The Best Braciole Recipe - Food.com (2024)

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Submitted by Recipe Reader

"This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great.NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)"

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Ready In:
2hrs 30mins

Ingredients:
11
Serves:

4

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ingredients

  • 23 cup parmesan cheese, grated
  • 13 cup provolone cheese, grated
  • 12 cup Italian seasoned breadcrumbs
  • 2 tablespoons parsley, chopped
  • 1 garlic clove, minced
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 12 lbs flank steaks
  • 1 cup dry white wine
  • 3 14 cups marinara sauce (can use a jar of sauce)

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directions

  • Preheat the oven to 350 degrees.
  • Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
  • Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
  • Pat the bread crumb mixture over the steak.
  • Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
  • Cook, turning until browned on all sides, about 8 minutes.
  • Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
  • Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
  • Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
  • Transfer the slices to a platter, and spoon some sauce over the slices.

Questions & Replies

The Best Braciole Recipe - Food.com (13)

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Reviews

  1. Delicious, distinctive, and fun to make and serve, this has a festive feel to it. Lots of extra sauce could be served over pasta for a matching side. We did vary the cheeses to use what we had on hand -- lots of asiago -- and the result was outstanding. Made for PRMR April 2008.

    Lavender Lynn

  2. I have made this quite a few times and its always impressed guest. I use flank steak so its a awesome recipe for a cheap cut of meat. I skip the searing sometimes too and it still comes out great.

    pitbullmommy

  3. Yummy. I usually alter recipes depending what I have on hand. I used thinly sliced USDA top round slices, and varied the stuffing mix, and made it stove top. I also make this stove top, and cut the cooking time in half. I think I like the individual servings work better than the flank log. Easier to handle for me.

    elbuzon

  4. Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)

    LilPinkieJ

  5. This is really excellent and worth the extra time to make. It's not hard at all and it is really a comforting meal to make on the weekend. It would be a very impressive dish to serve to company! It is definitely going into my tried-and-true recipes cookbook. Thanks so much for posting.

    CookingONTheSide

see 8 more reviews

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Tweaks

  1. braciole was always in our sunday sauce (along with meatballs, and pork/lamb with bones). The beef was always sliced thin, and never used breadcrumbs. The recipe here is more like stuffed flank steak, which was an occasional dish, but not cooked in sauce.

    Anthony J.

  2. Use Pecorino Romano and Venison

    linastar35a

RECIPE SUBMITTED BY

Recipe Reader

United States

  • 14 Followers
  • 95 Recipes
  • 17 Tweaks

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The Best Braciole Recipe  - Food.com (2024)

FAQs

What cut of meat is best for braciole? ›

To make the braciole, you'll need flank steak that has been butterflied and pounded until it is 1/4-inch thick for the base of the braciole. First, layer the steak with prosciutto, then top it with the toasted panko (toasting the breadcrumbs first means they will absorb the flavor of the roll and sauce).

Why is my braciole tough? ›

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.

What is the difference between braciole and involtini? ›

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.

Which cut of meat is more tender? ›

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

What cuts of meat are the most tender? ›

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

What is the hardest Italian food to make? ›

The complex dishes we have explored - Timballo di Maccheroni, Saltimbocca alla Romana, Suckling Pig (Porceddu), Stuffed Calamari (Calamari Ripieni), and Pasticcio di Lasagna - represent the epitome of Italian gastronomy.

Does cooking tough meat longer make it tender? ›

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

How do you tenderize the toughest meat? ›

Use kiwi, papaya, or pineapple

This just might sound a little out there, but it works. Kiwi (along with papaya, pineapple, and Asian pears) contain enzymes that have a tenderizing effect on tough meat. Kiwi in particular is a good choice since it has the most neutral taste.

Who invented braciole? ›

While it has deep roots in Italian cuisine, the Braciole most familiar to American palates is largely an Italian-American invention, molded by the hands of immigrants adapting to a new land while longing for their native flavors. In Italy, "braciole" often refers to simple grilled slices of meat, usually pork.

What is the national dish of Italy? ›

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.

What do you serve with braciole? ›

What do You Serve with Braciole?
  1. Pastas, like ziti or penne.
  2. A risotto side dish will also pair nicely with this braciole recipe.
  3. You can also serve braciole with polenta.
Mar 2, 2023

What part of Italy is braciole from? ›

The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious, rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples.

What cut of meat is braciole made from in the oven? ›

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.

What cut of meat do Italians choose? ›

beef is the king of red meat, and the most Italian cut is the bistecca alla Fiorentina, a very nice version of the T-bone steak! But you'll find stews as well. veal is also commonly seen, used quite like beef. lamb is rare (no pun intended) in the pl.

What's the best kind of meat to use for Italian beef? ›

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.

What cuts of meat are best for Italian beef? ›

Well Plated notes that top sirloin, top round, or bottom round can also be used, but a true Chicago-style Italian beef is going to be made with the chuck roast.

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