16 Best Recipe For Italian Braciole Taste The Magic Today!

The Perfect Cut of Meat

When it comes to making the best Italian braciole, the first step is choosing the right cut of meat. The most traditional choice is beef flank steak, also known as "braciola di cotica" in Italian. This cut of meat is lean and has just the right amount of fat to keep the braciole moist and tender. However, if you prefer a leaner option, you can also use beef top round or even pork loin. Whichever cut you choose, make sure it is thinly sliced and has a good amount of marbling for maximum flavor.

Prepping the Meat

Once you have your chosen cut of meat, it's time to prepare it for stuffing. Lay the slices out on a flat surface and season them generously with salt and pepper. For an extra boost of flavor, you can also add a sprinkle of garlic powder and dried oregano. Next, add a layer of prosciutto and provolone cheese on top of the meat, leaving a little space around the edges. This will not only add flavor but also help keep the filling in place.

The Filling

The filling is where you can get creative and add your own personal touch to the dish. A classic filling for Italian braciole includes breadcrumbs, parsley, and grated Parmigiano-Reggiano cheese. You can also add a layer of sausage or salami for a meatier filling. Other popular additions include sautéed spinach, pine nuts, and raisins. Once you have your desired filling, evenly spread it on top of the prosciutto and provolone layer.

The Rolling Process

This is where the braciole truly comes together. Starting from one end, carefully roll up the meat, making sure the filling stays inside. Use kitchen twine to tie the braciole together at both ends and in the middle to keep it from unraveling while cooking.

The Cooking Process

To achieve the perfect braciole, it is important to sear the meat on all sides before simmering it in a flavorful tomato sauce. Heat a large Dutch oven over medium-high heat and add a few tablespoons of olive oil. Once the oil is hot, add the braciole and sear for a few minutes on each side until browned. Then, pour in your favorite tomato sauce and bring it to a simmer. Cover the pot and let the braciole cook for about 2 hours, or until the meat is tender.

The Final Touches

Once the braciole is done cooking, remove it from the pot and let it rest for a few minutes before slicing it into thick rounds. Serve the braciole on top of a bed of your favorite pasta or alongside some crusty Italian bread. Don't forget to spoon some of the delicious tomato sauce on top for an extra burst of flavor. And for a true Italian touch, sprinkle some freshly grated Parmigiano-Reggiano cheese on top. In just a few simple steps, you can create the best Italian braciole that will have your family and friends begging for more. The combination of tender meat, flavorful filling, and rich tomato sauce makes this dish a true Italian masterpiece. So why not try this recipe for your next family dinner or special occasion? Your taste buds will thank you.