Imagine a tender, succulent beef roll stuffed with a savory blend of herbs, cheese, and breadcrumbs, cooked to perfection in just minutes. This Pressure Cooker Beef Braciole is not just a recipe—it's a culinary journey that transforms an ordinary dinner into an extraordinary Italian feast. Whether you're a busy home cook or a passionate foodie, this dish promises to deliver restaurant-quality flavor with minimal effort and maximum satisfaction.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds beef flank steak
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 2 tablespoons olive oil
Instructions
- Prepare the beef by laying the flank steak flat and pounding it to an even 1/4-inch thickness using a meat mallet. If needed, butterfly the steak to create a larger, thinner surface.
- In a medium bowl, mix breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper to create the filling.
- Spread the breadcrumb mixture evenly across the flattened beef, leaving a small border around the edges to prevent filling from falling out when rolling.
- Carefully roll the beef tightly from one end to the other, creating a compact roll. Secure the roll with kitchen twine or toothpicks to hold its shape.
- Turn on the pressure cooker and select the sauté function. Heat olive oil and brown the beef braciole on all sides, approximately 2-3 minutes per side, to develop a rich, golden crust.
- Pour marinara sauce over the browned beef braciole, ensuring it is partially covered but not completely submerged.
- Close the pressure cooker lid, set the valve to sealing, and cook on high pressure for 25-30 minutes, depending on the thickness of the roll.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Remove the braciole from the pressure cooker, let it rest for 5-10 minutes, then slice into medallions.
- Serve the braciole with additional marinara sauce spooned over the top, accompanied by your choice of side dishes like pasta, polenta, or roasted vegetables.
Tips
- Meat Preparation: Pound the flank steak evenly and as thin as possible to ensure tender, easy-to-roll meat.
- Filling Technique: Don't overstuff the roll—leave a small border to prevent filling from spilling out during cooking.
- Browning is Key: Take time to properly brown the braciole before pressure cooking to develop deep, rich flavors.
- Twine or Toothpicks: Secure the roll tightly to maintain its shape during cooking.
- Pressure Cooking Timing: Adjust cooking time based on the thickness of your beef roll—25-30 minutes is a general guideline.
- Natural Release: Allow a 10-minute natural pressure release to help the meat remain juicy and tender.
- Resting Period: Let the braciole rest for 5-10 minutes after cooking to redistribute the juices.
- Serving Suggestion: Slice against the grain and serve with extra marinara sauce for maximum flavor impact.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
