Authentic Italian Braciole Recipe

Braciole is a classic Italian dish that brings together tender slices of beef, rolled up with a flavorful filling of herbs, cheese, and breadcrumbs. It’s then slowly simmered in a rich tomato sauce, allowing the flavors to meld beautifully. A staple in Italian households, braciole is often served during Sunday family dinners or special occasions. The dish originates from Southern Italy, with slight variations across regions. What makes braciole truly special is the layering of flavors from simple ingredients, creating a hearty, comforting meal. It's a great dish to prepare in advance, and the leftovers taste even better the next day, making it an ideal option for family meals or gatherings.

Ingredient Notes and Substitutions

• 1-Beef: Traditional braciole uses thinly sliced top round or flank steak. You’ll want to ask your butcher to slice the meat thin enough to roll. If you can’t find top round, flank steak works well too. If you're looking for a substitute, pork can be used for a different yet equally delicious take.
• 2-Breadcrumbs: Fresh breadcrumbs made from day-old bread are best, but store-bought can be used. If you’re gluten-free, you can use almond flour or gluten-free breadcrumbs to achieve a similar texture.
• 3-Cheese: Pecorino Romano is the traditional cheese used in braciole, offering a salty, sharp flavor. Parmigiano-Reggiano can work if Pecorino isn’t available, but it will have a slightly different taste.
• 4-Tomato Sauce: A simple tomato passata or crushed tomatoes with basil is perfect for the sauce. If you prefer a lighter sauce, you can mix in some chicken broth, though it will change the dish's richness.
• 5-Garlic & Herbs: Fresh garlic, parsley, and basil are key to the filling. For a shortcut, dried herbs can work, but fresh ones offer a more vibrant flavor.
• 6-Wine: A splash of red wine in the sauce adds depth, but if you don’t have it, use beef broth or water. White wine offers a lighter, more acidic alternative if desired.

Step-by-Step Directions

1-Prepare the Meat: Lay your beef slices on a clean surface and pound them with a meat mallet until they are about ¼ inch thick. This tenderizes the meat and ensures it cooks evenly. Season both sides of the beef with salt and pepper. This step is crucial for developing flavor, as the seasoning will penetrate the meat while it cooks.

2-Make the Filling: In a bowl, combine the breadcrumbs, grated Pecorino Romano, chopped parsley, minced garlic, salt, pepper, and a splash of olive oil. Mix thoroughly until the ingredients form a crumbly paste. This mixture will serve as the flavorful core of your braciole, adding texture and depth to the dish.

3-Roll the Braciole: Place a spoonful of the filling on one end of each beef slice. Carefully roll the meat tightly around the filling, tucking in the sides as you go to prevent the filling from spilling out. Secure each roll with toothpicks or kitchen twine. The tighter the roll, the better it will hold its shape during cooking.

4-Sear the Rolls: Heat olive oil in a large skillet over medium-high heat. Once hot, add the braciole rolls, seam-side down. Brown them on all sides, which will take about 6-8 minutes. This step is important as it locks in the juices and creates a flavorful crust, which enhances the final dish.

5-Prepare the Sauce: In the same skillet, add finely chopped onions and garlic, cooking until softened and fragrant, about 2 minutes. Pour in red wine and deglaze the pan, scraping up any browned bits. Then, add the tomato passata and basil. Bring the sauce to a simmer. The wine adds richness to the sauce, while deglazing ensures no flavor is lost.

6-Simmer the Braciole: Carefully place the seared braciole into the simmering sauce. Lower the heat and cover the pan. Let the rolls simmer for about 1.5 to 2 hours, turning occasionally. The slow cooking process will allow the beef to become tender and the flavors to meld together beautifully. Check for seasoning and add salt or pepper as needed.

Pro Tips

• Make sure to pound the beef thin enough to roll easily but not so thin that it tears.
• Use kitchen twine instead of toothpicks for a more secure hold and easier removal before serving.
• For extra flavor, let the braciole sit in the refrigerator for an hour after rolling to absorb more of the filling flavors.
• If you have time, prepare the braciole the day before, as it tastes even better after resting overnight.