The Beef Braciole ( Braciola) traditional Italian dishes are usually pot-roasted in a large iron skillet, and are designed to be straightforward and easy to prepare. The beef is usually cooked very quickly and served on a bed of vegetables, usually with pasta for a complete meal.
Crispy, juicy, and tender. That’s what a good braciole needs to be. Take a tender cut of beef, cut it into strips to make it more manageable, and then add a few ingredients to make it special. It’s not a complicated dish, but it is one of those that really brings out the flavors of the ingredients and makes you feel like you got a good meal out of it.
French beef tenderloin is a classic dish for many families and restaurants, but no recipe is more simple than this: beef tenderloin, cooked in a large skillet with onion and red wine. This recipe is a variation on a classic, simple Italian formula, and takes advantage of the beef’s delicious beefiness.
Beef braciole is a classic Southern Italian (Naples) dish that is enjoyed as part of a family supper. The word braciola refers to a thin meat roll-up in Neapolitan dialect, although it may also apply to pig, fish, or vegetables.
They’re wonderful thin beef buns filled with raisins, pine nuts, parsley, garlic, and pecorino cheese that are tasty and very simple to prepare. Over low heat, beef pieces are stewed in tomato sauce for hours. The sauce may also be used to season spaghetti the following day.
What is a Braciola de Boeuf?
Braciole are a traditional Italian dish from the Campania area (in the south), so be careful to say it correctly: bra-choh-leh.
A braciola (plural braciole) is a tasty meal prepared with thin pork pieces packed, wrapped up, and cooked in tomato sauce. The typical savory filling contains pine nuts, raisins, parsley, garlic, and pecorino cheese, although it may be customized to suit the individual’s preferences.
Braciole de Boeuf (Beef Braciole)
There are a few different cuts of meat you can use including:
- Top Round
- Flank Steak
- Skirt Steak
- 1.3 lbs top or bottom round beef roast can also use sirloin or silverside (600g)
- 8-10 slices prosciutto
- 2 garlic cloves finely chopped
- 2 tbsp fresh parsley finely chopped
- 8-10 slices of pecorino cheese
- 3 cups crushed strained tomatoes passata
- 1 tbsp fresh basil chopped
- 1 tbsp olive oil
It’s not as difficult as you may imagine to make beef braciole. Begin with using a meat tenderizer to tenderize beef pieces, then seasoning and spreading with raisins, pine nuts, garlic, parsley, and pecorino cheese. Roll them up and secure them with four crosswise toothpicks.
Then, in a pan with oil, cook the cut onion. Season the beef roll-ups with salt and pepper, then fry until browned. Combine the tomato sauce and basil in a mixing bowl. Finally, let them to simmer for up to 2 hours, covered.
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
- Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
- Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
- Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
- Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
- Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
– Caciocavallo cheese may be used for pecorino cheese.
– This dish may be made using a variety of beef cuts. Top round, flank steak, sirloin, and even skirt steak are the finest.
– You may make whatever stuffing you like to this recipe: Breadcrumbs, onions, tomatoes, Parmesan cheese, or even hard eggs may be added to the mix.
– You don’t have to knot the beef braciole, just use a toothpick to secure them.
– For the savory filling, combine onions, breadcrumbs, chopped ham, and stringy cheese to create Sicilian braciole.
– Make beef braciole in the oven for a healthy alternative; just bake for 35 minutes at 400°F.
– Braciole may also be made in a slow cooker. Cook beef roll-ups for 5 hours on low. If you’re in a rush, prepare it in the instant pot and cook for 30 minutes on high pressure.
Serving Suggestions for Beef Braciole
Beef braciole is a tasty dish that goes well with ziti pasta, risotto, vegetable puree, or polenta, as well as a full-bodied red wine.
How to Keep Beef Braciole Fresh
The beef braciole may be kept in an airtight jar in the refrigerator for up to 3 days. In a pan over low heat, reheat the dish for approximately 10 minutes, or until warm. Beef braciole may be frozen for up to three months
Remove the top and let the sauce decrease on its own. Serve and have fun!
It’s a new season for the famous Italian pork dish, which is usually enjoyed in the fall and winter. The dish is prepared with one large cut of beef called “Braciole”. These beef cutlets can be cooked in many ways. You can season the beef with salt and pepper, and then roast it in the oven at 400 degrees F. or until the meat is cooked through and browned. Or you can grill the beef cutlets directly over a fire and then finish them in the oven for a few minutes at 400 degrees F.
As for the sauce, you can make it with beer, tomato sauce, or a mixture of both. This recipe that follows is a great way to prepare beef braciole. Read more about how to cook braciole in sauce and let us know what you think.
Frequently Asked Questions
What is the best cut of meat for braciole?
Braciole is traditionally made with veal, but beef or pork can be used.
What is beef braciole made of?
Beef braciole is made of beef, bread crumbs, salt, pepper, and garlic.
What does braciole mean in Italian?
braciole means “bracelet” in Italian.
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