Why You’ll Love This Recipe
- Flavorful and Hearty: Beef Braciole offers a rich, savory taste with tender beef and a robust tomato sauce.
- Impressive Presentation: The rolled and sliced beef looks elegant on the plate, perfect for special occasions.
- Customizable Filling: You can adjust the filling to suit your taste, making it versatile and adaptable.
- Make-Ahead Convenience: Prep the Braciole in advance and let the flavors meld overnight for an even tastier dish.
- Nutrient-Rich: High in protein and iron, this dish supports a healthy diet.
Ingredients & Preparation Notes
- Flank Steak: Choose a high-quality cut for tenderness. Pounding it to an even thickness ensures uniform cooking.
- Breadcrumbs: Fresh breadcrumbs provide a better texture than store-bought. You can make your own by pulsing day-old bread in a food processor.
- Parmesan Cheese: Freshly grated Parmesan adds a nutty flavor that enhances the filling.
- Parsley: Fresh parsley adds brightness and color to the dish.
- Garlic and Oregano: These aromatic ingredients contribute to the classic Italian flavor profile.
- Prosciutto: Adds a salty, savory note to the filling. Substitute with ham if needed.
- Olive Oil: Use extra virgin for the best flavor when browning the meat.
- Red Wine: A dry red wine like Cabernet Sauvignon or Merlot works well to deglaze the pan and add depth to the sauce.
- Tomato Sauce: Use a high-quality canned or homemade sauce for the best results.
- Beef Broth: Enhances the meatiness of the dish. Homemade or low-sodium store-bought works well.
Professional Tips & Techniques
- Pounding the Steak: Use a meat mallet or rolling pin to pound the flank steak to an even 1/4-inch thickness. This ensures the roll cooks evenly and the filling stays intact.
- Rolling and Tying: Roll the steak tightly to prevent the filling from spilling out. Secure with kitchen twine at 1-inch intervals for a uniform shape.
- Browning the Roll: Brown the Braciole on all sides to develop a rich flavor and create a nice crust. This step also helps seal in the juices.
- Simmering in Sauce: The combination of red wine, tomato sauce, and beef broth creates a complex flavor profile. Simmer on low heat to tenderize the meat without overcooking.
- Resting the Meat: Let the Braciole rest for 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and tender result.
Recipe Variations
- Vegetarian Braciole: Substitute the beef with large portobello mushroom caps. Fill with a mixture of breadcrumbs, cheese, and herbs, then bake in a tomato sauce.
- Cheese Lover’s Braciole: Add mozzarella or provolone to the filling for a gooey, cheesy center.
- Spicy Braciole: Include crushed red pepper flakes or diced jalapeños in the filling for a kick of heat.
- Herb-Infused Braciole: Use a mix of fresh herbs like basil, thyme, and rosemary in the filling for a more aromatic dish.
- Gluten-Free Braciole: Use gluten-free breadcrumbs or crushed gluten-free crackers in the filling.
- Dairy-Free Braciole: Substitute Parmesan with a dairy-free cheese alternative or nutritional yeast.
- Turkey Braciole: Use thinly sliced turkey breast instead of beef for a lighter version.
- Seafood Braciole: Add chopped shrimp or crab to the filling for a seafood twist.
Serving Suggestions
- Classic Italian: Serve with pasta like spaghetti or polenta to soak up the delicious sauce.
- Elegant Dinner: Pair with roasted vegetables and a side salad for a complete meal.
- Family Style: Serve family-style on a large platter with the sauce spooned over the sliced Braciole.
- Wine Pairing: A full-bodied red wine like Chianti or Sangiovese complements the rich flavors of the dish.
- Garnish: Sprinkle with fresh basil or parsley for a pop of color and freshness.
- Presentation Tip: Arrange the sliced Braciole in a circular pattern on the plate for an eye-catching presentation.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze the cooked Braciole for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: Prepare the Braciole up to the point of cooking, then refrigerate overnight. The next day, cook as directed for enhanced flavor.
- Reheating: Reheat gently in the sauce on the stovetop or in the oven at 325°F (163°C) until warmed through.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the Braciole a day in advance. Refrigerate it in the sauce overnight for even better flavor.
Q: What can I use instead of flank steak?
A: You can use top round or sirloin if flank steak is unavailable. Just ensure it’s pounded to an even thickness.
Q: How do I know when the Braciole is done?
A: The internal temperature should reach 145°F (63°C). The meat should be tender and easily pierced with a fork.
Q: Can I use a slow cooker for this recipe?
A: Yes, after browning, transfer the Braciole and sauce to a slow cooker and cook on low for 6-8 hours.
Q: What if I don’t have kitchen twine?
A: You can use toothpicks to secure the roll, but twine is preferred for even cooking and presentation.
Q: Can I make this dish gluten-free?
A: Yes, use gluten-free breadcrumbs or crushed gluten-free crackers in the filling.
Q: How do I prevent the filling from spilling out?
A: Roll the steak tightly and don’t overstuff it. Secure with twine at regular intervals to keep the filling in place.
Q: What wine should I use for cooking?
A: A dry red wine like Cabernet Sauvignon or Merlot works well. Use a wine you would drink, as the flavor will concentrate during cooking.
Conclusion
Beef Braciole is a delicious and impressive dish that’s surprisingly achievable at home. With its rich flavors and elegant presentation, it’s perfect for special occasions or a gourmet weeknight meal. The versatility of the filling allows you to customize it to your taste, making it a go-to recipe in your culinary repertoire.
Try it out, share your results on social media, and let us know how you enjoyed this classic Italian dish. Don’t forget to garnish with fresh herbs for that final touch of flavor and beauty!
Beef Braciole
Ingredients
Equipment
Method
- Lay the pounded flank steak flat on a work surface. Season both sides with salt and pepper.
- In a bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic, and oregano. Mix well.
- Spread the breadcrumb mixture evenly over the steak, leaving a 1-inch border around the edges.
- Lay the prosciutto slices over the breadcrumb mixture.
- Starting at one short end, tightly roll up the steak, tucking in the sides as you go. Secure with kitchen twine at 1-inch intervals.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef roll on all sides, about 8-10 minutes total.
- Pour in the red wine and let it simmer until reduced by half, about 5 minutes.
- Add tomato sauce and beef broth. Bring to a simmer, then cover and cook on low heat for 1.5 hours, turning the roll occasionally.
- Remove the Braciole from the sauce, let it rest for 10 minutes, then slice into 1/2-inch rounds. Serve with the sauce spooned over the top.