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
Units
Scale
- 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