Italian Herb-Stuffed Braciole is a hearty, comforting dish that brings the flavors of Italy right to your dinner table. This classic recipe combines tender beef with a savory herb stuffing, all wrapped up and simmered in a rich marinara sauce. Perfect for family gatherings or when you want to impress your dinner guests without spending hours in the kitchen.
The main attraction here is the beef flank steak, which is pounded thin to ensure it cooks evenly and absorbs all the delicious flavors. Breadcrumbs help to bind the stuffing together, giving it a hearty texture. Parmesan cheese adds a nutty, savory kick that elevates the dish. Fresh parsley introduces a bright, fresh note, while garlic provides a robust flavor that pairs perfectly with the beef. Dried oregano and basil give the stuffing a traditional Italian flair. The olive oil is for searing, locking in juices and flavor. Marinara sauce and a touch of red wine create a rich, flavorful base for baking, ensuring the beef stays moist and tender.
This braciole pairs beautifully with creamy polenta or a simple risotto. For a lighter option, serve it over a bed of sautéed spinach or alongside roasted vegetables. A glass of Chianti complements the dish perfectly, enhancing the rich flavors of the beef and sauce.
First things first, preheat your oven to 350°F. You want it hot and ready to go once your beef is seared. In a mixing bowl, combine the breadcrumbs, Parmesan, parsley, minced garlic, oregano, basil, salt, and pepper. Mix it all up until everything is well distributed.
Next, lay out your beef slices on a clean surface. Evenly spread the breadcrumb mixture over the top of the steak, pressing it down gently so it sticks. Carefully roll each beef slice into a tight log, and secure it with kitchen twine to keep everything snug while it cooks.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add the rolled beef and sear it on all sides until it's nicely browned. This step is crucial for locking in those flavors and ensuring a juicy result.
Pour in the marinara sauce and red wine, stirring gently to combine and bring it to a simmer. Once it's bubbling, transfer the skillet to the preheated oven. Bake for about an hour, or until the beef is tender and the sauce has thickened slightly.
After an hour, remove the skillet from the oven. Let the braciole rest for about 5 minutes before slicing it into rounds. This helps the juices redistribute, making each bite succulent and flavorful. Serve with the sauce spooned over the top for an extra hit of flavor.
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