Italian Braciole Recipe

A Classic Italian Braciole Recipe

Braciole is a stuffed and rolled steak recipe that is simmered in tomato sauce until fork tender. If done well, the steaks make a beautiful presentation of plated spiral cuts of tender beef. They are much easier to prepare than they look.

I just love the sound of the word “Braciole” – It’s one of those ‘pretty’ words. There is just something romantic about those pretty words.

As for the recipe, the ingredients you will need:

• Round Steak
• Fresh Italian Flat-leaf Parsley
• Pecorino Romano Cheese
• Garlic Cloves
• Salt & Pepper
• String
• Tomato Sauce

The tools you will need:

• A large sauce pot with a lid
• Large cutting board
• Chef knife
• Scissors
• Meat Mallet
• Small bowl and Spoon
• Wooden Spoon
• Platter and Fork for Serving

Ingredients

• 1-2 Pounds of Round Steak
• ¾ Cup of Freshly Chopped Italian Parsley
• ¾ Cup of Grated Pecorino Romano Cheese
• 6 Garlic Cloves, peeled and chopped
• Salt and Pepper
• String for Tying
• Tomato Sauce

Wash and pat steaks dry. Pound the steak with a meat mallet on both sides until very thin – about ½ -inch in thickness. Combine parsley, cheese and garlic and mix together in a small bowl. Season the steak on both sides with salt and pepper. Spread the parsley, cheese and garlic on one side of the steak and roll jellyroll style. Tie tightly around the steak so that it stays together in one-inch sections. Knot the end. Add to the pot of tomato sauce and simmer on low heat to cook for approximately 3 hours. Remove from heat and cool slightly before slicing. Serve on a platter.

Braciole is a component to the ‘Sunday Sauce’. It goes in with the meatballs, sausage, pork ribs, and is a part of the meat platter. I love to hear the expressions and see the smiles when the meat platter and bowl of pasta come to meet the loved ones at the Sunday table. Nothing better…! (except maybe the conversation and thank you kisses…)