Italian Stuffed Beef

Searing and braising take center stage when Fabio explores the basics of beef before he takes on the Italian classic beef braciole, thin slices of seared beef rolled up with cheese and prosciutto, and braised in marinara sauce to mouth-watering perfection.

  • Beef 101: Everyone knows expensive cuts of steak are delicious, but what to do with cheaper cuts? Pounding cheaper meats not only tenderizes them, it literally stretches your dollar.
  • Adding cured meat and garlic to the meat deepens their flavors. Don't forget the olive oil!
  • Two techniques, searing and braising, join forces to make this Italian masterpiece. Searing is a quick application of heat to lock flavors and juices into meat, while braising simmers the meat in liquid to infuse it with flavor as it cooks.

BraciolaBeef Braciole

Recipe by Fabio Viviani

Yields: 4 servings


2 cups Fabio's Marinara

4 3 oz. pieces of beef shoulder, cut thin

8 slices prosciutto

Extra virgin olive oil

¼-½ c Parmesan cheese

1 Tbsp. minced garlic

salt and pepper to taste

8 sprigs rosemary (pick ones with a firm stalk)

Light olive oil for searing


Heat up marinara sauce in a small saucepan.

Meanwhile, pound beef pieces flat with the pitted side of a meat mallet.

Layer each piece of flattened beef with prosciutto, extra virgin olive oil, minced garlic and Parmesan.

Roll each piece of beef like a cigar.

Using a skewer to pierce guide holes in the beef, use two sprigs of rosemary to secure the rolls.

Heat olive oil in a large sauté pan with a lid.

Sear the beef on every side, and then season with salt and pepper.

Cover rolls with marinara, and cook, covered, on medium heat for approximately 10 minutes, until cooked through.