Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 min
- Cook Time: 1.5 to 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
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.