Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated mozzarella

Parmesan offers a similar flavor with less fat.

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Pork loin is often less expensive and still tender.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice can provide a similar sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Remove excess fat and silver skin from the beef.

Cut the beef into scallopini slices, aiming for about 1/8 inch thick.

Wet the cutting board to help the plastic wrap stick, then place a piece of plastic wrap on it.

Place a slice of beef on the plastic wrap and cover with another piece of plastic wrap.

Gently pound the beef with the flat side of a meat mallet until thin.

Prepare a paste by blending basil, garlic, and olive oil until smooth.

Add grated pecorino cheese and bread crumbs to the paste, mixing well.

Add lemon zest to the mixture for freshness.

Spread the paste evenly over the beef slices.

Roll the beef tightly and secure with kitchen twine or toothpicks.

Heat olive oil in a skillet over medium heat until shimmering.

Sear the beef rolls on all sides until browned, about 3-4 minutes.

Remove the beef rolls and set aside.

In the same skillet, add tomato sauce and bring to a simmer.

Return the beef rolls to the skillet, cover, and simmer for 1-1.5 hours until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens