Best Braciole Recipe: A Step-by-Step Guide

Braciole, those tender, flavorful bundles of meat simmered in a rich tomato sauce, is a classic Italian comfort food. This step-by-step guide will show you how to make perfetto braciole every time, whether you prefer beef, veal, or pork. Get ready to impress your family with this authentic Italian feast!

Table of Contents

Braciole at a Glance: Printable Recipe Card

Ingredient	Quantity	Notes
Meat (Flank steak, top round, or veal/pork cutlets)	1.5-2 lbs
Pecorino Romano cheese	1/2 cup	Grated
Provolone cheese	1/4 cup	Sliced
Breadcrumbs	1/2 cup	Plain or Italian seasoned
Fresh Parsley	1/4 cup	Chopped
Fresh Oregano	2 tbsp	Chopped
Garlic	4 cloves	Minced
Prosciutto	4 slices	Optional
Olive Oil	1/4 cup	Extra virgin
Canned Crushed Tomatoes	28 oz
Tomato Paste	6 oz can
Onion	1 medium	Chopped
Dry Red Wine	1 cup	Chianti or similar
Beef Broth	1 cup	Low sodium
Salt & Pepper	To taste
Kitchen Twine

Preparing the Meat

Butterflying the Meat: If using flank steak, butterfly it by slicing horizontally almost all the way through, then opening it like a book. If using other cuts, ensure they are relatively thin, about 1/4 inch. There’s some debate about the best thickness, but thinner cuts tend to tenderize faster.
Tenderizing: Place the meat between plastic wrap and pound with a meat mallet until uniformly ¼ inch thick. Pounding likely helps the meat absorb the flavors better.
Seasoning: Season generously with salt and pepper. This enhances the meat’s natural flavor.

Building the Flavorful Filling

Combine Ingredients: In a bowl, mix the Pecorino Romano, provolone (if using), breadcrumbs, parsley, oregano, garlic, and a pinch of salt and pepper.
Spread the Filling: Evenly spread the filling over the meat, leaving a small border.
Optional Prosciutto: For extra flavor, layer prosciutto over the filling. Some believe this addition is not strictly traditional, but it’s undoubtedly delicious.

Rolling and Tying the Braciole

Rolling: Tightly roll the meat like a jelly roll, starting from a long edge.
Tying: Secure the roll with kitchen twine at 2-inch intervals. This keeps the braciole compact during cooking. A video demonstrating this technique would be helpful here. (Consider embedding a video if creating a web version of this guide.)

Browning and Braising: The Magic Happens

Searing: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the braciole on all sides until golden brown. This Maillard reaction is key for flavor development.
Aromatics: Add the onion and cook until softened, then add garlic until fragrant.
Sauce: Stir in tomato paste and cook briefly. Deglaze the pot with red wine, scraping up browned bits. Add crushed tomatoes and beef broth.
Simmering: Return the braciole to the sauce. Bring to a simmer, reduce heat, cover, and cook for at least 2 hours, or until fork-tender. The braising time might vary depending on the meat used, so check for tenderness. Ongoing research may provide more precise cooking times for different cuts.

Serving Suggestions

Pasta: Classic and always a good choice.
Polenta: Creamy polenta offers a delightful contrast.
Mashed Potatoes: Buttery mashed potatoes are another excellent option.

Tips and Tricks

Tough Meat? Simmer longer, or consider adding a splash of vinegar to the sauce. Some research suggests that vinegar can help tenderize meat.
Thin Sauce? Simmer uncovered to reduce.
Too Thick? Add a little water or broth to reach your desired consistency.
Make Ahead: Braciole can be made a day in advance and often tastes even better the next day.

Braciole Variations

Sicilian Braciole: Includes pine nuts and raisins in the filling for a sweet and savory flavor.
Spinach and Artichoke Braciole: A twist on a classic appetizer, adding cream cheese, spinach and artichokes to the mix.
Mushroom Braciole: Earthy mushrooms complement the other flavors beautifully.

Making Ahead and Reheating

Prepare the braciole up to the braising step a day ahead. Cool completely, then refrigerate. Reheat gently on the stovetop or in the oven until heated through.

Troubleshooting

Tough Braciole: Continue braising or use a meat tenderizer.
Sauce Issues: Adjust thickness as needed by simmering or adding liquid.
Braciole Unraveling: Ensure it’s tied securely or use toothpicks in addition to twine.

A Brief History of Braciole

Braciole’s origins can be traced back to Southern Italy. While the exact history is debated, it likely evolved from peasant cooking, utilizing affordable cuts of meat and simple ingredients. Regional variations developed over time, reflecting local tastes and available ingredients.

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This comprehensive guide provides everything you need to know to make delicious, authentic braciole. Buon appetito!

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Chaztin Shu

I am an experienced journalist specializing in health and lifestyle topics. With a passion for exploring wellness trends and sharing insightful, researched content, I aim to provide readers with practical advice and the latest updates to support healthier living.