Easy Beef Braciole Recipe: Italian Rolled Steak

Ever wondered how to turn a simple beef cut into a tasty Italian dish? The secret is in making beef braciole. This recipe combines Italian tradition with American creativity. It shows you how to make an Italian beef roll that will wow everyone.

Beef braciole, or braciole di manzo, was once a budget-friendly meal for Italian families. Now, it’s loved for its rich taste and tender texture. With this recipe, you can make a dish as good as those from authentic Italian restaurants in your own kitchen.

This beef braciole recipe is quick, taking about 55 minutes total. You’ll spend 20 minutes prepping and 25 minutes cooking. It makes four servings of delicious Italian beef rolls. Each roll is full of flavor and has around 405 calories.

Key Takeaways

• Beef braciole is a traditional Italian dish featuring rolled steak stuffed with cheese and breadcrumbs.
• The dish originated as an economical meal but has evolved into a gourmet favorite.
• Our recipe yields four servings and takes about 55 minutes to prepare and cook.
• Each serving contains 405 calories and 27g of protein.
• Mastering this recipe allows you to create restaurant-quality Italian cuisine at home.

What is Beef Braciole?

Beef braciole is a delicious Italian dish that has won hearts around the world. It’s made by rolling tender beef slices with a tasty filling. This dish is loved for its rich flavors and easy-to-follow recipes.

Origins of the Dish

Beef braciole started as an Italian-American twist on the traditional Italian involtini. In Italy, braciole means a breaded pork steak cooked in tomato sauce. But Americans preferred beef over pork, making beef braciole a staple.

Traditional Ingredients

The basic recipe uses thin beef slices, often from a top sirloin roast. The filling mixes breadcrumbs, Parmesan cheese, parsley, and garlic with olive oil. Some recipes add prosciutto for extra flavor.

Regional Variations

Beef braciole varies across regions, each with its own twist. Some add raisins or pine nuts for sweetness and crunch. Others include hard-boiled eggs in the filling. These changes show how the dish can be adapted while keeping its core taste.

Choosing the Best Cut of Beef for Braciole

Choosing the right beef cut is key for tasty flank steak rolls or beef roulade. Traditionally, flank steak is used, made thin to about 1/4 inch. This cut has a great mix of flavor and texture for rolling.

If you can’t find flank steak, don’t worry. Milanese style beef from top or bottom round is a great choice. These cuts are already thin, so you won’t need to spend time tenderizing them.

For leaner choices, skirt steak or flat iron work well in beef roulade recipes. But, these cuts might need extra trimming because they have more fat. Remember, gentle pounding between two sheets of baking paper helps get the meat to the right thickness without tearing it.

• Flank steak: Traditional choice, needs tenderizing
• Top round or bottom round: Naturally thin, less prep time
• Skirt steak or flat iron: Leaner options, may require trimming

Whatever cut you pick, browning the meat before braising is crucial. This step keeps the juices in, preventing dryness and boosting the flavor of your beef braciole.

Essential Ingredients for Authentic Beef Braciole

Creating delicious braciole meat rolls needs careful picking of ingredients. The perfect Italian beef roll has tender meat, tasty stuffing, and a rich sauce. Let’s look at the key parts that make this dish special.

Meat Selection

For real beef braciole, top round beef is the top choice. You’ll need about 2 pounds of meat, sliced thin and pounded to get the right thickness. This cut has a great balance of flavor and tenderness, perfect for rolling and braising.

Stuffing Components

The stuffing adds a unique flavor to braciole. Key ingredients include:

• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup raisins
• 1/4 cup pine nuts
• Fresh parsley leaves
• Minced garlic cloves

Sauce Ingredients

The sauce ties everything together. Essential parts include:

• 1/4 cup extra virgin olive oil
• 1/2 cup dry red wine
• 28-ounce can of whole peeled tomatoes
• Diced yellow onion
• Minced garlic cloves

Step-by-Step Beef Braciole Recipe

Learn to make Italian stuffed beef with this simple beef braciole recipe. It makes 6 servings and takes about 3 hours and 30 minutes. This includes 30 minutes of prep time.

First, collect your ingredients. You’ll need a 2-3lb flank steak, 6 oz of prosciutto, ¾ cup breadcrumbs, ½ cup parmesan cheese, and various herbs and spices. For the sauce, get ½ cup red wine, a 28 oz can of crushed tomatoes, and 4 basil leaves.

1. Pound the flank steak to ¼ inch thickness
2. Mix stuffing ingredients in a bowl
3. Spread stuffing over the flattened beef
4. Roll the beef tightly and secure with twine
5. Sear the rolls in ¼ cup olive oil
6. Prepare the tomato sauce in a large pot
7. Add beef rolls to the sauce and simmer for 2-3 hours

This beef braciole recipe makes tender, flavorful rolls. They’re perfect for a hearty Italian dinner. Each serving has 587 calories, 49g of protein, and 35g of fat. Enjoy it with your favorite red wine for an authentic Italian meal.

Preparing the Beef for Rolling

The key to perfect rolled beef pinwheels is in the preparation. Start with a high-quality cut of beef. Flank steak is ideal, but top round is a cost-effective alternative. Both cuts work well for braciole when prepared right.

Pounding Techniques

To get the beef to the right thickness, follow these steps:

• Place the steak between two sheets of plastic wrap
• Use a meat mallet to pound the beef evenly
• Work from the center outwards to maintain uniform thickness
• Aim for a thickness of about 1/4 inch

Achieving the Ideal Thickness

The right thickness for braciole is key for even cooking and easy rolling. A 1/4-inch thickness cooks evenly and keeps the meat moist. This thin cut also makes rolling the beef easier, resulting in perfectly shaped pinwheels.

Remember, well-prepared beef is the foundation of delicious braciole. Take your time with this step to ensure your rolled beef pinwheels turn out perfectly every time.

Crafting the Perfect Stuffing Mixture

The heart of any Italian beef roll is its stuffing. To make a delicious filling, mix together savory ingredients. Begin with breadcrumbs and grated cheese. Pecorino Romano or Parmesan cheese add a sharp, salty taste.

Next, mince fresh parsley and garlic. Mix with olive oil to make a paste. This mix adds classic Italian flavors to the stuffing. For a twist, add chopped pepperoni or prosciutto, pine nuts, and raisins.

When making the stuffing, aim for a spreadable texture. This makes it easy to put on the beef slices. Make sure to leave space around the edges to avoid overflowing.

Pro tip: For extra flavor, add 1/4 cup of chopped pepperoni or prosciutto to your stuffing. This adds a delightful depth to your Italian beef roll, making each bite savory.

Rolling and Securing Your Braciole

Learning how to roll and secure beef roulade is crucial for perfect results. This ensures your rolled beef pinwheels stay in shape and keep their tasty filling while cooking.

Rolling Techniques

Begin by laying your pounded flank steak flat. Spread the filling evenly, leaving a small border around the edges. Start rolling from the short end, tucking in the sides as you go. This method helps make evenly cooked beef roulade.

Tying Methods

After rolling, securing your beef roulade is key. You can use kitchen twine or toothpicks. Kitchen twine is great for large rolls, tying them at 1-inch intervals. For smaller rolls, toothpicks are easier to use, inserted at an angle to keep the roll closed.

The aim is to keep your beef roulade together without pushing out the filling. With practice, you’ll get the hang of rolling and securing these tasty Italian steaks.

Searing the Beef Rolls for Maximum Flavor

Searing is a key step in making beef braciole. It seals in flavors and gives the beef a tasty crust. First, heat olive oil in a big pan over medium-high heat. Then, put your braciole rolls in the pan.

Cook each side of the braciole for 60-90 seconds for a perfect sear. This quick cooking makes a golden-brown crust without overcooking the meat. Make sure to cook in batches to prevent steaming instead of searing.

After searing, you’ll see brown bits at the bottom of the pan. Don’t throw them away! They’re full of flavor. Use 1/3 cup of red wine to deglaze the pan, scraping up these bits. This adds more flavor to your sauce and your beef braciole.

After searing, let the braciole cook for about 90 minutes to become tender. This slow cooking lets the flavors mix and the meat soak up the sauce. If you’re short on time, consider a chicken carbonara recipe instead.

Proper searing is crucial for a flavorful beef braciole. It’s the first step to making a dish that will wow your guests with its true Italian taste.

Creating a Rich Tomato Sauce for Braciole

The perfect braciole di manzo needs a flavorful tomato sauce. This Italian beef roll dish is enhanced by a rich, savory sauce. Let’s explore the key ingredients and cooking tips for a delicious braciole sauce.

Sauce Base Ingredients

To make an authentic braciole sauce, you’ll need:

• 3 cups of passata (700g)
• San Marzano tomatoes
• Onions
• 2 garlic cloves
• Olive oil
• Red wine (optional)
• Fresh basil
• Salt and pepper

Cooking and Seasoning Tips

Here’s how to make a tasty braciole sauce:

1. Sauté onions and garlic in olive oil until they’re soft.
2. Add tomato paste and cook for a minute.
3. Pour in red wine if using, and let it reduce.
4. Add blended San Marzano tomatoes and passata.
5. Season with salt, pepper, and fresh basil.
6. Simmer on low heat, letting flavors blend.

The sauce should simmer for about 1.5 hours while the braciole cooks. This slow cooking process makes the flavors rich and deep. If the sauce gets too thick, add a bit of water or broth. The perfect braciole di manzo sauce should enhance the meat without taking over.

Braising Techniques for Tender Beef Braciole

Learning how to braise is crucial for a delicious beef braciole recipe. This Italian dish needs patience and skill for its tender texture. It starts by searing the meat to keep flavors in.

Put the seared beef braciole in a pot with rich tomato sauce. Cook it on low heat for about 1 hour and 45 minutes. Keep the lid a bit open to let flavors concentrate. Stir now and then, adding water if needed to keep the sauce right.

For oven braising, set the oven to 300°F. This method cooks the beef evenly, making it tender. The slow cooking lets the meat soak up the sauce’s flavors, creating a perfect taste mix.

The acid in tomatoes helps make the meat tender. When it’s done, your beef braciole should be fork-tender. It’s now ready to be served with pasta for a classic Italian meal.

Wine Pairing Suggestions for Beef Braciole

Finding the right wine to go with your Italian beef roll makes the meal better. For braciole di manzo, full-bodied red wines are perfect. Chianti, Barolo, or Montepulciano d’Abruzzo are great picks. These wines have acidity that cuts through the beef’s richness and tannins that match the meat’s texture.

Consider a Neapolitan wine like Taurasi or an Aglianico-based blend for a local taste. These strong reds are great with the hearty braciole. Or, if you like non-Italian wines, Cabernet Sauvignon or Bordeaux blends are also good choices.

The 2019 Tre di Tre – Puglia IGT Rosso from Lupo Di Meraviglia is a top pick. It’s a blend of Negroamaro, Aglianico, and Primitivo grapes. With its red fruit and spicy wood flavors, it’s perfect for braciole di manzo.

If you’re watching your budget, try the 2005 A-Mano Primitivo from Puglia at $13. It has bold flavors that don’t overpower the beef roll. The goal is to pick a wine that enhances the beef and tomato sauce, making your meal more enjoyable.

Serving Ideas and Side Dish Recommendations

Once your beef braciole recipe is ready, it’s time to think about how to serve it. The right accompaniments can make your meal go from good to extraordinary. Let’s explore some traditional pairings and modern twists that complement this hearty dish.

Traditional Accompaniments

Pasta is a classic choice for beef braciole. Try serving it with 1 cup of ziti or penne, cooked al dente. For a creamier option, pair it with ½ cup of polenta or risotto.

Don’t forget a slice of crusty Italian bread to soak up the rich tomato sauce made with San Marzano tomatoes. A simple Italian salad with fresh greens and a light vinaigrette can balance the meal.

Modern Twists on Sides

For a contemporary spin, consider roasted vegetables. Use ½ white onion, 1 red pepper, 1 yellow pepper, 1 large zucchini, and 1 cup of chopped brown cremini mushrooms. Toss them in Colavita olive oil and roast until tender.

Alternatively, try a Mediterranean couscous salad or quinoa for a healthier option. These sides add color and nutrition to your plate.

To finish, garnish your beef braciole with freshly grated Parmesan cheese and chopped parsley. This not only enhances the flavor but also adds visual appeal. Remember, this recipe serves 4, making it perfect for a family dinner or small gathering. With these serving suggestions, your Italian beef roll will be the star of any meal.