Braised Beef Braciole with Marolles Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, slow-cooked Marolles-inspired dish featuring tender beef rolls paired with earthy root vegetables, embodying the neighborhood's authentic, rustic charm. This Belgian-inspired beef recipe, ready in about 100 minutes, pairs Beef flank steak, Prosciutto slices, Freshly grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb Beef flank steak
• 6 Prosciutto slices
• 1/4 cup Freshly grated Parmesan cheese
• 2 tbsp finely chopped Fresh parsley
• 2 tbsp Olive oil
• 1 medium, finely diced Yellow onion
• 4 oz, sliced into 1/2-inch coins Carrots
• 4 oz, peeled and cubed Rutabaga
• 1 cup Beef broth
• 1 tbsp Dijon mustard
• 2 cloves, minced Garlic
• 2 Thyme sprigs
• 1/2 tsp Sea salt
• 1/4 tsp Freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Slice beef flank steak horizontally into 1/4-inch thick cuts, then pound gently with a meat mallet to 1/8-inch thickness. Place prosciutto slices on each piece, top with 1 tbsp Parmesan and 1 tbsp chopped parsley, then roll tightly and secure with toothpicks.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear beef rolls on all sides until browned, about 2 minutes per side, then transfer to a plate.
3. Step 3: Add diced onion to the skillet and cook for 3 minutes until softened. Stir in minced garlic, carrots, and rutabaga cubes, cooking for 2 minutes until slightly caramelized. Add 1 cup beef broth, 1 tbsp Dijon mustard, 2 thyme sprigs, 1/2 tsp sea salt, and 1/4 tsp black pepper. Return beef rolls to the skillet, nestling them into the vegetables.
4. Step 4: Cover with a lid or foil and transfer to a preheated oven at 325°F. Braise for 1 hour and 15 minutes until beef is tender and vegetables are fork-tender. Remove toothpicks and thyme sprigs before serving.