Braciole is a popular Italian dish, it’s usually preserved for special family gatherings and not something you would normally eat during the week. Beef is the most commonly used meat and it’s typically flank or a top round steak. The meat needs to be pounded thin to tenderize it before it gets stuffed with a flavorful filling.
I like using flank steak, if it’s too thick you might have to ask your butcher to butterfly it open for you, or you can easily do it yourself at home. When and if you need that done then the next step is to tenderize it with a meat mallet, pounding it to about 1/8 of an inch thick
You can cut your meat in half lengthwise for smaller rolls or you can keep it large as one big roll, I’ve done it all different ways.
The fillings for beef braciole can be a number of things, some families add slices of prosciutto, pine nuts, raisins, spinach, I could go on and on. My version is pretty straight forward using fresh parsley, garlic, chopped hard boiled egg, grated Pecorino, some provolone or fontinella cheese and depending on whom I’m making this for I’ll add either dry breadcrumbs or torn pieces of soaked day old Italian bread.
Lately everyone seems to be watching their carbs or someone is gluten free so I make a version minus the bread/ breadcrumbs and I must tell you it’s equally delicious, you won’t be missing anything but the carbs!
Some use toothpicks to secure their braciole after you get it rolled up, I use to do that in the past but found that often they would break open, either on the sides or middle and the filling would seep out into the sauce making a mess of it.
I prefer using butchers twine I find it really holds the filling tightly inside and your rolls are more uniform.
Once rolled up and tied securely you’ll want to give the braciole a good sear on each side then deglaze the pan with some wine.
Then it’s time to let them cook by submerging them into some good quality marinara sauce allowing the braciole to simmer away in a heavy bottom pan with the lid slightly ajar. Simmering is a process that you can’t rush, you’ll know they’re done, they’ll be nice and tender and the tip of a knife should go through them like butter!
You can easily make braciole a day or two ahead of time, I’ve done that many times especially for parties.
If I make them ahead of time for a party I also like to take my time removing the strings and cutting the rolls while they’re cold.
I then layer the slices on a platter, so I can easily warm them up adding more warmed marinara.
Just remember this tip, after you fill them, you roll them up in a jelly roll style with the grain, but when you cut your slices it’s always against the grain.
However creative you get with the fillings inside is up to you. This”fancy”comfort food can stand alone, eaten with just a salad, served with polenta or a favorite pasta of your choice, it’s all good!
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Slow Simmered Beef Braciole
You can get creative with your filling adding prosciutto, raisins, pinenuts, spinach if you wish. Below is my tried and true version.
Ingredients
- 1½ to 2 lbs flank steak, butterflied if to thick then pounded with a meat tenderizer to ⅛ inch thickness.
- 2 to 3 hard boiled eggs, chopped
- 2 cloves garlic, minced
- breadcrumbs, enough to spread all over your meat, or (soaked in water and squeezed out ) day old Italian bread, enough to spread all over meat
- a handful of parsley, enough to sprinkle all over
- grated pecorino romano spread generously all over the meat as well as grated provolone or fontinella cheese
- salt and pepper to taste
- a good drizzle all over the layered filling on the meat
- wine for deglazing (optional)
- 2 quarts of marinara
- basil for garnish
Instructions
- After meat has been tenderized, salt and pepper it then rub the minced garlic all over.
- Sprinkle a good amount of pecorino all over.
- Add your bread crumbs or soaked bread and spread it all around, or eliminate this step all-together if making them gluten free.
- Spread your chopped eggs all around, along with the chopped parsley.
- Then end by scattering your shredded provolone or fontinella cheese.
- Lastly generously drizzle meat filling all over with olive oil.
- Tightly roll the meat up jelly roll style with the grain of the meat.
- Secure with butchers twine all over the roll, this process takes a little time but it's worth it.
- Drizzle some olive oil in the bottom of a heavy bottom pan that has a lid
- Sear well on both sides.
- Deglaze with wine, (optional).
- Then pour in your marinara with some torn basil.
- Put the lid on and slow simmer on top of stove until they become tender and the tip of a knife goes in like butter!
- Let the braciole rest before you remove the string and begin slicing them against the grain, or all this can be done the day before, cutting them cold as stated in my post.
FAQs
My preferred method of making beef braciole is to make it with flank steak. Flank steak is one of my favorite meats to braise because it will be extremely tender. You can make one huge roll or cut it into thin slices like I do to make a couple of little rolls.
Why is my braciole so tough? ›
Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.
What does braciole mean in Italian? ›
Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.
Can I prep braciole the night before? ›
Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve.
Why is my braciole dry? ›
It gets incredibly soft after braising in sauce for two or more hours. But, you need to keep an eye on the texture, since it can dry out and become tough if overcooked.
What is the hardest cut of meat to cook? ›
The chuck, round, brisket, and shank are tougher yet.
What is the difference between braciole and involtini? ›
There is only one real difference in the actual techniques of braciole versus involtini. "Involtini" translates to "little bundles," and as such, it's used to refer to smaller and thinner cuts of meat.
How do you soften the toughest meat? ›
How to Tenderize a Tough Cut of Meat
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
- Use salt. ...
- Use an acidic marinade. ...
- Use kiwi, papaya, or pineapple. ...
- Score it. ...
- Slow cook it.
Your meat will be juicier and more tender
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
How do you make meat not rubbery? ›
Cut It Across the Grain
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender.
Answer and Explanation: The national food of Italy is a pasta dish that is called Ragu alla Bolognese, which is a Bolognese sauce of meat and tomatoes with tagliatelle pasta. The dish is also sometimes just called Bolognese, because the sauce has become so popular that it is often identified as the meal itself.
What nationality is braciole? ›
Braciole (Brah-J “yoh- lah) in Italian, literally means slice of meat roasted over coals, from brace live coals. The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine!
What is the best way to reheat braciole? ›
When ready to reheat, set your oven to 325 degrees F and place the thawed braciole and sauce into the same pot they cooked in originally. Tightly cover the pot with a lid and cook until they are warmed through. It takes about 1 hour to reheat.
Can braciole be frozen? ›
How to Store and Freeze
- Refrigerate leftover cooked braciole and sauce within 2 hours and eat within 3 days.
- To freeze, transfer the cooked braciole and sauce to a freezer container or resealable freezer bag. ...
- To reheat leftover braciole, place it in a sauté pan.
Braciole is easy and may be made ahead of time. The version I have here is a simple one which is rolled with garlic, Italian parsley and grated cheeses. Once you master this recipe you may get creative and try some other versions filled with slices of prosciutto, provolone, hard cooked eggs and more!
How do you add moisture to overcooked meat? ›
You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to overcook even more. This should take a couple of minutes. If you add a couple tablespoons of vinegar or lemon juice, this also helps revive the meat.
Which cuts of meat are the most tender? ›
Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.
What cut or type of meat is used for the popular Italian dish known as ossobuco? ›
Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But the shank portion of several animals can benefit from this same preparation. You'll want to use shanks for this; otherwise it's not osso bucco.
What's the best kind of meat to use for Italian beef? ›
The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef.
What cut of meat do Italians choose? ›
beef is the king of red meat, and the most Italian cut is the bistecca alla Fiorentina, a very nice version of the T-bone steak! But you'll find stews as well. veal is also commonly seen, used quite like beef. lamb is rare (no pun intended) in the pl.
