Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night! 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.)
Beef Braciole (pronounced BRA-cheeo-lay) has many variations. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. It always has a savory filling.
The filling may be any number of things including cheese, breadcrumbs, fresh herbs, preserved meats such as prosciutto or salami. Another combination may be spinach, pine nuts and raisins.
No matter what you fill it with, Beef Braciole is a dish you will fall in love with!
I adapted this recipe from one in the “The Sopranos Family Cookbook.” (Affiliate link.) A client, who was a fan of the show, requested I prepare that recipe. A couple of tweaks later, it’s been a favorite on my personal chef menu ever since.
For this version, you’ll need thinly sliced beef top round which your butcher can 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 this dish on the stovetop, you may not need the flour to thicken the sauce as it’s going to reduce as it simmers. I prefer the oven or slow-cooker method 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 rolls over thick, tube-shaped pasta such as ziti, penne or rigatoni and some good crusty bread!
Want more amazing slowly-braised beef recipes? Try one of these:
- Cabernet-Braised Beef Short Ribs with Cauliflower – Leek Puree
- Korean-Braised Beef Short Ribs
- Stout-Braised Beef Short Ribs and Colcannon
Related items: (Affiliate links)
Beef Braciole is a hearty, slowly-simmered wine-infused homestyle southern Italian dish that’s perfect for a wintry night.
2 hrCook Time
2 hrTotal Time
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
1 tablespoon dried Italian seasoning
2 heaping tablespoons all-purpose flour
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 filling 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.
If cooking on the stovetop, you may not need the flour to chicken the sauce.