Today, I’m diving headfirst into a dish that screams comfort and coziness—Authentic Italian Braciole. This isn’t just any meal; it’s a celebration on a plate, often reserved for special occasions or Sunday family gatherings in Italy. Now, I’ll walk you through making this delectable dish, so you can wow your guests and maybe even start your own tradition.
Imagine beef slices rolled with cheese and herbs, then simmered in a rich tomato sauce. Every bite is a testament to the care and preparation that goes into this dish. Ready to roll up your sleeves and bring some Italian flair into your kitchen? Let’s get started.
Authentic Italian Braciole Recipe Overview
- Course: Main Dish
- Cuisine: Italian
- Total Servings: 4
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Kitchen Equipment Needed
For this masterpiece, you’ll need some basic kitchen warriors:
- Dutch oven or a sturdy pot
- Meat mallet (to show that beef who’s boss)
- Kitchen twine (to keep everything nice and tidy)
- Sharp knife (as sharp as my wit)
- Chopping board
- Measuring spoons and cups
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef top round | 4 slices, thinly cut |
| Fresh parsley | 1/4 cup, finely chopped |
| Garlic | 4 cloves, minced |
| Grated Parmesan cheese | 1/2 cup |
| Provolone cheese | 4 slices |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Homemade marinara sauce | 2 cups |
| Dry red wine | 1/2 cup |
Did you know? Braciole is the plural form of ‘braciola’, which means ‘braised meat’ in Italian. This dish has been warming hearts and homes for generations.
Step by Step Instructions
Step 1 – Prep the Meat
- Start by laying out your beef slices on a clean surface.
- Using your meat mallet, gently pound the beef to about 1/4-inch thickness, perfect for rolling.
Step 2 – The Filling
- In a small bowl, mix the chopped parsley, minced garlic, and Parmesan.
- Lay a slice of provolone on each beef slice, top with the parsley mixture.
- Roll up the beef tightly and secure with the kitchen twine.
Step 3 – Brown the Braciole
- Heat the olive oil in your Dutch oven over medium-high heat.
- Brown the braciole on all sides. This should take about 3-4 minutes per side. Getting a good sear is vital for locking in those flavors.
Step 4 – Simmer
- Pour in the marinara sauce and the red wine.
- Bring to a simmer, then reduce the heat to low.
- Cover and let it cook for about 1.5 hours. The slow cooking process is key to tenderizing the beef and infusing the sauce with rich flavors.
Warning: Make sure the sauce doesn’t dry out. If it looks too thick, add a splash of water or more wine to keep it just right.
Additional Tips
- Don’t rush the cooking: The longer you let the braciole simmer, the more tender and flavorful it will be.
- Secure your rolls: Make sure the twine is tight enough to hold the filling in but not so tight that it cuts into the meat.
Pairing Suggestions
This dish pairs wonderfully with something that can absorb that delicious sauce:
- Creamy polenta
- A rustic loaf of Italian bread
- Simple cooked pasta
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 560 |
| Protein | 60g |
| Carbohydrates | 15g |
| Fat | 30g |
| Sodium | 870mg |
Note: Nutritional values are approximate and can vary based on ingredient choices.
Dietary Information
This robust dish is high in protein and can be adapted for gluten-free diets by ensuring the marinara sauce is free of any gluten-containing ingredients.
FAQs about Authentic Italian Braciole
How can I make braciole if I can’t find top round?
If top round is not available, flank steak is a fantastic alternative. Just make sure to slice it thinly and tenderize it well.
Can I prepare braciole ahead of time?
Absolutely! Braciole tastes even better the next day as the flavors have more time to marry. Just reheat gently before serving.
What wine works best with this dish?
A robust red wine like Chianti or Barolo not only works well in the dish but is an excellent choice to drink with it.
How can I make this dish lighter?
Swap out the provolone and Parmesan for lower-fat cheese options if desired.
Is there a vegetarian alternative?
While traditional braciole is meat-based, a stuffed bell pepper or aubergine might deliver a similar taste profile and satisfaction.
How do I keep my braciole from falling apart while cooking?
Secure the rolls with enough twine and don’t skip the browning step, as it helps create a crust that holds everything together.
What are the most common mistakes when making braciole?
Overstuffing the rolls or not securing them properly are common issues. Keep it modest on the filling and tight on the twine.
Conclusion
Making Authentic Italian Braciole is as much about the process as it is about the result. It’s about bringing a piece of Italian culinary tradition into your home and, hopefully, making it a part of your own family traditions. So tie on your apron, pour yourself a glass of wine, and bring a bit of Italy to your kitchen tonight.
Now, I’d love to hear from you! Tried the recipe? Have a question or another tip to share? Comment below and keep the conversation going. Cheers to great cooking!
Check out some more delicious main dish recipes:
- Brie Pasta Recipe: A Creamy Delight You Can’t Resist
- Eggs and Lentils Recipe
- Escarole and Beans Recipe
- Crispy Fish Sliders Recipe
- Crispy Chicken Fritta Recipe
- Puerto Rican Cuajito Recipe
Authentic Italian Braciole Recipe
Equipment
- Dutch oven or a sturdy pot
- Meat mallet (to show that beef who’s boss)
- Kitchen twine (to keep everything nice and tidy)
- Sharp knife (as sharp as my wit)
- Chopping board
- Measuring spoons and cups
Ingredients
- 4 slices thinly cut Beef top round
- 1/4 cup finely chopped Fresh parsley
- 4 cloves minced Garlic
- 1/2 cup Grated Parmesan cheese
- 4 slices Provolone cheese
- 2 tablespoons Olive oil
- To taste Salt
- To taste Black pepper
- 2 cups Homemade marinara sauce
- 1/2 cup Dry red wine
Instructions
Step 1 – Prep the Meat
- Start by laying out your beef slices on a clean surface.
- Using your meat mallet, gently pound the beef to about 1/4-inch thickness, perfect for rolling.
Step 2 – The Filling
- In a small bowl, mix the chopped parsley, minced garlic, and Parmesan.
- Lay a slice of provolone on each beef slice, top with the parsley mixture.
- Roll up the beef tightly and secure with the kitchen twine.
Step 3 – Brown the Braciole
- Heat the olive oil in your Dutch oven over medium-high heat.
- Brown the braciole on all sides. This should take about 3-4 minutes per side. Getting a good sear is vital for locking in those flavors.
Step 4 – Simmer
- Pour in the marinara sauce and the red wine.
- Bring to a simmer, then reduce the heat to low.
- Cover and let it cook for about 1.5 hours. The slow cooking process is key to tenderizing the beef and infusing the sauce with rich flavors.
- Warning: Make sure the sauce doesn’t dry out. If it looks too thick, add a splash of water or more wine to keep it just right.
Notes
- Don’t rush the cooking: The longer you let the braciole simmer, the more tender and flavorful it will be.
- Secure your rolls: Make sure the twine is tight enough to hold the filling in but not so tight that it cuts into the meat.
