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    You are in: Home / Recipes / Beef Braciole Recipe
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    Beef Braciole

    Beef Braciole. Photo by Dr Nick

    1/3 Photos of Beef Braciole

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

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    Units: US | Metric


    1. 1
      Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
    2. 2
      Sprinkle with salt& pepper.
    3. 3
      Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
    4. 4
      Roll up the slices, tucking in the ends and tie with kitchen string.
    5. 5
      Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
    6. 6
      Dredge the braciole in flour shaking off any excess, then place in the pan.
    7. 7
      Cook until browned on all sides, about 15 minutes.
    8. 8
      Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
    9. 9
      Add the onion, carrots, and celery.
    10. 10
      Cook, stirring until tender but not browned, about 10 minutes.
    11. 11
      Add braciole, bay leaves, and salt& pepper.
    12. 12
      Add red wine and cook until most of liquid evaporates, about 2 minutes.
    13. 13
      Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
    14. 14
      Fill one of the tomato cans 1/2 way with water and add to saucepan.
    15. 15
      Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
    16. 16
    17. 17
      Sprinkle the basil over the rolls, and cook for 2 minutes longer.
    18. 18
      Transfer to serving plates, spoon the sauce over the top and serve at once.

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    Ratings & Reviews:

    • on June 26, 2003


      Everything went along speedily and fine until steps 8-18. For ease and quick preparation, I would use my favorite pasta sauce instead of laboring over those afore mentioned steps. The presentation would still be spectacular for most folks!

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    • on July 29, 2011


      For years I would shop at my favorite butchers in NYC (shout out to Esposito's) and see several varieties of beef braciole in their display case, but never tried them until I moved to CA and decided to make this dish. These were very good and my husband and I really enjoyed them. I especially enjoyed the tomato sauce. However, I found the braciole to be very time-consuming (I wrestled with the kitchen string and tying up the rolled up steak), so probably will not be making these very often. If I was back in NYC where I could "outsource" the steak braciole, I'd make your sauce and we'd eat these weekly!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008


      I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Beef Braciole

    Serving Size: 1 (582 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 409.7
    Calories from Fat 264
    Total Fat 29.4 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 66.6 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 6.8 g
    Sugars 14.6 g
    Protein 4.9 g

    The following items or measurements are not included:

    beef round steak


    pecorino romano cheese

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