Braciole Recipe

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It looks like you’re interested in a delicious dish that resembles Braciole, an Italian stuffed meat roll. Here’s a detailed recipe along with its history, benefits, and cooking methods.

Braciole Recipe

Ingredients:

For the Braciole:

  • 2 lbs flank steak or top round, pounded thin
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 egg, beaten (for binding)

For the Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (to balance acidity)
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Prepare the Filling:
  • In a bowl, combine breadcrumbs, Parmesan cheese, parsley, minced garlic, red pepper flakes, salt, pepper, and the beaten egg. Mix well to form a cohesive filling.
  1. Assemble the Braciole:
  • Lay the thinly pounded flank steak flat. Spread the filling mixture evenly over the steak, leaving a small border around the edges.
  • Roll the steak tightly, starting from one end. Secure the roll with kitchen twine or toothpicks.
  1. Brown the Braciole:
  • In a large skillet, heat olive oil over medium-high heat. Add the braciole and brown on all sides (about 3-4 minutes). Remove and set aside.
  1. Make the Sauce:
  • In the same skillet, add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute.
  • Add crushed tomatoes, oregano, sugar, salt, and pepper. Bring to a simmer.
  1. Cook the Braciole:
  • Return the browned braciole to the skillet. Cover and let simmer on low heat for about 1.5 to 2 hours, turning occasionally. The meat should become tender and flavorful.
  1. Serve:
  • Remove the braciole from the sauce and slice into rounds. Serve on a plate with the tomato sauce poured over the top. Garnish with fresh basil.

History:

Braciole has its roots in Southern Italian cuisine, particularly in regions like Campania and Sicily. Traditionally, it was a way to stretch a small amount of meat by filling it with breadcrumbs, cheese, and herbs. Over the years, it has become a beloved dish, often served during family gatherings and special occasions.

Benefits:

  • Nutritional Value: Rich in protein from the beef and provides vitamins and minerals from the herbs and cheese.
  • Flavorful: The combination of spices and the slow cooking method enhances the flavor profile.
  • Versatile Dish: Can be served with pasta, polenta, or crusty bread, making it adaptable to various meals.

Cooking Methods:

  • Stovetop: The traditional method for browning and simmering, allowing for a rich sauce.
  • Oven: After browning, you can transfer the braciole to an oven-safe dish with the sauce and bake at 350°F (175°C) for about 1.5 hours.
  • Slow Cooker: For convenience, you can use a slow cooker to simmer the braciole for 6-8 hours on low.

Enjoy making this delightful Braciole! If you have any other dishes or cuisines in mind, feel free to ask for more recipes or variations!

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