How to Make Beef Braciole Like an Italian-American Nonna
Here’s a recipe for Italian-American Beef Braciole
Table of Contents
Introduction
Have you ever wondered why Italian-American grandmothers swear by Beef Braciole for Sunday dinners? This tender, slow-cooked beef roll, filled with a savory stuffing and simmered in a rich tomato sauce, has deep roots in Italian-American kitchens. Despite its elegant appearance and bold flavor, making Beef Braciole at home is simpler than you think. In this post, you’ll learn how to master this iconic dish like a true Nonna, using time-honored techniques and flavor-packed ingredients. Whether you’re cooking for a special occasion or just craving a hearty meal, this guide will help you perfect your Beef Braciole.
Ingredients List
For the Braciole:
- 2 pounds top round steak, thinly sliced against the grain
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup minced fresh parsley
- 1 cup dried breadcrumbs (use Italian-seasoned for extra flavor)
- 1/4 cup grated Parmesan cheese (Pecorino Romano is a good substitute)
- 1/4 cup pine nuts (can substitute with chopped walnuts)
- 1/4 cup raisins or currants
- 1/4 teaspoon red pepper flakes (optional for a mild kick)
- Salt and pepper to taste
- Butcher’s twine or toothpicks
For the Sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or substitute with chicken broth or water)
- 1/2 cup dry red wine (Merlot or Chianti preferred)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Timing
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
This recipe is 20% quicker than many traditional braciole recipes, which can take up to 3 hours. Yet, it still delivers deep flavor and tender meat.
Step-by-Step Instructions
Step 1: Prepare the Braciole Filling
In a medium bowl, mix together olive oil, minced garlic, parsley, breadcrumbs, Parmesan cheese, pine nuts, raisins, red pepper flakes, salt, and pepper. This aromatic mixture should be moist but crumbly.
Step 2: Assemble the Beef Rolls
Lay a slice of steak flat on a clean surface. Place a generous spoonful of filling in the center, then roll the steak tightly. Secure the roll with butcher’s twine or toothpicks. Repeat for all slices.
Step 3: Brown the Braciole
Heat olive oil in a large Dutch oven over medium-high heat. Sear each beef roll on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Step 4: Make the Tomato Sauce
In the same pot, add chopped onion and garlic. Cook until softened, about 5 minutes. Stir in crushed tomatoes, tomato sauce, beef broth, red wine, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
Step 5: Simmer the Braciole
Return the browned braciole to the pot. Cover and simmer on low heat for 1 to 1.5 hours. The beef should become fork-tender and the sauce thick and rich.
Step 6: Serve
Carefully remove braciole from the pot and discard twine or toothpicks. Serve with the sauce over pasta, mashed potatoes, or a fresh salad.
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 38g
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 6g
- Sodium: 720mg
(Data based on average serving with sauce and pasta. Actual values may vary.)
Healthier Alternatives for the Recipe
- Lean Cuts: Substitute top round steak with lean sirloin for less fat.
- Low-Sodium Sauce: Use low-sodium canned tomatoes and broth.
- Whole Grain: Replace breadcrumbs with whole wheat or almond meal for a fiber-rich option.
- Vegetarian Option: Use eggplant slices instead of beef for a delicious plant-based variation.
Serving Suggestions
- Serve over spaghetti or rigatoni with a drizzle of extra virgin olive oil.
- Pair with creamy polenta or mashed potatoes.
- Add a crisp green salad and crusty garlic bread for a full meal.
- For a wine pairing, a bold Chianti or Sangiovese complements the rich flavors.
Common Mistakes to Avoid
- Overstuffing: Too much filling makes rolling and sealing difficult.
- Skipping the Browning: Searing adds depth and locks in flavor.
- Rushing the Simmer: Under-cooked braciole can be tough; slow simmering ensures tenderness.
- Using Thick Cuts: Thin slices cook evenly and absorb more flavor.
Storing Tips for the Recipe
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked braciole with sauce for up to 2 months.
- Reheat: Warm slowly over low heat on the stove, adding a splash of broth if needed.
- Make Ahead: Assemble and refrigerate uncooked braciole up to 24 hours in advance.
Conclusion
Beef Braciole is more than just a recipe—it’s a tradition. With tender beef, a flavorful stuffing, and a rich tomato sauce, this dish brings comfort and nostalgia to your kitchen. Try it for your next family dinner and share your results below!
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FAQs
Q: Can I make Beef Braciole in a slow cooker?
A: Yes! After browning, transfer everything to a slow cooker and cook on low for 6-7 hours.
Q: What can I use instead of pine nuts?
A: Chopped walnuts or sunflower seeds are great substitutes.
Q: Can I prepare Braciole in advance?
A: Absolutely. You can assemble it a day ahead or freeze for later use.
Q: Is it necessary to use wine in the sauce?
A: No, beef broth or even water with a splash of balsamic vinegar can substitute nicely.
Q: What cut of beef is best for Braciole?
A: Top round is ideal, but flank steak or sirloin can also work well when sliced thinly.
Enjoy your delicious Italian-American Beef Braciole!
If you love poultry dishes, explore our collection of(chicken) recipes that are perfect for any occasion.
