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 beef recipe, ready in about 100 minutes, pairs Beef flank steak, Prosciutto slices, and Freshly grated Parmesan cheese for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Yellow onion, finely diced
• 4 oz Carrots, sliced into 1/2-inch coins
• 4 oz Rutabaga, peeled and cubed
• 1 cup Beef broth
• 1 tbsp Dijon mustard
• 2 cloves Garlic, minced
• 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.