Jenner's Succulent Braciola Italian Rolled Beef in Tomato Sauce

Indulge in the rich, savory flavors of Jenner's Succulent Braciola, a classic Italian rolled beef recipe simmered to perfection in a robust tomato sauce. Tender flank steak is pounded thin, filled with a delectable mixture of garlic, parsley, Parmesan cheese, Italian breadcrumbs, and a hint of egg for binding, then rolled and secured with kitchen twine. The beef is seared to golden perfection before braising gently in a luscious sauce made with crushed tomatoes, caramelized onion, tomato paste, dry red wine, and aromatic fresh basil. This slow-cooked Italian masterpiece is elegant yet comforting, making it the perfect centerpiece for any family gathering or dinner party. Serve these flavorful beef medallions alongside pasta, polenta, or fresh crusty bread to soak up every drop of the rich tomato sauce. Perfect for lovers of Italian cuisine, this braciola recipe combines traditional flavors with a soulful, home-cooked touch.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds Flank steak
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 Garlic cloves (minced)
• 0.25 cup Fresh parsley (chopped)
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Italian breadcrumbs
• 2 tablespoons Olive oil
• 1 Egg
• 28 ounces Crushed tomatoes (canned)
• 2 tablespoons Tomato paste
• 1 Yellow onion (diced)
• 0.5 cup Dry red wine
• 0.25 cup Fresh basil (chopped)
• 1 roll Kitchen twine (to secure rolls)

Directions

Step 1

1. Prepare the flank steak: Lay the steak flat on a cutting board and pound it to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and black pepper.

Step 2

2. Make the filling: In a small bowl, combine the minced garlic, fresh parsley, grated Parmesan cheese, breadcrumbs, and egg. Stir until mixed into a moist paste.

Step 3

3. Spread the filling over the steak: Evenly spread the filling mixture across one side of the steak, leaving a 1-inch border along the edges.

Step 4

4. Roll and secure the steak: Starting at one end, tightly roll the steak into a log. Use kitchen twine to tie the roll at 2-inch intervals, securing it tightly to prevent the filling from spilling out.

Step 5

5. Brown the braciola: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 2-3 minutes per side. Remove the beef and set it aside.

Step 6

6. Start the tomato sauce: In the same skillet, reduce the heat to medium and add the diced yellow onion. Sauté until translucent, about 5 minutes. Add the tomato paste and stir for 1 minute until slightly caramelized.

Step 7

7. Deglaze the pan: Pour in the red wine, scraping the bottom of the skillet to release flavorful browned bits.

Step 8

8. Simmer the sauce: Add the crushed tomatoes and fresh basil to the skillet. Stir well and bring the sauce to a gentle simmer.

Step 9

9. Cook the braciola: Return the browned beef rolls to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid, reduce the heat to low, and simmer for 1.5 to 2 hours, occasionally spooning sauce over the rolls as they cook.

Step 10

10. Serve: Remove the braciola from the skillet and carefully cut off the twine. Slice the rolls into thick medallions and serve with the tomato sauce on top. This dish pairs beautifully with pasta, polenta, or crusty bread.

Nutrition Facts

Serving size	(2326.7g)

Amount per serving	% Daily Value*
Calories	3544.0

Total Fat 183.7g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 9.9g
Cholesterol 1061.5mg	0%
Sodium 8403.7mg	0%
Total Carbohydrate 159.7g	0%
Dietary Fiber 24.6g	0%
Total Sugars 48.3g
Protein 315.1g	0%

Vitamin D 84.3IU	0%
Calcium 1009.2mg	0%
Iron 40.7mg	0%
Potassium 5937.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 35.5%

Carbs: 18.0%