Grandma Gennaco’s Beef Braciole

Grandma Gennaco’s Beef Braciole is a very special dish! This delicious recipe has been in our family for over 100 years.

Today we’re sharing a very special family recipe for Beef Braciole that was passed down to our family from my husband’s grandmother.  This recipe originated from her mother, Grandma Gennaco, and it has stood the test of time for over 100 years.

What is Beef Braciole?

To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Romano cheese.

After being cut into smaller pieces and tied with a string to hold them together, the rolls of meat are seared in a pan until browned.  Then the beef rolls are placed in tomato sauce to cook through to fork-tender perfection, then sliced and served over pasta.

A Special Sunday Supper

Over the years, this beef braciole was served as a special Sunday meal at my husband’s family gatherings.  While dinner was cooking, Jack’s boyhood job was to walk down to the local Italian bakery to get bread for the meal.  When he returned, he was so happy to see his grandfather – always dressed in a shirt, tie, and grey cardigan sweater.  Jack would run over to greet him because he knew hidden in those sweater pockets were M&M’s or Life Saver candies that Grandpa had hidden in there specifically for Jack to find.

• This is a truly memorable meal that your dinner guests will remember for a long time.
• The flavors are absolutely amazing – with super tender beef and that salty flavorful filling.
• The braciole can be prepped and rolled ahead of time – then let it cook in the pot.

• Beef – You’ll want to use flank steak for this recipe. Flank is a very lean, very flavorful cut of beef. Just note that you will need to cook it for a long time for it to become tender enough to eat.
• Salt Pork – Not all beef braciole recipes include salt pork in the filling, but our family recipe does. It adds a distinctive, salty flavor, and a richness that makes this dish truly special.
• Other Filling Ingredients – Fresh garlic cloves, Italian flat leaf parsley, prosciutto (ask for imported, not domestic, if possible), pesto, and Pecorino Romano cheese.
• Italian Tomato Sauce – Made with canned San Marzano tomatoes, garlic, basil, mint, red pepper flakes, bay leaves, and butter. You could simmer the braciole in your favorite jarred sauce if you’d like, but the flavors won’t be quite the same.
• Pasta – (Optional) for serving.

1. Prepare the flank steak by pounding it to a 1/4 to 1/2-inch thickness. If your steak is thick, you can butterfly it first, then pound.
2. Make a paste out of the salt pork, garlic, parsley, and olive oil.
3. Combine the paste with prosciutto, pesto, and grated cheese to create the filling.
4. Season pounded beef with salt and pepper, then spread the filling, leaving one long edge free of any filling.
5. Roll the beef, ending with the edge with no filling and seam side facing down.
6. Cut the beef roll into six equal pieces, then tie both ends of each piece with butcher’s twine. (See photos in recipe card below.)
7. Sear the beef rolls, then set aside.
8. Make the sauce in the same Dutch oven you used to sear the beef. Bring to a simmer, then nestle the seared beef into the sauce.
9. Simmer gently for an hour and a half, or until the beef is super tender. (If you are serving over pasta, cook it while the braciole simmers.)
10. Remove beef from the sauce, then clip off the butchers twine.
11. Slice each piece of beef into four slices.
12. Enjoy as is, or serve over pasta.

How far in advance can I roll the beef braciole? Earlier in the day that you plan to cook and serve the dish. Because of the high salt content in the filling, you won’t want to make it too far ahead – the salt can start to draw out some of the moisture from the beef and other fresh ingredients.

How do I reheat leftovers? You can reheat leftovers right in the Dutch oven, or microwave individual portions.

Can I freeze beef braciole? You can, however, this dish is best freshly made.

This post originally appeared on A Family Feast in January 2013. The post has been updated but the delicious recipe remains the same.