Ingredients
Equipment
Method
- Prepare the Steak: Lay the thinly sliced beef flat on a clean surface. Using a meat mallet, gently pound the steak even thinner, aiming for about ⅛-inch thickness. This ensures tenderness and easy rolling. Season both sides with a pinch of salt and pepper.1 ½ - 2 pounds top round or flank steak, Salt and freshly ground black pepper
- Make the Filling: In a medium bowl, combine the grated Pecorino Romano, Parmesan cheese, chopped parsley, minced garlic, breadcrumbs, pine nuts (if using), and golden raisins (if using). Drizzle in 2 tablespoons of olive oil and mix well until everything is evenly combined and slightly moist.¼ cup grated Pecorino Romano cheese, ¼ cup grated Parmesan cheese, ¼ cup chopped fresh Italian parsley, 2 cloves garlic, ½ cup plain breadcrumbs, ¼ cup pine nuts, ¼ cup golden raisins, 2 tablespoons olive oil
- Fill and Roll the Braciole: Spread a thin, even layer of the filling over each flattened piece of steak, leaving a small border around the edges. Starting from one end, tightly roll the steak into a log. Secure each roll with kitchen twine or by piercing it with a wooden skewer to keep the filling inside during cooking.1 ½ - 2 pounds top round or flank steak, Kitchen twine or wooden skewers
- Sear the Braciole: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully add the rolled braciole in batches, searing them on all sides until nicely browned. This step is crucial for developing flavor and creating a beautiful crust. Remove the seared braciole from the pot and set aside.2 tablespoons olive oil
- Start the Sauce: In the same pot, reduce the heat to medium. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, 3 cloves garlic
- Build the Braciole with Tomato Sauce: Pour in the crushed tomatoes, tomato sauce, beef broth (or red wine), bay leaves, dried oregano, and red pepper flakes (if using). Stir well to combine, scraping up any browned bits from the bottom of the pot. Season with salt and pepper to taste.2 (28-ounce) cans crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 cup beef broth or red wine, 2 bay leaves, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, Salt and freshly ground black pepper
- Simmer and Slow Cook: Carefully return the seared braciole to the pot, nestling them into the Braciole with Tomato Sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2-3 hours, or until the braciole are fork-tender. Stir occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more tender the meat will become and the more flavor will develop.
- Finish and Serve: Once cooked, remove the braciole from the sauce. Carefully remove the kitchen twine or skewers. You can slice the braciole into thick rounds or serve them whole. Ladle the rich Braciole with Tomato Sauce over the braciole. Garnish with fresh basil leaves. Serve hot with your favorite pasta, polenta, or crusty bread for dipping.Fresh basil leaves
Notes
Leftover Braciole with Tomato Sauce are a true delight, often tasting even better the next day as the flavors continue to meld. For refrigeration, allow the braciole and sauce to cool completely, then transfer them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months.
