An Italian American who loves to share food and travel adventures
Braciole – I Made It Again – New And Improved
February 19, 2020
Three years ago I posted a recipe for Braciole that I used and liked at the time. And with a little more experimenting over the years I have a recipe that’s even better in my opinion. The beef was sooo tender and the wine-infused sauce sooo flavorful – I just had to pass along the new and improved Braciole recipe. However, do click the link to the old recipe from three years ago for more information about Braciole and an entertaining clip from the “Everybody Loves Raymond” series.
What I want to share is that you don’t have to buy round steak or thin slices of beef to make this recipe. This braciole actually started out because we had purchased a large beef roast (on sale of course) and I was cutting it in half to freeze. Then I realized I could slice several very thin slices off the end and make braciole with it – thereby creating three meals out of one beef roast. So a few slices later, I was on my way to making a new and improved braciole recipe.
Now don’t let the title of this dish scare you into thinking that it’s too fancy, too many steps, too much work. Wrong! Hit the “easy” button and go for it!
Slice beef in thin pieces.
Pound steak thin. I used to use my Ram van to flatten (see previous Braciole post for amusing story). This time I used a heavy marble rolling pin. You can also pound it with a rubber mallet as well.
Stuffed and rolled – secured by toothpicks. I also use cooking twine sometimes instead of toothpicks.
Braise in olive oil until browned on all sides. Then add sauce ingredients and simmer until tender.
The sauce for this braciole recipe was more gravy-like than tomato focused. Delicious over potatoes, noodles, rice, polenta or quinoa.
Cut beef slices very thin - should have about 6 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
Slice cloves of garlic and combine with parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto or ham on top of each slice the beef and then sprinkle filling evenly over all.
Roll the beef, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Remove from the pot and set aside.
Add the wine and the garlic, bringing to a boil, and scraping up any browned bits.
Add beef broth, tomatoes, and Italian seasoning to the pot and place beef rolls back in the pot. Bring back to a simmer.
Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours.*
To thicken sauce, remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
Season with salt and black pepper to taste. Remove toothpicks and serve over noodles, rice, polenta or pasta with additional grated cheese if desired.
*Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.