Beef Braciole Recipe
Beef braciole is a delicious Italian dish where thin slices of beef are rolled up with a tasty filling of breadcrumbs, cheese, herbs, and sometimes a little garlic. These rolls…
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Beef braciole is a delicious Italian dish where thin slices of beef are rolled up with a tasty filling of breadcrumbs, cheese, herbs, and sometimes a little garlic. These rolls are then browned and simmered slowly in a rich tomato sauce until they get really tender and soak up all those cozy flavors.
I love making beef braciole because it feels special but isn’t too hard to do. Rolling the beef around the filling is kind of fun, and you can change up the herbs or cheese to your liking. I always take a little extra time simmering the sauce with the beef rolls—it makes everything melt together perfectly. It’s a dish that smells amazing while cooking and makes your kitchen feel warm and homey.
My favorite way to enjoy beef braciole is with a big plate of pasta or even creamy mashed potatoes to soak up the sauce. It’s one of those meals that feels like a Sunday dinner, best shared with family or friends. I find it’s also great for leftovers the next day, as the flavors get even better. If you’ve never tried it before, I think you’re going to love how comforting and satisfying it is.
Key Ingredients & Substitutions
Beef: Thin slices of top round or flank steak work best because they’re tender enough to roll easily. If you can’t find these cuts, ask your butcher to slice sirloin thinly for you.
Breadcrumbs: Fresh Italian bread crumbs add a nice texture. Stale bread blitzed in a food processor also works. For gluten-free, use gluten-free bread or almond meal.
Cheese: Pecorino Romano gives a sharp, salty punch, but Parmesan is a great alternative. Feel free to mix in mozzarella for a gooey surprise.
Herbs & Spices: Parsley is classic, but basil adds a fresh note. Red pepper flakes add gentle heat if you like a little spice, which I often enjoy.
Tomato Sauce: Use quality canned crushed tomatoes for a rich sauce. If short on time, jarred marinara works too, but homemade or simple canned tomato sauce tastes best.
How Can I Roll and Secure the Beef Braciole Without Them Falling Apart?
Rolling the beef tightly and securing it well ensures the filling stays inside while cooking. Here’s how:
- Spread the filling evenly but don’t overfill; leave about a ½-inch border so the filling stays put.
- Roll the beef firmly from one end to the other into a tight cylinder shape.
- Use kitchen twine to tie the rolls at a few spots or insert toothpicks to hold everything together.
- Remember to remove toothpicks or twine before serving for safe eating.
- If you don’t have twine, wooden skewers work but remove before slicing.
Taking time on this step means juicy, flavorful rolls that keep their shape well in the sauce!
Equipment You’ll Need
- Large heavy skillet or sauté pan – perfect for browning the beef rolls evenly.
- Cutting board and sharp knife – to trim and slice the beef and herbs cleanly.
- Meat mallet or rolling pin – helps pound beef slices to an even thinness for easy rolling.
- Kitchen twine or toothpicks – keeps your beef braciole tightly rolled during cooking.
- Large pot or deep pan with lid – for simmering the braciole gently in tomato sauce.
Flavor Variations & Add-Ins
- Swap beef for pork loin or chicken breast thin slices for a lighter twist that still rolls well.
- Add chopped sautéed mushrooms to the filling to boost earthiness and texture.
- Use fresh oregano or thyme instead of basil and parsley for a different herb profile.
- Mix in shredded mozzarella or fontina cheese for a gooey, melty inside that pairs nicely with the filling.
Beef Braciole Recipe
Ingredients You’ll Need:
For the Beef Rolls:
- 1½ to 2 pounds thinly sliced beef top round or flank steak
- Salt and freshly ground black pepper, to taste
- 1 cup fresh breadcrumbs (from crusty Italian bread)
- ½ cup grated Pecorino Romano or Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil leaves, chopped (optional)
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, plus more for browning
- 1 large egg, lightly beaten
For the Sauce:
- 3 cups canned crushed tomatoes (or quality tomato sauce)
- 1 small onion, finely chopped
- 1 cup dry red wine (optional)
- Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and browning, plus 1.5 to 2 hours for simmering the braciole in the tomato sauce until tender. Plan for about 2 to 2.5 hours in total, including some wait time for the rich flavors to develop.
Step-by-Step Instructions:
1. Prepare the Beef:
Lay the beef slices flat on a clean work surface. If they’re thick, gently pound them between two sheets of plastic wrap until about ¼ inch thick. Season both sides with salt and black pepper.
2. Make the Filling:
In a medium bowl, mix together the breadcrumbs, grated cheese, minced garlic, chopped parsley, chopped basil (if using), red pepper flakes (if you like heat), olive oil, and the beaten egg until well combined.
3. Assemble the Braciole:
Spread a thin, even layer of the breadcrumb mixture over each beef slice, leaving about ½ inch of the edge bare. Roll the beef slices tightly from one end to the other, forming cylinders. Secure each roll with kitchen twine or toothpicks to hold their shape while cooking.
4. Brown the Braciole:
Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 2-3 minutes per side. Remove and set aside.
5. Prepare the Sauce:
In the same pan, sauté the chopped onion until soft and translucent, about 3-4 minutes. Pour in the red wine if using, and let it reduce by half. Add the crushed tomatoes, season with salt and pepper, and bring to a gentle simmer.
6. Simmer the Braciole:
Return the browned beef rolls to the sauce, nestling them in carefully. Cover and simmer on low heat for 1½ to 2 hours, turning occasionally. If the sauce thickens too much, add a little water or broth to keep it saucy and flavorful.
7. Serve:
Remove the twine or toothpicks, then slice the braciole rolls into 1-inch thick rounds. Place them on a plate, spoon the tomato sauce over the slices, and garnish with fresh rosemary or parsley.
8. Enjoy:
Serve beef braciole with pasta, creamy polenta, or mashed potatoes to soak up the rich tomato sauce. This hearty dish is perfect for a cozy family dinner or a special occasion!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before using. Pat it dry to remove excess moisture, which helps the filling stick and browning to be more effective.
What Can I Substitute for Red Wine in the Sauce?
If you prefer not to use red wine, you can substitute with beef broth or grape juice for sweetness. Just use the same amount and let it reduce to concentrate the flavors.
How Should I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the beef tender and prevent the sauce from drying out.
Can I Prepare Beef Braciole Ahead of Time?
Absolutely! You can assemble and brown the beef rolls a day ahead, then simmer them in the tomato sauce just before serving. This helps deepen the flavors and saves time on the day of your meal.
