Beef Braciole

1. 1
   prep · ~10 min

   Pound the beef slices thin.

   Place each beef slice between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness. Season both sides lightly with half the salt and black pepper.

   TIPPound gently from the center outward to avoid tearing the meat.
2. 2
   mix · ~2 min

   Make the breadcrumb filling.

   1.In a small bowl, combine breadcrumbs, parmesan cheese, half of the minced garlic, and parsley.

   2.Drizzle in 1 tablespoon of olive oil and mix until the mixture resembles wet sand.
3. 3
   assemble · ~8 min

   Assemble the braciole rolls.

   1.Lay a pounded beef slice flat on a clean surface.

   2.Place a half-slice of provolone cheese on the beef, then sprinkle about a tablespoon of the breadcrumb mixture evenly over the cheese.

   3.Roll the beef up tightly, starting from the short end, tucking in the sides as you go.

   4.Secure each roll with a piece of kitchen twine, tying it firmly so it holds its shape. Repeat for all 8 rolls.

   TIPDon't overstuff the rolls or the filling will leak out during searing.
4. 4
   fry · ~12 min

   Sear the beef rolls until browned.

   Heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the braciole on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate and set aside.

   TIPDon't skip the sear — the browned bits on the bottom of the pot are pure flavor for the sauce.
5. 5
   saute · ~10 min

   Start the tomato sauce.

   1.Reduce the heat to medium. Add the chopped onion to the same pot and cook until softened and translucent, about 4-5 minutes.

   2.Stir in the remaining minced garlic, red pepper flakes, and dried oregano; cook until fragrant, about 30 seconds.

   3.Pour in the crushed fresh tomatoes and water. Add the bay leaves and the remaining salt. Stir well, scraping up any browned bits from the bottom of the pot.
6. 6
   simmer · ~90 min

   Braise the braciole in the sauce.

   1.Carefully return the seared beef rolls to the pot, nestling them into the tomato sauce.

   2.Bring the sauce to a gentle simmer, then reduce the heat to low.

   3.Cover the pot and cook for 1.5 to 2 hours, turning the rolls occasionally, until the beef is fork-tender and the sauce has thickened.

   TIPKeep the heat low — a gentle simmer ensures the meat becomes melt-in-your-mouth tender.
7. 7
   garnish · ~2 min

   Garnish and serve.

   Remove and discard the bay leaves and kitchen twine from the braciole. Transfer the rolls to a serving platter, spoon the rich tomato sauce over the top, and scatter with fresh torn basil.

   TIPServe with crusty bread or a simple pasta to soak up every drop of the sauce.

Cuisines we love