Name: Beef Braciole Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 6 thin slices boneless top round beef (about 2 pounds, sliced 1/8-inch to 1/4-inch thick); 12 large cloves garlic (4 minced, 8 sliced); 1/2 cup chopped Italian (flat-leaf) parsley (approximately 1 small bunch), plus more for garnish; 1 cup shredded Parmesan or Romano cheese, plus more for serving if desired; 2 tablespoons seasoned dry breadcrumbs; Salt and freshly ground black pepper to taste; 12 thin slices prosciutto; 2 tablespoons olive oil; 2 cups dry red wine; 2 cups beef broth; 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand such as Mutti); 2 teaspoons dried Italian seasoning; 2 tablespoons all-purpose flour; Pinch sugar (optional, if needed for sauce balance)

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Introduction

Beef braciole is a classic Italian dish featuring thin slices of beef rolled with a savory garlic, parsley, and cheese filling. Slow-cooked in a rich tomato and red wine sauce, this meal is comforting and perfect for special occasions or a cozy dinner.

The dish is served in a white oval bowl placed on a white marbled surface with a blue and white striped cloth beside it. Inside the bowl, there are around ten thick, chunky meat pieces covered in a rich, dark brown tomato sauce with a slightly coarse texture. The meat is sprinkled with bright green chopped parsley and a light dusting of grated cheese, both adding a fresh contrast to the dark sauce. A silver spoon rests inside the bowl, partly submerged in the sauce, ready to serve. Nearby, there is a small white bowl with grated cheese and a gold spoon in it, and another small white bowl with fresh chopped parsley on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 thin slices boneless top round (about 2 pounds, sliced 1/8-inch to 1/4-inch)
12 large cloves garlic
1/2 cup chopped Italian (flat-leaf) parsley (approximately 1 small bunch), plus more for garnish
1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
Salt and freshly ground black pepper, to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand such as Mutti)
2 teaspoons dried Italian seasoning
2 tablespoons all-purpose flour
Pinch of sugar (if needed)

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit.
Step 2: Cut the top-round slices in half widthwise to yield 12 equal pieces. Place each piece on a flat surface and cover with a zipper-top bag. Gently pound the beef to 1/4 to 1/8-inch thickness.
Step 3: Mince 4 cloves of garlic and slice the remaining 8 cloves.
Step 4: In a small bowl, combine the minced garlic, chopped parsley, shredded cheese, seasoned breadcrumbs, salt, and pepper.
Step 5: Lay a slice of prosciutto over each beef piece, then evenly sprinkle 2 to 3 tablespoons of the filling over the prosciutto.
Step 6: Roll each beef slice into a tight cylinder, tucking in the sides to secure the filling, and fasten with toothpicks.
Step 7: Heat olive oil in a Dutch oven or large pot over medium-high heat. Brown the rolls in two batches, placing them seam side down first. Turn to brown all sides, adjusting heat to avoid burning. Transfer browned rolls to a plate.
Step 8: Pour red wine into the pot and bring to a boil, scraping up browned bits. Boil for 2 to 3 minutes to reduce and cook off alcohol.
Step 9: Add beef broth, crushed tomatoes, sliced garlic, and Italian seasoning. Return beef rolls to the pot and bring to a simmer.
Step 10: For the oven method, cover the pot with a damp parchment paper or foil, then the lid, and cook in the oven for 1 1/2 to 2 hours, turning the rolls halfway through. For stovetop, cover and cook on low heat, turning occasionally, until tender, about 1 1/2 hours. For slow cooker, cook on high for 3-4 hours, medium for 5-6 hours, or low for 7-8 hours, propping lid near the end to concentrate flavors.
Step 11: Remove beef rolls from the pot onto a serving platter and tent with foil. Remove toothpicks.
Step 12: Place the pot back on the stove. In a heatproof bowl, mix flour with some hot cooking liquid to make a smooth slurry. Slowly stir the slurry back into the pot and simmer until the sauce thickens.
Step 13: Season the sauce with salt, pepper, and a pinch of sugar if needed. Pour sauce over the beef rolls, garnish with chopped parsley, and serve with pasta, potatoes, or polenta. Add extra grated cheese if desired.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce.
Use freshly grated cheese for better texture and taste in the filling.
Substitute prosciutto with thin slices of pancetta or bacon for a different smoky note.
Make ahead by preparing the rolls and refrigerating them overnight before cooking.
Serve over creamy polenta instead of pasta for a traditional Italian twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick. For longer storage, freeze the cooked beef braciole with sauce for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of several pieces of rolled meat covered in a thick brown sauce with visible herbs scattered on top and sprinkled with small bits of white cheese. The rolled meat pieces are tightly packed, showing a textured inner filling with green and yellow colors, and are placed inside a white dish filled with the rich sauce. A fork holds up one piece in the center, revealing the layers inside the roll with a mix of meat and stuffing. The sauce looks slightly chunky and glossy, pooling around the meat, and small chopped greens are sprinkled on the top for garnish. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for braciole?

Yes, thin slices of flank steak or eye of round can work well if top round is unavailable. Just be sure to pound them thin to ensure tenderness.

What can I serve with beef braciole?

Beef braciole pairs beautifully with pasta, creamy polenta, mashed potatoes, or crusty bread to soak up the delicious tomato sauce.