Italian Braciole Recipe + Video
My Papa's Italian braciole recipe may take hours to cook, but that first bite is well worth the wait! It's the ultimate comfort food meal.
Ingredients
For the Braciole:
- 3 pounds top round steaks 6 steaks
- 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
For the Sauce:
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano tomatoes, mashed or crushed
- 1 14-ounce can of water
- Small handful fresh basil leaves chopped
- 1 tablespoon chopped fresh oregano
- 2 dried bay leaves
- Salt and freshly ground black pepper to taste
- Pinch of sugar to balance acidity
Instructions
- Prepare the Steak: Place each of the 3 pounds top round steaks between two sheets of plastic wrap and pound out to about 1/4-inch thickness using a meat tenderizer.
- Assemble the Rolls: Lay 4–5 slices of 3/4 pound sliced Genoa salami down the center of each steak, stopping about 1/4 inch from the edges. Combine the 1/2 cup chopped Italian flat leaf parsley and 1/2 cup chiffonaded fresh basil, divide evenly among the steaks, and sprinkle over the salami. Place one of the 6 hard-boiled eggs in the center of each.
- Roll and Tie: Fold in the sides, roll tightly, and secure both ends with kitchen twine.
- Brown the Braciole: In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Brown the steak packets on all sides, then remove to a plate.
- Make the Sauce: Drain excess oil, leaving about 2 tablespoons and all browned bits. Sauté 1 small yellow onion until translucent. Add 4 cloves garlic and cook 1–2 minutes. Stir in 2 tablespoons tomato paste, 1 28-ounce can San Marzano tomatoes, mashed or crushed, 1 14-ounce can of water, Small handful fresh basil leaves, 1 tablespoon chopped fresh oregano, 2 dried bay leaves, Salt and freshly ground black pepper, and Pinch of sugar.
- Simmer: Nestle the braciole into the sauce, cover, and simmer gently for 1–2 hours, turning occasionally until the meat is fork-tender.
- Serve: Remove the twine, slice into thick rounds, and spoon sauce over top. Garnish with fresh parsley and serve with pasta or mashed potatoes.
Video
Notes
Make-Ahead Tips: You can prepare the rolls and sauce a day in advance. Store covered in the refrigerator and reheat gently on the stovetop before serving.
Storage: Store leftovers in an airtight container up to 3 days.
Freezing: Freeze in sauce up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet with a splash of water or broth to keep the sauce silky.
Extra Notes: This dish tastes even better the next day!! The flavors deepen overnight.
Nutrition
Serving: 1 | Calories: 742cal | Carbohydrates: 15g | Protein: 75g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 370mg | Sodium: 1710mg | Sugar: 8g | Fiber: 4g | Calcium: 161mg | Iron: 8mg