove the butcher's twine. Cut braciole in 1 ½-inch slices and top with tomato sauce from the pan and serve.

Notes

For tomato sauce, I like to use this easy homemade pasta sauce or Rao's Marinara.
Flank steak is my favorite cut for this disk. You can also make individual portions using thinly sliced top round.
Sopressata and capicola is my favorite, but if you're sensitive to spice any Italian cured meat (prosciutto, pancetta, etc.) is a great substitution.

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