Description
Italian Beef Braciole is a classic dish that combines tender beef rolled with a flavorful filling of breadcrumbs, cheese, and herbs, simmered in a rich tomato sauce. Perfect for a family dinner or a special occasion, this hearty dish is as comforting as it is impressive.
Ingredients
Scale
For the Braciole:
- 1.5 lbs flank steak or top round, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 cup breadcrumbs
- ½ cup grated Parmesan or Pecorino Romano cheese
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped (optional)
- ¼ cup pine nuts (optional)
- ¼ cup raisins (optional, for a southern Italian twist)
- 2 tbsp olive oil (for searing)
- Kitchen twine or toothpicks, for securing
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth or red wine
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Beef
- Lay the beef slices on a clean surface. If they are too thick, pound them to an even thickness of about ¼ inch.
- Season the beef with salt and pepper on both sides.
Step 2: Make the Filling
- In a bowl, combine breadcrumbs, grated cheese, garlic, parsley, basil (if using), pine nuts, and raisins.
- Mix well and adjust seasoning with salt and pepper.
Step 3: Assemble the Braciole
- Spread a thin layer of the filling over each beef slice.
- Roll the beef tightly from one end to the other. Secure each roll with kitchen twine or toothpicks.
Step 4: Sear the Rolls
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef rolls until browned on all sides. Remove and set aside.
Step 5: Prepare the Sauce
- In the same skillet, add olive oil and sauté onions until translucent.
- Stir in garlic and cook for an additional minute.
- Add crushed tomatoes, beef broth or wine, oregano, sugar (if using), salt, and pepper. Stir to combine.
Step 6: Simmer the Braciole
- Return the seared beef rolls to the skillet, ensuring they are submerged in the sauce.
- Cover and simmer on low heat for 1.5 to 2 hours, turning occasionally, until the beef is tender and infused with the sauce.
Step 7: Serve
- Remove the Braciole from the sauce, discard the twine or toothpicks, and slice into rounds.
- Serve with pasta, polenta, or crusty bread, topped with the tomato sauce.
Notes
- For added flavor, marinate the beef in olive oil, garlic, and herbs for 1 hour before assembling.
- Make-ahead option: Prepare and roll the Braciole a day in advance; refrigerate until ready to cook.
- Leftover sauce can be used with pasta for another meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours