| Prep: 30 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 620 | 29g | 11g | 17g |
| sugars | fibre | protein | salt |
| 12g | 2g | 63g | 0.9g |
Why I Love Italian Beef Braciole with Red Wine Sauce
One of the recipes that holds a special place in my heart is Beef Braciole with Red Wine Sauce. This flavorful Italian dish, traditionally served during special occasions, has found its way to our Boston-Irish home and into our repertoire of family favorites.
The Fusion of Cultures
Growing up in Boston, with its rich culinary variety, coupled with delicious family recipes inspired from my Irish Grandparents, has made my palate truly international. With this, my fiancee Laura and I cherish discovering new cuisines and recreating them in our kitchen, for our son, and for loved ones. This Beef Braciole with Red Wine Sauce recipe embraces such culinary adventures. It is an Italian masterpiece that can be served during special occasions or just an ordinary dinner at home.
Drawn to the Complexity and Richness
The first bite I had of Beef Braciole with Red Wine Sauce was at Mario Batali’s restaurant during one of my culinary explorations. It was love at first taste – the rich Pecorino Romano cheese, the hint of sweetness from golden raisins, the flavorful prosciutto, and the hearty marinated beef held together by Italian flat leaf parsley – all simmered deeply in a red wine sauce. This dish truly represents a flurry of tastes. It goes well with a glass of good wine and preferably served with a side of pasta or risotto.
Adapting this recipe at home seems daunting at first due to the amount of ingredients it requires. It includes 2 lbs beef flank steak, salt and pepper to taste, 1/2 cup fresh Italian flat leaf parsley, 4 cloves garlic, 1/4 cup pine nuts, 1/2 cup golden raisins, 1/2 cup grated Pecorino Romano cheese, 1/2 cup breadcrumbs, 3 tablespoons olive oil, 4 ounces prosciutto, 1 cup red wine, 3 cups marinara sauce, 1/2 cup chicken stock, 2 bay leaves, and 1 tablespoon fresh thyme leaves. But the cooking process is surprisingly straightforward, and the result is incredibly rewarding and satisfying.
Remember that in cooking, the joy is not just in the eating, but in the process as well. I love this Beef Braciole with Red Wine Sauce recipe, not just for its rich and complex flavors, but for the journey it represents – one from the bustling streets of Boston, through the heartwarming kitchens of my Irish grandparents, and onto the vibrant piazzas of Italy.
What You’ll Need
- 2 lbs beef flank steak
- Salt and pepper to taste
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup breadcrumbs
- 3 tablespoons olive oil
- 4 ounces prosciutto, chopped
- 1 cup red wine
- 3 cups homemade or store bought marinara sauce
- 1/2 cup chicken stock
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- Additional Pecorino Romano cheese, to serve
Method
Step One
Preheat your oven to 325 degrees Fahrenheit. Lay out your beef flank steak and season it generously with salt and pepper.
Step Two
In a bowl, combine the chopped fresh Italian flat leaf parsley, minced garlic, toasted pine nuts, golden raisins, grated Pecorino Romano cheese, and breadcrumbs.
Step Three
Spread this mixture evenly over the entire flank steak. Starting at one end, roll the steak up tightly, securing with cooking twine as you go to hold the shape.
Step Four
Heat the olive oil in a large oven-safe pot over medium heat. Add the rolled steak to the pot and brown it well on all sides. This should take about 15 minutes. Remove the steak from the pot and set it aside temporarily.
Step Five
Add the chopped prosciutto to the pot and fry it until it’s crispy. Then, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom as you go.
Step Six
Reduce the heat to low, then add the marinara sauce, chicken stock, bay leaves, and fresh thyme leaves. Stir everything together to combine, then return the browned steak to the pot.
Step Seven
Cover the pot and transfer it to your preheated oven. Cook the braciole in the oven for about 2 hours, until the meat is tender.
Step Eight
Once cooked, remove the beef from the sauce and let it rest for a few minutes. Slice it into rounds, then serve with the red wine sauce and a sprinkling of additional Pecorino Romano cheese on top.
