Beef Braciola Recipe

The key to creating this tender, flavorful beef braciola recipe is the bread-based stuffing and the slow-braising process: this ensures the meat stays moist while the prosciutto and provolone melt into the savory filling. It’s delicious served over al dente rigatoni with a sprinkle of extra Parmesan cheese and a glass of bold Chianti.

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Beef Braciola Recipe Ingredients

For the Braciola and Stuffing:

• 1/4 cup Pine Nuts (toasted)
• 6 cups Cubed Country Bread (crusts removed)
• 1/2 cup Grated Parmesan (plus extra for serving)
• 1/4 cup Fresh Italian Parsley (chopped)
• 3 cloves Garlic (finely chopped)
• 2 Hard-Boiled Eggs (chopped)
• 1 bunch Scallions (chopped, about 1/3 cup)
• 1 (3-pound) Flank Steak
• 3 ounces Sliced Prosciutto (about 5 slices)
• 4 ounces Sliced Provolone (about 7 slices)
• Kosher Salt and Black Pepper (to taste)

For the Sauce and Serving:

• 2 tablespoons Extra-Virgin Olive Oil
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (finely chopped)
• 1/2 cup Dry Red Wine
• 1 (28-ounce) can Whole Plum Tomatoes (crushed by hand)
• 1/2 teaspoon Dried Oregano
• 1 Dried Bay Leaf
• 1 pound Rigatoni (cooked al dente)

How To Make Beef Braciola Recipe

1. Toast the nuts: Preheat your oven to 350°F (175°C). Toss the pine nuts in a small dry skillet over low heat for about 3 minutes until they are golden and fragrant. Set them aside to cool, then chop coarsely.
2. Prepare the stuffing: Place the bread cubes in a bowl and cover with 2 cups of warm water. Let them soak for 5 minutes, then squeeze out the excess water thoroughly. In a large bowl, combine the damp bread, toasted pine nuts, 1/2 cup Parmesan, parsley, chopped garlic, chopped hard-boiled eggs, and scallions. Season with salt and pepper and mix well.
3. Butterfly the steak: Lay the flank steak flat on a cutting board. Holding a sharp knife parallel to the board, score the steak down the middle against the grain, cutting only halfway through. Carefully cut outwards from the center toward the edges, opening the meat like a book. Pound with a meat mallet to an even 1/2-inch thickness and season both sides with salt and pepper.
4. Assemble the roll: Layer the prosciutto slices over the steak, leaving a 1-inch border. Top with the provolone slices, then pat the bread stuffing in an even layer over the cheese. Roll the steak up tightly like a jelly roll, starting from one of the short sides.
5. Tie the meat: Secure the roll by tying it with kitchen twine at 2-inch intervals along the length, plus one piece lengthwise to secure the ends. Season the outside generously with salt and pepper.
6. Sear the braciola: Heat the olive oil in a large Dutch oven over medium heat. Brown the braciola on all sides for about 6 minutes total until a crust forms, then remove the meat to a plate.
7. Build the sauce: Add the onion to the pot and cook until softened (about 4 minutes). Stir in the garlic for 1 minute, then pour in the red wine. Boil until almost evaporated while scraping up the browned bits from the bottom. Stir in the crushed tomatoes, oregano, and bay leaf.
8. Braise the beef: Return the braciola to the pot and add enough water (1 to 2 cups) to come halfway up the sides of the meat. Bring to a simmer, cover, and transfer to the oven to bake for 1 hour 30 minutes to 1 hour 45 minutes until fork-tender.
9. Serve the dish: Remove the meat and let it rest for 10 minutes. Simmer the sauce on the stove to thicken if needed, then slice the braciola into thick rounds. Toss the cooked rigatoni in the tomato sauce and serve alongside the meat slices with extra cheese.

Recipe Tips

• Pounding is key: Flank steak is naturally tough; pounding it thin tenderizes the fibers and makes it much easier to roll tightly.
• Tie tightly: As the meat braises, it will shrink; tying the twine securely ensures the beautiful spiral stays intact and the filling doesn’t spill out.
• Don’t skip the soak: Using pre-soaked bread instead of dry breadcrumbs keeps the interior moist and prevents the bread from sucking the juices out of the meat.
• Sauce consistency: If the sauce reduces too much in the oven, use a splash of the reserved pasta water to thin it out before serving.

What To Serve With Beef Braciola

This classic Italian dish is traditionally a two-course meal served in a single sitting.

• The tomato sauce tossed with rigatoni as the “primo” (first course)
• Sliced braciola meat as the “secondo” (second course)
• A simple bitter green salad (arugula or radicchio) with vinaigrette
• A glass of bold red wine like Chianti or Sangiovese

How To Store Beef Braciola

• Refrigerate: Store the sliced meat in the sauce in an airtight container for up to 3 days. It is best to store the pasta separately.
• Freeze: The cooked braciola and sauce freeze beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.

Beef Braciola Nutrition Facts

• Calories: ~750 kcal
• Carbohydrates: 45g
• Protein: 55g
• Fat: 35g
• Fiber: 4g
• Sugar: 6g

Nutrition information is estimated per serving including the pasta.

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