Beef Braciole Recipe

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Introduction

Beef braciole recipe, a comforting and flavorful dish with Italian origins, has gained popularity worldwide. This recipe transforms humble cuts of beef into a tender, savory delight. Thin slices of beef are rolled around a flavorful filling, then braised in a rich tomato sauce until meltingly tender. Its popularity stems from its ability to elevate simple ingredients into a satisfying and impressive meal, often served at family gatherings and special occasions.

Ingredients

The key ingredients for beef braciole include:

• Beef: Thinly sliced flank steak, round steak, or sirloin tip are ideal. The thinner the slice, the easier it is to roll.
• Filling: Breadcrumbs (Italian seasoned are preferred), grated Parmesan or Pecorino Romano cheese, garlic, fresh parsley, eggs, and sometimes pine nuts and raisins.
• Tomato Sauce: Canned crushed tomatoes, tomato paste, onions, garlic, olive oil, dried oregano, basil, and salt and pepper to taste. Red wine is often added for extra depth of flavor.
• Other: Olive oil for searing, toothpicks or kitchen twine to secure the rolls.

Possible substitutions:

• Pancetta or prosciutto can be added to the filling for a richer flavor.
• Different types of cheeses, such as provolone or mozzarella, can be used.
• Ground pork or sausage can be incorporated into the filling mixture.

Preparation Steps

Proper preparation is crucial for a successful beef braciole recipe. Begin by pounding the beef slices until they are about inch thick. This tenderizes the meat and makes it easier to roll. Next, prepare the filling by combining the breadcrumbs, cheese, garlic, parsley, eggs, and any other desired ingredients in a bowl. Season generously with salt and pepper. Spread a thin layer of the filling evenly over each beef slice, leaving a small border around the edges. Roll each slice tightly and secure with toothpicks or kitchen twine. Season the outside of the rolls with salt and pepper. For efficiency, prepare the tomato sauce while the braciole are searing. A good tip is to use day-old bread for the breadcrumbs, as it absorbs the flavors better.

Cooking Instructions

Follow these steps for perfectly cooked beef braciole:

1. Sear the Braciole: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the braciole on all sides until browned. This step is essential for developing flavor. Remove the braciole from the pot and set aside.
2. Saut Aromatics: In the same pot, add chopped onions and garlic. Saut until softened and fragrant, about 5-7 minutes.
3. Add Tomato Sauce Ingredients: Stir in tomato paste and cook for 1-2 minutes to deepen the flavor. Add crushed tomatoes, dried oregano, basil, salt, pepper, and red wine (if using). Bring the sauce to a simmer.
4. Braise the Braciole: Gently place the seared braciole into the simmering tomato sauce. Ensure they are mostly submerged. If necessary, add a little water or broth to cover.
5. Simmer: Cover the pot and reduce the heat to low. Simmer for 2-3 hours, or until the beef is very tender. Check the sauce periodically and add more liquid if needed. The longer the braciole simmers, the more tender and flavorful they become.
6. Rest: Remove the braciole from the sauce and let rest for 10-15 minutes before removing the toothpicks or twine and slicing.

Serving Suggestions

Beef braciole is traditionally served over pasta, such as spaghetti, penne, or rigatoni, with a generous ladle of the tomato sauce. It can also be served with creamy polenta or mashed potatoes to soak up the flavorful sauce. Garnish with fresh parsley or grated Parmesan cheese. For a complete meal, serve with a side of crusty bread for dipping in the sauce and a simple green salad.

Tips and Common Mistakes

To enhance the flavor and texture of beef braciole and avoid common pitfalls, consider these tips:

• Don’t overfill the braciole: Too much filling can cause the rolls to burst during cooking.
• Secure tightly: Use toothpicks or kitchen twine to ensure the rolls stay intact.
• Sear properly: Searing the braciole is crucial for developing a rich, complex flavor. Don’t skip this step.
• Simmer low and slow: Avoid high heat, as it can toughen the beef. A low and slow simmer is key to tenderizing the meat.
• Season generously: Season both the filling and the sauce adequately for the best flavor.
• Don’t rush the cooking process: The longer the braciole simmers, the more tender and flavorful it will be.

Explore More Cooking Guides

Mastering the beef braciole recipe brings the authentic flavors of Italy to the home kitchen, creating a delicious and memorable meal for family and friends. Its rich sauce and tender beef are a testament to the transformative power of slow cooking. This versatile dish can be customized with various fillings and accompaniments to suit individual tastes and dietary preferences. Now, it’s time to try this delightful recipe at home and experience the joy of cooking traditional Italian cuisine. Discover more inspiring and easy-to-follow recipes and cooking guides at foodrecipestory.com!