SUBSCRIBE BY EMAILBeef braciole is a classic Italian dish that’s one of my favorites. I’ve recreated my mom’s recipe and it turned out fabulous! Beef braciole is perfect for a special meal.
Classic Italian Beef Braciole
Mmmm. This beef braciole dish is one of my favorite things my mom makes! This Italian dish is known as involtini – a dish that is stuffed, rolled, and wrapped.
Beef braciole is basically flank steak, pounded thin, covered with a tasty mixture of ingredients, rolled, and tied to stay tight. You then brown the braciole, and finish cooking it in your favorite tomato sauce.
The pretty swirls of ingredients are exposed once the braciole is cut into slices and served on a bed of pasta. My mom always made hers along with many, many meatballs. In fact, this braciole was also made alongside many, many meatballs she and my husband made.
If you’re a meatball fan, check out this fun recipe for mozzarella-stuffed meatball sliders. They’re perfect to serve when you have some friends gathered around. If you’re having a party, try my Spanish-style meatballs. They’re perfect as an appetizer for a crowd!
It seems every Italian-American has his or her favorite family dish, and each family has its own unique spin on a traditional dish. My mom makes her beef braciole with sausage included as part of the stuffing. For this recipe, I didn’t add sausage, but used garlic, onion, parsley, egg, breadcrumbs, cheese, seasonings, and spinach.
Another family favorite of mine is this easy Italian fish stew. It includes a rich, red broth, potatoes, and fresh cod. This is an easy to make dish that tastes amazing. It’s ideal to serve on a cold night.
To cook the beef braciole, season the meat, brown it on all sides (first tying it up with butcher twine or string), then cook it in tomato sauce in the oven for about an hour. It’s easy to make, and it’s a hearty dish perfect for the winter season.
I couldn’t wait to dig in once the beef braciole was finished! It takes a bit of time to make this dish, but it’s soooo worth it! It’s an ideal dish for a special meal. You should try this for your New Year’s meal.
Beef braciole is a favorite of mine that you should try for your next special meal! Enjoy it with your favorite pasta sauce and pasta. You’ll have an Italian classic on your hands!
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Patricia Conte/Grab a Plate
Serves Serves 4-6
Save Recipe5 based on 7 review(s)
Ingredients
- 3 tablespoons olive oil
- 1 pound flank steak, pounded thin
- 2 eggs, beaten
- 1/2 teaspoon salt, more for seasoning
- 1/4 teaspoon ground black pepper, more for seasoning
- 1/4 teaspoon red pepper flakes
- 2 ounces grated Parmesan cheese, extra for garnish
- 2-3 garlic cloves, chopped
- 2 tablespoons onion
- 1 tablespoon fresh parsley, torn, extra for garnish
- 1-1/2 handfuls of fresh torn spinach
- 3/4 cup breadcrumbs
- Butchers string, cut into 4, 6-inch pieces
- 4 cups of your favorite tomato sauce
Instructions
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, add the eggs, salt, black pepper, and red pepper flakes.
- Next add the Parmesan cheese, garlic, onion, parsley, spinach, and breadcrumbs. Stir the mixture well to combine. Set aside
- Place the flank steak on a cutting board and season it with salt and black pepper. Place a piece of parchment paper over the steak and pound it thin and evenly.
- Use your hands to spread out the breadcrumb mixture evenly over the steak, just to about one inch from the edges.
- Start at one of the long edges of the steak, and roll it up tightly like a log. Secure it with the pieces of butchers string.
- Add the oil to a large Dutch oven over medium-high heat. When the oil is hot, add the log and brown it on all sides, about 3 minutes each. Stand up the log with tongs and brown each end, too.
- Add the tomato sauce to the pan. Lift up the log up to sit on the sauce. Spoon some of the sauce over the top of the log. Cover and cook for about an hour, turning the log halfway through the cooking time, and spooning some of the sauce over the top.
- Remove from the oven. Allow to sit for a few minutes, remove the butchers string, then slice into 1-1/2-inch-thick pieces.
- Serve with your favorite pasta, garnished with parsley and Parmesan cheese.
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