Are you ready to elevate your cooking game with a mouthwatering Italian classic? Look no further than the delectable world of beef braciole in sauce! This dish, bursting with flavor and tradition, is a true testament to the art of slow cooking and indulgent dining. Imagine tender beef rolls stuffed with savory fillings, simmered in a rich tomato sauce that will have your taste buds dancing with delight.
Whether you’re looking to impress dinner guests or simply treat yourself to a culinary adventure, learning how to cook beef braciole in sauce is sure to become a delicious highlight in your repertoire. So grab your apron, and let’s dive into this delightful journey of flavors and aromas that will transport you straight to Italy’s sun-kissed kitchens!
Table of Contents
What is beef braciole?
Beef braciole… it’s the kind of dish that makes you think of family dinners, and your grandma’s amazing cooking. Imagine thinly sliced beef stuffed with all sorts of good things – breadcrumbs, melty cheese, fragrant herbs, maybe even some salty prosciutto. Then it’s all simmered in this rich tomato sauce until it’s so tender… pure comfort food heaven.
Ingredients needed for the recipe
- The Beef: You want thin slices of flank steak or top round – they practically melt in your mouth after a long, slow braise. Your butcher can slice it super thin for you, or you can give it a good pounding at home.
- The Filling: Breadcrumbs are a must – they give the filling a bit of body. Parmesan cheese? Of course! That’s where the salty, savory magic happens. Feeling fancy? Add a few slices of prosciutto for that extra somethin’ somethin’.
- The Herbs: Parsley keeps it bright and fresh, and you can never go wrong with a bit of garlic for that delicious warmth.
- Browning and Braising: A splash of olive oil to get those braciole rolls nice and golden, then a good quality tomato sauce for that rich simmer.
- Keeping it Together: Don’t forget some kitchen twine to tie up your little bundles of deliciousness!
Preparing the beef for stuffing
- Tenderize: Using a meat mallet, gently pound the beef slices to tenderize them and create an even thickness. Don’t overwork it; you want the meat thin but not falling apart.
- Season: Generously sprinkle both sides of the beef with salt and pepper. Feel free to add other spices like dried oregano or Italian seasoning for extra flavor.
- Fill: Spread your desired filling ingredients over the beef. Classic options include a mix of breadcrumbs, Parmesan, garlic, and herbs, or prosciutto, provolone, and parsley. Leave a slight border for secure rolling.
- Roll and Secure: Carefully roll the meat into tight bundles and tie each roll with kitchen twine to maintain its shape.
Making the sauce
- Get that sizzle started: Warm up some olive oil in your trusty pot… You know, it’s the one that’s seen its fair share of delicious meals. Throw in some chopped onion and garlic – let them get nice and soft, kind of like you do on a cozy Sunday afternoon.
- Tomato splash: Time to add the sauce! Go for crushed tomatoes for that homemade feel or your favorite store-bought marinara for a shortcut (we won’t tell!). Give it a good stir and let those flavors get to know each other.
- Make it your own: Now’s the fun part! A sprinkle of salt and pepper is a must, a bit of oregano for that “mmm, smells like Italy” moment, and a pinch of red pepper flakes if you’re feeling adventurous. Let it bubble for a while – trust me, patience is a virtue when it comes to good sauce.
Cooking the beef in sauce
- Brown the Braciole: Lightly flour the beef rolls and brown them in a separate pan with a bit of olive oil. This adds depth of flavor to the final dish.
- Simmer: Nestl the browned braciole in the sauce, ensuring they’re partially submerged. Cover the pot and let everything simmer on low heat for 1.5-2 hours or until the meat is fork-tender.
Serving and garnishing
Your braciole is cooked to perfection, that sauce is singing with flavor… now let’s make it a feast! Gently lift those rolls of tender beef out of the pot – tongs are your best friend here – and arrange them on a pretty platter. Ladle that gorgeous sauce all over, making sure every braciole gets a generous coating.
Finishing Touches: A sprinkle of chopped parsley or basil adds a pop of green that says “fresh and delicious .” Now, don’t be stingy with the Parmesan – a flurry of that salty goodness is the perfect finishing touch.
The Sideshow: Creamy polenta is a classic pairing, or pile your braciole on a bed of perfectly cooked pasta. Either way, this is a hearty, satisfying meal that’s guaranteed to bring smiles (and maybe even some groans of happy fullness) to the table.
Conclusion
Making beef braciole is a true kitchen adventure! It might seem a bit fancy at first, but trust me, the more you make it, the easier it gets. It’s all about those little moments – tying up the beef rolls, smelling that sauce simmering away… that’s where the joy of cooking comes in. And just wait until you taste it… totally worth the effort!
FAQ
Okay, how do I know when this thing is actually ready to eat?
Your braciole is done when the beef is super tender (think fall-apart-with-your-fork tender), and the sauce is thick and smells amazing.
I’m not really a sauce person. Can I bake this instead?
You bet! Search online for “oven-baked braciole,” and you’ll find plenty of recipes.
I’m all about meal prep. Can I make braciole ahead of time?
Absolutely! Braciole actually tastes EVEN BETTER if you make it a day or two ahead. Win-win!
Can I switch up the filling? This seems like a “make it my own” kind of recipe.
Totally! Get creative – try spinach, pine nuts, different cheeses… whatever sounds good to you.
What’s the best sauce for braciole?
Classic tomato sauce is a safe bet, but if you’ve got a favorite jar of marinara, use that! It’s about what you like.
How long will this take? I’m not great with timing in the kitchen.
Aim for about 1.5 to 2 hours, but remember to check on it – ovens can be unpredictable!
Can I freeze this for later? I love a good freezer meal.
Yes! Cool your braciole completely, then pop it in a freezer-safe container. Future you will be so happy.
Is there anything I can’t put in the filling?
Nope, go for it! Experiment with different flavors and textures. Braciole is all about making it your own.
Do I have to take that string off before serving? Seems like a hassle.
Trust me, you want to take the string off. No one wants to floss at the dinner table!
This seems hearty. What are some good sides to serve with it?
Pasta is classic, but roasted veggies, garlic bread, mashed potatoes, or a simple salad would all be perfect.
Beef Braciole
Ingredients
Beef Ingredients
- 1 pounds flank steak top round, or bottom round (thinly sliced)
- salt to taste
- black pepper to taste
- all-purpose flour for dusting
Basic Filling Ingredients
- 1 cup breadcrumbs
- ½ cup Parmesan cheese grated
- 2 cloves garlic minced
- ¼ cup parsley fresh, finely chopped
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
Sauce Ingredients
- 2 tablespoons olive oil
- ½ cup onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes or tomato sauce
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
- optional pinch of red pepper flakes
Other Filling Options
- Slices of prosciutto or other cured meat
- Provolone cheese
- Spinach
- Pine Nuts
- Dried cranberries or raisins
Instructions
- Prepare the Beef: If needed, pound the beef slices to about ¼ inch thickness for even cooking. Season both sides generously with salt and pepper.
- Make the Filling: In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Drizzle with olive oil and mix until well combined.
- Assemble the Braciole: Spread a layer of the filling mixture onto each slice of beef. Gently roll up the beef tightly and secure with kitchen twine at intervals.
- Make the Sauce: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes. Pour in the crushed tomatoes (or sauce), oregano, salt, pepper, and red pepper flakes (if using). Stir well and bring to a simmer.
- Brown the Braciole (Optional): Lightly dust the braciole rolls with flour. In a separate skillet, heat a bit of olive oil over medium-high heat. Brown the braciole rolls on all sides, just to sear them (this adds depth of flavor, but isn’t strictly necessary).
- Cook in Sauce: Carefully nestle the braciole rolls into the simmering sauce, partially submerged. Cover the pot and let simmer on low heat for 1.5-2 hours, or until the meat is very tender. Check occasionally and add a splash of water or broth if the sauce gets too thick.
- Serve and Enjoy: Once cooked, remove the braciole from the sauce and carefully cut off the kitchen twine. Serve the braciole on a platter with a generous ladle of sauce over the top. Garnish with fresh parsley or basil and grated Parmesan cheese. Enjoy with your favorite sides like pasta, polenta, or roasted vegetables.
Notes
- Tenderize Well: Pound the beef thoroughly for the most tender braciole.
- Filling Options: Experiment with different cheeses, herbs, or even add-ins like pine nuts or raisins.
- Slow and Steady: The low, slow simmer is key to tender beef and a flavorful sauce.
- Make Ahead: Braciole tastes even better the next day! Prepare it in advance and reheat gently before serving.
