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Grandma's Secret Italian Beef Braciole Recipe
Experience the rich flavors of an Italian classic with this Beef Braciole recipe, straight from my grandmother's kitchen. Tender beef is expertly stuffed with prosciutto ham and simmered in a succulent tomato sauce, ensuring a dish that's brimming with tradition and taste. This time-honored method promises a meal that's both heartwarming and delicious.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- frying pan
- pan
- dutch oven
- pot
📝 Preparation Steps
1
Preheat Oven to 350°F (175°C)
2
Remove any silver skin and excess fat from the beef and slice thinly. If necessary, pound the slices between plastic wrap to an even thickness of about 1/8 inch (3mm).
3
In a food processor (or a mortar and pestle) blend basil, garlic, olive oil, cheeses, breadcrumbs, and lemon zest. Blend until a paste forms and stir in toasted pine nuts by hand to preserve their texture.
Basil, fresh2 cupsBasil Leaves, to tasteOlive Oil1 tablespoonOlive Oil, for sautéingFresh Breadcrumbs1 cup
4
Season each beef slice with salt and pepper. Spread a thin layer of the filling mixture over the beef, leaving edges clear. Place a slice of prosciutto and salami on each piece. Roll tightly and secure with kitchen twine. In a Dutch oven or a frying pan, heat olive oil and brown the braciole rolls on all sides to develop a rich color and flavor. Remove and set aside.
Prosciutto4 slicesOlive Oil1 tablespoonOlive Oil, for sautéing
5
In the same pot, sauté onion until light golden brown. Add garlic and cook until fragrant. Add peeled tomatoes and tomato puree to the pot. Tear in some fresh basil leaves, add thyme, salt, and pepper. Bring to a simmer. Submerge the browned braciole rolls in the tomato sauce. Cover and transfer to the preheated oven. Braise for 2.5 to 3.⏱️ 5 hours, until the meat is tender.
large Onion, finely chopped1Basil, fresh2 cupsBasil Leaves, to tasteFresh Thyme, chopped1 tablespoon
6
Remove the twine from the braciole. Serve hot with a side of polenta cake and spoon over some of the rich tomato sauce. Garnish with fresh parsley or basil as desired.
Basil, fresh2 cupsBasil Leaves, to taste
7
Savor this homage to Italian culinary heritage, where the meticulously slow-cooked beef pairs exquisitely with the depth of a homemade tomato sauce. This dish is perfect for those special meals that call for something truly memorable.
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