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Let me share my family's treasured Beef Braciole recipe! It's this gorgeous Italian dish where tender beef gets rolled up with the most amazing filling of herbs cheese and breadcrumbs then simmered in rich tomato sauce. Every time I make it the whole house fills with incredible aromas that bring everyone to the table.
Why You'll Love This
There's something magical about how this dish comes together. The slow cooking makes the beef melt-in-your-mouth tender while soaking up all those wonderful sauce flavors. I love serving it for special occasions but honestly it's simple enough for any night you want something extra special.
What You'll Need
- The Beef: Two pounds flank steak or top round sliced thin makes rolling easy.
- Breadcrumbs: One cup fresh makes the best filling.
- Parmesan: Half cup freshly grated please.
- Fresh Herbs: Generous handfuls of parsley and basil chopped fine.
- Garlic: Two cloves minced adds so much flavor.
- Tomato Sauce: Four cups good quality makes all the difference.
Let's Make It Together
- Get That Beef Ready
- Pound it nice and thin season both sides makes everything better.
- Mix Up The Filling
- Combine those breadcrumbs Parmesan herbs garlic and seasonings. Add just enough olive oil to bring it together.
- Roll Them Up
- Spread filling on each slice roll them tight secure with string they'll be perfect.
- Give Them Color
- Brown those rolls in hot oil until golden all around smells amazing.
- Let Them Simmer
- Into the sauce they go low and slow until they're tender and wonderful.
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Serving It Up
I love serving this over pasta or creamy polenta soaks up all that incredible sauce. A little extra Parmesan on top fresh basil makes it look restaurant-worthy. Leftovers stay good in the fridge about three days or pop them in the freezer for up to six months though they rarely last that long in my house.
Watch Out For
Don't overstuff those rolls or they'll burst while cooking nobody wants that. Make sure you get the right cut of beef flank steak or top round work best. Take your time pounding the meat nice and even helps everything cook perfectly.
My Best Tips
Fresh herbs make such a difference in flavor. Let those rolls rest before serving keeps all the juices inside. Sometimes I deglaze the pan with red wine before adding sauce takes everything to the next level.
Make It Your Own
Try mixing up the filling maybe add some sun-dried tomatoes olives or ricotta. A little prosciutto inside is heavenly. Sometimes I switch out the tomato sauce for a creamy wine sauce when I'm feeling fancy.
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Why We Love It
This dish just brings people together. That tender beef rich sauce it's pure comfort food. Everyone can add their own twist makes it special every time we serve it.
Plan Ahead
You can prep everything ahead makes dinner time so much easier. Roll them up store in the fridge overnight or freeze them for later. Nothing better than having a homemade Italian feast ready to go.
Perfect Partners
Serve with some crusty garlic bread fresh Caprese salad roasted veggies on the side. Pour a nice Chianti or Sangiovese makes it feel extra special. It's the kind of meal that creates memories.
More Than Just Dinner
This Beef Braciole is about tradition comfort and bringing joy to the table. Whether you stick to the classic recipe or try something new it never fails to make people happy. That's what good food is all about.
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Frequently Asked Questions
- → What's the best cut of beef to use?
- Flank steak or top round work best as they can be pounded thin and roll easily while staying tender.
- → Can I make this ahead?
- Yes, assemble rolls up to a day ahead. Brown and simmer in sauce just before serving.
- → What can I serve with braciole?
- Traditional sides include pasta, garlic bread, or polenta to soak up the delicious sauce.
- → How do I prevent the rolls from unraveling?
- Secure tightly with kitchen twine or toothpicks before cooking. Remove before serving.
- → Can I add other ingredients?
- Try adding prosciutto, pine nuts, or raisins to the filling for different flavors.