Slow-Cooked Beef and Mushroom Braciole

The Slow-Cooked Beef and Mushroom Braciole is an exquisite combination of tender beef flank steak, earthy mushrooms, and salty Parmesan, all enveloped in a rich tomato sauce that sings of Italian tradition.

The key to this dish lies in the balance of flavors and textures. The beef flank steak, with its robust, meaty flavor, acts as the perfect canvas for the savory filling. Mushrooms provide an earthy depth, onions a subtle sweetness, and Parmesan cheese a sharp, nutty contrast. The inclusion of bacon or prosciutto adds a touch of smokiness and richness, creating a filling that bursts with umami.

The sauce, a slow-simmered medley of crushed tomatoes and Italian herbs, is the ideal partner to the braciole. As the beef cooks low and slow, it absorbs the bright acidity of the tomatoes while lending its own depth to the sauce, creating a luscious harmony of flavors.

Pairings and Serving Suggestions:

This dish shines when served over creamy, warm polenta, which complements the sauce with its buttery smoothness and slight corn sweetness. Alternatively, a hearty pasta like pappardelle or rigatoni provides an excellent vehicle for the sauce and adds a comforting, starchy element.

For wine pairings, a robust Italian red such as a Chianti Classico or Barolo enhances the dish beautifully, cutting through the richness and complementing the tomato-based sauce with its acidity and tannins. If you’re in the mood for a white, try a Vermentino or Soave to bring a refreshing brightness to the meal.

Complete the experience with a side of sautéed greens, such as broccolini or kale, lightly seasoned with garlic and olive oil. A simple, crisp salad with a tangy vinaigrette would also balance the richness of the braciole and sauce.

Chef’s Tip:

When preparing the flank steak, take care to pound it evenly to achieve a uniform thickness. This not only ensures that the steak rolls neatly but also allows for even cooking. If you’re feeling adventurous, a sprinkling of fresh parsley or basil on top of the sliced braciole adds a vibrant, herbaceous touch to the final presentation.

This recipe captures the essence of Italian comfort food—satisfying, soulful, and perfect for sharing with loved ones. Buon appetito!

Slow-cooked Beef and Mushroom Braciole

Ingredients

1 beef Flank Steak (1-1/2 to 2 pounds)
1 cup finely diced mushrooms
1/2 cup finely diced onion
1/2 cup grated Parmesan cheese
2 slices bacon or prosciutto, chopped (about 1 ounce)
1 can (28 ounces) crushed tomatoes
1 tablespoon Italian seasoning blend
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 cups cooked polenta, warmed

Instructions

Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch thick.
Cook’s Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
Season steak on both sides with 1/2 teaspoon salt and pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with butchers twine.
Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning once to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
Cut braciole diagonally into 1/2″ thick slices. Serve over pasta or polenta topped with sauce, as desired.

Recipe and photo courtesy of Beef, it’s What’s for Dinner. Visit the site for more delicious inspiration.