Description
Traditional Italian Braciole is a savory rolled steak stuffed with Genoa salami, fresh herbs, and hard-boiled eggs, simmered slowly in a rich tomato sauce until tender. This comforting dish offers layers of flavor and is perfect served with pasta or mashed potatoes.
Ingredients
Meat and Stuffing
- 3 pounds top round steaks (6 steaks)
- 3/4 pound sliced Genoa salami
- 1/2 cup chopped Italian flat leaf parsley (plus more for garnish)
- 1/2 cup chiffonaded fresh basil
- 6 hard-boiled eggs (peeled)
Sauce
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano tomatoes, mashed or crushed
- 1 14-ounce can water
- Small handful fresh basil leaves, chopped
- 1 tablespoon chopped fresh oregano
- 2 dried bay leaves
- Salt and freshly ground black pepper, to taste
- Pinch of sugar (to balance acidity)
Instructions
- Prepare the Steak: Place each top round steak between two sheets of plastic wrap. Using a meat tenderizer, pound each steak out to about 1/4-inch thickness to make them easier to roll and tender.
- Assemble the Rolls: Lay 4 to 5 slices of Genoa salami in the center of each flattened steak, leaving about 1/4 inch from the edges. Mix the chopped parsley and chiffonaded basil together and evenly sprinkle over the salami layer. Place one peeled hard-boiled egg in the center of each steak.
- Roll and Tie: Fold in the sides of the steak to cover the filling, then roll the steak tightly around the stuffing. Secure both ends of each roll tightly with kitchen twine to hold its shape during cooking.
- Brown the Braciole: Heat the extra-virgin olive oil in a large skillet over medium heat. Once hot, add the rolled braciole steaks and brown them on all sides to develop flavor, approximately 3-4 minutes per side. Remove browned rolls and set aside on a plate.
- Make the Sauce: Drain any excess oil from the skillet, leaving about 2 tablespoons along with the browned bits. Sauté chopped onion until translucent and softened, about 5 minutes. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in tomato paste and cook briefly before adding the crushed San Marzano tomatoes, water, chopped basil, oregano, bay leaves, salt, pepper, and a pinch of sugar to balance the acidity.
- Simmer: Nestle the browned braciole rolls carefully into the simmering tomato sauce. Cover the skillet and simmer gently on low heat for 1 to 2 hours, turning the rolls occasionally. Cook until the meat is fork-tender and the flavors meld beautifully.
- Serve: Remove the twine from each braciole roll. Slice into thick rounds and spoon the rich tomato sauce over top. Garnish with additional chopped parsley. Serve warm alongside pasta or mashed potatoes for a hearty meal.
Notes
- For best results, use top round steaks as they are lean and tender enough for pounding and rolling.
- You can prepare the braciole a day ahead and reheat gently to let the flavors deepen.
- Be sure to secure the rolls tightly with kitchen twine to prevent filling from escaping during cooking.
- If San Marzano tomatoes are unavailable, use any good-quality plum tomatoes for a flavorful sauce.
- Simmering time may vary based on thickness of the rolls; cook until the meat is tender but not falling apart.
- Prep Time: 40 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
