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Braciole

Fri-Jado chef and culinary trainer Karsten Huyghe brings a timeless Italian favorite to life with this recipe for braciole—rolled beef stuffed with bold flavors and in a rich tomato sauce.
From the perfect meat prep to expert holding guidance, every step is geared toward delivering irresistible quality and consistency in high-volume foodservice environments.

Ingredients

🥩 Braciole Ingredients

  • 5 kg beef flank (bavette) → 11 lbs
  • 500 g Parmigiano Reggiano → 1.1 lbs / ~5 cups grated
  • 25 cloves of garlic, peeled and finely chopped
  • 4 bunches fresh parsley, chopped
  • 100 slices prosciutto (optional)
  • 100 g Dijon mustard → 3.5 oz / ~7 tablespoons
  • Pine nuts (optional) – as desired
  • 200 ml olive oil → 6.8 fl oz / ~¾ cup
  • Toothpicks – to secure the rolls
  • Salt and pepper, to taste

🍅 Tomato Sauce Ingredients

  • 10 L water → 2.6 gallons / ~42 cups
  • 200 ml extra virgin olive oil → 6.8 fl oz / ~¾ cup
  • 10 yellow onions, diced
  • 1.5 L red cooking wine → 50.7 fl oz / ~6 ⅓ cups
  • 3 bunches fresh basil
  • 50 g sugar (optional) → 1.75 oz / ~¼ cup

Instructions

  1. Meat Preparation
  • Start by slicing the beef flank into thin slices.
  • Flatten the beef by pounding it gently between two vacuum bags until evenly thin.
  1. Stuffing
  • Spread a thin layer of Dijon mustard on each slice.
  • Season with salt and pepper.
  • Add a few slices of Serrano ham, then sprinkle with chopped parsley and chopped garlic.
  • Finish with a light layer of Parmigiano Reggiano and a few pine nuts.
  1. Rolling the Braciole
  • Roll the beef slices tightly into cylinders.
  • Use toothpicks to secure each roll and hold its shape.
  1. Searing the Braciole
  • Drizzle a bit of olive oil into the insert basket.
  • Preheat the TDR (Turbo Dry Roaster) to 200°C / 400°F.
  • Grill the braciole in the basket for 12 minutes, until seared and lightly browned.
  1. Preparing the Tomato Sauce
  • Dice the onions.
  • In a 30-liter (8 gallon) cooking pot, heat a splash of olive oil and sauté the onions until translucent.
  • Add 1.5 liters (about 6 ⅓ cups or 0.4 gallon) of red cooking wine and allow it to reduce.
  • Add 12 kg (26.5 pounds) of canned peeled tomatoes.
  • Add 7 liters (about 1.85 gallons or 29.6 cups) of water.
  • Bring to a boil and let simmer for 45 minutes, stirring occasionally.
  1. Cooking the Braciole in Sauce
  • Pour approximately 3 liters (1 gallon or 13 cups) of hot tomato sauce per insert basket over the braciole.
  • Cook at 160°C / 320°F for 1 hour and 30 minutes.
  1. Serving in To-Go Containers
  • Fill the base of each to-go container with your preferred cooked pasta.
  • Place one braciole on top and remove the toothpicks.
  • Spoon about 120 ml (½ cup) of tomato sauce over each braciole.
  • Finish with a sprinkle of Parmigiano Reggiano, chopped parsley, and pine nuts.
  1. Holding
  • Product can be held for up to 3 hours in an MCC self-service unit using Hot-Blanket technology.
  1. Holding Accessories
  • Shelf mats
  • Shelf-insert tray