Print

Beef Braciole Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

A classic Italian Beef Braciole recipe featuring thinly sliced top round beef rolled with a flavorful filling of garlic, parsley, cheese, and breadcrumbs, then braised in a rich tomato and red wine sauce until tender. Perfectly browned and simmered slowly, this dish is ideal served over pasta, potatoes, or polenta with extra grated cheese and fresh parsley garnish.

Ingredients

Scale

Beef and Filling

  • 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

For Cooking and Sauce

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for cooking the beef braciole.
  2. Prepare the Beef: Cut each top round slice in half widthwise to make 12 pieces. Place each piece between plastic or in a zipper-top bag on a flat surface and pound gently to 1/4 to 1/8-inch thickness for tenderness.
  3. Prepare Garlic: Mince 4 cloves of garlic for the filling and slice the remaining 8 cloves to use later in the sauce.
  4. Make the Filling: In a small bowl, combine the minced garlic, chopped parsley, shredded cheese, seasoned breadcrumbs, salt, and black pepper. Mix well.
  5. Assemble Rolls: Lay one slice of prosciutto over each beef piece. Spoon 2-3 tablespoons of the filling evenly over the prosciutto. Roll up the beef tightly, tucking in the sides to encase the filling, and secure each roll with toothpicks.
  6. Brown the Beef Rolls: Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. Brown the beef rolls in batches of six, placing seam side down first to seal. Turn occasionally to brown all sides evenly. Transfer browned rolls to a plate.
  7. Deglaze the Pot: Add red wine to the pot and bring to a boil, scraping up browned bits from the bottom. Let the wine boil for 2-3 minutes to reduce and cook off alcohol.
  8. Add Remaining Ingredients: Stir in beef broth, crushed tomatoes, sliced garlic, and dried Italian seasoning. Return the beef rolls to the pot and bring everything to a simmer.
  9. Braise the Beef Rolls: Cover the Dutch oven with damp parchment paper or foil and then the pot lid. Place in the oven and cook for 1.5 to 2 hours, turning the rolls after 1 hour. The beef should be tender and easily pierced with a fork. Alternative methods include stovetop simmering on low heat for 1.5 hours or slow cooking for 3-8 hours depending on heat setting.
  10. Remove Rolls and Rest: Transfer the beef rolls to a platter and tent with foil to keep warm. Remove the toothpicks carefully.
  11. Thicken the Sauce: Put the pot back on the stove. In a heatproof bowl, whisk the flour with some hot cooking liquid to make a smooth slurry. Gradually add this slurry back into the pot and simmer until the sauce thickens to desired consistency.
  12. Final Seasoning and Serve: Season the sauce with salt, pepper, and a pinch of sugar if needed to balance acidity. Pour the sauce over the beef rolls on the platter. Garnish with fresh chopped parsley and serve hot with your choice of pasta, potatoes, or polenta and additional grated cheese if desired.

Notes

  • For a more tender result, pound the beef slices thinly and evenly.
  • You can substitute Parmesan with Romano cheese or a mix of both for a sharper flavor.
  • If you prefer less rich sauce, reduce the amount of olive oil or prosciutto slightly.
  • The sauce can be adjusted for sweetness with a pinch of sugar depending on the acidity of the tomatoes.
  • Leftover braciole and sauce taste great reheated and pair well with crusty bread.
  • When browning beef rolls, avoid crowding the pan to ensure proper caramelization.
  • To avoid toothpicks in serving, consider tying rolls with kitchen twine before cooking.

Keywords: beef braciole, Italian beef rolls, braised beef, Italian comfort food, beef roll recipe, tomato sauce, red wine sauce

Find it online: https://kochenmitviktoria.com/beef-braciole-recipe/