Authentic Italian Braciole Recipe
Discover how to make authentic Italian braciole with our easy-to-follow recipe. Perfect for a hearty family meal!
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.