Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night or Sunday dinner! Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!
(Recipe updated and post republished from the original dated 12-24-14.)
What is Beef Braciole (Braciola)?
Beef Braciole (also known as braciola) is a classic Italian dish with many variations.
It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. It can also be made with pork and it always has a savory filling.
The filling for beef braciole may be any number of things including cheese, breadcrumbs, fresh herbs, and preserved meats such as prosciutto or salami. Another combination might be spinach, pine nuts and raisins.
No matter what you fill it with, Beef Braciole is a delicious, hearty, Italian home-style dish you will fall in love with!
I adapted this Beef Braciole recipe from one in the “The Sopranos Family Cookbook.” (Affiliate link.) A client, who was a fan of the show, requested I prepare that specific recipe. A couple of tweaks later, it’s been a favorite on my personal chef menu ever since.
How to make Beef Braciole (Braciola):
For this version, you’ll need thinly sliced beef top round, which you can get your butcher to do. Slices of top round can be quite large. First, I pound it out to tenderize it, then cut in half widthwise to make it the perfect size to accommodate a slice of prosciutto.
Prosciutto is a dry-cured Italian ham. Prosciutto di Parma is imported from the Emilia-Romagna region of Italy and can be quite expensive. Less expensive domestic brands are available in most supermarket deli departments.
Top with a combination of Parmesan cheese, breadcrumbs, garlic and fresh Italian parsley…
Tuck the sides in to secure the filling, roll into a cylinder and secure with a toothpick. Brown in olive oil to a lovely deep brown then braise in the wine-infused sauce for a company-worthy dish!
If cooking Beef Braciole on the stovetop, you may not need the flour to thicken the sauce as it’s going to reduce as it simmers. I prefer cooking Beef Braciole in the oven or slow-cooker because those cooking methods don’t require much attention.
If you need to thicken the sauce, make a slurry with the flour and slowly add it to the sauce. Simmer until thickened. Here’s more information from The Kitchn on how to do it: How to Make and Use a Slurry
Serve the Beef Braciole over thick, tube-shaped pasta such as ziti, penne or rigatoni and some good crusty bread!
Mama Mia!
For more great braised beef dishes, be sure to try my:
Cabernet Braised Short Ribs with Cauliflower Leek Puree
Cabernet Braised Beef Short Ribs are succulent and meltingly tender with intense flavor. Paired with Cauliflower Leek Puree, this is a lovely comforting midwinter meal.
Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice
Slow Cooker Beef Short Ribs Barbacoa are tender, succulent, spicy and delicious! Cilantro Lime Cauliflower Rice is the perfect accompaniment!
Korean Braised Beef Short Ribs
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Moroccan Beef Stew
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It’s perfect slowly simmered on the stovetop, in the oven or pressure cooker.
Feijoada (Brazilian Beef Stew)
Feijoada or Brazilian Beef Stew is the national dish of Brazil. If made traditionally, it can take a day or two to make. A pressure cooker makes this version much faster!
Helpful tools and equipment to make Beef Braciole (Affiliate Links):
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Beef Braciole
Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night or Sunday dinner! Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!
Ingredients
- 6 thin slices boneless top round (about 2 pounds)
- 12 cloves garlic
- 1/2 cup finely chopped Italian (flat-leaf) parsley, 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 cup beef broth
- 1 can (28-ounce) crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 2 heaping tablespoons all-purpose flour
Instructions
- Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
- Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
- Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
- To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
- Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.
Notes
If cooking on the stovetop, you may not need the flour to thicken the sauce because of how the sauce will reduce.
Nutrition Information
Yield
6Serving Size
2Amount Per Serving Calories 357 Total Fat 16g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 9g Cholesterol 67mg Sodium 2197mg Carbohydrates 10g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 29g
Danni C says
Omg this is amazing!!!!! Just made it for my husband who will be home soon and I had to have a test piece! Soooooooo good!!!!
Carol says
Hi, Danni, You just really made my day!! Thank you so very much!!
Julie says
Hello. I make this every year for our Italian family but have never made it in the oven. I also usually add Italian sausage for family members who like it. How long would I put this in the oven for? I’m making 20 portions and think they may not all fit in the slow cooker. Thank you and Happy Holidays!
Carol says
Hi, Julia, Thanks so much for your question! Love the idea of adding some Italian sausage! 20 portions are most likely going to be too much for a slow cooker. The recipe says 325 for 1 1/2 to 2 hours but with so many portions, I would let it cook at least 2 hours. If you wanted to speed things up a little bit, you could do it at 350 degrees at check it at 1 1/2 hours. Thanks again and so happy this recipe has become a tradition for you! Happy Holidays!
eatfrysmith says
Where do I find prosciutto?
Carol says
Thanks so much for your question. Any grocery store deli should have prosciutto. It may only be domestic prosciutto which is fine for this recipe. If you want Prosciutto di Parma, delis may have it otherwise you can certainly get it at any Italian market. Thanks again and hope you enjoy!
Kate Cashman says
Thanks for getting back to me! We all loved the braciole!
Carol says
Thanks so much, Kate! Glad everyone enjoyed and your mom had a great birthday! Thanks again!
Kate Cashman says
I’m making this tomorrow for the first time for my mother’s 80th birthday dinner party. My grandmother used to make this! Can I prep and brown the rolls today and then finish them in the oven tomorrow? Thanks!
Carol says
Hi, Kate, Thanks so much for your question. You absolutely can brown the rolls a day ahead of time. Hope everyone enjoys!
Judith says
I saw this recipe referenced on Everyone Loves Raymond, and initially looked up the menus of the 4 Italian restaurants in my home town Christchurch, New Zealand, but no one had it as a meal. Tonight I made it as best as I could minus the wine and Italian seasoning. I used schnitzel as I figured that was a nice thin cut. First time ever using prosciutto.
I reckon I did ok – it is really yummy. My only thought was the the garlic in the middle of the rolls tasted raw. I sure didn’t need 12 cloves (such a wuss).
It’s a recipe I was considering for my next family pot luck, but truthfully it would be too expensive with the cost of the red meat, prosciutto and Parmesan cheese (even though I used budget brands).
The recipe was really easy to follow – thanks for sharing it.
Carol says
Hi, Judith, Thanks so much for your feedback! I know everyone’s garlic tolerance differs but because of the length of time the dish cooks, the garlic should really mellow out. Thanks again and glad you enjoyed!
Marianne Controy says
Hi Carol, your Braciole recipe looks scrumptious! We love delicious, authentic, southern Italian meals. Can this be made in an instant pot? If so can you include the directions? We recently had the most tender Braciole ever at our local restaurant and it was completely fork tender. Could it have been made with small cut pieces of flank steak? It held its shape in the cooking process but when you ate it, oh my! So so tender and easily came apart. In very broken English, the chef/owner said it was from the loin. So looking forward to trying your recipe!
Carol says
Hi, Marianne, Thanks so much for your question. I have never made this in an electric pressure cooker although I’m sure you could. I could be wrong, but I’ve always been concerned the pressure could cause the little rolls to come apart. If you do try this in your Instant Pot, please let me know how it worked. Thanks so much!
Carey Sakert says
This turned out beautifully. I found 8 thin slices of top round for a very reasonable price and thought they would be perfect for this dish. I didn’t have prosciutto, so I used finely diced pepperoni instead. I also added toasted pine nuts and finely chopped raisins. The top round was a bit too thin, and the stuffing was coming out, so I had to use a lot of toothpicks to hold everything in place. My braciole looked like it went a few rounds with a porcupine, but in the end, it cooked up quite nicely and the flavor was perfect. I took all the toothpicks out before serving and no one was the wiser. I cooked this entirely on the stove top and the results were perfect. I did find the sauce to be a little too tart and added some milk and sugar to mellow it out. A trick I learned from my Italian grandmother. Very good recipe with good instructions. Thanks for sharing.
Carol says
Hi, Carey, Thanks so very much and so glad you all enjoyed! Love your tip for balancing out the sauce. I find canned tomatoes can really vary in flavor from brand-to-brand and season-to-season so yes, sometimes a little flavor finagling is in order. Thanks again!
Joyce says
My favorite grocer sells the best meat, and they sell thin cut meat for braciole. I’m going to attempt this tomorrow, and incorporate your recipe and others I’ve found. A little provolone, chopped garlic and onions, some parsley and maybe baby spinach, pine nuts, a few buttered bread crumbs….maybe some roasted red peppers, not sure what else (I tend to include too much).
You’re recipe sounds delicious! Maybe I’ll reign back my inclination to add everything I can think of. I need to find a good sauce for simmering. Thank you!
Carol says
Thanks so much, Joyce and hope you enjoy! I recently made a braciole recipe for a client that had a bunch of things in it including hard-cooked eggs per their request. However, after cooking and the meat shrinking, half of the filling ended up in the sauce even though I thought I tied it up pretty tightly. I had to strain the sauce and toss most of it out. So, you may want to be careful adding too many other things. Thanks again and hope you enjoy!
Carol says
My family is from Poland; may have even been on the same ships coming over that your family was as they came from all over Europe. I relied on an Italian friend to tell me how it was pronounced. Who cares? It’s a good dish.
Kristen Glanton says
Hi Carol, did you make your own wine-infused sauce? If so, can you add that to the article? Thank you!
Carol says
Hi, Kristen, I’m not sure what you’re asking. The recipe includes the sauce so yes. Thanks!
Luke F. says
Hi Carol – thanks for the detailed instructions. I’m going to attempt to recreate a dish I had at Coda del Pesce (codadelpesce.com). They make a Flounder Braciole that is seriously incredible. Naturally the slow cooking approach won’t adapt to fish. So I’m thinking I’ll make the sauce the same way as you’ve done above, simmering for hours. Then I’ll roll the flounder with the bread crumbs mixture in addition to some pine nuts and golden raisins. Once the sauce is finished I’ll add the flounder rolls and sauce to a casserole dish and bake. A few questions for you: 1) do you think this will work? 2) do you have any suggestions? 3) how long do you think I should bake it for? 4) do you think I should let the sauce completely cool before combining with the fish in a casserole dish?
Carol says
Hi, Luke, Thanks for your question. I’d avoid the red wine and of course the beef broth and do a simple tomato sauce with San Marzano tomato, some white wine and a little garlic. How long you cook it will depend on the size of the flounder fillet but you want the center of the filling to be at least 145 degrees. Fish is going to toughen if overcooked but because the filling came into contact with a raw protein, it has to be cooked to a safe temperature. Thanks again and the dish at that restaurant sounds delicious!
Jerri Wilson says
I love the way meals come out in my crock pot. Can I cook the meat rolls in there with the sauce? I’m making this for a fun gathering of friends and am very excited! It looks and sounds wonderful.
Carol says
Hi, Jerri, Thanks so much for your question. You absolutely can! I’m a huge slow-cooker fan for things like this and think they’d come out great, too. Thanks again and hope you and your friends enjoy!
Jerri Wilson says
Here I am again! For the crock pot I was going to sear the meat rolls on the stove, make a wonderful sauce also on the stove then put rolls in crock pot and pour sauce over. Sound like a good idea?
Carol says
Hi, Jerri, Sounds like a plan! I would probably wait until the beef is cooked before adding any thickener, however. See how thick the sauce ends up. You can pull some of the liquid out, let it cool a bit, then throw in a little flour, mix well and add it back in. Let it simmer a little bit longer. Hope it all goes well!
Jerri Wilson says
Will do! We think alike. Slow cookers can water things down. Cant wait:)
Patricia says
Can you freeze leftover brachiole?
Carol says
Hi, Patricia, You absolutely can! Just cool it down thoroughly and place in a good, airtight container. Should be fine for about three months. Thanks for your question!
Carolyn says
Hi Carol! I’m dying to try this recipe– I live where there aren’t many Italian restaurants and have never seen this on a menu. I am VERY confused about the top round, though. I’m supposed to ask a butcher to slice a cut of beef that is only 3/4″ to 1″ thick to start with, into six horizontal pieces? Is that even physically possible or have I mis-read the instructions? And then I divide it to make 12 pieces and then further pound it to fit the size of the prosciutto?
I just want to make sure I have my facts straight before I go to the butcher and make a fool of myself 🙂 Thanks!
Carol says
Hi, Carolyn, Thanks so much for your question and so sorry you’re confused. I get my top round at Kroger where it’s already sliced. You may have a Kroger or Kroger banner store near you. Here’s a photo of a whole top round roast: https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=707
Kroger slices it horizontally into thin 1/4-inch thick slices that are perhaps 6 inches wide and 10 inches long. You would then need to cut those in half widthwise to get a piece that’s approximately 3 x 5 which is closer to the size of a piece of prosciutto.
The Fresh Market near me does not have the meat for this recipe because they don’t have a slicer and as far as I know, Whole Foods doesn’t either.
Hope that clears things up and hope you enjoy!
Ren’ee Greer says
How long would you cook it if using a crock pot?
Carol says
Hi, Ren’ee, Thanks so much for your great question! I would do three to four hours on high or six to eight hours on low. The pieces are small they might not take the full four hours or the full eight hours. Thanks again and hope you enjoy!
Alice Olson says
Question for you– I am hosting a bookclub dinner very first week in Dec. 2018, for 10 women. – I’ve been obsessing over what to serve– ugh! I want a nice sit down dinner kind of kicking off Christmas season and your recipe here for Beef Braciole is calling out to me- think this would be a good choice? what should I serve with it- you listed several pasta choices- if I plate it up for each guest– how do you plate each individual persons plate?- pasta- sauce on it and braciole on top or next to it? how many braciole? just want this to look great and have no doubt it will taste great- I plan to make this weekend to sample and get any tweaks out- do you personally prepare oven or stove top- should I double for 10 women? Advice suggestions etc– It probably sounds like I don’t cook- I do but find I am very detailed oriented lately- old age– ha!
Any suggestions etc would be great– maybe I do best when someone tells me exactly what to cook and prepare- the full menu and meal– appreciate your help!
Carol says
Hi, Alice, Thanks so much for getting in touch with me! Well, I think it depends on the women and what they all like. The small rolls may be better suited to a “family-style” meal where everything gets passed. Perhaps you may want to try the other way this dish is made and that’s as one large roll which is then sliced. That way may make a better presentation for individual plating. If you do the individual rolls, I would plan on 2 per person so you would definitely have to double it.
You could do a creamy polenta as a side dish or a vegetable puree such as my Celery Root Puree which is really lovely. Here’s the link: https://www.fromachefskitchen.com/celery-root-puree/
I also recently posted a recipe for Pumpkin Soup with Marsala and Mascarpone that might make a good first course. A simple vegetable, some bread and I think you’re good to go! Thanks again and please let me know how it goes.
Ned Meyers says
Looks good and i want to try but what does this mean: “Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the filling then sprinkle filling evenly over all beef slices.” When do I place a prosciutto slice over the filling? When it’s in the small bowl? Im guessing I 1) place a prosciutto slice over the filling when it’s in the bowl, 2) then invert the small bowl so I have access to the filling (prosciutto on bottom and filling on top), 3) then sprinkle the filling evenly over meat? What do I then do with the prosciutto slice?
Carol says
Hi, Ned, Good catch! You place the prosciutto slice on the beef, then place filling over the prosciutto and roll. I try very hard, but alas, I’m still only human! Thanks again and I’ve corrected the recipe.
Beth A. Rose says
This recipe turned out great! I love it!! Thanks so much. I am definitely making this again and again : )
Carol says
Thank you, Beth! I’m in love with this recipe, too! It’s one of my “go-to” recipes for my beef-loving clients. Thanks again, glad you enjoyed and please stay in touch!
Mary Jane Woods says
My mother-in-law made this and was the best I’ve ever tasted. I will try this and see if it is as good. I’ve never made it because I couldn’t find the recipe. So keep posting, I know you probably have so many good dishes.
Carol says
Thanks, Mary Jane! Hope you enjoy!
Ruth Damore says
If I want to make this with a whole flank steak what would I have to change in the recipe?
Carol says
Hi, Ruth, Thanks for your question. Really, not that much. I would probably add another type of cheese such as provolone because you’re working with a larger piece of meat and you’ll want that filling to stand out a little more. Hope you enjoy and please let me know how it goes.
Ruth damore says
Thank you! What size of flank steak would you use?
Carol says
Hi, Ruth, Flank steaks run 1 to 1 1/2 pounds. I’ve always found the larger the flank steak, the easier they are to work with. You’ll want to roll it so that the grain runs lengthwise. Then, when you slice it, you’ll be slicing it against the grain. Here’s some more information on using a flank steak from Fine Cooking: http://www.finecooking.com/recipe/braised-beef-braciola-stuffed-with-basil-and-mozzarella
Sara says
This looks entirely too yummy! My husband would love to have this for dinner!
Carol says
Thanks, Sara!
Jessica says
Yum! This dish sounds like a dream, Carol! I really love that it is adapted from the Soprano’s family cookbook. 😀
Jennifer says
Mama Mia is right! This looks mouthwatering and I cannot wait to try it! I pinned it for later!
Carol says
Thanks, Jennifer!
Lois. O says
These pictures have me drooling on my keyboard! I can’t wait to try this out myself.
Mackenzie says
I so desperately want to eat this right now! This is one of my favorites, but I always think of it as a special date night type of meal as compared to something I can make for myself. I can’t wait to try this recipe out!
Carol says
Thanks, Mackenzie! Hope you enjoy!
Stacey says
This is absolutely stunning! Braciole is a favorite of mine, oh and that sauce looks amazing. I need to make this soon!
Carol says
Thanks, Stacey! Hope you enjoy!
Julie says
This looks absolutely amazing! Stuffed and rolled pinwheel flank steaks are one of my go-to grilling summer dishes, but I’ve never figured out how to bring them inside for the months when our grill is covered with snow. Can’t wait to give this a try!
Carol says
Thank you, Julie! Yes, this dish is adaptable to a whole flank steak too. Hope you enjoy!
Marisa Franca @ All Our Way says
It looks absolutely absolutely delicious. One of our very family favorites. Your meat and sauce look perfect!! Great job.
Jenni says
Your version of beef braciole looks great! This is always such a fun dish for those nights when I’m craving a great Italian dish without the extra carbs from pasta. Love the inspiration from the Sopranos too!
Carol says
Thank you, Jenni!
michele says
We love a great braciole…. my husbands mother was so good at it that Ive never really tried to make one. But its one of the recipes we never thought to have her write down. Im going to give this one a try and surprise Jeff…. and ps… your photography always makes me hungry! Beautiful!
Carol says
Thanks, Michele! Making the rolls takes a little bit of doing, but the whole dish is soooo worth it!
Rachel says
This recipe looks fabulous. It’s a little sophisticated, but is still totally Italian comfort food. I’m going to be trying this one out on my family!
Carol says
Thanks, Rachel! It’s actually pretty rustic but so perfect for guests!