How to Cook Sauce-Free Braciole in Oven – A Comprehensive Guide

If you are craving Braciole, you have come to the right place. This article helps you cook a delicious and nutritious Italian dish with ease. It is a great combination of steak, filling, sides, and dips to enjoy alone or with company.

This recipe for braciole without sauce in the oven has 6 steps and takes only half an hour to be ready. So grab your apron, and dive into our cooking process.

Selecting the Meat

Types of Meat

• Flank steak and skirt steak are excellent choices as they are thin, flat, and take well to stuffing. They get tender when braised without getting tough.
• Lean or extra lean ground beef can be used to make mini braciole meatballs. Shape the meat mixture around a cheese or herb filling.
• Thin sliced turkey or chicken breast cutlets can also be stuffed and rolled Braciole-style. Pound them to an even thickness.
• Pork tenderloin slices pounded thin make a good option for pork braciole.

Meat Specifications

• Cut meat very thin, between 1/4 to 1/8 inch thick so it cooks quickly. Thicker cuts may overcook the outside before the inside is done.
• Choose uniform rectangular cuts that are easy to pound, fill, and roll up.
• For whole cuts like flank steak, look for 1-1.5 lbs packages for enough meat to make multiple braciole.
• Make sure there is no excess fat or gristle that can shrink and split the braciole during cooking.

Preparing the Meat

• Use a meat mallet or rolling pin to gently pound the meat to an even thinness. Be careful not to tear holes.
• Trim off any fat, gristle, or uneven bits so stuffed meat rolls uniformly.
• Cut larger cuts like flank steak into manageable pieces approximately 5 inches wide to fit in a baking pan.

Equipment Needed

For Preparation

• Cutting board and sharp knife for trimming meat
• Meat mallet, rolling pin, or other pounder to flatten the meat cuts
• Mixing bowls for making fillings
• Measuring cups and spoons
• Mixing utensils like spoons or fork

For Cooking

• Baking sheet or oven-safe casserole dish to hold the braciole
• Parchment paper or foil to line the baking pan (for easy cleanup)
• Cooling racks for once braciole is cooked

For Assembly

• Toothpicks or kitchen twine for holding braciole rolls closed
• Tongs, spatula, or large spoon for moving braciole
• Aluminum foil for loosely covering pan (optional)

Other Helpful Items

• Kitchen shears for cutting butcher twine
• Instant-read thermometer for checking meat temperature
• Oven mitts for handling hot pans
• Paper towels
• Wire brush for any burnt-on drippings after cooking

Ingredients

Main Ingredients

• 1.5 lbs thin sliced beef cutlets (flank steak or bottom round), pounded to 1/8 inch thickness
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup finely grated Parmesan or Pecorino Romano cheese
• 2 eggs, beaten
• 1⁄4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper

Potential Fillings

• 1⁄2 cup cooked crumbled Italian sausage or ground beef
• 4 thin slices prosciutto
• 8 slices mozzarella cheese
• 1⁄2 cup roasted red peppers, sliced into strips
• 20 calamata olives, pitted and halved

For Cooking

• 2-3 tablespoons olive oil or butter
• Lemon wedges for serving

Other

• 16-20 toothpicks or kitchen twine
• Aluminum foil

This amount serves 4 people when making 2-3 braciole rolls per person. Adjust the main beef and seasoning ingredients equally if making larger batches. The fillings can be adjusted based on preference and what fits inside the beef rolls.

How to cook braciole without sauce in oven

Step by Step Directions with pictures

Step 1: Prepare the meat

• Slice beef cutlets very thinly, about 1/8 inch thick
• Use a meat mallet to gently pound slices to an evenly thin thickness
• Trim off any excess fat or gristle

Step 2: Make the filling

• In a bowl combine breadcrumbs, grated cheese, herbs, garlic, salt, pepper
• Mix in beaten egg to bind the filling together
• Add any extra fillings like cooked meat or roasted veggies, and set aside

Step 3: Assemble the braciole

• Lay out sliced meats flat
• Divide the filling mixture and place evenly on the beef slices
• Optional: Add slices of additional filling ingredients like cheese or prosciutto
• Tightly roll up each Braciole, secure closed with 4-5 toothpicks (or kitchen twine)

Step 4: Browning the meat

• Heat olive oil or butter in a large skillet over medium-high heat
• Sear braciole rolls until all sides are nicely browned, about 2 minutes per side

Step 5: Bake in the oven

• Place browned braciole seam-side down in a baking dish or sheet
• Bake at 400°F for 10 minutes
• Flip rolls and bake for 10 minutes more
• Check internal temperature to confirm at least 145°F
• Remove from oven and tent foil, let rest for 5+ minutes

Step 6: Serve

• Slice braciole into rounds, or leave whole
• Finish with fresh lemon juice and chopped parsley
• Enjoy immediately with a side of vegetables, salad, or pasta

Time Needed for how to cook braciole without sauce in oven

When cooking braciole without sauce in the oven, the total time needed can be broken down into:

Prep time

• 15-20 minutes to slice, pound, and fill the meat

Cook time

• 3-5 minutes to brown the stuffed meat rolls on the stove
• 15-20 minutes to bake in a 400°F oven, flipping halfway through

Total Active time

• Approximately 30-40 minutes of active prep and cooking time

However, additional inactive time should be allotted for:

• Marinating the meat: 30 mins – 1 hour (optional)
• Chilling stuffed rolls: 30 mins (optional, but recommended)
• Letting the braciole rest after baking: 5-10 minutes

So the total time-frame from start to finish for oven braciole without sauce is about 1 hour 10 minutes if you include marinating and chilling. The active time you need to budget for is 30-40 minutes.

Factors that affect cook times

• Thickness of meat cutlets
• Number of braciole rolls cooked at once
• Doneness preference (rare vs well done)

It is suggested to closely monitor the first batch using an instant-read thermometer, then adjust cook times as needed in the future. Always allow the full resting time before slicing into the just-cooked braciole.

Sides You Can Serve With Braciole Without Sauce in Oven

Here are some creative side dish ideas to serve with braciole without sauce in oven:

Vegetable Sides

• Baked zucchini noodles or squash ribbons: tossed in olive oil, garlic, and herbs
• Roasted cauliflower or brussel sprouts: caramelized in the oven with lemon and parmesan
• Grilled asparagus spears: quick grilled with olive oil and cracked pepper
• Sauteed spinach or broccolini: with garlic, red pepper flakes, and lemon

Starch/Grain Sides

• Creamy baked polenta: topped with cheese and browned butter breadcrumbs
• Garlicky mashed root vegetables: mashed parsnips, Yukon gold potatoes, or sweet potatoes
• Spring veggie risotto: with peas, asparagus, and lemon zest
• Soft parmesan polenta fries or tater tots: oven-baked and crispy

Salads

• Arugula salad: tossed with shaved parmesan, olive oil and lemon dressing
• Panzanella Tuscan bread salad: soaks up braciole drippings nicely
• Braciole Caprese Salad: fresh mozzarella, tomatoes, basil, evoo, and balsamic

Other Great Accompaniments

• Lemony orzo or couscous
• Crispy roast fingerling potatoes
• Cheesy baked tortellini or ravioli
• Grilled bread brushed with garlic butter or olive oil

The key is light, bright sides that balance the richness of braciole. Fresh vegetable dishes, herb-filled starches, and salads make excellent pairings.

Tips You Must Try With Braciole Without Sauce in Oven

These are some dips you must try with braciole without sauce in oven:

Garlic Aiolis

• Lemon Garlic Aioli: Fresh lemon juice and zest mixed into creamy garlic aioli for brightness
• Chili Garlic Aioli: Garlic aioli spiked with a little crushed red pepper for heat
• Rosemary Garlic Aioli: Minced fresh rosemary and roasted garlic blended into the aioli

Pestos

• Classic Basil Pesto: Blend basil, garlic, pine nuts, olive oil and parmesan cheese
• Sun Dried Tomato Pesto: Rehydrate sun dried tomatoes to blend into the pesto base
• Artichoke Jalapeño Pesto: Use marinated artichoke hearts and jalapeños for a spin on pesto

Olive Tapenades

• Green Olive and Caper Tapenade: Blend or hand chop green olives into a spread with capers, garlic, olive oil and herbs
• Kalamata Olive Tapenade: For more richness, use pitted Kalamata olives instead of green
• Roasted Red Pepper and Walnut Tapenade: Smoky and sweet blended spread

Chimichurri Sauces

• Traditional Chimichurri: Fresh parsley and oregano in a vinegar and olive oil base
• Jalapeño Chimichurri: Add diced jalapeños and cumin for a spicy Mexican version
• Tomatillo Chimichurri: Use tomatillos instead of herbs for a sauce with bright acidity

The combination of richness from the braciole and brightness from citrusy, herby spreads makes these dips perfect complements.

Wrapping It Up

Braciole is a tasty dish from Italy, that combines meat and cheese. Our method shows how you can cook it in the oven without sauce. The final dish is juicy and delicious.

Braciole is also good for your health. It has protein, calcium, and iron. These nutrients help your muscles, bones, blood, and overall body. You can eat braciole with fruits and vegetables for a balanced diet.

Aspects of Cooking Braciole in Oven

Pros

• Even, consistent heat penetrates the meat thoroughly, ensuring it is cooked properly all the way through while avoiding overcooking the outer portion
• The low, slow cooking tenderizes the meat by breaking down tough connective tissue
• Cooking covered in liquid gives excellent moisture retention so the meat doesn’t dry out
• Oven doesn’t require constant monitoring like stovetop methods
• Oven braising allows layering of complex flavors as Braciole cooks in the sauce
• Minimal hands-on time compared to stovetop
• Oven does not splatter like frying
• Multiple Braciole can be cooked at once in the oven

Cons

• Oven cooking takes a significantly longer time compared to stovetop
• Heating the oven uses more energy than direct stovetop methods
• Transferring the hot liquids from the oven can be dangerous
• Braising in an open pan leads to greater evaporation compared to a closed pot
• There is no option for higher heat to develop fond or caramelization of meat like stovetop
• It is harder to get a crispy, browned exterior compared to grilling or frying
• Oven temp fluctuation can over or undercook if not monitored
• No smoky flavor like grilling over an open flame

In summary, braising braciole low and slow in the oven gives tender and flavorful meat, but requires more time and energy than direct stovetop braising or quicker high-heat methods. The key tradeoff is between depth of flavor from oven braising versus speed and temperature control from the stovetop.