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Freddy B’s Braciole

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

This hearty Sicilian classic comes from Torie’s dad, Freddy B, who grew up eating this dish and passed it down with pride. Affordable, thin cuts of beef are pounded, stuffed, rolled, and slow-cooked in marinara until fork-tender and rich with flavor. Like many traditional Sicilian recipes, it stretches a modest amount of inexpensive meat into a satisfying meal for the whole family. Freddy serves it with penne and a peppery arugula salad.

INGREDIENTS

4 cups simple marinara sauce or store-bought marinara

2 pounds flank, skirt, or round steak, pounded out into ¼-inch thickness and divided into 6 pieces

1 tablespoon salt

1 teaspoon fresh ground black pepper

2 cloves garlic, minced

4-5 tablespoons fresh chopped parsley

½ cup freshly grated Parmesan or Pecorino

½ cup breadcrumbs

3 tablespoons olive oil

‍

SIMPLE MARINARA

½ cup olive oil

8 cloves garlic

2 (16 ounce) cans plum tomatoes, blended

Salt

Save

4.8 / 5

Share

SERVES

6 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

2 HOURS 15 MINUTES

This hearty Sicilian classic comes from Torie’s dad, Freddy B, who grew up eating this dish and passed it down with pride. Affordable, thin cuts of beef are pounded, stuffed, rolled, and slow-cooked in marinara until fork-tender and rich with flavor. Like many traditional Sicilian recipes, it stretches a modest amount of inexpensive meat into a satisfying meal for the whole family. Freddy serves it with penne and a peppery arugula salad.

Method

  1. To prepare the marinara: Gently warm olive oil in a saucepan over low heat. Add garlic and let slowly simmer in the oil until soft and fragrant, about 10 minutes—don’t let them brown. Add blended tomatoes, along with a generous pinch of salt. Bring to a gentle simmer and cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens slightly and the flavors come together. Taste and adjust salt as needed.
  2. Sprinkle the pounded-out steak on both sides with salt and pepper.
  3. In a medium bowl, stir the garlic, parsley, Parmesan, and breadcrumbs until well combined.
  4. Divide the filling mixture among the steaks and spread evenly onto one side of each steak, leaving a small border around the edges.
  5. Beginning at the long end, roll up each steak and secure it with twine or toothpicks.
  6. In a large skillet over medium-high heat, warm the olive oil. Sear the meat for 3-4 minutes on each side until browned. Then, add the steak rolls to the warmed marinara. Depending on your dish, they might be in a single layer or overlapping slightly.
  7. Reduce the heat to low. Cook, covered, for 1 ½-2 hours, basting the sauce on top of the steak rolls halfway through cooking time. When done, the meat should be tender enough to be cut with a fork and have reached an internal temperature of 160°F. To plate, cut each steak into ½-inch thick slices. Spoon the marinara onto a serving platter and add the sliced rolls on top. Serve warm.

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