Braciole (Italian Beef Roll)

A step-by-step recipe for a traditional Italian rolled flank steak filled with spices, herbs, cheese, and cold cuts.

Gluten Free Braciole (Italian Beef Roll)

Prep time: 2 hours

Cooking time: about 75 minutes

Serves 4 to 6 people

Gluten/Soy Free

Looking for something different to make for the Holidays? How about Braciole? This Italian meat roll is a must at out Holiday table! Truly a favorite!

You will impress everyone at the dinner table with this aromatic and beautiful dish. I like making it for special celebrations and holidays. And trust me...people always eat it all!

Braciole is decadent and hearty, and although it might seem like a difficult dish to make...it is not. It could be complex on the first try but it becomes easier and easier as you get comfortable making it. So... don't be afraid of it! I'll help you every step of the way.

What is Braciole?

Braciole or braciola is a delicious protein roll (beef, pork, venison, fish, or poultry) filled with all sorts of good and delicious things!

This particular recipe is a beef braciola and has provolone and parmesano cheeses, parsley, basil, prosciutto and capicola, garlic, gluten free bread crumbs, and more!

What is the flavor profile?

Complex and layered. Very deep, herbaceous, and aromatic.

What ingredients will I need to make this?

Flank steak, grated parmesan, garlic, fresh Italian parsley, fresh basil, 4C Gluten Free Plain Crumbs or any gluten free bread of your choice, capicola, prosciutto, chopped, provolone cheese, Genoa Salami or Hard Salami, Italian seasoning, salt and pepper to taste, Olive oil, red wine, Fra Diavolo or marinara sauce, and an egg (optional).

What else will I need to make this?

Kitchen twine, toothpicks, Dutch oven or similar, a food processor, knives, cutting board, and measuring cups and spoons.

Can I make substitutions?

You can substitute the cheeses and cold cuts with products with similar flavor profiles and textures.

What is Capicola?

Capocollo, coppa, gabagool, or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. It is not brined as ham typically is.

What is Prosciutto?

Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked.

The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide.

INGREDIENTS

• 1.2 to 2 pounds of flank steak

• 1/4 cup of grated parmesano

• 4 cloves of garlic, peeled

• 1 cup of fresh Italian parsley

• 1 cup of fresh basil

• 1 cup of 4C Crumbs gluten free or any gluten free bread of your choice.

• 6 slices of capicola, chopped

• 6 slices of prosciutto, chopped

• 4 to 6 slices of provolone cheese

• 4 to 6 slices of Genoa Salami or Hard Salami

• 1 tablespoon of Italian seasoning

• Salt and pepper to taste

• about 1/4 cup of Olive oil

• 1.5 cups of red wine

• 2 cups of Joe's Fra Diavolo Sauce or store-bought marinara sauce

• Kitchen twine

• Toothpicks

• Dutch oven or similar

• 1 whole egg (optional)

METHOD

Step 1: Butterflying the Flank Steak

1. Using a sharp non-serrated knife, butterfly the steak.

2. Cover the steak with a piece of plastic wrap.

3. Pound with a kitchen mallet. This helps to expand the steak while tenderizing it.

4. Remove the plastic wrap and liberally apply salt and pepper. Set aside.

Flank Steak

Butterfly Flank Steak

Using a kitchen mallet, tenderize the steak.

Apply salt and pepper.

Step 2: Preparing the Filling

1. In the food processor add the gluten free bread crumbs, garlic, Parmesan, prosciutto, Capicola, parsley, basil, and Italian seasoning. Pulse while slowly adding the olive oil.

2. Pulse until it all becomes a paste. Taste for salt and pepper and adjust.

3. If using the egg, add now and pulse until incorporated well.

4. The paste should look like the picture below.

Braciole Filling

Step 3: Adding the Filling to the steak

1. Lay the steak out on a flat surface or on top of plastic wrap.

2. Add a layer of the filling.

3. Alternate with a slice of the salame and a slice of the provolone cheese.

Spread Filling on Steak

Add layer of Cheese and Salami

Step 4: Rolling the Braciole

1. Roll the braciole from the edge away from you to the closest to you.

2. Use tooth picks to secure the roll shut.

3. Starting from either one of the end sides, go around the end with the twine and tie a knot.

4. Repeat the action until it it is tied up well.

5. Wrap in plastic wrap and refrigerate for 2 hours.

Roll and secure with a toothpick

Tie end with kitchen twine

Secure from one end to the other.

Step 5: Cooking the Braciole

1. Preheat oven to 350° F.

2. Remove braciole from the refrigerator. Remove the plastic wrap.

3. In a bowl, mix the wine and tomato sauce together.

4. In the dutch oven, over medium high heat, add 4 tablespoons of olive oil.

5. Once the oil is hot, add the braciola into the pan. Sear the braciola on all sides.

6. Once seared, remove from heat, add the wine and tomato sauce, and put the lid on the Dutch oven.

7. Place in the oven and cook for 30 minutes. Check and turn the braciola every 10 minutes.

8. Remove the cover and cook for another 20 to 25 minutes.

9. Once the time is up remove from the oven and gently transfer the braciola onto a cutting board. Cover with foil and let it rest from 10 minutes.

10. Some of the filling from the braciola mixed with tomato sauce during the cooking process. Using a wooden spoon mix the sauce well and keep warm.

11. Once rested, remove the twine and cut it into medallions. Place on a serving platter and pour some of the tomato sauce on top.

ENJOY!!!

Printable Recipe (PDF) below:

Braciole.pdf

Download PDF • 3.99MB

Serving Suggestion: Braciole with Asparagus wrapped in Prosciutto.