Best 10 Beef Braciole Recipes

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**Beef Braciole: A Culinary Symphony of Italian Flavors**

Journey into the realm of Italian gastronomy with Beef Braciole, a delectable dish that embodies the essence of rustic charm and culinary artistry. This enticing preparation involves thinly sliced beef, meticulously pounded to tender perfection, then lovingly wrapped around a savory filling of breadcrumbs, herbs, and delectable cheeses. Braised in a rich and flavorful sauce, the beef braciole emerges as a masterpiece of slow-cooked goodness, its succulent meat yielding to the fork while releasing a symphony of flavors. Alongside the classic beef braciole recipe, this article presents tantalizing variations, including a vegetarian-friendly eggplant braciole, a zesty pork braciole, and a seafood-inspired shrimp braciole. Each variation offers a unique gustatory experience, catering to diverse palates and dietary preferences.

Let's cook with our recipes!

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

CHEF JOHN'S BEEF BRACIOLE



Chef John's Beef Braciole image

This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 15

2 (8 ounce) beef top sirloin steaks
½ cup bread crumbs
2 cloves garlic, crushed
2 tablespoons olive oil
3 tablespoons chopped raisins
⅓ cup freshly shredded Parmesan cheese
1 pinch salt, or to taste
1 pinch freshly ground black pepper, or to taste
1 tablespoon chopped fresh oregano
1 egg
1 tablespoon olive oil
1 cup water
1 pinch red pepper flakes, or to taste
1 bay leaf
1 ½ cups tomato sauce

Steps:

  • Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
  • Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
  • Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
  • Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
  • Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
  • Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 22.1 g, Cholesterol 111.8 mg, Fat 23.7 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 6.9 g, Sodium 795.3 mg, Sugar 9.2 g

BEEF BRACIOLE



Beef Braciole image

My great-aunt used to make the most amazing braciole, but it was a laborious and time-consuming effort. I took her basic recipe and transformed it into a slow cooker version, making it easier for today's hurried world. My great-aunt always served the flank steak sliced over orzo that had been tossed with olive oil and Romano cheese. Delicioso!-Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 10

2 jars (24 ounces each) tomato basil pasta sauce
1 teaspoon crushed red pepper flakes
1 beef flank steak (1-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten
1/2 cup seasoned bread crumbs
8 thin slices prosciutto or deli ham
1 cup shredded Italian cheese blend
2 tablespoons olive oil

Steps:

  • In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper., In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string., In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours., Remove meat from sauce and discard string. Cut into slices; serve with sauce.

Nutrition Facts : Calories 515 calories, Fat 25g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 1881mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 6g fiber), Protein 38g protein.

ULTIMATE BEEF BRACIOLE



Ultimate Beef Braciole image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups panko bread crumbs
Extra-virgin olive oil
2 anchovy fillets, minced
4 cloves garlic, minced
1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
1/2 cup store-bought, drained and roughly chopped roasted red peppers
3 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper
2-pound piece flank steak
3 hard-boiled eggs, quartered lengthwise
Extra-virgin olive oil
6 sprigs fresh thyme
2 cloves garlic, gently smashed
2 small onions, sliced
2 bay leaves
1 1/2 cups low-sodium beef broth
1 (28 ounce) can tomatoes (recommended: San Marzano)
8 vine-ripened tomatoes, separated from vine
Kosher salt and freshly ground black pepper
2 tablespoons good-quality balsamic vinegar
1/2 bunch flat-leaf parsley, chopped for garnish

Steps:

  • To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
  • Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
  • Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
  • Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

BEEF BRACIOLE WITH OLIVES AND RAISINS



Beef Braciole with Olives and Raisins image

Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h

Number Of Ingredients 14

6 (1/4-inch thick) slices beef braciola (about 2 pounds total), halved crosswise
Kosher salt and freshly ground pepper
2/3 cup pimiento-stuffed green olives (3 1/2 ounces), drained and chopped
1/2 cup raisins, chopped
3/4 cup packed fresh parsley leaves, finely chopped
2 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup plus 2 tablespoons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 teaspoon dried oregano
2/3 cup dry red wine, such as Cabernet Sauvignon
1 cup low-sodium chicken broth, plus more if needed
3 cups All-Purpose Tomato Sauce
2 teaspoons grated orange zest
1/4 cup lightly toasted pine nuts (optional)

Steps:

  • Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
  • Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
  • Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
  • Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
  • Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
  • Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

THE ULTIMATE BEEF BRACIOLE



The Ultimate Beef Braciole image

Make and share this The Ultimate Beef Braciole recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Meat

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

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
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 chopped fine
1 cup dry red wine
flour, spread on a plate for dredging
salt and pepper

Steps:

  • Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
  • Sprinkle with salt& pepper.
  • Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
  • Roll up the slices, tucking in the ends and tie with kitchen string.
  • Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
  • Dredge the braciole in flour shaking off any excess, then place in the pan.
  • Cook until browned on all sides, about 15 minutes.
  • Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
  • Add the onion, carrots, and celery.
  • Cook, stirring until tender but not browned, about 10 minutes.
  • Add braciole, bay leaves, and salt& pepper.
  • Add red wine and cook until most of liquid evaporates, about 2 minutes.
  • Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
  • Fill one of the tomato cans 1/2 way with water and add to saucepan.
  • Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
  • Sprinkle the basil over the rolls, and cook for 2 minutes longer.
  • Transfer to serving plates, spoon the sauce over the top and serve at once.

BEEF BRACIOLE



BEEF BRACIOLE image

Categories     Beef     Dinner

Yield 4-6

Number Of Ingredients 10

2 garlic cloves, finely minced
4 scallions, thinly sliced
¼ cup chopped fresh Italian parsley
4 ounces thinly sliced salami, cut into ¼-inch-wide matchsticks
8 ounces Italian Fontina, cut into ¼-inch cubes
½ cup freshly grated Parmigiano-Reggiano
½ cup toasted bread crumbs
¼ cup plus 3 tablespoons extra virgin olive oil
One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (2½ to 3 pounds), butterflied (see Note)
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix well. Add ¼ cup of the olive oil and mix well with your hands or a spoon. Set aside. Cut six 15-inch-long pieces of kitchen twine. Open out the beef, season on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over-it makes a great panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it's easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight. Preheat a gas grill or prepare a fire in a charcoal grill. Carefully unwrap the beef roll and, using a very sharp knife, cut it between the ties into six thick pinwheels. Brush gently on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper. Gently lay the pinwheels on the hottest part of the grill and cook, unmoved, for 5 to 7 minutes. Using a spatula, carefully turn each pinwheel over and cook for about 4 minutes longer for medium-rare. (Don't be alarmed if some of the cheese in the stuffing starts to melt and char on the grill, making kind of a savory Florentine-cookie-like thing; but if you find it charring too much, move the pinwheels to a slightly cooler part of the grill.) Transfer to a platter and serve.

BEEF BRACIOLE



Beef Braciole image

Chef Elise Kornack's grandmother handed down this classic Italian recipe, and you can practically taste the family tradition in this dish! A simple homestyle tomato sauce coats pinwheels of juicy beef rolled with seasoned bread crumbs for a hearty, filling dinner.

Provided by Elise Kornack

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

1 cup breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano, or provolone or pecorino
1/4 cup pistachios, roughly chopped, or nut of your choice
1/4 cup golden raisins, or dried fruit of your choice
1 teaspoon dried red pepper flakes
1/2 teaspoon ground fennel seed
2 cloves garlic, peeled
1/4 cup extra-virgin olive oil
Zest of ½ lemon, about ¼ teaspoon
1 flank steak, 2 lb (900 g)
kosher salt
1/4 cup extra-virgin olive oil
2 sprigs rosemary
2 cloves garlic
1 cup dry white wine
3 1/2 cups tomato purée, one 28-oz can
Roughly chopped parsley
extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Filling: Preheat oven to 350 F. In a bowl, combine breadcrumbs, grated cheese, pistachios, raisins, red pepper flakes, and ground fennel seed. Use a Microplane to grate garlic cloves into the bowl. Pour in olive oil and stir to combine, then add lemon zest and combine again: the filling should feel like wet sand.
  • Beef: Place flank steak on a sheet of plastic wrap, and cover with another sheet of plastic wrap. Use a rolling pin to pound meat, flattening to about ¼-inch to ½-inch thick. Set aside. Heat a heavy-bottomed pot over medium low heat. Remove top sheet of plastic from the steak. Spread half of the filling evenly over the steak. (Use remaining filling as stuffing for steak, chicken, or vegetables, or freeze for up to 2 months.) Use the back of a spoon to press the mixture into the steak; push in any stray raisins along the edges or they will burn in the pan. Starting with the thicker side of the meat, roll up the steak like a cigar, using the plastic to keep the roll tight. Wrap the rolled braciole in plastic to hold it together. Set aside.
  • Truss: Cut four 12-inch strips of twine to tie the braciole. Place them on a flat surface, 2 inches apart and parallel to one another. Gently remove plastic wrap from the braciole, and lay the meat on top of twine, seam side up. Tie the outer strings first to keep the roll in place, and work inwards, finishing with the middle strings.
  • Turn heat to high and heat the oil. Season braciole generously with salt and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add rosemary sprigs to the oil on either side of the braciole. Brown meat on three sides, 2 minutes per side. Before browning meat on the 4th side, smash garlic cloves and add to pot to infuse the oil (you can leave the skins on). At this time, remove and discard the rosemary sprigs.
  • When the meat is brown on all sides, turn off the heat and add the wine. Turn heat to medium and bring the wine to a boil; continue boiling until there is no odor of alcohol, 1-2 minutes. Add tomato purée (and salt, if the purée is unsalted); stir and bring to a low simmer. Shape a piece of aluminum foil into a circle about the size of the pot lid. Loosely tent the foil over the simmering meat. Place in the oven and cook for 20 minutes; then remove from the oven, lift away the foil, flip the meat over, and baste with the sauce. Replace foil over the meat and place back in the oven, 25 more minutes. (Meat will cook in the oven for a total of 80 minutes.)
  • After a total of 45 minutes, remove foil and discard. Flip and baste braciole again, then place back in the oven for the last 35 minutes.
  • When braciole is cooked, remove from sauce; cut into slices that are 1 to 1½ inches thick. Cut the twine and discard, then place slices on a serving platter. Spoon sauce over the meat followed by chopped parsley, a drizzle of olive oil, and freshly ground pepper. Serve immediately.

BEEF BRACIOLE



Beef Braciole image

Posted by request. Every Italian family has their own version of this dish. My grandmother made it with a simple garlic/cheese "stuffing", which is the same way I still make it. It can be served as a main course or as part of the "meat course" along with the meatballs, sausage, etc.

Provided by Dee514

Categories     Cheese

Time 1h20m

Yield 1 Braciole, 2-4 serving(s)

Number Of Ingredients 9

1 (2 lb) round steaks
3 garlic cloves, minced fine
1 bunch Italian parsley, minced
1/4 lb grated romano cheese
salt
pepper
1 small onion, peeled and quartered
olive oil (for frying)
1 (28 ounce) can tomato sauce

Steps:

  • Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
  • Pound the steak with a meat mallet until its about 1/4 inch thick.
  • Lightly season the meat with salt and pepper.
  • Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
  • Starting with the long edge, tightly roll the meat up (like for a jelly roll).
  • Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
  • Heat olive oil in a heavy frying pan, add braciole and onion.
  • Fry the meat, turning it frequently until evenly browned.
  • Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
  • To serve, remove the cords and slice the braciole into 1 inch slices.
  • Spoon some sauce over the slices.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)



BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE) image

Categories     Beef     Braise     Dinner     Casserole/Gratin

Yield 4

Number Of Ingredients 12

1 lb boneless beef round steak, 4 thin slices
3 garlic cloves ( 1 finely chopped, 2 lightly crushed)
2 teaspoons freshly grated pecorino romano cheese
2 tablespoons fresh flat leaf parsley, chopped
salt
pepper, freshly ground
4 slices prosciutto ( thin slices)
2 tablespoons olive oil
1 cup dry red wine
4 (14 ounce) cans tomato puree or 4 (14 ounce) cans canned Italian tomatoes, passed through a food mill
4 fresh basil leaves, torn into small pieces
1 lb ziti pasta or 1 lb penne pasta, cooked

Steps:

  • Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness. Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick. Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves. Stir in the tomato puree and basil. Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick. If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

Tips:

  • Choose the right cut of beef: Flank steak or skirt steak are commonly used for braciole. They are relatively inexpensive and become tender after slow cooking.
  • Pound the meat thin: Pounding the meat helps to tenderize it and makes it easier to roll.
  • Use a variety of fillings: Braciole can be filled with a variety of ingredients, such as breadcrumbs, cheese, herbs, and vegetables. Be creative and experiment with different flavors.
  • Brown the braciole before braising: Browning the braciole adds flavor and helps to seal in the juices.
  • Use a flavorful braising liquid: The braising liquid is what gives braciole its flavor. Use a combination of broth, wine, and tomatoes for a rich and flavorful sauce.
  • Cook the braciole until the meat is tender: Braciole should be cooked until the meat is fall-apart tender. This usually takes about 2-3 hours.

Conclusion:

Beef braciole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef and it is also a budget-friendly meal. With a little planning, braciole can be easily prepared ahead of time, making it a perfect meal for busy weeknights. So next time you are looking for a hearty and flavorful meal, give beef braciole a try. You won't be disappointed!

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