If you want to impress your dinner guests, this Braciole is the perfect Italian-inspired centerpiece to your dinner menu!
I come from a big Italian family, made up of home chefs and professional restaurateurs alike. Whatever level we each may be in the kitchen, the common thread is that everyone in my family loves to cook, and every gathering is like a big food festival. Of course, if you’ve ever had the pleasure of dining with Italians, you’ll know that we treat every meal like a holiday, and every dish as a presentation. One of my favorites is braciole, a staple often made by my restaurateur uncle.
In Italian, braciole (pronounced brah-CHOH-lay) loosely translates to “little slices of meat,” and it traditionally refers to thin slices of beef or pork that are rolled around a savory filling, then slow-cooked until tender.
Braciole is known for its rich, comforting flavors and beautiful presentation, which is why we often serve it during holidays like Christmas and Thanksgiving. But don’t judge a book by its cover! Braciole isn’t too fancy to take on; in fact, this recipe makes it as simple as it is stunning. Once you get the dish going, you can practically leave it alone to cook while you handle the rest of your to-do list. I always love serving my uncle’s braciole recipe for dinner parties and special occasions, because it tends to “wow” my guests without overwhelming me. Plus, it pairs well with a nice glass of Nero d’Avola, which I always keep in my collection.
Braciole is a popular Italian dish, and you may have had it served a few different ways. This particular version is a comfort dish made of rolled steak stuffed with breadcrumbs and Parmesan cheese, then braised in a red wine tomato sauce. It’s decadent, savory, and makes for the perfect centerpiece to your dinner menu.
Is Braciole Healthy?
This recipe can contribute to a balanced diet if you choose a lean meat, such as flank steak, which is high in protein and a great source of iron. However, like many classic Italian dishes, braciole incorporates decadent ingredients like cheese, bread, and wine, so it should be enjoyed in moderation. That said, the slow-simmered tomato sauce offers more than just flavor—it’s also rich in lycopene, an antioxidant known to be beneficial to heart health.
Preparing Your Braciole
The secret to the perfect braciole is the way you cut and prepare the meat. You’ll want to cut your steak into very thin slices, butterflying if necessary—about ⅛ inch thickness is ideal. I also recommend pounding out the steak to make it more tender, and adding salt and pepper before breading. Then, you’ll want to roll the meat slices as tightly as possible. If you don’t have butcher’s twine, you can just as easily secure your rolls with a toothpick.
How do I store leftovers?
You can store leftover braciole in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw your braciole in the fridge before reheating gently in the sauce.
Serving Suggestions
Make braciole for your next dinner party alongside other Italian favorites. We always make several entrees and serve them buffet-style. At our Italian dinners, you’ll find braciole served next to large dishes of Veal Parmesan, Spaghetti Aglio E Olio, and Vegetable Lasagna. For sides, consider healthy options like Sautéed Broccolini, Roasted Eggplant, and Crispy Brussels Sprouts to balance out the main dish.
Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 1/2 pounds flank steak thinly sliced
- Butcher's twine for tying
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 can crushed tomatoes (28 ounces)
Instructions
- In a bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, salt, and pepper.
- Lay out the flank steak slices and pound them to about 1/8-inch thickness. Season with salt and pepper.
- Spread the breadcrumb mixture evenly over each steak slice, leaving a small margin around the edges.
- Roll up the steak slices tightly from one end to the other and secure them with butcher’s twine.
- In a large skillet, heat the olive oil over medium-high heat and brown the braciole on all sides.
- Add the red wine to the skillet and let it reduce slightly. Add the crushed tomatoes and bring to a simmer. Cover and cook over low heat for 2 to 3 hours, until the meat is tender, turning occasionally.
- Remove the braciole from the sauce, cut off the twine, and slice into rounds. Serve with the tomato sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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