Why You’ll Love this Beef Braciole Recipe
If you’re looking for a dish that combines rich flavors with tender meat, you’ll absolutely love this Beef Braciole recipe.
The moment you take a bite, you’ll experience the savory taste of prosciutto and the crunch of pignoli nuts mingling with the juicy beef.
It’s perfect for family gatherings or a cozy dinner at home.
Plus, the slow-simmered sauce brings everything together, creating a comforting aroma that fills your kitchen.
I can’t help but smile when I serve it, knowing everyone will enjoy this delicious meal.
Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Beef Braciole
When it comes to making Beef Braciole, the right ingredients play an essential role in creating that delicious, comforting dish we all crave. You want to gather some quality beef and flavorful additions that will complement each other beautifully.
Trust me, the combination of prosciutto, garlic, and pecorino cheese is enough to make anyone weak in the knees. Plus, let’s not forget the aromatic sauce that simmers away, filling your kitchen with mouthwatering scents.
So, let’s explore the list of ingredients you’ll need for this delightful recipe.
- 1 lb boneless beef round steak (cut into 4 thin slices approximately 1/3 inch thick)
- 4 slices prosciutto
- 1 tablespoon pignolis (pine nuts)
- 2 tablespoons grated pecorino romano cheese
- 2 cloves garlic (chopped)
- 2 tablespoons parsley (chopped)
- 1/2 cup olive oil (divided)
- 2 (28 ounce) cans imported Italian tomatoes
- 1/4 cup tomato puree
- 2 bay leaves
- 3 fresh basil leaves (torn into small pieces)
- 1 medium yellow onion (chopped fine)
- 2 carrots (peeled and chopped fine)
- 2 stalks celery (chopped fine)
- 1 cup dry red wine
- Flour (for dredging)
- Salt and pepper (to taste)
Now, a few considerations about these ingredients: freshness matters, especially with the tomatoes and herbs. I mean, who wants a bland dish, right?
Using imported Italian tomatoes makes a huge difference because they pack a punch of flavor that can’t be beat. And while I love a good store-bought cheese, if you can find freshly grated pecorino, well, that’s just the cherry on top.
Don’t skip on the garlic either—it’s essential for that rich, savory depth. So, gather your ingredients, and let’s get cooking.
You’ll be amazed at how everything comes together, and soon enough, you’ll be dishing out compliments for your culinary skills (even if you’re just winging it).
How to Make Beef Braciole
Making Beef Braciole might sound a bit intimidating, but trust me, it’s a delightful experience that’s totally worth the effort. First, you’ll want to grab that 1 lb of boneless beef round steak and cut it into four thin slices, about 1/3 inch thick.
Now, here’s where the magic begins. Place each slice between two sheets of plastic wrap and pound them down to about 1/4 inch thick. This is a great stress relief—just think of it as a workout for your dinner. Once they’re nicely flattened, sprinkle them with salt and pepper.
Now, take those lovely slices and lay a slice of prosciutto on each one. Next, sprinkle on 1 tablespoon of pignoli (pine nuts), 2 tablespoons of grated pecorino romano cheese, 2 chopped cloves of garlic, and 2 tablespoons of chopped parsley. Who knew assembling a roll could be so delicious?
Roll them up tightly, tucking in the ends, and tie each one with kitchen string to keep everything together. You want to make sure they don’t fall apart during cooking, or you might end up with a saucy mess.
In a large frying pan, heat 1/4 cup of olive oil over medium heat and dredge those braciole in flour, shaking off any excess. Sear them in the pan until browned on all sides—this should take about 15 minutes.
Meanwhile, grab a large saucepan and heat the remaining 1/4 cup of olive oil over medium heat. Add in 1 chopped medium yellow onion, 2 finely chopped carrots, and 2 finely chopped stalks of celery. Stir it around until it’s all tender but not browned, which should take about 10 minutes.
Toss in the browned braciole, 2 bay leaves, and a sprinkle of salt and pepper. Pour in 1 cup of dry red wine and let it cook until most of the liquid evaporates—around 2 minutes.
Then, pass those glorious imported Italian tomatoes through a food mill or sieve into the saucepan, followed by a 1/4 cup of tomato puree and some water from one of those tomato cans.
Now turn the heat down to low and let it simmer for 1.5 to 2 hours. Your kitchen will smell incredible; just try not to drool all over the floor.
When the beef is tender, sprinkle 3 torn basil leaves on top, cook for another 2 minutes, and then plate it up, drenching everything in that luscious sauce. Enjoy every bite—you deserve it.
Beef Braciole Substitutions & Variations
Beef braciole is a versatile dish that lends itself well to substitutions and variations, allowing you to customize it to your taste.
For instance, if you want a lighter option, try using turkey or chicken instead of beef. You can swap out prosciutto for bacon or omit it entirely for a vegetarian version.
Feel free to experiment with different cheeses, like mozzarella or fontina. Adding spinach or roasted peppers can enhance the filling, too.
If you’re keen on flavors, consider adding spices like red pepper flakes or Italian herbs to kick things up a notch.
Enjoy your culinary adventure!
What to Serve with Beef Braciole
What goes well with beef braciole to create a memorable meal? I love serving it alongside a creamy polenta or a hearty risotto.
The rich flavors of the braciole pair beautifully with a fresh arugula salad, dressed lightly with lemon and olive oil.
You can’t go wrong with garlic bread, either; it’s perfect for soaking up that delicious sauce.
If you’re feeling adventurous, add roasted vegetables to the plate for extra color and nutrition.
Finally, a robust red wine elevates the experience, making each bite even more satisfying.
Trust me, these pairings will make your meal unforgettable!
Additional Tips & Notes
To guarantee your Beef Braciole turns out perfectly, I recommend paying close attention to the thickness of the meat slices. Aim for about 1/4 inch; this guarantees even cooking and tenderness.
Don’t skip the resting time after cooking; it allows juices to redistribute, enhancing flavor.
When rolling, tuck in the ends tightly to prevent any filling from spilling out. If you can’t find pignoli, walnuts work well too.
Finally, remember that low and slow cooking is key—don’t rush it! Enjoy each bite and savor the rich flavors that develop.
Happy cooking!