Classic Braciole: The Ultimate Braciole Recipe
Introduction to Classic Braciole
Braciole is a delightful Italian dish that brings warmth and comfort to any dinner table. These tender beef rolls, filled with savory prosciutto and a flavorful breadcrumb mixture, are simmered in a rich tomato sauce, making them a perfect centerpiece for family gatherings or a cozy night in. With its roots in Italian-American cuisine, braciole is not just a meal; it’s a celebration of flavors and tradition.
A Personal Story Behind My Classic Braciole Journey
Growing up, my grandmother would make braciole for Sunday dinners. The aroma of simmering tomatoes and herbs would fill our home, creating an atmosphere of love and family togetherness. Learning to make this dish was a rite of passage for me, connecting me to my heritage and the delicious meals shared around our table. Every bite of braciole reminds me of those cherished moments, and I’m excited to share this recipe with you!
What Makes This Classic Braciole Recipe Special?
What sets this braciole recipe apart is its simplicity and depth of flavor. The flank steak is tenderized and rolled with a mixture of breadcrumbs, cheese, and prosciutto, creating a delightful contrast of textures. The slow simmer in a homemade tomato sauce infuses each bite with rich flavors, ensuring that this dish is both comforting and satisfying. Plus, it’s a fun dish to prepare, allowing you to engage with the cooking process and create something truly special.
The Full Classic Braciole Recipe
Ingredients
- 1 2-3 lb flank steak
- 6 oz prosciutto
- ¾ cup breadcrumbs
- ½ cup parmesan cheese
- 1 tbsp chopped parsley
- 1 tbsp garlic powder
- ½ tsp salt
- ¼ cup olive oil
- Salt and pepper to taste
- For the Sauce:
- 2 cloves garlic, thinly sliced
- ½ cup red wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 1 28 oz can crushed tomatoes
- 4 basil leaves
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- In a bowl, mix together breadcrumbs, chopped parsley, parmesan cheese, ½ tsp salt, and garlic powder. Drizzle with ¼ cup olive oil and combine well until the mixture is moist.
- Slice the flank steak into 2 or 3 thin pieces. Use a meat tenderizer to flatten each piece to about ¼ inch thick. Lay slices of prosciutto on top of the steak, then sprinkle the breadcrumb mixture evenly over the prosciutto.
- Carefully roll up each steak slice tightly starting from one end, securing with butcher string. Season the outside of the rolls with salt and pepper.
- In a large pot, heat 1 tbsp olive oil over medium-high heat. Sear the braciole on all sides for about 60-90 seconds each until browned. Once seared, remove them from the pot and set aside.
- Reduce heat to medium, add another tbsp of olive oil, and sauté the sliced garlic for 1-2 minutes until fragrant. Pour in the non-alcoholic red wine substitute and let it simmer for 30 seconds to cook off some of the acidity.
- Add the crushed tomatoes, salt, and basil leaves to the pot. Stir well and bring the mixture to a gentle simmer.
- Return the braciole to the pot, ensuring they are almost covered with the sauce. Cover the pot and let simmer on low heat for 3 hours, stirring occasionally. This slow cooking will make the beef incredibly tender.
- After 3 hours, carefully remove the strings from the braciole before serving. Serve the braciole over your favorite pasta, garnished with extra parmesan cheese if desired.
Serving Suggestions and Variations for Classic Braciole
Braciole is delicious served with spaghetti, but it can also be paired with polenta or a side of crusty bread for soaking up the sauce. For a twist, consider adding a sprinkle of red pepper flakes for some heat. You can also customize the filling with spinach or other herbs based on your preferences. This dish is a fantastic choice for gatherings, as it can be prepared in advance and simply reheated, allowing you to enjoy time with your guests.
Frequently Asked Questions About Classic Braciole
Can I prepare braciole ahead of time?
Yes! You can make this classic braciole in advance and store it in the refrigerator. Just reheat gently before serving.
What can I use instead of flank steak?
You can use other cuts of beef such as sirloin or round steak, but keep in mind that cooking times may vary slightly depending on the cut.
Is braciole gluten-free?
To make braciole gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs and ensure all other ingredients are gluten-free as well.
Classic Braciole
Equipment
- Large pot For simmering the braciole and sauce.
Ingredients
Main Ingredients
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese
- 1 tbsp chopped parsley
- 1 tbsp garlic powder
- 0.5 tsp salt
- 0.25 cup olive oil
- salt and pepper to taste
Sauce Ingredients
- 2 cloves garlic, thinly sliced
- 0.5 cup non-alcoholic red wine
- 28 oz crushed tomatoes
- 4 basil leaves
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- In a bowl, mix together breadcrumbs, chopped parsley, parmesan cheese, ½ tsp salt, and garlic powder. Drizzle with ¼ cup olive oil and combine well until the mixture is moist.
- Slice the flank steak into 2 or 3 thin pieces. Use a meat tenderizer to flatten each piece to about ¼ inch thick. Lay slices of prosciutto on top of the steak, then sprinkle the breadcrumb mixture evenly over the prosciutto.
- Carefully roll up each steak slice tightly starting from one end, securing with butcher string. Season the outside of the rolls with salt and pepper.
- In a large pot, heat 1 tbsp olive oil over medium-high heat. Sear the braciole on all sides for about 60-90 seconds each until browned. Once seared, remove them from the pot and set aside.
- Reduce heat to medium, add another tbsp of olive oil, and sauté the sliced garlic for 1-2 minutes until fragrant. Pour in the non-alcoholic red wine substitute and let it simmer for 30 seconds to cook off some of the acidity.
- Add the crushed tomatoes, salt, and basil leaves to the pot. Stir well and bring the mixture to a gentle simmer.
- Return the braciole to the pot, ensuring they are almost covered with the sauce. Cover the pot and let simmer on low heat for 3 hours, stirring occasionally. This slow cooking will make the beef incredibly tender.
- After 3 hours, carefully remove the strings from the braciole before serving. Serve the braciole over your favorite pasta, garnished with extra parmesan cheese if desired.