Name: Authentic Italian Braciole Recipe with Herb-Roasted Meat Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat; ½ cup Italian-style breadcrumbs; ¼ cup chopped fresh parsley; 2 tbsp chopped fresh basil; 2 cloves garlic, minced; ½ tsp salt; ½ tsp black pepper; 3 tbsp olive oil (for searing); 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 tsp dried oregano; 1 tsp sugar (optional, to balance acidity); Salt and pepper to taste; ½ cup water or broth (as needed)

Ingredients

1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat

½ cup Italian-style breadcrumbs

¼ cup chopped fresh parsley

2 tbsp chopped fresh basil

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

3 tbsp olive oil (for searing)

2 tbsp olive oil (for sauce)

1 small onion, finely chopped

2 cloves garlic, minced (for sauce)

1 can (28 oz) crushed tomatoes

1 tsp dried oregano

1 tsp sugar (optional, to balance acidity)

Salt and pepper to taste

½ cup water or broth (as needed)

Instructions

Step 1: Lay the beef slices on a cutting board and pound them to about ¼-inch thickness to ensure even cooking and tenderness.

Step 2: In a bowl, combine the breadcrumbs, parsley, basil, garlic, salt, and black pepper until evenly mixed to create the filling.

Step 3: Spoon a small amount of the filling onto each slice of beef. Roll the slices tightly and secure them with toothpicks or kitchen twine.

Step 4: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, then remove and set aside.

Step 5: In the same pot, add 2 tablespoons of olive oil. Sauté the onion and garlic until fragrant and translucent.

Step 6: Stir in the crushed tomatoes, dried oregano, sugar if using, and season with salt and pepper. Let the sauce simmer gently for about 5 minutes.

Step 7: Return the seared braciole to the pot, cover, and simmer on low heat for 1.5 to 2 hours. Turn the rolls occasionally and add water or broth if the sauce becomes too thick.

Step 8: Remove the toothpicks or twine before serving. Slice and serve the braciole with the sauce over pasta, polenta, or mashed potatoes.

Tips & Variations

Pound the beef evenly to make rolling easier and to achieve a tender bite.

Use fresh herbs like parsley and basil for a more aromatic and vibrant flavor.

Slow braising is key; don’t rush the cooking time to allow the meat to become tender and infused with sauce.

For a gluten-free version, substitute Italian-style breadcrumbs with gluten-free crumbs.

FAQs

Can I use a different cut of beef for braciole?

Yes, flank steak and sirloin are ideal because they are large and thin enough to roll. Other tender cuts that can be pounded thin, like top round, may also work.

Do I need to secure the rolled beef with toothpicks or twine?

Yes, securing the rolls helps them hold their shape during the searing and braising process. Twine is reusable and sturdy, but toothpicks are convenient for smaller rolls.