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Italian Braciole 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 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 6 ot 8 servings
Calories 636kcal
Author Lauren

Ingredients

  • 2- lb flank steak butterflied
  • 3 ounces Capicola thinly sliced (about 14 slices)
  • 3 ounces Soppressata thinly slices (about 14 slices)
  • ¾ cup italian breadcrumbs
  • 2 cloves garlic minced
  • ¼ cup italian parsley finely chopped
  • 1 cup parmesan freshly grated
  • ¾ cup romano freshly grated
  • ¼ cup extra virgin olive oil + 3 tablespoons divided
  • 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 Simple 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.
  • Butterfly flank steak and lay flat on a large cutting board. Layer slices of capicola and soppressata. Sprinkle breadcrumb mixture onto of sliced meat. Breadcrumb layer should be about ¼'' thick.
  • Roll the roast like a jelly roll. Using small pieces of butcher's twine, tie the roast about every 2 to 2 ½ 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 olive oil. Sauté celery and carrots for 5 minutes. Using a slotted spoon, remove from the pan.
  • Add remaining 2 tablespoons of olive oil and over medium-high heat, braise the braciole on each side until browned, about 8 minutes total.
  • 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 3 ¼ cups tomato sauce, coating the braciole.
  • Partially cover the pan with foil and cook for 45 minutes. Remove the foil and cook for an additional 45 minutes. During the cooking process, baste the braciole with sauce every 30 minutes.
  • After 1 hour and 30 minutes has passed, remove the pan from the oven and transfer braciole to cut board to rest. In the meantime, add remaining tomato sauce to the pan. Using an immersion or hand blender, 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.

Nutrition

Calories: 636kcal | Carbohydrates: 23g | Protein: 54g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 2189mg | Potassium: 1267mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2857IU | Vitamin C: 16mg | Calcium: 427mg | Iron: 6mg