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.
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
Instructions
- Prepare the MeatPlace 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 FillingIn 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 BracioleLay 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 BracioleHeat 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 SaucePour 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 EnjoyOnce 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.