Braciole, also known as Italian Stuffed Flank Steak Rolls, is a traditional dish that brings the heartwarming flavors of Italy to your table. Filled with breadcrumbs, cheese, garlic, and herbs, then slow-cooked in a rich tomato sauce, these tender beef rolls are a perfect meal for family gatherings or special occasions.
Italian Braciole Recipe :
If you’re looking for a comforting and hearty Italian meal, Braciole is a must-try! This dish is a labor of love, featuring flank steak rolled with a delicious stuffing and simmered to perfection. Whether served with pasta or on its own, every bite is packed with mouthwatering flavors.
History of the Recipe :
Braciole is a traditional Italian dish that dates back to Southern Italy, particularly in Sicily, Naples, and Puglia. It was originally a peasant dish made using affordable cuts of meat, stuffed with simple ingredients like breadcrumbs, cheese, and herbs. Over time, the recipe evolved, with different regions adding their own unique touches. Today, Braciole is a staple in Italian-American cuisine and is often served on Sundays or during festive celebrations.
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Italian Braciole Recipe
Ingredients
For the Braciole:
- 1 ½ pounds (700g) flank steak, thinly sliced
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
- 4 slices prosciutto (optional)
- Butcher’s twine or toothpicks for securing
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp n dried oregano
- ½ tsp red pepper flakes (optional)
- ½ cup red wine (optional)
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Steak: Lay the flank steak flat and pound it to about ¼-inch thickness.
- Make the Filling: In a bowl, combine breadcrumbs, Parmesan, minced garlic, parsley, olive oil, salt, and pepper.
- Assemble the Rolls: Spread the filling evenly over the steak slices. Optionally, lay a slice of prosciutto on top. Roll each steak tightly and secure with butcher’s twine or toothpicks.
- Sear the Rolls: Heat olive oil in a pan over medium heat. Sear the beef rolls on all sides until browned. Remove and set aside.
- Prepare the Sauce: In the same pan, sauté onions and garlic until fragrant. Add crushed tomatoes, oregano, red pepper flakes, wine (if using), sugar, salt, and pepper. Simmer for 5 minutes.
- Cook the Braciole: Add the steak rolls back into the sauce. Cover and simmer on low heat for 1.5 hours, turning occasionally.
- Serve: Remove the twine or toothpicks. Serve hot with pasta or crusty bread, garnished with fresh basil.
Notes
- You can substitute flank steak with top round or sirloin.
- Slow cooking is key to making the beef tender.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
Tips for Italian Braciole Recipe :
- If your steak is too thick, pound it thinner to make rolling easier.
- For extra tenderness, marinate the steak in red wine before rolling.
- Secure the rolls tightly to prevent the filling from falling out.
FAQS for Italian Braciole Recipe :
Q: Can I use a different cut of meat?
A: Yes! You can use top round, sirloin, or even veal for this recipe.
Q: What can I serve with Braciole?
A: It pairs well with pasta, polenta, or mashed potatoes.
Q: Can I make Braciole in advance?
A: Yes, you can assemble the rolls a day before and refrigerate them until ready to cook.
Q: Is Braciole spicy?
A: Traditionally, it’s not, but you can add red pepper flakes for a kick.
Conclusion :
Braciole is a classic Italian dish that brings a taste of tradition to your home. Whether you’re making it for Sunday dinner or a special occasion, these flavorful flank steak rolls are sure to impress. Try this recipe and enjoy a delicious, homemade Italian meal!