Beef braciole is a common Italian-American meal, stuffed with cheese, herbs, and bread crumbs, made into rolls and cooked in tomato sauce. Growing up my mother prepared it in the same manner. The sauce was used to dress the pasta and the braciole were served on the side along with the meatballs. Braciole can be made of any meat you prefer, beef, pork, lamb, and even chicken. My favorite is pork, but today I decided to use beef with a simple breadcrumb stuffing like Mom used to do.
Braciole is not only a great accompaniment to spaghetti, it also makes a great main dish. Today, instead of cooking the braciole in tomato sauce, I am making it with peppers and onions. This recipe is easy and fast.
1 – lb. flank steak (sliced into four thin slices)
2 – cloves garlic
2 – green bell peppers
1 – medium onion
1/2 – cup dry red wine
1/2 – cup chicken stock
Ground black pepper
Ingredients for stuffing:
1 – cup panko
1/2 – cup seasoned bread crumbs
1 tsp. – Herb de Provence
1 tsp. – bregano
1/2 tsp. – black pepper
1/4 tsp. – salt
1/2 cup pecorino romano
1 tsp. – garlic
1/4 – cup olive oil
1/4 – cup water
1/4 – cup fresh parsley
Directions for stuffing:
Mix all the ingredients together. The stuffing should be moist enough to hold together when you squeeze it in your hand. Add a little more water if it needs it.
Assemble the braciole:
Sprinkle salt and pepper on both sides of the steak. Spread stuffing down the center of the beef slices, leaving a one-half inch border all around.
Start at the widest end of the steak and roll tightly. Insert two toothpicks into the roll to hold it together.
In a large skillet, add a little olive oil and the garlic. Once the oil is hot add the braciole and brown it on all sides.
In the meantime, cut the peppers into medium sized slices, and slice the onion in half and then make thin half moon slices.
Once all sides of the braciole are browned, remove them to a bowl and set aside. Add the peppers and onion to the skillet, sprinkle with salt and black pepper, and sauté about 5 minutes until they start to soften.
Deglaze the pan with the wine, scraping the bottom of the pan to loosen all the brown bits. Cook about one minute to cook off the alcohol then add the chicken stock and stir, then return the braciole to the pan.
Cover and cook on a low flame for 15-20 minutes until the peppers are tender. As the peppers cook down, the wine and chicken stock will make a delicious sauce. Stir occasionally and turn the braciole to cover it in the juices.
Remove the toothpicks and serve the braciole over the peppers and onions, and pour some of the sauce on top.