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Beef Braciole simplified

Impress your dinner guests by making this traditional Italian recipe that Melanie Tritten has simplified.


Beef Braciole
Serves 4-6

1 lb Flank Steak – Pounded out to about 1 inch thick
1/2 Cup Breadcrumbs
1/2 Cup Shredded Parmesan Cheese
1/4 Cup Fresh Chopped Parsley
3 Cloves Minced garlic
2 Tbs Olive Oil
Salt & pepper
1 Quart Cannizzaro Marinara or Arrabbiata or Mushroom Marinara

Mix together breadcrumbs, Parmesan, Parsley & Garlic.

Place steak on plastic wrap on a cutting board. Salt & Pepper both sides generously. Place another piece of plastic wrap on top and pound out until 1/4 inch thick.
Remove plastic wrap and sprinkle one side with breadcrumb mixture. Roll up lengthwise and secure with cooking twine in 2-3 places.
In a heavy bottom Dutch Oven, heat oil. When shimmering, place steak in and let sear on all sides until a nice crust forms all around. Add sauce and cover. Cook on low for 1 hour. When done, cplace on a clean cutting board, trim off twine and slice. Serve slices over sauce with polenta or your favorite pasta.

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