• Beef Braciole

    3 votes
    Beef Braciole
    Prep: 20 min Cook: 120 min Servings: 4
    by Therese
    37 recipes
    This is one of my sons favorite dishes served with pasta I personally like it served with a side of roasted spaghetti squash. In the recipe I use white wine please don't cringe trust me on this one the sauce is fantastic .


    • 1 flank or skirt steak around 1 1/2 lbs
    • 3/4 C seasoned panko bread crumbs
    • 1/2 Cup grated parmesan cheese
    • 3/4 C Fresh flat leaf parsley chopped
    • 5 Cloves garlic minced ( divided)
    • 3 tbl Olive Oil
    • 1 med. Onion diced
    • 1 Tbl. Italian seasoning (dry)
    • 1tsp. Crushed red pepper
    • 2-3 Tbl. Sugar
    • 3Tbl Tomato paste
    • 1/3 C White wine ( I used Pinot Grigio)
    • 1 28 oz. Can San Marzano whole peeled tomatoes


    1. Pound the Flank or skirt steak to about a 1/4 of an inch thickness
    2. Lightly salt and pepper the steak and then layer the steak with parmesan cheese , bread crumbs, 2 Tbl. of the minced garlic and fresh parsley
    3. Drizzle about 2 Tbl. Of olive oil over the filling
    4. Roll up the the steak and secure with butchers twine ( if you don't have butchers twine you can secure it with toothpicks )
    5. Salt and pepper the outside of the roll of meat
    6. Heat a Dutch oven over a med high to high heat and place about 1/4 c of olive oil in the the pot
    7. Sear the meat on all sides and then remove from the pan and set aside.
    8. Turn down the heat to low medium
    9. In the drippings sauté the diced onion and remaining 3 Tbl. Of minced garlic crushed red pepper and the italian seasoning until soft
    10. Next add the tomato paste and cook for additional 2-3 minutes
    11. Add the white wine, sugar and can of San Marzano tomatoes
    12. Season with salt and pepper
    13. Using an immersion blender break down the tomatoes into the sauce
    14. Return the meat to the Dutch oven and simmer over a low heat for about 2 hours more or less depending on the amount of meat you have ( until its nice and tender)
    15. Make sure to stir the sauce often so that it doesn't burn on the bottom and turn the meat over in the sauce so it cooks evenly.
    16. Remove meat from the Dutch oven and cut off the twine
    17. Slice against the grain in about 1/2 inch slices
    18. Serve with pasta or roasted spaghetti squash
    19. The sauce is outstanding on top of the pasta or squash not to mention bread for dipping into the sauce
    20. Enjoy

    Similar Recipes


    • myra byanka
      myra byanka
      Will rust you on the white wine!



      • ShaleeDP
        This looks very nice to make, am sure it will bring smiles and mmmmmm in the dinner table. Thanks for sharing!
        • Bobby Lovera
          Bobby Lovera
          We call that a Bruschaloni for some odd reason...possibly a Cajun mispronunciation.
          Try adding some chopped hard boiled eggs in the filling.
          I love a good sauce!
          Will try soon!

          Leave a review or comment