Sicilian Braciole
User Reviews
5
Sicilian Braciole
Description
This Sicilian Braciole recipe calls for pounding flank steak thin, then layering it with a flavorful breadcrumb mixture made from dried Italian-style bread crumbs, Parmesan and provolone cheeses, toasted pine nuts, freshly chopped parsley, and seasoning. A sautéed mixture of diced onion, minced garlic, crushed red pepper flakes, and fresh chopped basil is folded into the breadcrumb filling, imparting layer upon layer of texture and flavor.
The meat is rolled jelly-roll style to encase the stuffing and secured firmly with butcher's twine to keep its shape while cooking. After seasoning, the rolls are browned in olive oil and then simmered in dry white wine and marinara sauce, which tenderizes the meat and imparts a rich, tangy flavor. The result is a hearty main dish featuring tender slices of stuffed beef with a dense, cheesy, and aromatic filling.
Sicilian Braciole pairs beautifully with spaghetti cooked al dente, allowing the sauce from the braised rolls to mingle with the pasta. This dish is well suited for dinner and special meals, showcasing classic Italian flavors and traditional techniques.
Ingredients
- 1/2 cup Italian-style bread crumbs dried
- 2/3 cup Parmesan Cheese grated
- 1/2 cup provolone cheese grated
- 2 tablespoons parsley chopped, fresh, Italian leaves
- 1/4 cup pine nuts toasted
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 4 tablespoons olive oil divided
- 1 onion large, diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes crushed
- 2 tablespoons basil fresh leaves, chopped
- 1 1/2 pounds braciole meat or flank steak, pounded super thin (1/8 inch
- 1/2 cup white wine dry
- 3 cups marinara sauce classic recipe or store-bought
- spaghetti cooked al dente
- *You will need butcher's twine to tie the rolls
Instructions
- Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
- Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
- Combine the bread crumb mixture with the onion mixture, stirring well to combine.
- Lay the braciole flat on a large, clean work surface. Sprinkle the bread crumb/onion mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly). Starting at 1 short end, and roll up the steak "jelly roll style" to enclose the filling completely. Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper.
- Heat the remaining tablespoon of oil in a heavy large dutch oven over medium heat. Add the braciole and cook until browned on all sides and edges, about 6 minutes. Add the wine to the pan and bring to a boil; this should only take a minute or so. Stir in the marinara sauce.
- Cover partially and simmer until the meat is tender, turning the braciole and basting with the sauce every 30 minutes. After 2 hours, uncover the pot completely and continue cooking until the meat is tender, about another 2 hours. The total cooking time will be about 3 1/2 hours - 4 hours. The meat will be technically cooked before this point, but will not be as tender if you cut the cook time to an hour or so. You've been warned ;)
- *When the meat has been cooking 3.5 hours, bring a large pot of salted water to boil. Add pasta and cook for 8-9 minutes, or until al dente. Drain pasta and transfer to a large serving platter or multiple plates. Top with lots of sauce and braciole.
- When ready to serve, remove the braciole from the sauce. Using a large sharp knife or kitchen shears, cut the twine off all rolls. Then, using a large sharp knife, cut the braciole crosswise and diagonally into thick slices. Transfer the slices to a large serving platter or on top of plates of pasta. Spoon the sauce generously over the meat and pasta and serve with cheese.
User Reviews
Overall Rating
5
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