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braciole

(3 ratings)
WeBakeinTX avatar
Recipe by
Helene Mulvihill
@WeBakeinTX
Magnolia, TX

My mothers side of the family are Italian American, New Yorkers. This is a recipe that my Italian family would serve on holidays or special occasions. **NOTE** My family makes this with a flank steak or veal cutlet fillets. you can make a large one (Braciole) and slice it into swirled pieces, or you can make individual ones(braciola) Also, you can dice the ham and cheese and mix it with the breadcrumbs or you can lay the slices over the bread.

(3 ratings)
yield 4 to 6
prep time 3 Hr
cook time 2 Hr 30 Min
method Bake

Ingredients For braciole

  • 1 1/2 to 2 lb
    flank steak
  • FOR STUFFING
  • 1/3 c
    italian breadcrumbs
  • 1/2 c
    grated parmesan cheese
  • 1/4 c
    grated romano cheese
  • 1 Tbsp
    parsley
  • 2 Tbsp
    minced garlic
  • 1/2 c
    shredded or minced provolone cheese
  • 1/3 c
    diced or minced ham (lunchmeat ham)
  • 1/4 tsp
    italian seasoning
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    olive oil for frying
  • butchers twine
  • FOR GRAVY
  • 2 Tbsp
    minced garlic
  • 1 md
    onion, chopped
  • 1 1/2 c
    white wine
  • 4 c
    smooth marinara
  • 1/4 c
    chopped fresh basil
  • 1 tsp
    italian seasoning

How To Make braciole

  • 1
    on cutting board with parchment paper covering meat, pound down your flank steak until its about 1/4 inch thick. If you're using cutlets pound them down to about 1/8 inch thickness. beat it from the middle out until its smooth.
  • 2
    in bowl combine stuffing mix. use enough olive oil to moisten the breadcrumbs, then add the cheeses and ham, mix completely.
  • 3
    salt and pepper your beef, then spread the stuffing accross the top of it and roll it up. tie it with string very tightly, as it shrinks. Salt and pepper the outside of it too.
  • 4
    fry beef in olive oil until browned on each side. if it sticks its not ready to flip yet.
  • 5
    when beef is browned transfer to dutch oven.
  • 6
    in same fry pan add onions, then garlic and fry until soft, about 3 minutes. you might need to add a tiny splash of olive oil to keep it from burning.
  • 7
    once the onions begin to get soft begin adding your wine to loosen the bits stuck to the pan. add it gradually, a few splashes at a time and bring to a boil between additions. once all the wine is added bring to a boil again and add your marinara. I make a very chunky marinara so I put it in the blender to smooth it out before adding it here. bring to a boil then pour it over your beef in the dutch oven and bake for 2 1/2 to 3 hours, flipping every half hour or so. allow to cool for a few minutes before serving so the stuffing doesnt ooze out when you slice it.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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