Sunday, October 17, 2021

Papa's Italian Braciole Recipe + Video

This Italian braciole may take hours to cook, but that first bite is well worth the wait! Make it tonight for the ultimate comfort food meal.

Thin strips of steak are stuffed with salami, fresh herbs, and a hard-boiled egg then simmered in a seasoned tomato sauce until tender.

Every bite melts in your mouth and explodes with incredible flavor, leaving you wanting more.

If you love this Italian braciole recipe, try my slow cooker Beef Bourguignon or this easy lasagna.

Both are incredibly easy to prepare but are impressive enough to serve to dinner guests or for the holidays.

Italian Braciole Recipe over pasta in a bowl

How To Make Italian Braciole

First, pound the steaks to about ¼-inch thickness with a tenderizer. Lay salami, herbs, and a hard-boiled egg down the center of each steak, then roll up and tie with twine.

Cook the meat in a little olive oil, flipping until it is browned on all sides. Transfer to a plate and prepare the tomato sauce in the same pan.

Then, nestle the steak rolls in the sauce and simmer covered for at least an hour. Simmering the meat low and slow helps to break down tougher cuts, resulting in perfectly tender bites.

Once done, snip off the twine and garnish with extra parsley before serving.

italian braciole recipe ingredients

Video: Italian Beef Braciole

To see us make this from start to finish, watch the video at the top of this post.

italian beef braciole - pounded and ready to roll

Ingredient Notes
  • Pick larger steaks. Aim for at least ½ pound each so they will be large enough to wrap around the egg once pounded thin.
  • Cook the eggs first! If you have an air fryer, you can pop those in while you prep the other ingredients. Otherwise, boil them on the stove ahead of time so they are ready to go.
  •  Quickly mash the tomatoes. Pour the can into a shallow bowl and press down with a potato masher until well crushed. You can also use regular crushed tomatoes. They will just be more acidic than the San Marzano variety.
  • Choose the right parsley. There are two Italian varieties - curly and flat leaf. Curly is only good for garnishing plates, so be sure to grab the kind that is similar in appearance to cilantro.
italian braciole rolled and being tied with twine

Kitchen Tools You Will Need
  • A large skillet with a lid - It should be at least 12 inches wide to accommodate all the meat packets.
  • Meat Tenderizer - If you don’t have one handy, a rolling pin or cast-iron skillet will work just as well.
  • Kitchen Twine - Absolutely crucial to this Italian braciole recipe. In a pinch, skewer each packet with a toothpick instead.
  • Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
italian braciole recipe fried in skillet

FAQ - Common Recipe Questions

What goes with Italian beef braciole?

Traditionally, a bit of the sauce is tossed with freshly cooked pasta as a starter. Then, the beef is served alongside roasted vegetables.

If you want to keep it simple, spoon everything over your favorite tube-shaped noodles or homemade mashed potatoes. It’s also delicious with polenta or risotto.

My family has enjoyed this braciole with our baked ziti and eggplant parmesan, which makes an amazing special occasion meal!

How do you chiffonade fresh basil?

This fancy-sounding kitchen skill is really quite simple. Stack several clean leaves on top of each other and roll them into a tight cylinder - it doesn’t matter if you go top to bottom or side to side.

Then, slice the roll into thin rounds and separate them with your fingers. You’ll end up with perfectly sized ribbons for your dish!

Enjoy!

With love from our simple kitchen to yours. 

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italian braciole recipe cut in half




Yield: 6
Author: Donna Elick
Italian Braciole Recipe

Italian Braciole Recipe

This Italian braciole may take hours to cook, but that first bite is well worth the wait! Make it tonight for the ultimate comfort food meal.
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Ingredients

Braciole
  • 6 top round steaks (about 3 pounds total)
  • 3/4 pound sliced Genoa salami
  • 1/2 cup chopped Italian flat leaf parsley (plus more for garnish)
  • 1/2 cup chiffonaded fresh basil
  • 6 hard-boiled eggs, peeled
  • 1/4 cup extra-virgin olive oil
Sauce
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) cans san marzano tomatoes (use potato masher to mash them up, or just used good crushed tomatoes)
  • 1/2 can of water (14 oz)
  • small handful basil leaves, chopped
  • 1 tablespoon chopped fresh oregano
  • 2 dried bay leaves
  • salt and freshly ground black pepper
  • pinch sugar (takes the edge off the acidity)

Instructions

  1. Place each steak between two sheets of plastic wrap and pound out to about a ¼” thickness using a meat tenderizer.
  2. Place 4-5 slices of salami, overlapped, down the center of each steak. The salami should stop about 1/4” from each edge of the steak.
  3. Toss together the parsley and basil and then divide the herb mixture into 6 portions.
  4. Place one portion of herbs over the salami on each steak. Place a hard-boiled egg in the center.
  5. Fold in each side of the steak toward the center and then roll up the steak to make a neat little packet. Tie the two ends with twine. Repeat for all of the steaks.
  6. In a 12-inch skillet, heat 1/4 cup of olive oil. Brown the steak packets on all sides in the olive oil over medium heat. Remove the braciole from the pan and set aside.
  7. Drain all but 2 tablespoons of leftover oil, leaving the browned bits in the pan.
  8. Over medium heat, cook the onion until soft and translucent. Add the minced garlic to the pan and cook 1-2 minutes longer.
  9. Add the remaining sauce ingredients to the pan and stir to combine. Heat over medium, scraping up the browned bits from the bottom of the pan.
  10. Place the bracioles back into the pan of sauce, cover, and simmer for 1-2 hours.
  11. Garnish with freshly chopped Italian flat leaf parsley.

Papa's Italian Braciole Recipe closeup

Originally published October 2021

https://amzn.to/2npi3zd

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