Savory Authentic Braciole Recipe Bursting with Flavor

Savory Authentic Braciole Recipe Bursting with Flavor

Discover this Flavorful Authentic Braciole Recipe, bringing traditional Italian flavors to your dinner table in a delightful way.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 4 rolls

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef Rolls

1 lb Flank Steak or Sirloin Choose a tender cut for best results.
1 cup Breadcrumbs Opt for gluten-free if needed.
3 cloves Garlic Minced; can substitute with garlic powder.
1/4 cup Parsley Freshly chopped; can add basil or oregano.

For the Sauce

2 tablespoons Olive Oil Essential for sautéing.
1 medium Onion Diced; shallots can be substituted.
28 oz Crushed Tomatoes Canned for consistency.
1 teaspoon Oregano Thyme can be used instead.
1 teaspoon Sugar Optional for balancing acidity.
to taste Salt & Pepper Adjust according to preference.

Equipment

Meat mallet
large Dutch oven
Mixing bowl

Method

Step-by-Step Instructions

Prepare the Beef: Pound beef slices to about ¼-inch thickness for even cooking.
Make the Stuffing: Combine breadcrumbs, minced parsley, garlic, salt, and pepper.
Assemble the Rolls: Spread stuffing on beef, roll tightly, and secure with toothpicks or twine.
Sear the Rolls: Heat olive oil in a Dutch oven, sear beef rolls for 3-4 minutes on each side.
Make the Sauce: Sauté onions and garlic, add crushed tomatoes, oregano, and sugar; simmer for 5 minutes.
Simmer the Braciole: Return rolls to pot, cover, and simmer for 1.5 to 2 hours.
Serve and Enjoy: Slice rolls, plate with sauce, and serve with pasta or polenta.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Choose flank steak or sirloin for tender braciole. Searing is key for flavor development. Monitor sauce consistency while simmering. Allow braciole to rest before slicing for maximum juice retention.

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