Whether you're planning a special occasion or craving a hearty meal, you can't go wrong with braciole. As a classic Italian dish, braciole is essentially a roll of beef that's stuffed with breadcrumbs, cheese and spices and simmered in tomato sauce. It's also insanely delicious! There are many ways to make braciole, so feel free to adjust the following recipe according to your preferences or needs. For example, you can make one big roll with a flank steak or several small rolls with thin slices of top round steak. Here's one way to make braciole.
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Things You’ll Need
1 1/2 pounds flank steak or thinly sliced top round steak
Salt and pepper
1/2 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup shredded Provolone cheese
3 cloves fresh garlic, minced
1 teaspoon dried oregano
3 tablespoons fresh parsley, chopped
3 cups tomato sauce (store-bought or homemade)
3 tablespoons butter or oil
To make one big braciole, use flank steak. To make multiple small rolls, use thinly sliced top round. One and a half pounds of top round steak will make 7 or 8 pieces, depending on the size and thickness. You might also need to adjust the breadcrumb-cheese filling.
In a bowl, combine the breadcrumbs, cheese, garlic, oregano and parsley. Mix well and set aside.
Place the beef in between two sheets of parchment paper. With the flat side of a meat mallet, pound the beef until it's about 1/8 to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Scoop the breadcrumb mixture onto the beef.
If using flank steak, spread an even layer and leave a 1-inch border around the edges. If using top round steak, add about 2 tablespoons to each piece and leave a 1/2-inch border.
To roll up the beef, fold over the edge of one side. Roll it up and tie with two or three strands of butcher's twine. Make sure the knots are secure.
Cut the twine before rolling up the beef. This way, you can simply place the roll on top of the twine and tie it up.
If using top round, roll and tie the remaining pieces.
In a large pan over medium-high heat, warm the butter or oil. You might need to use more than one pan if you're making multiple small rolls.
Cook each side for one minute or until brown and no longer pink.
Add the tomato sauce, making sure all of the beef is completely covered. Cover the pan and reduce the heat to low.
Simmer for 60 to 90 minutes. Baste the braciole every 30 minutes by scooping the tomato sauce onto the beef. This will keep the meat moist.
Serve over pasta and garnish with Parmesan cheese and parsley. Enjoy!