Beef Braciole Recipe

Hey there, comfort food lover! Get ready to savor this Beef Braciole—a classic Italian-American dish that’s like a warm hug from an Italian grandma. Thin slices of beef are stuffed with a savory mix of breadcrumbs, Parmesan, herbs, and prosciutto, then rolled, seared, and braised in a rich tomato sauce until melt-in-your-mouth tender. Perfect for a Sunday supper or a special occasion, this hearty dish fills your kitchen with irresistible aromas and your table with pure deliciousness. Trust me, this is Italian comfort food at its finest!

Why You’ll Love Beef Braciole

Beef Braciole is a showstopper that’s surprisingly doable, delivering big flavors with a rustic charm. Here’s why it’s a must-try:

Versatile: Ideal for cozy family dinners, holidays, or impressing guests. Serve with pasta or polenta for a complete meal.
Budget-Friendly: Uses affordable cuts like top round, plus pantry staples for the filling.
Make-Ahead Magic: Prep and even cook ahead, with flavors that get better the next day.
Customizable: Tweak the filling with nuts, raisins, or different cheeses to suit your taste.
Crowd-Pleasing: Tender beef, savory stuffing, and rich sauce make it a universal hit.

Ingredients in Beef Braciole

This recipe uses simple ingredients to create a deeply flavorful dish. Here’s what you’ll need:

For the Beef and Filling

• Beef Top Round: 1 ½ lbs, thinly sliced into 6-8 pieces (about ¼-inch thick), for tender, rollable steaks.
• Italian Breadcrumbs: ¾ cup, for a seasoned, textured filling.
• Parmesan Cheese: ½ cup, grated, for salty, nutty depth.
• Prosciutto: 4-6 slices, for a savory, umami kick.
• Garlic: 2 cloves, minced, for bold flavor.
• Fresh Parsley: ¼ cup, chopped, for freshness.
• Olive Oil: 3 tbsp, to bind the filling and sear the rolls.
• Salt and Pepper: To taste, for seasoning.

For the Tomato Sauce

• Crushed Tomatoes: 28 oz can, for a rich, smooth sauce.
• Dry Red Wine: ½ cup (e.g., Cabernet Sauvignon or Pinot Noir), for depth.
• Onion: 1 small, finely diced, for sweetness.
• Garlic: 2 cloves, minced, for aroma.
• Fresh Basil: 3-4 leaves, torn, for a classic Italian touch.
• Olive Oil: 2 tbsp, for sautéing.
• Salt and Pepper: To taste, for seasoning.

Equipment

• Meat mallet or rolling pin, for pounding beef.
• Kitchen twine or toothpicks, to secure rolls.

Instructions

Let’s make this hearty dish step-by-step:

Prep the Beef

Lay 1 ½ lbs top round slices on a clean surface. If needed, place between plastic wrap and pound to ¼-inch thickness with a meat mallet. Season lightly with salt and pepper.

Make the Filling

In a medium bowl, mix ¾ cup Italian breadcrumbs, ½ cup grated Parmesan, 2 minced garlic cloves, ¼ cup chopped parsley, and 2 tbsp olive oil. Stir until the mixture resembles wet sand.

Assemble the Braciole

Lay a slice of prosciutto on each beef slice. Spread 1-2 tbsp of the breadcrumb mixture over the prosciutto, pressing lightly. Roll each slice tightly, starting from the short end, and secure with kitchen twine or toothpicks. Repeat for all slices.

Sear the Rolls

Heat 1 tbsp olive oil in a large Dutch oven or skillet over medium-high heat. Sear the rolls on all sides until golden brown, about 2-3 minutes per side. Work in batches to avoid overcrowding. Remove and set aside.

Make the Tomato Sauce

In the same pot, add 2 tbsp olive oil and sauté 1 diced onion until soft, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in ½ cup red wine, scraping up browned bits, and simmer for 2 minutes. Add 28 oz crushed tomatoes, torn basil leaves, and a pinch of salt and pepper. Stir to combine.

Braise the Braciole

Nestle the seared rolls into the sauce, spooning some sauce over them. Cover and simmer on low heat for 1 ½ to 2 hours, or until the beef is fork-tender. Alternatively, bake at 325°F (165°C) in a covered dish for the same time, checking occasionally to ensure the sauce doesn’t reduce too much (add a splash of water if needed).

Serve

Remove the rolls from the sauce and let rest for 5 minutes. Cut off twine or remove toothpicks. Slice into ½-inch rounds or serve whole, spooning sauce over the top. Garnish with extra parsley and Parmesan. Serve with pasta, polenta, or crusty bread to soak up the sauce.

Nutrition Facts

Servings: 6
Calories per serving: 420
Total Fat: 22g
Cholesterol: 85mg
Sodium: 780mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 6g
Protein: 34g

Preparation Time

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

How to Serve Beef Braciole

This dish is a meal on its own, but here are some ways to make it shine:

With Pasta: Toss the sauce with spaghetti or rigatoni and serve the sliced braciole on top.
With Polenta: Spoon over creamy polenta for a cozy, rustic pairing.
With Veggies: Pair with sautéed broccoli rabe, roasted potatoes, or a green salad.
As a Main: Serve whole rolls with extra sauce and crusty bread for dipping.
Party Style: Slice into pinwheels and arrange on a platter for an elegant appetizer.
Presentation tip: Garnish with fresh basil and a sprinkle of Parmesan, and serve in a deep dish to showcase the rich sauce!

Additional Tips

Here’s how to nail this recipe every time:

Prep Ahead: Assemble rolls and refrigerate up to a day before cooking. Make the sauce ahead and store for up to 3 days.
Tender Beef: Pound beef evenly and slice against the grain for maximum tenderness. Top round or sirloin work better than flank steak for spoon-tender results.
Filling Fix: Place breadcrumbs directly on beef, then prosciutto, to prevent spillage during rolling.
Sauce Boost: Double the sauce recipe if you want extra for pasta or freezing.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in sauce over low heat.
Slow Cooker Option: After searing, place rolls and sauce in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Sicilian Twist: Add 2 tbsp raisins and 2 tbsp pine nuts to the filling for a sweet-savory kick.

FAQ Section

Q1: Can I use flank steak instead of top round?
A1: Yes, but top round or sirloin is preferred for a more tender, spoon-soft texture after braising. Flank can be stringy.

Q2: Can I make braciole ahead of time?
A2: Absolutely! Assemble rolls and refrigerate up to a day ahead, or fully cook and reheat. Flavors improve overnight.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat in sauce to keep moist.

Q4: Can I skip the wine in the sauce?
A4: Yes! Substitute with beef broth or water for a similar depth without alcohol.

Q5: Why did my filling fall out?
A5: Press breadcrumbs into the beef first, then layer prosciutto, and roll tightly. Secure well with twine.

Q6: Can I double the recipe?
A6: Yes! Use a larger pot or two pans for searing and braising. Double all ingredients and extend braising time slightly if needed.

Q7: Can I use different cheeses?
A7: Sure! Pecorino Romano or provolone work great instead of Parmesan for a sharper or smokier flavor.

Q8: Why is my beef tough?
A8: It may need longer braising (up to 2-3 hours) or wasn’t sliced against the grain. Ensure low, slow cooking.

Q9: Can I make this without prosciutto?
A9: Yes! Omit or swap with pancetta, ham, or even skip it for a simpler filling.

Q10: Can I grill or pan-fry instead of braising?
A10: Braising is traditional for tenderness, but you can grill or pan-fry for a quicker dish, though the texture will be firmer.

Conclusion

Beef Braciole is the ultimate Italian-American comfort dish, blending tender beef, savory stuffing, and a rich tomato sauce into a meal that’s both hearty and elegant. Whether you’re cooking for a family Sunday dinner or a special gathering, this recipe delivers big on flavor and nostalgia. With its make-ahead ease and customizable filling, it’s perfect for any home cook looking to channel their inner Italian chef. So grab your kitchen twine, fire up that sauce, and get ready to enjoy every tender, saucy bite—you’re in for a real treat!

Print