If your family is anything like mine, what to eat for our Christmas dinner is always a question every year. Tired of turkey from Thanksgiving, we want to have a dish that’s easy to make and affordable. This year, I came across a recipe that is claimed to be the best for braciole, a dish that I never had before but was completely intrigued by. After reading the reviews, I decided that I had to try this meal, whether it was for Christmas or not. After preparing the braciole, I am sure glad that I did! Prepare this for your Christmas dinner or for any weeknight meal and you’ll be just as glad as I was.
- 2/3 cup parmesan cheese, grated
- 1/3 cup mozzarella cheese, grated
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
- 4 tablespoons olive oil, divided
- salt and pepper
- 1 1/2 lb flank steak
- 1 cup dry white wine
- 3 1/4 cups marinara sauce
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**Helpful tips and common mistakes
Braciole is the name of an Italian dish where thin slices of meat are pan-fried or grilled in their own juices; however, in the United States, braciole refers to a dish where thin slices of beef, chicken or pork are stuffed and served in a sauce. The stuffing can include grated cheese, egg, breadcrumbs, proscuitto, mushrooms, garlic, and nuts while the sauce can be a cream sauce or red sauce. Braciole is most commonly served as the second course or as a side dish, but I enjoyed it so much, I made it the main dish.
If you are not a fan of red meat, you can substitute with chicken, pork, or even fish, specifically, swordfish. My local market was out of flank steak so I chose flap meat instead. As you can see below, the meat was cut into several pieces; to improvise, I rolled each individually and served one per person.
If you can’t find butcher’s twine, you can also use toothpicks to hold the meat in place.
Secure the meat and sear on all sides before braising in the sauce. If you don’t have a oven safe pan, transfer the braciole with the sauce in a roasting pan. Cover with foil, leaving one corner uncovered, and bake according to the recipe.
When I was preparing this recipe, I foolishly wrote the incorrect amount of marinara sauce, using only 1 cup instead of 3 1/4 cups tomato sauce. Fortunately, the braciole still came out wonderfully! The sauce soaked up all the juices from the meat as it cooked, making it incredibly flavorful. The braciole itself was tender and cheesy, but not overwhelmingly heavy. I served this meal with a side of brussels sprouts for a complete dinner. Stay tuned for the brussels sprouts recipe! In the meantime, gather all your ingredients for the braciole because this is one dinner you won’t want to miss.