Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe for Braciole with tomato sauce be your secret weapon for hosting a dinnerparty.
This scalable Braciole recipe requires very little active preparation time, and is a perfect dinner to serve for a special occasion.
Braciole is an Italian meat dish that consists of thin flank steak rolled up with cheese, herbs, and breadcrumbs. The first step to prepare braciole with a tomato sauce is to pound the meat out until it is very thin.
Next you create a mixture of cheese, garlic, and breadcrumbs. I like to use a blend of Parmesan and provolone.
The cheese and breadcrumb mixture gets spread over the steak.
Then you roll up the steak and tie it up with butcher’s twine.
The meat is quickly browned before being cooked low and slow in a pool of tomato sauce.
The result is slices of tender beef with swirls of cheese, herbs, and breadcrumbs. It’s easy and elegant, and sure to impress your dinner guests.
The active preparation time for this recipe is just 20 minutes, and you can easily increase the number of portions by purchasing a larger steak. I love recipes that can be scaled without any extra effort.
If you have a large dutch oven you could even cook two bracioles together.
I like to use my roasted tomato sauce in this recipe. It is my go-to tomato sauce recipe. It is made my pureeing roasted cherry tomatoes and has a really fresh taste.
Sometimes I serve Braciole with roasted potatoes and asparagus.
Most recently I served it with baked penne in tomato sauce and creamy spinach.
And for dessert… I made an angel food cake with a light whipped chocolate frosting – it one of my all-time favorite desserts!
This is one of my favorite meals to serve at a dinner party – the prep work can all be done in advance before guests arrive.
Before we get to the recipe – want some more recipes for a special dinner? Here are some options:
This is my Mom’s recipe for Braciole – it is made with a red wine sauce instead of being cooked in tomato sauce.
I love this Classic Chicken Marsala recipe and it tastes even better then it is made a day ahead of time.
How to make Braciole with Tomato Sauce:
Braciole with Tomato Sauce
Yield: 2-3 servings
Active Time: 20 minutes
Additional Time: 1 hour30 minutes
Total Time: 1 hour50 minutes
Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party.
Ingredients
1 lb - 1.25lb Flank Steak
Salt and Pepper
1/3 cup grated Parmesan
1/3 cup grated Provolone
1/3 cup Italian Breadcrumbs
2 tablespoons finely chopped Italian Parsley
2 cloves pressed or finely chopped garlic
2 tablespoons Butter
1 cup White Wine
3 cups Tomato Sauce
*Butchers Twine
Instructions
First heat your oven to 300 degrees.
Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.
Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.
Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.
Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.
Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven.
Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.
After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.
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My preferred method of making beef braciole is to make it with flank steak. Flank steak is one of my favorite meats to braise because it will be extremely tender. You can make one huge roll or cut it into thin slices like I do to make a couple of little rolls.
Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve.
Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.
Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.
The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.
There is only one real difference in the actual techniques of braciole versus involtini. "Involtini" translates to "little bundles," and as such, it's used to refer to smaller and thinner cuts of meat.
Braciole (Brah-J “yoh- lah) in Italian, literally means slice of meat roasted over coals, from brace live coals. The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine!
Answer and Explanation: The national food of Italy is a pasta dish that is called Ragu alla Bolognese, which is a Bolognese sauce of meat and tomatoes with tagliatelle pasta. The dish is also sometimes just called Bolognese, because the sauce has become so popular that it is often identified as the meal itself.
To freeze, transfer the cooked braciole and sauce to a freezer container or resealable freezer bag. Label with the name and date and freeze for up to 3 months. Defrost frozen braciole in the refrigerator overnight. To reheat leftover braciole, place it in a sauté pan.
You can store the beef braciole in the refrigerator for up to 3 days, inside an airtight container. Reheat the dish in a pan over low heat for about 10 minutes or until warm.
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender.
Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.
The cut of beef used for Italian beef is typically chuck. The beef is slow cooked until fall-apart tender, then piled high in a hoagie bun with some of the meat's tasty, sloppy cooking juices.
Capicola, commonly known as capocollo in Italy, is a classic cured meat made from pork neck or shoulder, with paprika, spices, and herbs. It is also dry-cured, very thinly sliced, and commonly served as an appetizer or snack.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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