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This beef braciole recipe brings the authentic flavors of Italian home cooking right to your table. The tender beef rolls stuffed with savory fillings and simmered in a rich tomato sauce create a dish that's both impressive and comforting. Perfect for Sunday family dinners or special occasions when you want something that feels both traditional and special.
I first learned to make braciole from my Italian neighbor who would prepare it for special Sunday gatherings. The first time I served it to my family, there was complete silence at the table as everyone savored each bite, and now it's requested for almost every celebration.
Ingredients
- Thin beef slices: Perfect for rolling and becomes meltingly tender when slow cooked
- Breadcrumbs: Creates a light filling that absorbs flavors while cooking
- Parmesan cheese: Adds savory depth and richness to the filling
- Fresh garlic: Provides essential aromatic base for authentic Italian flavor
- Fresh parsley: Brightens the filling with color and herbaceous notes
- Olive oil: Use good quality for browning the meat and starting the sauce
- Crushed tomatoes: San Marzano variety offers the best flavor if available
- Dried herbs: Infuse the sauce with classic Italian flavors during the long simmer
Step-by-Step Instructions
- Prepare the Filling:
- Combine breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt and pepper in a bowl. Mix thoroughly until all ingredients are evenly distributed. The mixture should hold together slightly when pressed.
- Prepare the Beef:
- Lay each beef slice flat on a cutting board and pound gently with a meat mallet until about 1/4 inch thick. Be careful not to tear the meat while ensuring even thickness throughout. Season both sides with salt and pepper.
- Stuff and Roll:
- Spread a thin layer of the breadcrumb mixture evenly over each beef slice, leaving about 1/2 inch border around the edges. Starting from the short end, roll the beef tightly, tucking in the sides as you go to prevent filling from escaping. Secure each roll with kitchen twine or toothpicks.
- Brown the Braciole:
- Heat olive oil in a large, heavy bottomed skillet over medium high heat until shimmering. Place beef rolls in the hot oil without overcrowding and brown on all sides, about 2 minutes per side. Work in batches if necessary. The caramelization adds essential flavor to both the meat and the sauce.
- Create the Sauce Base:
- In the same skillet with all the browned bits from the meat, add chopped onion and cook until soft and translucent, about 5 minutes. The onions will release moisture that helps deglaze the pan, incorporating all the flavorful bits into your sauce.
- Simmer to Perfection:
- Add crushed tomatoes, dried herbs, salt and pepper to the skillet and stir well. Return the beef rolls to the sauce, spooning some sauce over them. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, occasionally turning the rolls and stirring gently until the beef is fork tender.
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I always save a little of the sauce to toss with pasta as a first course before serving the braciole as the main dish. My grandmother taught me this traditional Italian way of stretching a special meal, and it feels like having two courses for the effort of one.
Traditional Variations
In southern Italy, particularly in Naples and Sicily, braciole often includes additional fillings like pine nuts, raisins, and hard boiled eggs. These ingredients reflect the Arab influences in southern Italian cuisine and add interesting texture contrasts. In northern regions, you might find versions made with veal or even pork instead of beef.
Serving Suggestions
While pasta is the traditional accompaniment, braciole also pairs beautifully with creamy polenta or crusty bread for soaking up the sauce. For a complete Italian dinner, serve alongside a simple green salad dressed with olive oil and lemon juice. A medium-bodied Italian red wine like Chianti or Montepulciano complements the rich flavors perfectly.
Make Ahead Tips
Braciole actually improves with time as flavors meld together. Make it up to two days ahead and gently reheat on the stovetop before serving. The sauce will thicken considerably when refrigerated, so add a splash of water or beef broth when reheating to restore its consistency.
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Frequently Asked Questions
- → What cut of beef is best for Braciole?
Thin slices of top round or flank steak are ideal for making tender and flavorful Braciole.
- → Can I add other fillings to the beef?
Yes, you can include prosciutto, hard boiled egg, spinach, or provolone cheese for added flavor.
- → How do I prevent my Braciole from unrolling during cooking?
Secure the rolled beef tightly with kitchen twine or toothpicks before cooking.
- → How do I adjust the sauce consistency?
If the sauce thickens too much, add a splash of water or beef broth to thin it out to your preference.
- → Can I make Braciole ahead of time?
Yes, you can prepare and roll the beef in advance, then refrigerate until you're ready to cook.