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–+ servings

Dad's Famous Beef Braciole With Roasted Garlic

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Roasted Garlic 45 minutes
Total Time 1 hour 25 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 618 kcal

Equipment

  • Meat tenderizer
  • Plastic cling wrap or large plastic
  • Butcher's twine

Ingredients
  

Roasted Garlic

  • 1 whole head garlic
  • 2 tbsp olive oil

Braciole

  • 1 1/2 lbs london broil **see note
  • 3 cloves roasted garlic
  • 1 cup Italian bread crumbs
  • 3/4 cup grated Pecorino Romano cheese
  • 1/2 cup Italian parsley chopped medium
  • 3 tbsp Pignoli nuts (pine nuts) chopped medium (optional)
  • Kosher salt and pepper to taste
  • 3 tbsp olive oil
  • Marinara Sauce (optional) see below for link

Instructions
 

Roasted Garlic

  • Preheat the oven to 400 degrees.
  • Cut the head of garlic 1/2 inch from the top to expose the individual cloves of garlic.
  • Drizzle with olive oil.
    Garlic head cut before roasting
  • Wrap with foil.
  • Bake in the oven for 35-40 minutes.
  • Garlic should be lightly browned and soft when squeezed.
    Roasted garlic
  • Can be made ahead of time. Store in a ziplock bag for 3-4 days in the refrigerator.

Beef Braciole

  • Slice the london broil lengthwise (horizontally) into 3-4 thin strips (depending on the thickness of the meat).
    Slicing london broil horizontally
  • Cover the meat with plastic cling wrap (or put it in a large plastic bag) and hammer the meat until it's thin, about 1/8th -1/4 inch.
  • Lay the thin slices of meat out on a board.
  • Sprinkle with salt and pepper.
  • Mash up a clove of roasted garlic and smear it all over the slice of meat.
    Smearing roasted garlic on braciole meat
  • Take a generous handful of bread crumbs and sprinkle it all over the meat.
    Sprinkling bread crumbs on braciole meat
  • Sprinkle a generous handful of Pecorino Romano cheese/ pignoli nuts (if using) all over the meat.
    Sprinkled pecorino romano cheese on braciole meat
  • Sprinkle a generous pinch of parsley all over the meat.
    Sprinkled parsley over braciole meat
  • Starting from the shorter side of the meat, tuck and roll the meat tightly. Keep tucking and rolling the meat until completely rolled up. If any filling falls out, you can stuff it back in and tuck the ends.
    Rolling up stuffed braciole
  • Tie the meat up with butcher's twine at the ends and in the middle.
    Tying up rolled up braciole
  • Cut off the excess strings.
    Cutting butcher's twine on braciole
  • In a large nonstick pan frying , heat the olive oil over medium heat.
    Browning braciole in a frying pan
  • Add the braciole and cook until it's browned on all sides, about 8-10 minutes.
    Removing braciole from frying pan
  • You can either serve as is, or you can simmer it in your favorite marinara sauce and serve with pasta. Cut the strings off the braciole before eating.
    Swirl of cut open braciole

Notes

**Note: The other cuts of beef you can use for making braciole are: flank steak, skirt steak, top round or sirloin. 
Braciole tastes great with Marinara sauce. Go here for a great recipe!
Instead of store bought Italian bread crumbs, I highly recommend making your own.  Please see the Italian bread crumb recipe

Nutrition

Calories: 618kcalCarbohydrates: 24gProtein: 51gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 124mgSodium: 740mgPotassium: 816mgFiber: 2gSugar: 2gVitamin A: 770IUVitamin C: 12mgCalcium: 308mgIron: 6mg
Keyword beef, bread crumbs, parsley, pecorino romano cheese, pignoli nuts, pine nuts, roasted garlic
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