Beef Braciole

I know it’s January and you might be avoiding red meat and dairy, but I’m sharing my Beef Braciole recipe anyway.

This dish is a labor of love and a show stopper that has become a family favorite over the years. This is usually our Christmas Dinner, but because we had the flu and postponed things, this recipe is coming to you a little late since we had this on New Year’s Eve.

I understand if you are dialing in your nutrition this month, but be sure to save this for a weekend where you want something beyond cozy and delicious!

Hope you enjoy! Be sure to tag me if you recreate this!


2 (1 1/2-pound) flank steaks

2 cups dried bread crumbs

2 garlic cloves

1/2 cup grated pecorino romano

1/2 cup grated provolone

1/2 cup grated parmesan

1/4 cup chopped fresh Italian parsley leaves

Olive Oil

Salt & Pepper

1 cup dry white wine

4 cups tomato sauce

Have On Hand:

Butcher’s twine

Meat mallet 

Cheese grater or food processor to grate

Large cast iron dutch oven


Step 1: Preheat oven to 275 degrees

Step 2: Pound out meat to tenderize it and thin it out. Season the flank steak with salt and pepper on both sides.

Step 3: Combine cheeses, parsley and garlic into a bowl. Add a generous drizzle of olive oil so the mixture can be loosely combined

Step 4: Lay out flank steak and spread an even layer of cheese mixture on top. Next, roll the flank steak like a jelly roll and secure with butcher’s twine. 

Step 5: Sear the beef braciole in your dutch oven and remove. Deglaze with white wine. Add your tomato sauce and stir.

Step 6: Add the beef braciole back into the dutch oven and into the sauce. You want most of this submerged, so if more then ¼ is exposed you can either add more sauce or vegetable/beef stick to the pot. Cook for 4 hours in the oven and rotate any pieces halfway through if they are exposed

Step 7: Remove braciole from oven and let rest for at least 10 minutes on a cutting board. Remove the twin, cut and serve.

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Meghan Mosakowski

lifestyle + wellness coach