Braciole Recipe

Braciole recipe (pronounced “brah-zhol”) is a traditional Italian dish of thinly sliced beef or pork filled with savory ingredients, then rolled up, seared, and simmered in rich tomato sauce until tender. Known for its robust flavors and melt-in-your-mouth texture, braciole is perfect for special occasions or a satisfying Sunday dinner. It’s versatile enough to be customized with various fillings, from cheese and herbs to breadcrumbs and prosciutto.

Brief History of Braciole Recipe:

Braciole has roots in southern Italy, especially popular in regions like Naples and Sicily. Initially, it was a peasant dish, using tougher cuts of meat that could be tenderized through slow cooking. The stuffing and rolling technique added flavor and made the dish more filling. Today, braciole has found its way into Italian-American cuisine, where it’s cherished as a cozy, hearty meal that brings family and friends together.

Braciole Recipe

Pinklady

Braciole has roots in southern Italy, especially popular in regions like Naples and Sicily. Initially, it was a peasant dish, using tougher cuts of meat that could be tenderized through slow cooking. The stuffing and rolling technique added flavor and made the dish more filling.

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Cook Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Equipment

• Large skillet or sauté pan
• Kitchen twine
• Meat mallet (optional)
• Cutting board
• Spoon and tongs
• Saucepan or deep skillet with lid

Ingredients

  

• 4 thin slices of beef top round or flank steak (about 1/4 inch thick)
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• 1/4 cup olive oil, divided
• 2 cups marinara sauce
• Kitchen twine for tying

See also  Country Fried Steak Recipe

Instructions

 

• Prepare the Meat

  Place each beef slice between plastic wrap and gently pound with a meat mallet until it’s about 1/8 inch thick. This step helps tenderize the meat and makes it easier to roll.
• Make the Filling

  In a bowl, mix the breadcrumbs, Parmesan cheese, parsley, minced garlic, and pine nuts (if using). Season with a little salt and pepper.
• Drizzle about 1 tablespoon of olive oil into the mixture and stir until it becomes slightly moistened.
• Assemble the Braciole

  Lay out each slice of beef and spread a spoonful of the breadcrumb mixture over the top, leaving a small border around the edges.
• Starting from one end, roll the beef up tightly, then secure it with kitchen twine so it doesn’t unroll during cooking.
• Sear the Braciole

  Heat a large skillet with 2 tablespoons of olive oil over medium-high heat. Add the braciole rolls and sear them on all sides until they are browned, about 2-3 minutes per side.
• Simmer in Marinara Sauce

  Pour the marinara sauce into the skillet with the braciole. Reduce the heat to low, cover, and let the rolls simmer for 1 to 1.5 hours, turning occasionally.
• Cook until the meat is tender and the flavors are well combined.
• Serve and Enjoy

  Once the braciole is done, remove the kitchen twine carefully. Serve hot, either on its own or with pasta, garnished with extra Parmesan and fresh basil if desired.

Video

Keyword Braciole Recipe

Similar Recipes:

– Chicken Marsala: A creamy and savory Italian dish made with chicken, mushrooms, and Marsala wine sauce.
– Stuffed Shells: Jumbo pasta shells filled with ricotta cheese and herbs, baked in marinara sauce.
– Osso Buco: Braised veal shanks cooked with vegetables, wine, and broth, resulting in tender, flavorful meat.
– Italian Meatballs: Classic beef and pork meatballs simmered in tomato sauce, great as a main dish or with pasta.
– Beef Rouladen: A German variation using rolled beef with mustard, bacon, and pickles.

Frequently Asked Questions About Braciole Recipe:

1. Can I use pork instead of beef for braciole?

Yes! Pork is a traditional variation, especially in southern Italy.

2. How do I keep the filling from falling out?

Rolling tightly and using kitchen twine will help keep the filling inside during cooking.

3. Can I make braciole in advance?

Absolutely. Prepare and roll the braciole ahead, then sear and cook them when you’re ready.

4. What sides go well with braciole?

Serve braciole with pasta, mashed potatoes, or a fresh green salad.

5. Is it necessary to sear the braciole?

Searing helps lock in the juices and adds a nice depth of flavor, but you can skip this step if necessary.

6. Can I make this recipe in a slow cooker?

Yes! After searing, transfer the braciole and sauce to a slow cooker and cook on low for 6-8 hours.

7. What type of cheese can I use in the filling?

Parmesan is traditional, but Pecorino Romano or mozzarella can work as well.

8. How long should I cook the braciole for the best results?

Simmering for 1 to 1.5 hours makes the meat tender without overcooking.

9. Can I add wine to the sauce?

Yes, a splash of red wine adds depth to the sauce.

10. How do I store leftover braciole?

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Conclusion:

Braciole is a heartwarming, savory Italian dish that turns simple ingredients into a meal packed with flavor. Whether you’re new to cooking or an experienced home chef, this recipe makes it easy to impress family and friends with a dish that has stood the test of time.

YouTube Video Credits:
Chef Jean-Pierre