Beef Braciole Recipe
Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a flavorful mix of cheese, herbs, and sometimes breadcrumbs. These little bundles are seared…
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Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a flavorful mix of cheese, herbs, and sometimes breadcrumbs. These little bundles are seared to get a nice crust and then slow-cooked in a rich tomato sauce until they become tender and full of flavor. The combination of the hearty meat and the zesty tomato sauce makes for a comforting meal that’s perfect for family dinners.
I love making beef braciole because it feels like a special occasion, even on a regular weeknight. The best part for me is rolling up the beef with the filling and tying it with kitchen twine—it almost feels like wrapping a little gift. Plus, the smell of the tomato sauce simmering on the stove fills the whole house with warmth and makes everyone ask when dinner will be ready.
This dish goes really well served over a bed of spaghetti or your favorite pasta, letting the sauce soak into the noodles for extra flavor. I usually like to make a big batch of the sauce and braciole so there’s enough for leftovers. Leftover braciole is great the next day, especially heated up with a sprinkle of fresh Parmesan and some crusty bread on the side. It’s a meal that brings people together, and I always feel a little more connected to my family when we sit down to enjoy it.
Key Ingredients & Substitutions
Beef: Thin slices of beef round or top round are great because they roll easily and cook evenly. You can also use flank steak or sirloin if you prefer. Just make sure it’s sliced thin for easy rolling.
Filling: Breadcrumbs, Parmesan, garlic, parsley, and mozzarella make a tasty mix. If you want a lighter option, swap mozzarella for ricotta or omit the cheese entirely for a dairy-free version.
Tomato Sauce: Crushed tomatoes create a thick, flavorful base. If fresh tomatoes are available, you can blend them for a fresher taste. Red wine adds depth, but you can replace it with beef broth or just skip it.
Herbs: Fresh parsley works best in the filling, but dried can be a backup with less flavor. Dried oregano and basil in the sauce provide classic Italian notes; fresh versions work too but add them later in cooking.
How Do You Roll and Secure Beef Braciole Without It Falling Apart?
Rolling and securing the beef properly keeps the filling inside and ensures even cooking. Here’s how I do it:
- Lay the beef flat and evenly spread the filling, leaving a small edge clear around all sides.
- Roll tightly but gently from one end to the other, keeping the filling from spilling out.
- Secure with kitchen twine or toothpicks spaced evenly to hold everything together during cooking.
- When browning, handle the rolls carefully to keep them sealed and brown all sides for flavor.
- After cooking, remove the twine or toothpicks before slicing for neat presentation.
Taking these steps ensures your braciole stays intact and delicious, making slicing and serving much easier.
Equipment You’ll Need
- Large skillet – perfect for browning the beef rolls evenly and sautéing onions and garlic.
- Sharp knife – helps you trim and prepare thin slices of beef easily.
- Cutting board – gives a stable surface for rolling and seasoning your beef.
- Kitchen twine or toothpicks – essential for keeping the beef rolls tightly secured while cooking.
- Large pot or deep pan with lid – ideal for simmering the braciole in tomato sauce without losing moisture.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or fontina cheese to add a different creamy texture and gentle flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for a tangy, sweet twist.
- Include fresh herbs like basil or oregano in the filling for a brighter, aromatic note.
- Try pork or veal slices instead of beef for a lighter, more tender variation of braciole.
How to Make Beef Braciole
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ lbs thinly sliced beef round or top round steaks
- Salt and black pepper, to taste
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- Kitchen twine or toothpicks to secure rolls
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- ½ cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
Preparing this delicious beef braciole takes about 30 minutes for prep and browning, plus 1 ½ to 2 hours of simmering time to tenderize the meat and develop flavors. So, plan for roughly 2 to 2 ½ hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the Italian seasoned breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and shredded mozzarella cheese. Stir well and set this mixture aside for rolling.
2. Prepare and Season the Beef:
Lay the thin beef slices flat on a clean surface. Season both sides generously with salt and pepper to taste, preparing them for the filling.
3. Stuff and Roll the Beef:
Spread the breadcrumb and cheese mixture evenly over each slice of beef, leaving a small border around the edges. Starting from one end, roll each slice tightly into a log shape. Use kitchen twine or toothpicks to secure the rolls and keep the filling inside while cooking.
4. Brown the Braciole Rolls:
Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and cook them for about 3-4 minutes on each side until they develop a nice brown crust. Remove the browned rolls from the skillet and set aside.
5. Make the Sauce:
In the same skillet, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Add Tomatoes and Wine:
Pour in the crushed tomatoes and, if using, the dry red wine. Stir in the dried oregano and basil. Season with salt and pepper to your liking. Bring the sauce to a gentle simmer.
7. Simmer the Braciole:
Return the browned beef rolls to the skillet with the sauce. Cover with a lid and simmer on low heat for 1 ½ to 2 hours. Turn the rolls occasionally for even cooking until the meat is tender and the flavors have blended beautifully.
8. Serve:
Carefully remove the braciole rolls from the sauce. Remove the twine or toothpicks and slice into rounds. Arrange on a serving plate and spoon the tomato sauce over the top. Garnish with fresh rosemary or parsley if you like.
9. Enjoy Your Meal:
Beef braciole tastes wonderful served over cooked pasta, creamy polenta, or with crusty bread to soak up the flavorful sauce. Enjoy this hearty Italian comfort dish!
Can I Use Frozen Beef for Braciole?
It’s best to use fresh beef sliced thin for rolling. If you only have frozen beef, thaw it completely in the fridge overnight and pat dry before seasoning and rolling to avoid excess moisture.
How Do I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove in the sauce or in the microwave to keep the meat tender and moist.
Can I Make the Sauce Ahead of Time?
Yes! The tomato sauce can be made up to 3 days in advance and stored in the fridge. When ready to cook, reheat the sauce and add the browned beef rolls for simmering.
What Can I Serve with Beef Braciole?
This dish is fantastic over spaghetti or any pasta, creamy polenta, or alongside crusty bread to savor the rich tomato sauce. Roasted vegetables or a fresh salad also make great sides.
