About Braciole:
Braciole is a traditional Italian dish consisting of thin slices of meat (usually beef or pork) rolled around a filling. The name comes from the Italian word “braciola,” meaning “little arm” or “slit,” referring to the way the meat is cut and filled. This savory dish is popular in various regions of Italy, each with its own unique twist on the preparation and ingredients. Braciole is known for its rich flavor, tender texture, and satisfying taste, making it a favorite in Italian cuisine.
Recipe: Traditional Beef Braciole
Ingredients:
– 1 lb (450g) beef cut into thin slices (preferably eye of round or sirloin)
– Salt and freshly ground black pepper
– 1/2 cup finely chopped onion
– 1/4 cup finely chopped parsley
– 1 clove garlic, minced
– 1 tbsp olive oil
– 1 egg, beaten
– 1/2 cup dry bread crumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1 bay leaf
– 1 cup dry red wine
– 2 cups beef broth
– Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Filling: In a bowl, mix together the chopped onion, parsley, garlic, beaten egg, bread crumbs, Parmesan cheese, dried oregano, salt, and pepper.
Season the Beef Slices: Season both sides of each beef slice with salt and pepper.
Assemble Braciole Rolls: On a cutting board, place a beef slice and spread about 1 tablespoon of the filling mixture on it. Roll up the meat tightly to form a log-shaped package and secure it with toothpicks if needed. Repeat with the remaining beef slices and filling.
Sear the Braciole Rolls: Heat olive oil in a large skillet over medium-high heat. Working in batches, carefully place the braciole rolls in the skillet and sear for 2-3 minutes on each side until browned all over. Transfer the rolls to a plate.
Deglaze and Simmer: Pour red wine into the skillet, scraping any browned bits from the bottom of the pan. Let it boil for a few minutes to reduce slightly. Add beef broth, bay leaf, and bring to a simmer. Return the braciole rolls to the skillet, cover, and let them simmer gently for about 1-2 hours or until the meat is tender.
Serve: Carefully remove the toothpicks from the braciole rolls. Serve hot, garnished with chopped fresh parsley, along with your favorite Italian sides like pasta, polenta, or roasted vegetables.
Enjoy this classic Italian dish!
Text model: aya-expanse
Image model: Lyriel
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