Beef Braciole Recipe
A rich Braciole, wrapped with prosciutto and herbs, offers a satisfying dish perfect for cool evenings.
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Instructions
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Cut skirt steak into three equal 6-7 inch pieces.
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Pound each steak piece to 1/4-inch thickness between parchment paper.
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Season steaks generously with salt and pepper.
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Layer two prosciutto slices, then scatter garlic and herbs on each steak.
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Roll steaks tightly and tie with kitchen twine, tucking in any loose ingredients.
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Heat oil in a Dutch oven over medium heat, then sear braciole until golden brown.
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Deglaze the pan with red wine, scraping up bits, then reduce heat to low.
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Add crushed tomatoes, stir, cover, and simmer for 90 minutes until tender. Remove from heat.
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Rest braciole for 15 minutes on a cutting board, remove twine, slice, and serve with sauce and parsley.