The Braciole stuffed steak recipe is a delectable American Italian dish. It’s hard to resist the incredible taste of this dish—it truly is a culinary delight. If you have a fondness for traditional Italian classics, this recipe is an absolute must-try that will leave you craving for more.
What is Braciole?
Braciole is a delightful dish with American-Italian origins. It typically consists of tenderized beef filet that is stuffed with a mixture of cheese, herbs, and breadcrumbs. The stuffed beef is then seared in a pan and slowly cooked in a flavorful tomato sauce. The choice of stuffing ingredients may vary depending on the cook’s preference. When pronouncing this traditional Italian recipe, it is commonly pronounced as ” Bra-joh-leh.”
It’s important to note that the authentic Italian version of what we commonly know as “braciole” is actually called “Involtini di carne” in Italy.
Choosing the Ideal Cut of Meat for this Recipe
When it comes to selecting the perfect cut of beef for this dish, several options work exceptionally well:
- Top Round
- Flank Steak
- Skirt Steak
The choice of cut may depend on personal preference and ingredient availability. Different cuts offer distinct textures and flavors, allowing you to tailor the recipe to your liking.
Exploring the Ingredients of the Original Dish
When researching the original recipe for this dish, it can be challenging to find a definitive version. The information available online offers a range of variations, making it difficult to determine the exact components of the authentic recipe. Some versions feature unique additions such as raisins, pine nuts, hard-boiled eggs, and a plethora of herbs.
However, considering the simplicity often associated with Italian cuisine, it is likely that the original recipe leaned towards uncomplicated ingredients and flavors. While the specific details of the original dish may remain elusive, by embracing the essence of simplicity and using high-quality ingredients one can recreate a delightful and authentic Italian-inspired culinary experience.
Ingredients for Braciole – Italian Stuffed Streak
- Tomatoes: Opt for homemade canned tomatoes or San Marzano tomatoes for a rich flavor.
- Parmesan Cheese: Use finely grated parmesan to add a savory element to the dish.
- Parsley: Italian flat-leaf parsley is recommended for its fresh and vibrant taste.
- Bread Crumbs: Choose regular unseasoned breadcrumbs to provide texture and binding.
- Top Sirloin: The ideal choice of meat for this recipe is top sirloin, known for its tenderness.
- Garlic • Pepper
- Olive Oil
Step-By-Step Guide on How to Make Braciole, Italian Stuffed Steak
- Begin by blending the tomatoes in a blender until smooth. Transfer the tomato puree to a medium-sized pot, season it with salt and pepper, and cook it over low heat.
- Take a sirloin roast and slice it into thin fillets, each about 1/2″ thick. Place each fillet between plastic wrap or a plastic bag and pound it until it’s about 1/4″ thick. Season the fillets with salt and pepper, and set them aside.
- In a medium-sized bowl, combine breadcrumbs with all the other ingredients except for tomatoes. Mix everything together until well combined.
- Take one pounded beef fillet and add a small amount of the breadcrumb mixture to the center. Spread the mixture evenly across the fillet, pressing it down gently. Roll up the beef to create a roulade. Repeat this process with the remaining beef fillets and stuffing, ensuring each roulade is secured with butcher’s twine or toothpicks.
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the beef roulades on all sides until they turn golden brown, approximately 2 to 3 minutes per side.
- Pour in the white wine and cook for an additional 2-3 minutes.
- Transfer the seared roulades to the pot with the tomato sauce. Cover the pot with a lid and let it simmer over low heat for 1 hour, allowing the flavors to meld together.
- Remove the butcher’s twine from the cooked roulades. Garnish with grated parmesan cheese and chopped parsley. Slice the roulades and serve them with the tomato sauce.
What to Serve with Braciole, Italian Stuffed Steak?
Braciole can be served with pasta, mashed potatoes, or alongside an Italian salad and bread. Braciole tends to develop even richer flavors when enjoyed the next day, so making a generous batch and freezing leftovers can be a wise decision. This allows for easy reheating and ensures that you have a delightful meal ready whenever you crave it.
Some helpful tips for preparing Braciole
1. In case the steak is too thick, you can request your butcher to butterfly it by slicing it horizontally, creating a thinner and more even piece of meat.
2. If your round steak isn’t wide enough to roll when placed with the short side up, you can roll it crosswise instead to ensure a tight and secure roulade.
3. Don’t worry if the rolled steak doesn’t appear visually appealing before frying. The key is to tie it securely so that it holds its shape during frying. Once it is cooked in the sauce, it will turn out beautifully. Serve it with additional sauce, and garnish with a sprinkle of cheese and parsley for added flavor and presentation.