Teresa's Recipes
Braciole
Experience a taste of Italy with this traditional Braciole recipe. This classic Italian delight, originating from the Southern parts of Italy, is made with tender beef flank steak rolled up with a mouthwatering stuffing of Parmesan cheese, breadcrumbs, garlic, and parsley. The masterpiece is then slow-cooked to perfection in a robust tomato sauce infused with red wine and onions. The result is a rich, deeply flavored dish that's a testament to the beauty of Italian cuisine.
Ingredients
- 1 cup Red wine
- 2 cups Tomato sauce
- 1, finely chopped Onion
- 2 tablespoons Olive oil
- 1/2 cup Breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1/4 cup, chopped Parsley
- 2 cloves, minced Garlic
- To taste Salt and pepper
- 1.5 pounds Beef flank steak
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Calories: 550
- Fat: 25g
- Carbs: 20g
- Protein: 50g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Place the flank steak on a cutting board and season both sides with salt and pepper.
- In a small mixing bowl, combine the minced garlic, chopped parsley, grated Parmesan, and breadcrumbs to create the stuffing.
- Spread the stuffing evenly over one side of the steak. Roll up the steak tightly and secure it with kitchen twine.
- In a large pot, heat the olive oil over medium heat. Add the rolled steak (braciole) and brown on all sides, about 5-7 minutes.
- Once browned, remove the braciole from the pot and set aside on a plate.
- In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
- Pour in the tomato sauce and red wine into the pot, stirring to combine. Bring the mixture to a simmer.
- Return the braciole to the pot, immersing it in the tomato-wine sauce. Cover the pot and let it simmer for about 2 hours, or until the meat is tender.
- Before serving, carefully remove the kitchen twine from the braciole. Plate it with a generous amount of the rich tomato sauce.
Tips
- For an extra depth of flavor, consider adding a bay leaf or two to the sauce during simmering.
- For a dairy-free version, omit the Parmesan cheese from the stuffing.