Imagine a dish so luxurious, so tender, and so packed with flavor that it turns an ordinary weeknight meal into a restaurant-worthy experience. Beef Braciole is the Italian classic that promises to transport your taste buds straight to the heart of Italy, with its perfectly rolled flank steak, layers of savory prosciutto, melted cheese, and fresh spinach, all simmered in a rich tomato sauce. This isn't just a recipe—it's a culinary journey that will make you the star chef of your household.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb beef flank steak
- 4 oz prosciutto, sliced
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the flank steak by laying it flat on a cutting board and carefully butterfly the meat, creating an even thickness of about 1/4 inch. Pat the meat dry with paper towels and season both sides generously with salt and pepper.
- In a mixing bowl, combine chopped spinach, minced garlic, shredded mozzarella, grated Parmesan, and breadcrumbs. Mix thoroughly to create a uniform filling.
- Lay the prosciutto slices evenly across the opened flank steak, covering the entire surface. Spread the cheese and spinach mixture over the prosciutto, leaving a small border around the edges.
- Carefully roll the flank steak tightly from one end to the other, creating a compact roll. Secure the roll with kitchen twine or toothpicks at 1-inch intervals to prevent unrolling during cooking.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the rolled braciole on all sides until golden brown, approximately 3-4 minutes per side.
- Pour the crushed tomatoes over and around the braciole. Reduce heat to low, cover the pot, and simmer slowly for
- 5 to 2 hours, or until the meat is extremely tender and can be easily cut with a fork.
- Remove the braciole from the pot, let it rest for 10 minutes, then slice into 1-inch thick medallions. Serve with the remaining tomato sauce and optional side of pasta or polenta.
Tips
- Meat Preparation: Always butterfly your flank steak carefully and evenly to ensure uniform cooking and easy rolling.
- Seasoning Secret: Don't be shy with salt and pepper. Generously season both sides of the meat for maximum flavor.
- Rolling Technique: Roll the braciole tightly and secure with kitchen twine or toothpicks to maintain its shape during cooking.
- Searing is Crucial: Take time to properly sear the braciole on all sides to develop a beautiful golden-brown crust that locks in flavor.
- Low and Slow: Simmer the braciole on low heat to ensure the meat becomes incredibly tender and absorbs all the delicious tomato sauce flavors.
- Resting Matters: Always let the braciole rest for 10 minutes after cooking to allow the juices to redistribute, ensuring a moist and succulent result.
Nutrition Facts
Calories: 400kcal
Carbohydrates: g
Protein: g
Fat: 20g
Saturated Fat: g
Cholesterol: mg
