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Beef Braciole

This Beef Braciole will leave you and your guests wanting more! Braveheart serves only the highest quality beef that makes this recipe even more delicious.


  • 2 bay leaves
  • 2 lbs. Braveheart® Black Angus Beef Steak(s), Flank
  • 8 oz. pancetta, diced
  • 1 cup Peak Fresh Produce® Basil, chiffonade
  • 4-6 leaves Peak Fresh Produce® Basil, minced
  • 5 Peak Fresh Produce® Garlic, Clove(s), roughly chopped
  • 4 Peak Fresh Produce® Garlic, Clove(s), sliced
  • 1/2 cup Peak Fresh Produce® Parsley, Fresh, roughly chopped
  • 1/2 cup Piancone® Cheese, Pecorino Romano, shredded
  • 1 Tbsp. Piancone® Oil, Olive, Extra Virgin
  • 1/3 cup Piancone® Oil, Olive, Extra Virgin
  • 1/2 tsp. red pepper, flakes
  • 5 slices Roma® Prosciutto Reserve, chopped
  • 1 can Roma® Tomatoes, Canned Crushed
  • - salt and pepper, to taste
  • 1/2 qt. water


  • Butterfly the flank steak. Cut cross marks every 2-3 inches on the beef against the grain about half way through. Cover with plastic and pound to about 1/4 - 1/2 inch thick.
  • In a small food chopper or mill, make a paste out of pancetta, garlic, parsley and olive oil.
  • In a small bowl, mix prosciutto, basil and Romano. Add puréed pancetta mixture and mix.
  • Sprinkle pounded beef with salt and pepper and spread filling on meat, leaving one long edge free. Roll ending on side with no filling and finish with seam side down.
  • Then, cut beef into six separate rolls. Using butcher’s twine, seal each end of each roll.
  • Brown braciole rolls until browned on all sides. About 2-3 minutes per side. Set seared beef aside.
  • In same pan, lower heat to medium and add slice garlic, basil, mint and red pepper flakes. Cook for only a minute or less until garlic just starts to turn color. Add tomatoes, water, bay leaves, salt and pepper.
  • Reduce to low heat to simmer. Bring to a simmer and place seared beef into sauce. Cover slightly and simmer gently for 90 minutes.
  • Remove beef, clip off strings and cut each piece into about four slices for serving. (Alternately the individual rolls may be served as a portion without slicing.)