Braciole, a beloved Italian dish of thinly sliced meat rolled with savory fillings and simmered in rich tomato sauce, is a staple in many households. While traditional recipes often feature specific ingredients and methods, this version introduces a few twists that make it uniquely delightful.
Why You Will Love This Braciole Recipe
- Bold Italian Flavor: Each bite of this braciole bursts with robust Italian flavor, from the rich tomato and red wine sauce, to the garlicky, cheesy filling.
- Non-Traditional But Delicious: This version strays slightly from classic braciole recipes, using a soaked bread and cheese mixture for a moist, flavorful center.
- Perfect for Sunday Dinner or Special Occasions: Slow-cooked in the oven or stovetop until tender, it’s a comforting, make-ahead meal that’s perfect for gatherings.
- Customizable Fillings: The braciole filling can easily be adapted to suit your taste, add raisins or pine nuts for a sweet-savory twist, or keep it purely savory.
- Freezer-Friendly: Make the braciole ahead and freeze for a no-stress dinner option later. It reheats beautifully and tastes even better the next day.
Ingredients and Substitutions
- Meat: Use top round, sirloin or flank steak.
- Cheese: Use a mix of both Parmesan and Pecorino Romano.
- Bread: If Italian bread isn’t available, use any crusty white bread.
- Herbs: Dried parsley can replace fresh, but use half the amount.
- Wine: If you prefer not to use red wine, beef broth is a suitable substitute.
How to Serve and Store Braciole
- Serve with: pasta, creamy Parmesan risotto, polenta, garlic mashed potatoes, or crusty Italian bread to soak up the sauce.
- Garnish with: fresh basil, extra grated Parmesan, or a drizzle of olive oil.
- Store leftovers, after they have cooled, in an airtight container with sauce for up to 4 days.
- Freezer fully cooked and sliced braciole with sauce in a freezer-safe container for up to 3 months.
- To reheat: Thaw overnight in the fridge if frozen, then reheat gently in a covered skillet over low heat or in the microwave with extra sauce to keep it moist.
Frequently Asked Questions
- Can I prepare Braciole in advance? Absolutely! You can assemble the Braciole a day ahead and refrigerate it. When ready to cook, proceed with browning and baking.
- What cuts of meat can I use besides flank steak? Top round is a great alternative. Ensure the meat is thinly sliced and pounded to tenderize.
- Can I freeze Braciole? Yes. Cooked Braciole can be frozen in its sauce for up to 3 months. Thaw in the refrigerator and reheat gently.
- Is it necessary to use red wine in the sauce? No, it’s optional. If you prefer not to use wine, you can substitute with beef broth or simply omit it.
More Italian Recipes to Love
- Arancini Italian Rice Balls
- Pasta Pomodoro
- Chanterelle Mushroom Risotto
- Italian White Beans and Salami
- Pasta alla Vodka
Braciole
- Total Time: 1 hour, 10 minutes
- Yield: 4 to 6 servings 1x
Description
Whether you’re a Braciole aficionado or trying it for the first time, this twist on a traditional recipe is tasty, comforting and satisfying.
Ingredients
- 1 1/2 – 2 pounds top round or flank steak
- 3 slices Italian bread
- 3/4 cup heavy whipping cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 3 garlic cloves, minced
- 1 cup grated cheese (Parmesan or Pecorino Romano), plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons fresh torn basil or fresh chopped parsley, for garnish
- kitchen twine
For the Sauce:
- 2 garlic cloves, sliced
- 1/4 white onion, minced
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 (26.5-ounce) can crushed tomatoes
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- Dash of crushed red pepper (optional)
Instructions
- Tear the Italian bread into small pieces and soak in the heavy whipping cream, until softened.
- Season with kosher salt and black pepper, then add parsley, garlic, and the grated cheese. Mix to a paste-like consistency.
- Trim the steak if needed, and pound it to just under ½-inch thickness.
- Season both sides of the steak with salt and pepper.
- Spread the cheese and breadcrumb mixture evenly over the steak.
- Roll the steak tightly from the short end and secure with kitchen twine.
- Preheat oven to 325°F (163°C).
- Heat olive oil in an oven-safe pot over medium-high heat and brown the rolled steak on all sides. Remove and set aside.
- In the same pot, add sliced garlic and minced onion and cook for about a minute.
- Add beef broth and red wine, scraping up browned bits from the bottom of the pot.
- Stir in Pomi tomatoes, marinara, crushed red pepper (if using), bay leaves, and basil. Season with salt and pepper.
- Return the Braciole to the pot with any juices and spoon sauce over the top.
- Cover with a lid and bake for 45 minutes to 1 hour, basting occasionally.
- Remove from oven and let rest for a few minutes. Discard the twine and slice into pinwheels.
- Serve with sauce over pasta, risotto, or polenta, and garnish with fresh basil.
Notes
- Pound the Steak Evenly: Use a meat mallet to ensure the steak is an even thickness throughout—this helps it cook more evenly and roll better.
- Don’t Overfill the Roll: Spread the filling thinly and leave a small border to prevent it from spilling out while rolling or cooking.
- Use Kitchen Twine: Secure the roll tightly with kitchen twine so it holds its shape while browning and baking.
- Sear Before Baking: Browning adds flavor—don’t skip this step!
- Deglaze Thoroughly: Use a wooden spoon to scrape all the browned bits off the bottom of the pot after adding wine/broth—this adds depth to the sauce.
- Let It Rest: Before slicing, rest the braciole so the juices settle. This helps it stay tender and juicy.
- Use Quality Tomatoes: Pomi or San Marzano tomatoes work beautifully in the sauce and add a naturally sweet, rich flavor.
- Slice with a Sharp Knife: For clean pinwheels, use a sharp serrated knife and slice carefully through the twine before serving.
- Garnish with Fresh Basil: A sprinkle of fresh basil brightens the entire dish and adds a pop of color.
- Serve with Sides: Great with creamy risotto, pasta, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American/Italian
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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