Gregory Terrace Parking, Why Twin Flames Can't Be Together, Lena's Restaurant Santa Rosa, Articles B

Heat the olive oil in a large sauce pan over medium heat. Join our mailing list to receive the latest recipes and updates. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher's twine or toothpick. Im Carol, a personal chef with 20 years of experience cooking food people want to eat! ), In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. I would like to make ahead and have for dinner later. Makes a great 10 min lunch. While it goes against the traditional Italian style braciole, caramelized onions or toasted garlic are also fantastic to roll inside. Add the wine to the pan and bring to a boil. Heat a large nonstick skillet over medium high heat. Directions Preheat oven to 400 degrees F. Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Definitely going to be a regular! Add the other half of the tomato soup to the pot and bring to a boil, scraping up any brown bits from the bottom of the pot. You can boil them right out of fridge or freezer. Also use pig skins for braciole. Put about 1/4 cup of filling on 1 end of each of the pounded beef. Its delicious. ;). Roll up each steak and secure with toothpicks. In a small bowl, stir together the breadcrumbs, garlic, parmesan cheese, italian seasoning, and 3 Tablespoons of the olive oil. She may have used a salami or supresatt. The filling is then sprinkled across the thin meat slices. Then laid them close together in a casserole dish to be covered and baked..Then served with a gravy or sauce. Mince 4 cloves of garlic; slice the remaining 8 cloves. Remove bay leaves and taste for seasoning. Cut each piece in half, with grain, to create total of 8 pieces. Just not my thing . My braciole filling is a little lard, cubes of salami, and chopped garlic. They dont take long to cook so I wouldnt recommend boiling then reheating next day. Continue with remaining tomato sauce. Add the mixture of herbs and cheese to the flank steak and spread evenly on the work surface. Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef (photos 4 & 5). 2023 Warner Bros. We're sorry, there seems to be an issue playing this video. Fasten rolled meat with plain toothpicks. In a the bowl of a food processor mix the croutons, cheese, eggs,. Ciao Tina That sounds like a great way to prepare braciole. these links. Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. A couple of tweaks later, its been a favorite on my personal chef menu ever since. What do you think Nonna! Thank you for sharing. Sprinkle the braciole with kosher salt and pepper. , For this recipe, we used a Beef Hip Roast. Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat. If you want to add a little heat, add a pinch of red pepper flakes. No matter what you fill it with, Beef Braciole is a delicious, hearty, Italian home-style dish you will fall in love with! A little red wine vinegar? these links. To serve, arrange 2 or 3 braciole on each serving plate. 5 Comments. Beef Braciole is a fantastic way to add additional flavor to a scratch-made tomato sauce. Somehow the flavors for this were ramped up overnight for the leftoversw. And a huge thanks for telling the short story about braciola. If cooking on the stovetop, you may not need the flour to thicken the sauce because of how the sauce will reduce. Serve with your favorite pasta. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher's twine or toothpick. Some people put hard boiled egg in their braciole. Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Pecorino Romano , parsley , bread crumbs and browned pancetta , wonderful . Add flour to the pan and cook 2 minutes. Roll up the slices, tucking in the ends and tie with kitchen string. Have it going today. Hello! It is best to keep the filling about 1/8 of an inch away from the edge of the meat to prevent it from falling out later on. Beef Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon. Thank you for your patronage. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes total. Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes. I prefer cooking Beef Braciole in the oven or slow cooker because those cooking methods don't require much attention. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours. See the photo below that shows all the ingredients you need. Used sopressatta instead of proscuitto. Roll it up, wrap it with string , and cook it in the gravy all day. The region in Italy where my parents come from we know these as involtini, in the dialect of the region braciole is actually meatballs But I guess it doesnt matter what the dish is called it still looks and tastes fabulous. Pour the olive oil into a large pot and heat over medium high heat. Love that you tweaked it to make it your own; that's what I often do. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add butter to the pan. I also drape the outside in a fairly thin slice of pancetta. Place a large skillet over medium-high heat, and add oils. Im going to study this and give it a try. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice. Also if you're using top round the slices will be fairly large so cut them in half lengthways first. The braciole are then served with a little remaining sauce with some sides such as sauteed green veggies, beans, grilled vegetables or roasted potatoes. Spoon over beef to within 1 in. Ingredients 1 beef flank steak (1-1/2 pounds) 4 tablespoons olive oil, divided 1/2 cup soft bread crumbs 1/2 cup minced fresh parsley 1/2 cup grated Parmesan cheese 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 medium onion, chopped 2 cans (15 ounces each) tomato sauce 1/2 cup water Cut the beef into inch (1/2 cm) thick slices. Tie the rolls closed with butchers twine to secure the braciole. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley. Top each with a slice of the prosciutto and tap with fingertips to lightly adhere to the beef. I am revisiting it here to add a picture and tweak the recipe a bit based on more experience making it. Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen. Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. While the steak is tenderizing, you can work on the filling which is a fairly quick process. Add this mixture to center of each piece. Matters of consumer privacy and rights are paramount to our brands and we will continue to work diligently to make our products available to you. Stir in the tomato sauce. can also use sirloin or silverside (600g). Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. My father used to serve this at the restaurant with Ricotta Gnocchi on the side, but any pasta you like will do. Nothing beats braciole in sauce! and I love the idea of serving it the traditional italian way as two courses..perfetto! Just toss the pasta or gnocchi with some of the sauce from the braciole and serve it right along side. Beef Braciole also known as involtini (rolled stuffed meat) is just such a homely and comforting meal perfect for a lazy Sunday afternoon feast with the family. Add the garlic and saute for another 2 to 3 minutes. I used top round with my own sauce and added wine and beef broth. Add the flank steak and cook until browned on all sides, about 8 minutes. It can also be made with pork and it always has a savory filling. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. Try it. New to your site! More beef broth? Add the wine plus enough beef broth to almost cover the meat. All rights reserved. Hands down the BEST beef braciole recipe on the web!". Then get started by pounding the flank steak to make it thinner. My sons love when I make them! Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Add the steak and turn as needed to cook until browned on all sides, about 6 minutes. But I dont know if its a regional thing or because were not Italian, we always cooked ours in brown gravy with some dried minced onion in the gravy. This southern Italian dish is super comforting and delicious made with thin slices of beef stuffed with prosciutto, pecorino, garlic, and herbs. After having made it a few times I've tweaked things to my preference: I add minced shallots and rosemary to the stuffing and use the trimmings from the beef to start the sauce. Home Recipes Ingredients Meat & Poultry Beef. Excellent recipe! Begin to roll the meat by starting at the skinniest end and rolling it upward like a jelly roll. It was Grandmas specialty and the preparation was time-consuming. So sad that she passed before we were old enough to preserve this and many others. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 114 Simmer meat in sauce 10 to 15 minutes. Required fields are marked *. In a medium pan, saut the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 hours. After a bit of searching around I figured it out! Has anyone ever heard of this method. Save my name, email, and website in this browser for the next time I comment. I want to make this but our family cant have alcohol, so what would you substitute for the wine? I also like to brown stuffed rolls before adding them to sauce! Amazing! One day I noticed a huge spike in traffic, and most of it was people visiting the Braciole recipe from search engines. This sounds really good! Sprinkle the braciole with salt and pepper. I will definitely try this! Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 2 hours. Hi, Karen, Thanks so much for your question. Ciao Mercedes! Maybe some other kind of ham besides prosciutto? Cook, stirring until tender but not browned, about 10 minutes. If the sauce is too thin, you can add more of the butter and flour mixture. The herbs, breadcrumbs and cheeses are simply mixed together in a bowl to make the braciole filling how easy is that! Thick, tube-shaped pasta such as penne, ziti or rigatoni. Remove the toothpicks before serving. My Italian grandmother made this and it was part of the Sunday ritual. Roll up the beef to make a roulade. 2 slice: 330 calories, 20g fat (6g saturated fat), 54mg cholesterol, 1028mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 25g protein. My family did it a little differently..they rolled the thin sliced meats into narrow pinwheels, with the seasonings, etc. Heat a large nonstick skillet over medium high heat. Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at its best. Set meat into pan and brown on all sides, 6 minutes. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Set meat into pan and brown on all sides, 6 minutes. Sick memories. And don't worry it's also not an overly complicated dish to make either. Add onion and cook until tender. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of 3. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. My filling is garlic,fresh grated Parmesan cheese ,chopped parsley and bread crumbs. Add oil to a hot pan along with garlic. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big braciole roll from the sauce to the cutting board to slice it. Here youll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook! Place beef between two pieces of plastic wrap. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Seems it sparked a lot of interest in the dish, causing people to Google queries like What is braciole. This wonderful little old guy was the grill master; he skewered several rolls on to skewers and cooked them about 6-8 inches above the coals, turning frequently. Your email address will not be published. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. My grandma and all my aunts would use pig skin, meatball mixture and hard boiled eggs in center, slow cooked in Italian gravy . Remove the braciole from the sauce. Just made this for Sunday dinner and had to let you know it was as delicious as you made it look! Cover with a lid and turn the heat down to low, simmer slowly for 2 hours (photos 6-10). In our family braciole was served as a special treat for birthdays and holidays. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Once cooked remove the beef braciole and set aside or keep warm on a plate. I had an Italian nana growing up and she never made this. Place beef rolls back in the pot and bring back to a simmer. Add 2 tablespoons of the oil and the pancetta and cook, stirring occasionally, until the pancetta is crisp and the fat has rendered, about 4. Sprinkle the pounded slices on both sides with salt and pepper. Published: Jun 8, 2020, Last updated: Jan 18, 2022 by Emily This post may contain affiliate links. Italian Beef Braciole in a rich slowly simmered tomato sauce. I absolutely love serving braciole this way because the starter and main course are all prepared in the one pot and while it cooks you can prepare your sides. So many things to try! Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Stuffed beef rolls, simmered slowly in tomato sauce so the flavors from the stuffing infuse the sauce and the meat becomes fork tender, all while filling your house with the sweet smell of Italian Sunday dinner! Italian Beef Braciole in a rich slowly simmered tomato sauce. Julie, I typically use canned tomatoes for a slow cooked sauce like this, and fresh tomatoes for quicker sauces that need to be fresh and bright. This is the part that takes a good amount of time but it is worth the wait. Roll up from short side to long. Cut the beef into inch ( cm) thick slices. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Janet, I dont have that functionality but there are other sites dedicated to it. Sicily, Calabria and Naples all make braciole with cuts of pork and beef, rolled with cheese and breadcrumbs, ties with string and then stewed in a tomato sauce. Reduce heat to medium, add. Bring to a boil. If you think you have reached this page in error or inquiries regarding previously placed orders, you may reach us at. My stepson and his girl were raving about how good they were. It is also common to find slices of prosciutto within the layers of Neapolitan braciole. My wife has made them by roll cutting a pork loin and then pounding it thin. Process until smooth. Im a descendent of Martignetti and Festa family Preparation. You should be okay at 325 degrees. Price and stock may change after publish date, and we may make money off Cook, turning the meat occasionally until each roll is nicely browned on all sides. Set meat into pan and brown on all sides, 6 minutes. Then it is simmered in a tomato sauce until the meat is perfectly tender. Season with salt, to taste. We all loved it! Another combination might be spinach, pine nuts and raisins. Thank you for sharing your family tradition, Ive seen this type of filling in some arrosto recipe but not in any involtini/braciole recipe. It would be great if the writers of This is Us could do a Tortellini alla Panna episode. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Im going to try this, but Im cooking for two so Im thinking of getting a couple of boneless, center cut pork chops, slicing them in half lengthwise , pounding them thin then proceeding with the recipe! Saute the mushrooms in olive oil till fully cooked. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Really good. Stir in 2 tablespoons of the oil. Really delicious! This is not a new recipe, I have had Beef Braciole on this site from close to the beginning back in 2000. Also, I think she put hard-boiled eggs in it. Could I put rolls and sauce into a crockpot on low for 4 hrs? Distribute filling over each piece and top with prosciutto slice. You can make the gnocchi ahead of time and put them in refrigerator for a couple of days or freeze them for longer. Hi, Nida, Thanks so very much and happy you enjoyed! Remove toothpicks and serve over pasta with additional grated cheese if desired. Remove the bacon with a slotted spoon to a large plate. Ciao, we're Emily and Nathan. Ive also made the ricotta gnocchi and its amazing. Reheated, this is EXCELLENT -- I just found it a little more difficult than the description stated. Store in the freezer for 1-2 months. Pan sear the braciole in olive oil over high heat briefly, just enough to brown the outside of the roll. Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Sprinkle with parsley. To serve they were tucked into the perfect little Italian roll perfect street food! Price and stock may change after publish date, and we may make money off Rub each slice of bread on one side with garlic and either serve on the side, or spoon the stew over the bread. Outstanding cook and baker. Thank you for a lovely recipe. Whisk wine into the flour and mushrooms and scrape up pan drippings. Stir the first 5 ingredients in a medium bowl to blend. Rub with 1 tablespoon oil. Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top. This adds some balance: the sauce is incredibly rich. Brings back a lot of great memories. Please refresh the page or try again in a moment. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Its like meatloaf, everyone has a slightly different version, but theyre all good. Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Season the beef rolls with salt, to taste, and brown them on all sides. Your email address will not be published. I think it is a great idea. In a large casserole pot, heat oil over medium-high heat. Perfection! Preheat oven to 375F. Your email address will not be published. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. We like to chop up the braciole add a bit more gravy and stir up the whole mess on the end product chow down!!! Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto. And the whole dish is simmered for just 2 hours, this really is rustic home cooking at it's finest! 1 1/2 to 2 pounds fillet of beef, , Braciole | Williams Sonoma. Early in the description of Braciole you mentioned something about grilling over charcoal. Dredge the braciole in flour shaking off any excess, then place in the pan. First heat your oven to 300 degrees. Italian Chef, I made braciole on new years day. however the result is amazing. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Remove the meat from the pan. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. You can definitely use a little red wine vinegar in addition to more beef broth. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with . 40 Showstopping Beef Entrees for Christmas, Do not Sell or Share My Personal Information. My mom did it that way and added hard boiled egg and at times raisins and pinolli. I love braciole and my filling includes pepperoni, salami, fresh garlic, with mozzerella, romano cheese. added parsley with salt and pepper and garlic. My grandmother used to make this and I cant remember the other meat she used besides beef but I know it wasnt prosciutto. If you reside in the UK you can continue to order from our UK websites or shop from our locations and partners. Brings. of edges; press down. My great aunt would add scallions, salami and hard boiled egg to hers. Stir in the tomato sauce. Once you have the basic method of authentic Italian braciole down, you can do so much to make the dish your own! Incredibly tender. Pound them to half the thickness with a meat 2. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. You may skip this step, but it definitely adds flavor to the dish. By Carol Published: Jan 18, 2018 Modified: Jun 11, 2021 | This post may contain affiliate links. 7 tablespoons extra-virgin olive oil 5 cloves garlic 1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible 12 slices prosciutto 3/4 cup red. Let me know if you try others! Ingredients Scale 1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick 4 slices of prosciutto 1 tablespoon pignoli beans (pine nuts) 2 tablespoons grated pecorino romano cheese 2 garlic cloves, chopped 2 tablespoons parsley, chopped 2 tablespoons olive oil 1 medium yellow onion, chopped fine Recipe courtesy of Mrs. Robino's Restaurant, Wilmington, DE, Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. Made this beef dish a week ago and making it again today with your recipe. Double the amount for the filling. Pour pan gravy down over the beef rolls and serve. Proceed with cooking as directed. Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Thats great, thank you for the suggestion! Cookie Curci, San Jose, California. Thank you, definitely try it the traditional way the sauce is just so delicious with pasta, yum! Thinly sliced, tender strips of steak rolled together with cheese and bread crumbs then fried and slow cooked in a rich tomato saucenow that sounds like a fantastic dinner! In a large fry pan over medium heat, warm the olive oil. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Directions: One at a time, place the beef slices between 2 sheets of plastic wrap and pound gently with a meat pounder until 1/4 inch thick. I am so glad it turned out great for your family! Once browned add the strained tomatoes and stir to combine. Roll up the slice of beef and secure each end with a toothpick. Sprinkle with salt & pepper. Slices of the top round can be quite large so if they are, you'll want to cut them in half widthwise to make it the perfect size to accommodate a slice of prosciutto. For this version, you'll need thinly sliced beef top round, which you can get your butcher to do. Thank you! Diners, Drive-Ins and Dives: Triple D Nation, Recipe courtesy of Mrs. Robino's Restaurant. Toss to combine and let sit until the bread has absorbed the milk and is very soft. shake parmesan evenly over the meat, followed by Italian seasoning, garlic, onion powder & parsley, spread evenly over meat, sprinkle sparingly crushed red pepper flakes. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Perfect for a Sunday dinner, or special occasion, our Braciole is a crowd pleaser and will surely 'wow' your family and friends! When slice, it looks like a beautiful pinwheel. Yes Torre is an Italian name. Process for 20 seconds, until smooth. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Halve 1 or 2 rolls to expose the stuffing. In Napoli the braciole are traditionally stuffed with pine nuts and raisins (no prosciutto) whereas this version is often found in Puglia. Fill one of the tomato cans 1/2 way with water and pour in. I want to make braciole ahead if I want to freeze it. Add the flank steak and cook until browned on all sides, about 8 minutes. Heat the olive oil in a large Dutch oven, such as Le Creuset. We usually cook it on medium low simmer after youve seared them. Transfer the slices to plates. Ciao. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. The filling for Beef Braciole may be any number of things including cheese, breadcrumbs, fresh herbs, and preserved meats such as prosciutto or salami. Learn how your comment data is processed. Northern Italian braciole is simply thinly cut pork or veal that is pan fried. Add the flour and stir until smooth to create a slurry. Lay a slice of prosciutto and a , Caramelized Banana With Honey, Mascarpone and Mint, 2 tablespoons chopped fresh Italian parsley leaves, 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, 1 pound flank steak, pounded to 1/4-inch thick, 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks, 2 cloves garlic, smashed and finely chopped, 1/2 pound button or cremini mushrooms, sliced, 1/2 pound spinach, stems removed and cut into chiffonade, 2 pounds top round, cut into 1/2-inch thick slices (about 12), 1 (32-ounce) can San Marzano tomatoes, passed through the food mill, 4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds), Kosher salt and freshly ground black pepper, 8 slices beef braciole, beef very thinly sliced, 1 1/2 cups plain bread crumbs, eyeball it, 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped, 2 tablespoon extra-virgin olive oil, 2 turns of the pan, 3 1/4 cups tomato sauce (see Simple Tomato Sauce, or use canned tomoto sauce). Beef Braciole Lidia Bastianich Sauce Sunday Source - Damn Delicious spicy - low mexicanfood Dessert Comida Feeds a Crowd winosity 5 Minutes 30 Minutes or Less Drink Main Dish no cook Con alcohol frozen overnight no alcohol smoothies China refrigerator Famous Chefs Jamie Oliver Ina Garten Michel Roux Rick Stein Paula Deen Healthy Paleo Vegan Raw Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Did you make this recipe? Thanks for the recipe. Before there was braciole, there was involtini which in Italian means little bundles. Well, braciole comes from the cooking technique called alla brace which means grilling the meat over charcoal and also from a cut of meat with bone. Hi, Rusty, Thanks so much and so glad you enjoyed! Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. You can get creative and choose your own fillings but one top tip to bear in mind is that less is more, don't go overboard and don't overcomplicate it.