Italian-American Beef Braciole
Here’s a recipe for Italian-American Beef Braciole
Ingredients:
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
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
1/4 cup raisins or currants
1/4 teaspoon red pepper flakes (optional)
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
1/2 cup dry red wine
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
Instructions:
Prepare the Braciole:
In a medium bowl, combine the olive oil, garlic, parsley, breadcrumbs, Parmesan cheese, pine nuts, raisins, red pepper flakes (if using), salt, and pepper.
Place a thin slice of steak on a clean work surface. Top with a spoonful of the breadcrumb mixture.
Roll up the steak tightly and secure with butcher’s twine or toothpicks.
Repeat with the remaining steak slices.
Brown the Braciole:
Heat the olive oil in a large Dutch oven or pot over medium-high heat until it shimmers.
Brown the braciole on all sides, about 2-3 minutes per side.
Remove the braciole from the pot and set aside.
Make the Sauce:
In the same pot, add the onion and garlic, and cook until softened, about 5 minutes, stirring occasionally.
Stir in the crushed tomatoes, tomato sauce, beef broth, red wine, oregano, basil, salt, and pepper.
Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has thickened, stirring occasionally.
Simmer the Braciole:
Return the braciole to the pot and cover.
Simmer over low heat for 1-1.5 hours, or until the braciole are tender and the sauce has thickened.
Serve:
Remove the braciole from the pot and discard the twine or toothpicks.
Serve the braciole with the sauce, accompanied by a side of pasta, mashed potatoes, or a salad.
Tips:
For a richer flavor, you can add a splash of balsamic vinegar to the sauce.
If you don’t have dry red wine, you can substitute it with beef broth or water.
For a heartier meal, add some sautéed mushrooms or vegetables to the sauce.
Serve with a glass of red wine, such as Chianti Classico.
Enjoy your delicious Italian-American Beef Braciole!
