Braciole (Involtini)

Braciole (Involtini) - An Italian Classic

I cook a lot of Italian meals for my family, but braciole - pronounced "brajole" or "brazole" - is one of our favorites.  This dish consists of thin cuts of either beef, or pork (I always use beef) stuffed, rolled and slow cooked in a simple tomato sauce.  Braciole can be made using a variety of cuts of meat, including flank steak, bottom round, or top round.  Today I am using two different cuts in order to compare - a grass fed bottom round and a corn fed top round.

(left) bottom round roast - (right) top round roast

I stopped in to see my friends at the Story City Locker this week and picked up a 2-pound corn fed top round roast and a 3.5-pound grass fed bottom round roast.  In the past I have used both top and bottom round to make braciole, but I did not know much about the differences between grass fed vs. corn fed.  While visiting with Bobbi, co-owner of the Locker, she told me that grass fed beef is typically leaner and more flavorful. However, she also said that the corn fed would be more tender and juicy.  So we decided that I would try both and report back.

I took three slices off of each roast and wrapped the remainder of each to use later in the week.  I prepared and cooked both cuts exactly the same way. I was told that if cooked low and slow, the grass fed would still be almost as tender as the corn fed, which was my hope.  However, when you make braciole, the rolls are seared in the pan before the sauce is added and temperature is lowered.  This part of the process did cause the grass fed rolls to be a bit more chewy, but it was the consensus at my table that the grass fed did have a more noticeable nice beef flavor.  Both cuts turned out delicious, though, so here's the recipe...  When you're ready to try it, head up to Story City Locker, or your local butcher and pick up something fresh and local for your family!

What You Need:

everything you need for a delicious meal 

Top Round Roast (at least 2lbs)

Grated Parmesan, or Pecorino Romano (1/2 cup)

Fresh Parsley, chopped (about 1/4 cup)

Fresh Garlic (6 large cloves)

Salt & Pepper

Sliced or Shredded Provolone (1 slice per roll you plan to make - I made 6)

Sliced Prosciutto or Pancetta (1 slice per roll)

Baking Twine

Olive Oil

Red Wine (1/2-1 cup)

32 oz Tomato Sauce, puree, or crushed tomatoes

Fresh Basil, chopped (about 1/4 cup)                                                                                      

your favorite pasta                                                                                      

Begin by slicing your roast into 1/2-3/4 inch thick slices.  Trim any excess fat, then cut horizontally across the top of the roast, creating the largest slice possible while still keeping pieces thin.  I always make at least 1 roll per person I am feeding, so make as many as you need for your family.  Lay the slices out on your cutting board, or clean counter top.  Sprinkle each slice with Parmesan, salt and pepper.  Chop half of garlic fairly small and set the rest aside.  Evenly divide chopped garlic, parsley and about 1/3 of the basil between each slice of beef, sprinkling them around the entire slice.  Top each piece of beef with one slice of provolone and one slice of prosciutto/pancetta.
Cut your baking twine into pieces that are roughly 10-12 inches long, you will need two or three pieces of twine for each roll.  Roll each piece of beef from small end to small end - the braciole will be sort of short and fat, not long and skinny.  Tie each roll with at least 2 pieces of twine.  I tie the twine in a bow whenever possible to make them easier to untie when it is time to eat.

At this point, if you are making these ahead of time, you can wrap up your braciole and put it in fridge to cook anytime in the next 48 hours.
To cook your braciole, place a heavy pot on the stove over medium-high heat.  Add enough olive oil to coat the bottom of the pot (3-4 tablespoons).  While oil is heating, cut remaining garlic cloves into slivers.  Add garlic and beef rolls to the hot oil together.  Turn the braciole every 3-4 minutes to brown on all sides.  *If your pot is not large enough to sear all rolls at once, do a few at a time, take them out and set aside while you sear the remaining rolls.
Once each braciole is browned, return any that you removed back to the pot and add the red wine and

basil.  I like a stronger red wine flavor in my sauce, so I add roughly one cup, but if you want a milder flavor you can cut it down to 1/2 cup.  Lower heat to medium-low and allow wine to reduce and simmer for about 5 minutes.  When wine has reduced a bit, add the tomato sauce, a sprinkling of salt and pepper, and cover.  *I like to use a plain tomato sauce or crushed fire-roasted tomatoes, but if you prefer a thicker sauce, you can use a puree.
You now have two options for how you choose to finish your braciole...  I cook mine in a dutch-oven style pot, the reason for this being that I can place it in the oven for the last hour of cooking.  If you use this method, simply preheat your oven to 250 degrees and after covering your pot, place it in the center of the oven for one hour.  If you are not using an oven-safe pot, you can finish slow cooking on the stove over very low heat for one hour.

(unsliced) Braciole served with Angel Hair Pasta

Shortly before serving, cook your desired pasta in salted, boiling water until al-dente.  Drain pasta, and serve with sliced braciole, a generous spoonful or two of sauce and sliced, untied braciole.  Top with freshly grated Pecorino Romano or Parmesan cheese.

 Enjoy!