Do you remember the only recipe Ray Barone’s wife could make in a popular sitcom, “Everybody Loves Raymond’’? The recipe featured jaw-dropping beef braciole. Braciole is a classic Italian dish made with thin slices of beef meat and its filling is cooked in wine-infused sauce. Make this Italian delicacy at home with me today.
Braciole may not be your favorite winter coat, but it certainly will warm you from the inside out. To make full-fledged braciole you need beef steak, Prosciutto Di San Daniele, roasted pistachio, Italian cheese, oil, breadcrumbs, and some herbs. It can be prepared in 15 minutes of braising.
In order to make a thin layer of beef steak, always remember to pound the meat nicely. With the help of a meat millet, slightly pat the beef, spread the filling on one half of the meat, and roll it up in jelly-roll style. You can stuff the braciole with either a chunky mixture or smooth filling. Bind the beef roll with a toothpick stick or thread. It will not let the filling fall off.
For the filling of braciole mix parsley, garlic, breadcrumbs, cheese, salt, oil, and black pepper in a bowl. Fill in the first layer of beef steak with cheese mixture, cover it with prosciutto slices and roll the steak. Braise the rolls in a pan on both sides. When you see the caramelized texture, boil the braciole for 10 minutes in tomato seasoning puree.
You will see a detailed description of how to make beef braciole at home in this article. I have mentioned all the steps, ingredients, equipment, and important tweaks to make. This is just a snippet of the recipe. There are other main course recipes on our blog as well that you can check.
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What Equipment Will You Need To Make Braciole?
- Knife – Use a knife to cut the extra meat from beef sirloin steak.
- Cutting Board – To pound the beef steak, use a cutting board.
- Plastic sheet – Use a plastic sheet to pound the meat, it will not stick to the board and tenderizes the meat easily.
- Meat Mallet – Slightly pound the beef with the help of a meat tenderizer. It will shape the beef steak into a thin layer.
- Tong – To cook on both sides, use a tong to flip it around.
- Toothpick Sticks – The toothpick sticks are best to bind the roll, and with the sticks the filling won’t fall off.
- Bowl – Make the braciole filling by mixing the ingredients in a bowl.
How Much Time Will You Need To Make Braciole?
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What Ingredients Will You Need To Make Braciole?
- Beef Steak – Take sirloin steak of beef for making braciole.
- Pistachio – Roasted pistachio will add nutty and crunchy flavor to your braciole.
- Pecorino Romano – For making Braciole, we will use sharp Italian cheese that is pecorino romano. It adds a savory flavor to your braciole.
- Sage – Add fresh sage to bring out earthy and peppery flavor to your braciole.
- Garlic – Use crushed garlic to add pungent flavors to your braciole.
- Parsley – The parsley will add freshness and aromatic flavor.
- Breadcrumbs – Binding your filling with breadcrumbs will make it firm.
- Oil – Use a tablespoon of oil for cooking. It keeps the braciole moist.
- Salt – Add salt to your taste.
- Pepper – Freshly ground pepper will add spice to the braciole.
- Tomato – For making fresh tomato sauce, grate or blend tomatoes and boil them in hot water.
Steps To Make Braciole
1. Prep Step
Initially, tenderize the beef steak with the meat mallet. This will make the beef steak thin. Wrap the steak in plastic paper and pat it with a meat mallet. Prepare the filling. In a bowl, add pecorino romano(an Italian cheese), roasted pistachio, crushed garlic, a teaspoon of sage, parsley, salt, pepper, and breadcrumbs. Pour a few drops of olive oil. The oil will bind everything together and will keep the braciole moist.
2. Spin the Braciole
Now take the thin beef stick, remove extra tendons and bones. Start adding the filling on each slice. Cover the top layer with Italian delicacy Prosciutto Di San Daniele. It is high-quality pork leg meat. Pat Prosciutto Di San Daniele so that it sticks with the base properly. Roll the beef steak to make braciole. Use toothpick sticks to bind the roll.
Put the rolled braciole in a preheated frying pan. Start braising on both sides. Flip it gently to avoid the filling from falling off. Once you see that caramelized texture on both sides, add tomato puree on the top. Cover it with a lid and boil it for another 20 minutes.
How Will Braciole Look And Taste Like?
The braciole are Italian comfort food. Juicy and tender beef braciole are infused with incredible herbs that taste delish. The soft filling with a crisp beef crust has unique flavors. Moreover, I was pleased with the consistency and taste of the sauce. Try this authentic Italian Braciole at home for a Sunday supper.
- 6 steaks Beef
- 5 cloves Garlic
- ½ cup Italian Parsley
- 1 cup Pecorino Romano
- 2 tablespoons Seasoned Dry Breadcrumbs
- 1 tablespoon Salt
- 12 slices Prosciutto
- 2 tablespoons Olive Oil
- 1 28-ounce can Crushed Tomatoes
- 2 teaspoons Dried Italian Seasoning
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Pepper
- Pound the beef steak with the help of a meat mallet.
- In a bowl, add pecorino romano(an Italian cheese), roasted pistachio, crushed garlic, a teaspoon of sage, parsley, salt, pepper and breadcrumbs, minced garlic, sage, parsley, and olive oil. Mix to prepare the filling.
- Spread the mixture on the pounded beef steak. Cover it with prosciutto slices and season it with salt and pepper.
- Roll the beef in jelly-roll style, making sure the filling stays put. Secure the bundle with toothpicks or with twine.
- Grease a frying pan with olive oil and place the braciole in the pan. Drizzle extra olive oil on top of braciole and season outside of beef with the steak seasoning.
- Braise for 15 minutes, then pour the sauce over the top, reduce the heat, cover it with a lid and cook for another 20 minutes.
- When braciole is done, remove it from the sauce. Let it rest for 5 minutes, garnish it with grated cheese. Place the bracoile on a serving plate, drizzle the sauce over the top and chow!
Are you a beef lover? If yes then try this Italian Braciole at home within an hour. Share your feedback in the comments section below.