Beef Braciole: A Delicious & Authentic Italian Recipe

Beef Braciole, a dish that whispers of Sunday suppers and generations gathered around a table, is more than just rolled beef; it’s a culinary hug. Imagine tender, thinly sliced beef, lovingly wrapped around a savory filling of herbs, cheese, and sometimes even breadcrumbs, then braised in a rich tomato sauce until it melts in your mouth. Are you ready to experience this Italian masterpiece?

While its exact origins are debated, Beef Braciole is deeply rooted in Southern Italian cuisine, particularly in regions like Sicily and Naples. The term “braciole” itself simply refers to a slice of meat, and the preparation varies from family to family, each with its own secret ingredient or technique passed down through generations. It’s a testament to resourcefulness, transforming humble cuts of beef into a truly special meal.

People adore this dish for its incredible depth of flavor and satisfying texture. The slow braising process transforms tougher cuts of beef into something incredibly tender, while the filling adds a delightful burst of savory goodness. The rich tomato sauce, infused with the flavors of the beef and filling, is perfect for soaking up with crusty bread or serving over pasta. Plus, it’s a fantastic make-ahead meal, making it perfect for busy weeknights or impressive dinner parties. Let’s get cooking!

this Recipe

Ingredients:

• For the Beef:
• 2 pounds beef top round, sliced thinly (about 1/4 inch thick)
• 1/4 cup olive oil, extra virgin
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry red wine
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Filling:
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs, plain
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 2 hard-boiled eggs, peeled and chopped
• Salt and freshly ground black pepper to taste
• For Assembling:
• Butcher’s twine
• Olive oil for browning

Preparing the Filling:

Alright, let’s get started with the heart of our braciole – the flavorful filling! This is where we build the deliciousness that will infuse the beef as it simmers.

1. Combine the Cheeses: In a medium-sized bowl, add your grated Pecorino Romano and Parmesan cheeses. The combination of these two cheeses provides a wonderful salty and nutty base for the filling.
2. Add the Breadcrumbs: Next, toss in the plain breadcrumbs. These will help bind the filling together and absorb some of the moisture, preventing it from becoming too soggy.
3. Incorporate the Herbs and Garlic: Now, add the chopped fresh parsley and minced garlic. The parsley brings a fresh, vibrant note, while the garlic adds that unmistakable savory punch. Don’t be shy with the garlic – it really makes a difference!
4. Add Pine Nuts and Currants: Sprinkle in the pine nuts and currants (or raisins). The pine nuts offer a subtle buttery flavor and a bit of texture, while the currants or raisins provide a touch of sweetness that balances the savory elements beautifully.
5. Fold in the Eggs: Gently fold in the chopped hard-boiled eggs. These add richness and help to bind the filling even further. Make sure the eggs are chopped finely so they distribute evenly throughout the mixture.
6. Season Generously: Season the filling generously with salt and freshly ground black pepper. Taste the mixture and adjust the seasoning as needed. Remember, this filling will be seasoning the beef from the inside out, so don’t be afraid to be bold with the flavors.
7. Mix Well: Use your hands or a spoon to thoroughly mix all the ingredients together until they are well combined. The filling should be moist but not wet. If it seems too dry, you can add a tablespoon or two of olive oil to help bind it.

Preparing and Stuffing the Beef:

Now comes the fun part – preparing the beef and stuffing it with our amazing filling! This is where we transform simple slices of beef into flavorful, rolled masterpieces.

1. Pound the Beef: Place a slice of beef between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the beef to an even thickness of about 1/4 inch. This will tenderize the beef and make it easier to roll. Repeat with all the remaining slices of beef.
2. Season the Beef: Lightly season each slice of pounded beef with salt and freshly ground black pepper. This will help to enhance the flavor of the beef and ensure that it is well-seasoned throughout.
3. Stuff the Beef: Place a generous spoonful of the filling onto one end of each slice of beef. Spread the filling evenly, leaving about 1/2 inch of space around the edges. Don’t overstuff the beef, as this can make it difficult to roll and secure.
4. Roll the Braciole: Starting from the end with the filling, tightly roll up each slice of beef into a cylinder. Make sure the roll is snug and secure to prevent the filling from spilling out during cooking.
5. Secure with Twine: Use butcher’s twine to tie each braciole securely. Wrap the twine around the center of the roll and then tie it tightly. Repeat at both ends of the roll to ensure that the filling is completely enclosed. You can also tie the braciole in several places along its length for added security.

Browning and Braising the Braciole:

This is where the magic happens! Browning the braciole creates a beautiful crust and adds depth of flavor, while braising in the tomato sauce ensures that the beef becomes incredibly tender and infused with the rich, savory sauce.

1. Brown the Braciole: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully add the braciole to the pot, making sure not to overcrowd it. Brown the braciole on all sides until they are nicely browned and seared. This will take about 2-3 minutes per side. Browning the meat is crucial for developing a rich, complex flavor in the final dish.
2. Remove the Braciole: Once the braciole are browned, remove them from the pot and set them aside.
3. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.
4. Deglaze the Pot: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. Let the wine simmer for a few minutes to reduce slightly.
5. Add the Tomatoes and Seasonings: Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Stir well to combine all the ingredients. Season the sauce with salt and freshly ground black pepper to taste.
6. Return the Braciole to the Pot: Gently return the browned braciole to the pot, nestling them into the tomato sauce. Make sure the braciole are mostly submerged in the sauce. If necessary, add a little water or beef broth to ensure that they are covered.
7. Braise the Braciole: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let the braciole braise for at least 2-3 hours, or until the beef is incredibly tender and easily pierced with a fork. The longer the braciole braise, the more flavorful and tender they will become. Check the pot occasionally and add more liquid if needed to prevent the sauce from drying out.

Serving the Beef Braciole:

After hours of simmering, your Beef Braciole is ready to be served! This dish is fantastic served over pasta, polenta, or even creamy mashed potatoes. The rich tomato sauce is perfect for soaking up with your favorite side.

1. Remove the Braciole: Carefully remove the braciole from the pot and set them aside on a cutting board.
2. Remove the Twine: Using kitchen shears or a knife, carefully remove the butcher’s twine from each braciole.
3. Slice the Braciole: Slice the braciole into thick slices, about 1/2 inch thick. This will allow you to see the beautiful filling inside and make it easier to serve.
4. Serve with Sauce: Arrange the sliced braciole on a serving platter and spoon plenty of the tomato sauce over them.
5. Garnish (Optional): Garnish with fresh parsley or grated Parmesan cheese for an extra touch of flavor and visual appeal.
6. Serve Hot: Serve the Beef Braciole hot, accompanied by your favorite side dish. Enjoy!

Conclusion:

This Beef Braciole recipe isn’t just another dish; it’s an experience, a journey into the heart of Italian comfort food. I truly believe that once you taste the rich, savory flavors melding together, you’ll understand why I consider it a must-try. The tender beef, the flavorful filling, and the simmering sauce create a symphony of tastes and textures that will leave you wanting more. It’s the kind of meal that warms you from the inside out, perfect for a cozy family dinner or a special occasion.

But what truly sets this recipe apart is its versatility. While I’ve shared my go-to method, feel free to experiment and make it your own! For a lighter take, consider using ground turkey or chicken instead of beef. You could also swap out the traditional breadcrumb filling for a mixture of quinoa and chopped vegetables for a healthier twist.

Serving Suggestions:

* Serve the Beef Braciole over a bed of creamy polenta for a truly decadent experience. The polenta soaks up the delicious sauce beautifully.
* Pair it with a side of roasted asparagus or green beans for a balanced and vibrant meal.
* For a more traditional approach, serve it with your favorite pasta, such as spaghetti or penne. Don’t forget to ladle plenty of that incredible sauce over the pasta!
* A simple crusty bread is also a must for soaking up every last drop of the flavorful sauce.
* And of course, a glass of robust red wine, like a Chianti or Cabernet Sauvignon, will perfectly complement the richness of the dish.

Variations to Explore:

* Add a pinch of red pepper flakes to the filling for a touch of heat.
* Incorporate different types of cheese into the filling, such as provolone or mozzarella, for an extra layer of flavor and creaminess.
* Experiment with different herbs and spices in the sauce. A bay leaf or a sprig of rosemary can add a wonderful depth of flavor.
* For a vegetarian option, try using eggplant slices instead of beef. Stuff them with the same delicious filling and simmer them in the tomato sauce.

I’m confident that you’ll love this Beef Braciole recipe as much as I do. It’s a labor of love, but the end result is well worth the effort. The aroma that fills your kitchen as it simmers is simply intoxicating, and the taste is even better.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I’m so excited for you to try this recipe and experience the joy of making and sharing this classic dish.

And most importantly, I want to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Please share your thoughts and photos in the comments below. I can’t wait to see your creations and learn from your experiences. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Buon appetito!