Beef Braciole Recipe: Italian Genius

Italian Beef Braciole - recipe for Braciole
Italian Beef Braciole is a rich delight of flavors. Credit: Skip O'Donnell
Ratings
  • Total: 2 hrs 30 mins
  • Prep: 30 mins
  • Cook: 2 hrs
  • Yield: 2 Servings

Braciole is one of those recipes that I'd been meaning to try for years, but had just never gotten around to until I ran across a restaurant review raving about Braciole - then I had to try it. And now I get it, this is one of the best things I've ever eaten - rich and deeply flavored with wonderful fresh notes from the herbs, and it's a perfect fall or winter meal. 

Ingredients

  • 1 lb. round steak

  • 1 15-ounce can of diced tomatoes
  • 3 cloves garlic; coarsely chopped
  • 2 Tbsp olive oil
  • 1/2 cup finely chopped mixed fresh herbs (thyme, oregano, parsley, lavender, sage)
  • 1/4 cup grated pecorino romano
  • 1/3 cup red wine
  • 2 - 4 thin slices prosciutto

Steps to Make It

  1. Heat oven to 350 F.

  2. Trim fat off edges of round steak and pound to 1/2" thick. (If you don't have a meat mallet, a heavy, skillet, rolling pin, or even wine bottle work.)

  3. Season with salt and pepper.

  4. Line with prosciutto, then sprinkle with 1/4 cup mixed herbs. Sprinkle with pecorino. Roll up and tie with twine.

  5. Heat oil over medium heat in a medium Dutch oven (compare prices). (If you don't have a Dutch oven, see below.)

  6. Add roast and brown on all sides.

  7. Add wine and reduce, scraping up browned bits. Add tomatoes, garlic, and remaining herbs. Cover and place in oven. (Note: Ingredients should come about 1/2 way up the side of the meat.)

  8. Cook for 2 hours, checking one or twice to make sure there's plenty of liquid in the pot. (Add water if you need to replenish liquid.)

  9. Remove roast from broth and allow to rest for 15 minutes before removing twine and carving.

If you don't have a Dutch oven:

  1. Heat oil over medium heat in a large skillet.

  2. Add roast and brown on all sides.

  3. Add wine and reduce, scraping up browned bits.

  4. Transfer beef and liquid to a slow-cooker or a deep casserole. Add tomatoes, garlic, and remaining herbs. (Note: Ingredients should come about 1/2 way up the side of the meat.)

  5. If using a casserole, cover tightly with foil and place in oven. If using a slow-cooker, set to high.

  6. Cook for 2 hours, checking one or twice to make sure there's plenty of liquid in the pot. (Add water if you need to replenish liquid.)

  7. Remove roast from broth and allow to rest for 15 minutes before removing twine and carving.

Wondering why your stew is too chewy? Check out these tips on perfect soups, stews, and braises.