Beef Braciole
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
4
-
Calories
875 kcal
-
Course
Main Course
-
Cuisine
Italian
Beef Braciole
Description
Beef Braciole involves pounding top round steak thin, layering it with a filling made from toasted pine nuts, garlic, Italian flat-leaf parsley, breadcrumbs, soaked raisins or currants, and grated Pecorino Romano cheese. The meat is rolled tightly, secured, and shallow fried to develop a browned exterior. Meanwhile, a tomato sauce is prepared using extra virgin olive oil, diced onion, minced garlic, tomato paste, dry red wine, hand-crushed plum tomatoes, water, and seasoning.
The browned braciole pieces are added to the sauce and gently simmered until tender, allowing flavors to meld. The filling contributes texture contrasts and subtle sweetness from the dried fruit, balanced by the salty cheese and fresh herbs. The sauce, slowly cooked, grows rich and slightly thickened, complementing the savory meat rolls.
This dish is traditionally served sliced with the sauce spooned over pasta or polenta, making a hearty and flavorful entrée. It is suitable for making ahead and reheating, as flavors improve after resting. The recipe also suggests alternative cuts of beef that can be used if pounded thin.
Note that if the pan used to sear the braciole is burnt, it's advised to avoid deglazing to prevent bitterness. Leftovers store well refrigerated for up to three days or can be frozen for longer keeping.
Ingredients
For the sauce
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic minced
- 2 ounces (30g) tomato paste
- 1/2 cup (120g) red wine dry
- 3 ounce cans plum tomatoes hand crushed or blender pulsed
- salt to taste
- black pepper to taste
- 1/2 cup (120g) water plus more if required to thin sauce
For the braciole
- 2 pounds (908g) top round
- 1/4 cup (60g) extra virgin olive oil
- 3 cloves garlic paste
- 1/2 cup Italian flat-leaf parsley minced
- 1 cup (100g) breadcrumbs
- 1/4 cup (37g) raisins soaked in water then drained, or currants
- 1/4 cup (35g) pine nuts
- 1/2 cup (45g) Pecorino Romano cheese grated
- olive oil for shallow frying
- 1/2 cup (120g) red wine optional, see notes below
- salt to taste
- black pepper to taste
Instructions
For the sauce
- Heat a large pot to a touch less than medium heat with the extra virgin olive oil. Add the onion and cook until soft (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until fragrant.
- Add the tomato paste and cook for 5 minutes, spreading the paste around with a wooden spoon. If it starts to burn, add a few ounces of water.
- Add 1/2 cup of the wine and cook for 2 minutes while scraping the bottom of the pan to remove any brown bits.
- Add the plum tomatoes and water and bring to a simmer. Once simmering, cover with the lid left slightly ajar, and lower the heat to the lowest level so that the sauce is barely bubbling. You can season with a touch of salt right now, but it's best to wait since the sauce will reduce and concentrate.
For the braciole
- Heat a small pan to medium heat with the extra virgin olive oil and add the garlic. Once lightly golden, add the pine nuts and cook for 1-2 minutes until golden. Add the breadcrumbs, parsley, and raisins. Mix well until a paste forms. Remove the pan from the heat, mix in the Pecorino Romano, and set aside.
- Filet the top round to a 1/2" thick. Cut the beef into rectangles approximately 3x4 inches. Pound each rectangle to roughly a 1/4" thick which will make them substantially larger.
- Arrange the pounded meat on a cutting board and season with salt and pepper. Leaving some space around the edges, evenly spread the paste onto each piece.
- You should have a thin layer of the mixture on each piece of meat. Roll each piece tightly and secure them with toothpicks or kitchen twine.
- Heat a large pan to a touch less than medium heat with olive oil. Sear the pieces on all sides, working in batches if required to not overcrowd the pan.
- After the braciole are seared, add each one to the pot of sauce. If the pan isn't burnt, pour off the fat from the pan and deglaze with the remaining 1/2 cup of dry red wine. Scrape the brown bits off the bottom of the pan. Pour the pan juices into the pot of sauce and mix to incorporate.
- Cook for 2-3 hours, or until fork tender, on very low heat with the lid left slightly ajar, making sure to stir the sauce occasionally. If the sauce dries out during the cooking process, add a 1/2 cup of water or more as needed. Alternative method: Cover the pot and place it in the center of the oven at 300f for 2-3 hours or until tender.
- Once tender, remove the braciole from the sauce and cut away the twine or remove the toothpicks. Taste the sauce and season with salt and pepper. Serve with pasta, grated cheese, and crusty bread. Enjoy!
Notes
- You can substitute top round with bottom round, eye of round, flank steak, or sirloin, pounded to 1/4-inch thickness for rolling.
- Secure the rolled beef with kitchen twine or toothpicks; twine holds better but toothpicks are easier to remove.
- Avoid deglazing the pan if it is burnt, to prevent bitter flavors in the sauce.
- Leftovers keep refrigerated up to 3 days and are better the next day after reheating on stovetop.
- Freeze cooked braciole for up to 3 months for long-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 875 kcal
% Daily Value*
| Calories | 875kcal | 44% |
| Carbohydrates | 41.7g | 14% |
| Protein | 78.8g | 158% |
| Fat | 42g | 65% |
| Saturated Fat | 9.3g | 47% |
| Cholesterol | 187mg | 62% |
| Sodium | 930mg | 39% |
| Potassium | 1158mg | 25% |
| Fiber | 5.2g | 21% |
| Sugar | 15.2g | 30% |
| Calcium | 187mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
