BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (2024)

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Sausage rolled inside prosciutto rolled inside flank steak with bread crumbs and parmesan cheese, this Italian Beef Braciole is the ultimate dinner recipe!

I was sitting here this morning, having a cup of chai and thinking, “I wonder when that post I did on braciole awhile back is going to post. I’m surprised I haven’t seen it. Maybe it’s today. Let’s check.”

Log in. Post is nowhere to be found. So now I’m in a spot of wondering whether I somehow lost it, or whether I dreamed doing it in the first place, or some combination of the two.

Did everyone have a nice holiday? Mine was lovely, although busy and tiring- by the end of Christmas night, my body felt like it might actually just collapse. But, I have to say, this was one of my favorite Christmases, because it was the first year that Jonathan really “got” what was going on. He understood the concept of Santa, although he had 0% interest and 100% loathing fear when we went to see him. He is an expert gift-unwrapper, and was so excited with each new thing that he opened. He was particularly fond of decorating cookies, as you can see:

But one of my favorite parts of the holiday was actually taking some time off from the blog. I’m sure that the vast majority of you, unless you’re a blogger yourself, don’t have any idea how much work running and growing this site actually entails. David says that I’m a hustler, because I’m always doing something, and that something ALWAYS has a purpose- whether its sharing recipes to Facebook, pinning on Pinterest, endless sharing groups, not to mention the cooking, photographing, editing, and writing. Then the cycle starts all over again. It can be exhausting.

So I gave myself a little vacation, shared only what I wanted to and when I wanted to, and hoped and prayed that it wouldn’t make a difference in my page views. It didn’t. They actually increased. *Eye roll*

Now, onto the braciole, which I have wanted to try making myself for a long time. If you’re unsure what it is, think of it as the “turducken” of Italian cuisine- sausage rolled inside prosciutto rolled inside flank steak. The whole thing is then tied up and braised in a tomato sauce. I was curious how this was going to be, since when I typically cook flank steak it’s done quickly on the grill.

This was great and easier to do than I expected. The prepwork was minimal- nothing needed to be precooked, all I had to do was assemble it, make a quick tomato sauce, and then let it bathe for a few hours in the oven. Served with polenta, it was tasty, tender, and a repeater for sure. The only modification that I am making to the written recipe is the addition of more tomato- I think this would be even better if it was a little “wetter.” I seemed to lose a lot of liquid during cooking.

I also think you could do this in the crockpot, but you’re not really saving yourself any effort there- you would cook it on LOW for about 6 hours or so. You could assemble the components the night before to better suit this for busy mornings.

BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (9)

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Braciole

Author: Jacqueline

Ingredients

  • 1/4 lb italian sausage
  • 1/3 cup dried bread crumbs
  • 2 T parmesan
  • 1 T fresh parsley
  • 1 T fresh basil
  • 1 egg
  • 1-2 lb piece flank steak
  • 1/8 lb prosciutto thinly sliced (3-4 slices)
  • For the Sauce:
  • 1/4 cup olive oil
  • 1 medium yellow onion finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic minced
  • 1 rib celery finely chopped
  • 2 T tomato paste
  • 1 T anchovy paste
  • 3/4 cup dry red wine
  • 1-28 oz can crushed tomatoes
  • 1 14 oz can tomato sauce
  • 2 T dried oregano

Instructions

  • Preheat oven to 350F.

  • In a small mixing bowl, add the sausage, bread crumbs, parmesan, herbs, and egg. Stir together using a fork until evenly combined.

  • Sandwich your flank steak between two pieces of saran wrap. Pound out gently until it is mostly rectangular and approximately 1/4" thick- the longer your rectangle, the better.

  • Place the prosciutto slices evenly over the top of the steak. Add the sausage stuffing and spread it out evenly. Leave a 1/4" border around all sides.

  • Starting at the short side, roll up the steak and tie with cooking twine. Season with salt and pepper.

  • In a large dutch oven or other oven safe, lidded pot, heat the olive oil over medium heat. Add the onion, carrot, garlic and celery and saute for approximately 5 minutes.

  • Stir in the tomato paste, anchovy paste, then pour in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.

  • Add the tomatoes, tomato sauce and oregano.

  • Place the steak in the pot and pour sauce over. Cover and cook in preheated oven for 2 hours, or until the meat is tender.

  • Remove from pot and allow to rest for 15 minutes. Cut crosswise into slices and serve topped with additional sauce.

Tried this recipe?Mention @gogogogourmet or tag #gogogogourmet!

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BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (10)

ABOUT JACQUELINE

Welcome to Go Go Go Gourmet! Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. My motto? Less effort. More taste. Read more...

  • BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (11)
  • BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (12)
  • BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (13)
  • BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (14)
  • BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (15)

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Reader Interactions

Comments

  1. Jenne Kopalek says

    I am adding this to my to do list. Sounds so amazing!

    Reply

  2. Sandra Roberts says

    BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (16)
    This is almost identical to my grandmothers recipe except she added a can of San Marzano Tomatoes with the liquid from the can (which may be why yours was not as Wet as you’d of liked)

    Reply

    • Jacqueline says

      Thanks Sandra! Definitely going to try that next time I make this 🙂

      Reply

Leave a Reply

BEST Italian Beef Braciole Recipe - Sausage, Prosciutto & Flank Steak! (2024)

FAQs

What cut of meat is best for braciole? ›

My preferred method of making beef braciole is to make it with flank steak. Flank steak is one of my favorite meats to braise because it will be extremely tender. You can make one huge roll or cut it into thin slices like I do to make a couple of little rolls.

Why is my braciole tough? ›

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

What does braciole mean in Italian? ›

Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

How do you butterfly flank steak for braciole? ›

Season with salt and pepper. Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.

What cut of meat is used for prosciutto? ›

Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks.

What's the best kind of meat to use for Italian beef? ›

The cut of beef used for Italian beef is typically chuck. The beef is slow cooked until fall-apart tender, then piled high in a hoagie bun with some of the meat's tasty, sloppy cooking juices.

How do you fix tough meat? ›

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

Does cooking tough meat longer make it tender? ›

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

How to cut top round for braciole? ›

For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5.

What does Fazool mean in Italian? ›

1. Italian for bean . 2. Term used for money or a bill .

How do you cook flank steak so it's not tough? ›

  1. Marinate the meat in 1/4 cup soy sauce, 1/4 cup water, cooking sherry 2 Tablespoons, crushed garlic and 1 Tbsp lemon juice for one to two days.
  2. Score the meat on both sides against the grain.
  3. Broil a few minutes in the oven turn once.
  4. cut against the grain into slices and serve.
Sep 26, 2023

Do you rinse flank steak before cooking? ›

"Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety," according to USDA.

How do you cut flank steak so it's not chewy? ›

Slice against the grain. Slice the flank steak against the grain with a sharp knife, which means cutting perpendicular to the long muscle fibers. This helps to shorten the muscle fibers, making the steak more tender. Cut into thin strips.

What can I use instead of flank steak for braciole? ›

The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.

What cuts of meat are the most tender? ›

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

What is the most flavorful cut of meat? ›

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

What cut of meat is used for cheesesteak? ›

Ribeye steak is the only choice for a real Philly cheesesteak. You can substitute flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips, but ribeye is the original choice.

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