Beef Braciole is a classic Italian-American braise of thinly pounded skirt steak rolled with a savory filling of breadcrumbs, Pecorino Romano, and fresh herbs, then slow-simmered for at least 2 hours in a rich tomato sauce until fork-tender.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, combine Italian seasoned breadcrumbs, Pecorino Romano cheese, chopped Italian parsley, chopped basil, 2 tablespoons of minced garlic, extra virgin olive oil, and red pepper flakes. Mix until well combined.
Lay out the pounded skirt steaks and season both sides with salt and pepper.
On each steak, add a layer of prosciutto, then spread the breadcrumb mixture over it, pressing it on firmly. Top with another layer of prosciutto.
Roll up each steak tightly and secure it with butcher's twine.
Heat a generous amount of olive oil in a large pot or Dutch oven over medium heat. Brown each braciole roll on all sides. Remove from the pot and set aside.
To the same pot, add the finely diced carrots, bell pepper, and yellow onion. Cook until the vegetables are soft.
Add the remaining 2 tablespoons of minced garlic and cook until fragrant, about 1 minute. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let the wine cook off for about 5 minutes.
Stir in the crushed tomatoes, sugar, salt, pepper, and dried oregano.
Return the browned braciole rolls to the pot, nestling them into the sauce.
Bring the sauce to a boil, then reduce the heat to medium-low. Cover the pot and simmer for at least 2 hours, stirring occasionally.
Just before serving, stir some fresh basil into the sauce. Serve the braciole topped with extra sauce, grated Pecorino Romano cheese, and more fresh basil and parsley.
Store cooled braciole in an airtight container in the sauce for up to 4 days. Reheat gently over medium-low heat, covered, until warmed through, about 15 minutes; add a splash of water if the sauce has thickened too much.
meat mallet · butcher's twine · Dutch oven or large heavy pot
Yes. Brown the braciole rolls, build the sauce, and refrigerate up to 2 days before simmering. You can also simmer completely, cool, and reheat gently over medium-low heat, covered, until warmed through.
Use a meat mallet on both sides, working from the center outward with firm, even strokes until the steak is about 1/4 inch thick. A kitchen towel underneath prevents splatter.
Butcher's twine must be tied firmly and snugly around each roll. Tie it in at least two places—the middle and each end—and keep the knots on top so they don't catch on the pot.
Yes. Use 1.5 cups beef broth or additional tomato juice, though the wine adds depth. Avoid sweet wines; a dry red like Chianti or Barbera works best.
After 2 hours of simmering, a fork should pierce the meat with no resistance. The sauce should be rich and slightly thickened, coating the rolls.
