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Savory Herb-Braised Beef Braciole

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This Savory Herb-Braised Beef Braciole is a comforting dish that brings family together around the table. Tender beef is wrapped around a flavorful filling and simmered in a rich tomato sauce, creating a meal that warms the heart.

Ingredients

Scale
  • 1.5 pounds beef top round or flank steak, pounded to about 1/4 inch thick
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (preferably Italian-style)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Kitchen twine or toothpicks (for securing)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef broth (or red wine)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (to balance acidity)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Fresh basil leaves, for garnish

Instructions

  1. Begin by preparing the braciole filling. In a medium bowl, combine the chopped parsley, grated Parmesan, breadcrumbs, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
  2. Lay the pounded beef steak flat on a clean surface. Evenly distribute the braciole filling over the steak, leaving a small margin around the edges. This will help prevent the filling from spilling out during cooking.
  3. Starting from one end, tightly roll the steak into a cylinder shape. Secure the ends and the center with kitchen twine or toothpicks to keep the filling intact while cooking. This step is crucial — make sure the braciole is tightly rolled to avoid any leakage.
  4. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
  5. Add the minced garlic to the pot and sauté for an additional minute until fragrant. Be careful not to burn the garlic; it should be lightly golden.
  6. Pour in the crushed tomatoes, beef broth (or red wine), balsamic vinegar, sugar, salt, black pepper, dried oregano, and dried basil. Stir to combine and let the mixture come to a gentle simmer.
  7. Carefully add the rolled braciole to the pot, ensuring it is submerged in the sauce. Bring the heat to low, cover, and allow to braise for 1.5 to 2 hours. The meat should become tender, and the flavors will meld beautifully. Avoid lifting the lid too often; this will release steam and prolong cooking time.
  8. Once the braciole is cooked through, remove it from the pot and let it rest for about 10 minutes before slicing. This resting period is essential for retaining juices.
  9. Slice the braciole into rounds and serve it with the rich tomato sauce spooned over the top. Garnish with fresh basil leaves for an added pop of flavor and color.

Nutrition

Keywords: Be mindful of the rolling technique: Tightly rolling the braciole is key to preventing the filling from spilling out. Use a heavy-bottomed pot or Dutch oven for even heat distribution, which is essential for slow cooking.

Find it online: https://homebitesia.com/savory-herb-braised-beef-braciole-delight/