Braciole
Delight your taste buds with Braciole, an Italian classic that's as impressive as it is comforting. This savory dish features tender, thinly sliced beef (like top round or flank steak) rolled around a flavorful filling of breadcrumbs, Parmesan cheese, fresh parsley, and garlic, then secured with kitchen twine to hold its perfect roulade shape. After a quick sear for added depth, the beef rolls simmer gently for hours in a rich tomato sauce infused with red wine, beef broth, oregano, and a touch of bay leaf for aromatic warmth. The result? Melt-in-your-mouth, flavor-packed bites bathed in a luscious sauce that pairs beautifully with pasta, creamy polenta, or crusty bread. With its rustic charm and bold flavors, Braciole is an unforgettable addition to your dinner table, perfect for cozy family meals or holiday celebrations.
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Recipe Information
Ingredients
- 1 pound Thinly sliced beef (top round or flank steak)
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 roll Kitchen twine
- 28 ounce Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup Red wine
- 1 cup Beef broth
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
Instructions
Pound the thinly sliced beef between two sheets of parchment paper or plastic wrap until it's about 1/8-inch thick.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper. Add 1 tablespoon of olive oil and mix until the mixture holds together slightly.
Lay the beef slices on a flat surface. Spread a thin layer of the breadcrumb mixture onto one side of each slice, leaving a small border around the edges.
Carefully roll each slice of beef into a tight cylinder, starting from the narrowest end. Secure each roll with kitchen twine to prevent them from unraveling during cooking.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the beef rolls on all sides until browned, about 2-3 minutes per side. Remove the rolls from the skillet and set aside.
In the same skillet, add the red wine and deglaze the pan, scraping up any browned bits. Let the wine reduce slightly, about 2 minutes.
Stir in the crushed tomatoes, tomato paste, beef broth, oregano, and bay leaf. Bring the sauce to a simmer.
Return the beef rolls to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let simmer for 1.5 to 2 hours, turning the rolls occasionally, until the beef is tender.
Once cooked, carefully remove the kitchen twine from the rolls. Serve the braciole with the tomato sauce, alongside pasta, polenta, or crusty bread.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 32.3 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3902 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
