Sicilian beef braciole, a taste of sunshine and Sunday suppers, is more than just rolled beef; it’s a memory simmering in sauce. My grandmother, Nonna Emilia, would spend all morning creating this masterpiece, the aroma filling her small kitchen and beckoning us home. Every Sunday, the family would gather, bursting with laughter and anticipation, all for a taste of Nonna’s love wrapped in thin slices of perfectly seasoned beef. I’m so excited to share how to make Sicilian beef braciole.
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Why You Will Love This Sicilian beef braciole Recipe
This Italian braciole recipe isn’t just about recreating Nonna’s legacy; it’s about bringing that same warmth and comfort to your own table. While it may seem intimidating, this Italian braciole recipe simplifies the process, making it surprisingly achievable for even novice cooks.
The juicy, flavorful beef, tenderized by hours of simmering in a rich tomato sauce, is pure comfort in every bite. It’s deeply satisfying. This version is packed with the vibrant flavors that define Sicilian cuisine: garlic, parmesan, raisins, and pine nuts. It’s a dish that transforms an ordinary meal into a celebration. The aromatic sauce, perfect for serving over pasta, is an added bonus.
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Ingredients Needed for This Sicilian beef braciole Recipe
Here’s what you’ll need to make this Italian braciole recipe:
- For the Braciole:
* 3 pounds thinly sliced beef (flank steak or top round), about 1/4 inch thick
* 1 cup grated Parmesan cheese
* 1/2 cup breadcrumbs
* 1/4 cup raisins
* 1/4 cup pine nuts
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1/4 cup olive oil
* Salt and pepper to taste
* Butcher’s twine
- For the Sauce:
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 cup dry red wine
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* Salt and pepper to taste
* 1 bay leaf
How to Make This Sicilian beef braciole Recipe
This Sicilian beef braciole recipe brings authentic flavors with simple steps.
- 1. Prepare the Beef: Lay the beef slices flat on a cutting board. Lightly pound them with a meat mallet to tenderize them further. This helps break down the fibers and creates a more even surface for the filling.
- 2. Make the Filling: In a medium bowl, combine the Parmesan cheese, breadcrumbs, raisins, pine nuts, parsley, minced garlic, olive oil, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
- 3. Assemble the Braciole: Spread about 2 tablespoons of the filling evenly over each beef slice. Roll up the beef tightly and secure it with butcher’s twine at regular intervals. Make sure the braciole stays rolled tight!
- 4. Sear the Braciole: In a large, heavy bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium high heat. Sear the braciole on all sides until browned. This step is crucial for developing a rich, flavorful crust. Remove the braciole from the pot and set aside.
- 5. Make the Sauce: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, tomato sauce, red wine, oregano, basil, salt, pepper, and bay leaf. Stir well to combine..
- 6. Simmer: Bring the sauce to a simmer. Gently place the seared braciole into the sauce. Reduce the heat to low, cover the pot, and simmer for at least 2 ½ to 3 hours, or until the beef is very tender. The longer it simmers, the more flavorful the sauce will become. Ensure it is only simmering and not boiling.
- 7. Remove and Serve: Carefully remove the braciole from the sauce. Remove the butcher’s twine before serving. Slice against the grain and serve with the tomato sauce. Consider serving over pasta.
How to Serve This Sicilian beef braciole Recipe
Sicilian beef braciole is a versatile dish that pairs beautifully with a variety of sides. Serve it hot, sliced, and generously drizzled with the rich tomato sauce it simmered in and Marinara Sauce
- Pasta: The classic pairing! Serve over your favorite pasta shape, such as spaghetti, penne, or rigatoni.
- Polenta: Creamy polenta provides a delicious contrasting texture to the tender beef.
- Mashed Potatoes: Another comforting option that soaks up the flavorful sauce.
- Crusty Bread: For soaking up every last drop of sauce.
- Salad: A simple green salad with a light vinaigrette helps balance the richness of the dish.
How to Store This Sicilian beef braciole Recipe
Proper storage ensures your leftover Sicilian beef braciole remains delicious and safe to eat.
- Refrigeration: Allow the braciole to cool completely before storing. Place it in an airtight container along with the sauce. Refrigerate for up to 34 days.
- Freezing: For longer storage, freeze the braciole. Divide the braciole and sauce into freezer safe containers or bags, removing as much air as possible. Freeze for up to 23 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium low heat until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) covered with foil until warmed through.
Tips to Make This Sicilian beef braciole Recipe
Achieve braciole perfection with these helpful tips:
- Beef Selection: Flank steak or top round are the best choices for this recipe. They are lean and relatively inexpensive.
- Pounding: Pounding the beef to an even thickness is crucial for tenderizing it and ensuring even cooking.
- Filling: Don’t overfill the beef, or it will be difficult to roll and secure.
- Browning: Searing the braciole before simmering adds a deep, rich flavor to the dish.
- Simmering: Simmering for a long time is essential for tenderizing the beef and developing the sauce’s flavor.
- Wine: The red wine adds great depth to the sauce, but you can substitute it with beef broth if you prefer.
Helpful Notes for This Sicilian beef braciole Recipe
- Raisins: Golden raisins are a great substitution if you don’t have regular raisins on hand.
- Pine Nuts: Walnuts or almonds can be used in place of pine nuts.
- Tomato Sauce: Use high quality crushed tomatoes and tomato sauce for the best flavor.
- Cooking Time: The simmering time can vary depending on the thickness of the beef. Check for tenderness after 2 ½ hours and continue simmering if needed.
Variation of This Sicilian beef braciole Recipe
While the classic recipe is a family favorite, feel free to experiment with these variations:
- Cheese Variation: Add fresh mozzarella to the roll for a gooey center. Ricotta cheese in the mixture can also turn out quite delicious.
- Meat Variation: Try using pork or chicken in place of the beef, adjusting the cooking time accordingly.
- Vegetable Variation: Add chopped vegetables, such as carrots, celery, or mushrooms, to the sauce for added nutrients and flavor.
What is Sicilian beef braciole?
Sicilian beef braciole is a traditional Italian dish featuring thin slices of beef rolled around a savory filling, often including breadcrumbs, cheese, garlic, and herbs. These rolls are then braised in a flavorful tomato sauce until tender and delicious.
What is the best cut of beef to use for braciole?
The best cuts of beef for braciole are typically thin cuts like flank steak or sirloin. These cuts are ideal for rolling and become tender when simmered in the sauce.
How do you keep braciole from falling apart while cooking?
To prevent braciole from unraveling, securely tie each roll with kitchen twine before browning and simmering. You can also use toothpicks to hold them together, just remember to remove them before serving.
Conclusion
This Sicilian beef braciole recipe, inspired by Nonna Emilia, is a dish that brings family and friends together around the table. With its rich flavors and tender beef, it’s sure to become a new family favorite. I hope you enjoy creating this Italian braciole recipe. Leave a comment below and let me know how it turns out!
Sicilian Beef Braciole: The ULTIMATE Easy Recipe!
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
This Sicilian beef braciole recipe, inspired by Nonna Emilia, is a dish that brings family and friends together around the table. Tender beef slices rolled with a savory filling and simmered in a rich tomato sauce.
Ingredients
- 3 pounds thinly sliced beef (flank steak or top round), about 1/4 inch thick
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Butcher’s twine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Lay the beef slices flat and pound with a meat mallet.
- In a bowl, combine the Parmesan cheese, breadcrumbs, raisins, pine nuts, parsley, minced garlic, olive oil, salt, and pepper.
- Spread about 2 tablespoons of the filling evenly over each beef slice.
- Roll up the beef tightly and secure it with butcher’s twine at regular intervals.
- In a large pot or Dutch oven, heat olive oil over medium high heat. Sear the braciole on all sides until browned. Remove from pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, red wine, oregano, basil, salt, pepper, and bay leaf. Stir well to combine.
- Bring the sauce to a simmer. Gently place the seared braciole into the sauce.
- Reduce the heat to low, cover the pot, and simmer for at least 2 1/2 to 3 hours, or until the beef is very tender.
- Carefully remove the braciole from the sauce. Remove the butcher’s twine before serving. Slice against the grain and serve with the tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: beef, braciole, sicilian, italian, tomato sauce