How to Make Steak Brazzo, an Italian-Style Stuffed and Rolled Beef Dish
Steak Brazzo is a delicious and hearty dish that originated in Italy. It consists of thin slices of beef flank steak that are stuffed with bread crumbs, cheese, parsley, garlic and oregano, then rolled up and simmered in a tomato sauce. It is also known as braciole or involtini in some regions of Italy. This recipe will show you how to make steak brazzo at home using a crock pot or a Dutch oven.
1 beef flank steak (1-1/2 pounds)
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon sugar
Hot cooked spaghetti, optional
Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil.
Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down.
Roll up jelly-roll style, starting with a long side; tie with kitchen string.
In a Dutch oven or a crock pot, brown meat in remaining oil on all sides. Add onion and cook until tender.
Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil.
If using a Dutch oven, reduce heat; cover and simmer for 70-80 minutes or until meat is tender. If using a crock pot, cook on low for 6-8 hours or on high for 3-4 hours.
Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and if desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.
This article is based on information from Taste Of Home, Cooks.com, and NatashasKitchen.com.
Tips for Making Steak Brazzo
Steak brazzo is a simple dish that requires minimal ingredients and preparation, but there are some tips that can help you make it even better. Here are some of them:
Choose a good quality beef flank steak that is thin and uniform in thickness. You can also ask your butcher to pound it for you if it's too thick.
Season the steak well with salt and pepper before stuffing and rolling it. This will enhance the flavor of the meat and the filling.
Use kitchen string to tie the steak roll securely, but not too tightly. This will prevent the filling from falling out and the meat from drying out.
Brown the steak roll on all sides in a hot skillet before transferring it to the Dutch oven or crock pot. This will create a nice crust and seal in the juices.
Cook the steak roll low and slow in a flavorful tomato sauce until it's fork-tender. You can also add some red wine, beef broth, or balsamic vinegar to the sauce for extra depth.
Let the steak roll rest for 10 minutes before slicing it. This will allow the juices to redistribute and keep the meat moist.
Serve the steak brazzo with some of the sauce spooned over it, and enjoy with your favorite side dishes.
This article is based on information from Food Network, MasterClass, and Heartstone Farm. aa16f39245