Which meat can be used to make Italian Braciole
To make Italian Braciole you can use a steak flank, pork filet or pork chop without the bones. Whatever meat you choose, I highly suggest cutting in a thin layer and to tenderize it before making your Braciole. For this recipe I suggest beef flank steak, they are perfect to make an Italian Beef Braciole.
What to use and how to tenderized meat
For the best result, I suggest to use a meat tenderizer hammer, but if you don’t have one it is not a problem. You can achieve a good result with a rolling pin. To tenderize the meat, place the steak flank on a cutting board, cover the meat with a plastic wrap. By covering the meat with plastic you are protecting your kitchen walls, trust me it can splatter everywhere! Now it’s time to take out all your frustration on the meat, slam on it a couple of times and do this on each side of the meat.
How to make a tasty and easy Braciole filling
In a bowl mix the breadcrumbs, the freshly cut basil, the Parmesan cheese, salt, pepper, and crushed garlic. Mix all the ingredients and keep aside.
How to roll the Beef Braciole
Lay flat the tenderized piece of meat, place a slice of provolone cheese on it, add a slice of prosciutto ham and on top add some filling into one side of it all. Take one side of the meat a start rolling over the filling and continue rolling until the end of the meat. Place a toothpick through or use some butcher twine to keep it close.
How to cook Italian Beef Braciole
There is two-step to cook perfectly the Braciole. First, add some vegetable oil into a hot skillet, add the Braciole roll and sear the roll on each side. When the rolls are nicely colored, place the rolls into a deep baking dish and remove the toothpick or the twine. Now add the tomato Passata on top of the Braciole. Add to the sauce the garlic, the basil, the oregano, salt, pepper and the water (chicken bouillon). Place the baking dish uncovered in the oven at 375 degrees for 45 minutes. The meat will melt into your mouth.
What to serve with Braciole
You can serve with a fresh Gremolata and your favorite pasta, and don’t forget a nice glass of red wine! Bon appétit!
Italian Beef Braciole
Ingredients
The Braciole Sauce
- 300 g Tomato Passata
- 3 cloves garlic (crushed)
- 2 cups water or chicken bouillon
- 1 tbsp dry basil
- 1 tbsp dry oregano
- 1 tsp salt
- 1 tsp pepper
The Rolls Filling
- 4 garlic cloves (crushed)
- 1/2 cup fresh basil
- 1/2 cup Parmesan cheese (grated)
- 1 tsp salt
- 1/2 cup Italian breadcrumbs
- 1 tsp pepper
The Rolls
- 900 g thin flank steak (beef)
- 150 g provolone cheese
- 125 g prosciutto
- 1 tbsp vegetable oil (for searing the meat)
Instructions
Braciole filling
- In a bowl mix the breadcrumbs, the freshly cut basil, the Parmesan cheese, salt, pepper, and crushed garlic. Mix all the ingredients and keep aside.
The Beef Rolls
- Cut the meat if not already cut in think steaks.
- Tenderized the meat on both sides. Lay flat the meat on a wood plank, cover them with plastic and slam them on each side with a meat hammer or a rolling pin.
- Lay flat the tenderized piece of meat, place a slice of provolone cheese on it, add a slice of prosciutto ham and on top add some filling into one side of it all.
- Take one side of the meat a start rolling over the filling and continue rolling until the end of the meat. Place a toothpick through or use some butcher twine to keep it close.
- There is two-step to cook perfectly the Braciole. First, add some vegetable oil into a hot skillet, add the Braciole roll and sear the roll on each side.
- When the rolls are nicely colored, place the rolls into a deep baking dish and remove the toothpick or the twine.
- Now add on top of the Braciole, the tomato Passata, the crushed garlic, the basil, the oregano, salt, pepper and the water (chicken bouillon).
- Place the baking dish uncovered in the oven at 375 degrees for 45 minutes. The meat will melt into your mouth.
Notes
I live in Italy but can’t cook. Your explanation made it seem so simple that I want to try it myself now! Great photos that made me delight all the way through the post.
Thank you, I personally think that everybody can cook, you just need to give it a try, fell in love with what you have cooked and you will want to cook again:) Bon Appetit!
Absolutely delicious, so good we have had it twice in three days, and it wont be long until we have it again. What you can serve it with makes it different every time.
Hello Steve, thank you for your nice comment:) Well in our house I either served it with pesto pasta or a plain pasta or a big Ceaser salad or with garlic mash potatoes! But honestly, whether you serve it with pasta or potatoes, the Braciole alone is amazing by itself and never feels repetitive;) Don’t forget the vino! Enjoy.