Description of this recipe: Beef Braciole is a traditional Italian dish that epitomizes comfort food at its finest. Thin slices of beef, lovingly rolled around a savory filling of breadcrumbs, Parmesan cheese, fresh herbs, and garlic, are simmered in a rich and aromatic tomato sauce until meltingly tender. This isn’t just a recipe; it’s an experience that transports you to an Italian grandmother’s kitchen, where time slows down and the aroma of simmering sauce fills the air. It’s a dish that’s been passed down through generations, each family adding their own unique touch to create a culinary masterpiece.
Why you will love this recipe: There are countless reasons to fall in love with Beef Braciole. Firstly, the taste is simply divine. The combination of the tender beef, the flavorful filling, and the luscious tomato sauce creates a symphony of flavors that dance on your palate. Secondly, it’s incredibly versatile. Serve it as a main course with pasta, polenta, or creamy mashed potatoes, or enjoy it as a hearty second course following a light appetizer. Thirdly, it’s a dish that gets better with time. The longer it simmers, the more the flavors meld together, creating an even richer and more complex taste. Finally, making Beef Braciole is a labor of love that’s perfect for a weekend family meal. It’s a dish that brings people together, fostering connection and creating memories that will last a lifetime. The process of pounding the beef, mixing the filling, and carefully rolling each braciola is a mindful and rewarding activity. It’s an opportunity to slow down, savor the moment, and connect with the ingredients. And the anticipation of the final result – a tender, flavorful dish that nourishes both body and soul – makes it all worthwhile.
Ingredients:
For the Beef Rolls:
- 4 thin slices beef top round or sirloin, pounded thin (approximately 6-8 ounces total)
- 1/2 cup fresh breadcrumbs (Italian-style preferred)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, finely minced
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons olive oil, for browning
- Toothpicks or kitchen twine, for securing the rolls
For the Tomato Sauce:
- 2 cups crushed tomatoes (high-quality, preferably San Marzano)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- Optional: 1/4 cup dry red wine (for added depth of flavor)
- Optional: 1 bay leaf (for subtle aroma)
Preparation:
Step 1: Prepare the Beef. Lay the beef slices on a clean work surface. If the slices are thick, pound them further with a meat mallet until they are about 1/4 inch thick. This helps to tenderize the meat and allows it to roll easily. Season lightly with salt and freshly cracked black pepper on both sides. Don’t over-salt, as the Parmesan cheese in the filling is also salty.
Step 2: Make the Filling. In a medium bowl, combine the fresh breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and minced garlic. Mix well until all ingredients are evenly distributed. Taste and adjust the seasoning with salt and pepper, if needed. The filling should be flavorful and aromatic. For a richer flavor, consider toasting the breadcrumbs lightly in a dry skillet before mixing them with the other ingredients.
Step 3: Roll the Braciole. Place a generous spoonful of the filling (about 2-3 tablespoons) onto one end of each beef slice. Spread the filling evenly, leaving a small border around the edges. Starting from the filled end, roll the beef slice tightly into a neat roll. Secure the roll with toothpicks or kitchen twine to prevent it from unraveling during cooking. Make sure the toothpicks or twine are securely fastened.
Step 4: Brown the Beef. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the beef rolls into the skillet, ensuring not to overcrowd the pan. Brown the beef rolls on all sides until they are nicely seared and golden brown. This step is crucial for developing a rich and savory flavor in the final dish. Browning the meat creates a flavorful crust that enhances the overall taste and texture. Remove the browned beef rolls from the skillet and set aside.
Step 5: Prepare the Sauce. In the same skillet or Dutch oven, add another tablespoon of olive oil if needed. Sauté the chopped onion over medium heat until it is soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. If using, add the red wine and bay leaf. Bring the sauce to a simmer, stirring occasionally.
Step 6: Simmer. Gently return the browned beef rolls to the sauce, nestling them in so they are mostly submerged. Cover the skillet or Dutch oven and reduce the heat to low. Simmer gently for 60–75 minutes, or until the beef is very tender and the sauce has thickened. Turn the beef rolls occasionally to ensure they cook evenly and absorb the flavors of the sauce. If the sauce becomes too thick, add a little water or beef broth to thin it out.
Step 7: Serve. Remove the toothpicks or kitchen twine from the beef rolls before serving. Spoon the rich tomato sauce over the braciole and serve hot. Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Serve the Beef Braciole as a main course with your favorite sides, such as pasta, polenta, or mashed potatoes. Crusty bread is also a great accompaniment for soaking up the delicious sauce.
COOKING Rating: Medium. While the recipe isn’t overly complicated, it requires some attention to detail, especially when rolling and browning the beef.
Serving Suggestions:
- Serve over your favorite pasta, such as spaghetti, fettuccine, or penne.
- Serve with creamy polenta for a comforting and rustic meal.
- Serve with mashed potatoes for a classic pairing.
- Serve with crusty bread for soaking up the flavorful sauce.
- Serve with a side of roasted vegetables, such as broccoli, asparagus, or Brussels sprouts.
- Garnish with fresh parsley and grated Parmesan cheese for added flavor and visual appeal.
Tips:
- For the best flavor, use high-quality crushed tomatoes, preferably San Marzano.
- Don’t overcook the beef, as it can become tough. Simmer gently until it’s very tender.
- If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but be sure to soak them in milk or broth before adding them to the filling.
- Feel free to customize the filling with other ingredients, such as chopped prosciutto, sausage, or mushrooms.
- The Beef Braciole can be made ahead of time and reheated. In fact, it often tastes even better the next day.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Nutritional Information: (Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.) Calories: Approximately 450-550 per serving Protein: 35-45 grams Sodium: 600-800 milligrams
Conclusion: Italian Classic Beef Braciole is a dish that embodies the heart and soul of Italian cuisine. It’s a celebration of simple ingredients transformed into a culinary masterpiece through time-honored techniques and a whole lot of love. This recipe is not just about following instructions; it’s about creating an experience. It’s about connecting with your heritage, sharing a meal with loved ones, and savoring the simple pleasures of life. So, gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey that will transport you to the sun-drenched hills of Italy. Buon appetito!
Questions and Answers about this recipe:
Q1: Can I use a different cut of beef? A: While top round or sirloin are traditionally used because they are lean and can be pounded thin, you can experiment with other cuts. Flank steak or even thinly sliced stew meat could work, but be sure to pound them thin and adjust the cooking time accordingly.
Q2: Can I make this in a slow cooker? A: Absolutely! After browning the beef rolls, transfer them to a slow cooker. Pour the tomato sauce over them and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender.
Q3: What if I don’t have fresh parsley? A: Dried parsley can be used as a substitute, but fresh parsley will provide a brighter and more vibrant flavor. If using dried parsley, use about 1 tablespoon instead of 2 tablespoons of fresh parsley.
Q4: Can I freeze Beef Braciole? A: Yes, Beef Braciole freezes very well. Allow the cooked braciole to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q5: Can I add vegetables to the sauce? A: Definitely! Adding vegetables to the sauce is a great way to enhance the flavor and nutritional value of the dish. Consider adding chopped carrots, celery, bell peppers, or mushrooms to the sauce during the simmering process.
