Beef Braciole Recipe

What is Braciole?

Beef Braciole (also known as braciola, involtini, or bruciuluni in Sicilian) is a traditional Italian-American roulade made with thinly sliced beef, such as a top round, rolled around a flavorful filling. A larger cut, like flank steak, is sometimes used in beef braciole recipes. Pork is another meat that is occasionally used.

An authentic Italian braciola filling usually consists of breadcrumbs, cheese, garlic, herbs, and sometimes cured meats like prosciutto or pancetta. Depending on the cook preparing it, it may include raisins, pinenuts, or spinach.

The beef braciole rolls are then secured with kitchen twine or toothpicks, browned, and slow-braised in a tomato-based sauce, often infused with wine and sometimes aromatic vegetables. The slow cooking tenderizes the beef, resulting in a rich, comforting dish.

Beef Braciole is featured prominently in an episode of Everybody Loves Raymond as the only dish Ray Barone’s wife, Debra, could make.

No matter what you fill it with or which cut you make it with, Beef Braciole is a delicious, hearty, Italian-style dish you’ll love!

Why This Recipe is a Keeper!

I adapted this Beef Braciole recipe from one in The Sopranos Family Cookbook. A client who was a show fan requested that I prepare that specific recipe.

A couple of tweaks later, this recipe for Italian braciole has been a favorite on my personal chef menu ever since. Since I first published it, it has been pinned almost 100,000 times and has received hundreds of 4—and 5-star ratings—the most of any Beef Braciole recipe on the internet!

This Beef Braciole recipe:

• Is a little picky, but it is easy overall and does not require difficult techniques. Once you make it, you’ll agree it wasn’t difficult.
• It can be made ahead at various stages. See the FAQs below for all the info.
• Reheats beautifully and, like most braised meat recipes, often tastes better the next day.
• Freezes, thaws, and reheats perfectly.

Here’s how to make authentic Italian Beef Braciole!

How to Make Beef Braciole:

Recipe Ingredients:

Here’s everything you’ll need to make this Beef Braciole recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Beef Top Round: The top round is one of the most budget-friendly cuts of beef and is perfect for Italian braciole meat. It’s very lean and tough and comes from the well-exercised portions of the leg and rump. The top round is often roasted and sliced for roast beef. However, thinly slicing and pounding the meat before cooking, as in this beef braciole recipe, results in the same tenderness. Thinly sliced sirloin roast will also work. The top round cut I purchased from my local Kroger was labeled “Milanesa,” so it was meant for Beef Braciole.
• Prosciutto: Also known as Parma ham, both domestic (U.S. produced) and imported from Italy are available near the deli section of your grocery store. Domestic is fine for this recipe; you’ll save a little money.
• Italian Breadcrumbs: Also called seasoned dry breadcrumbs, they’re dry breadcrumbs with Italian seasonings such as oregano, garlic, and parsley.
• Italian Seasoning: This kitchen staple generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
• Dry Red Wine: When cooking with wine, you want to use a wine you enjoy drinking. It doesn’t need to be expensive, but a bad wine will only yield a bad result. I like to use a Cabernet because I like the full flavor, but a Pinot Noir or Merlot, which are lighter, will also work. NON-ALCOHOLIC SUBSTITUTION: Substitute with beef broth with 2 tablespoons of balsamic vinegar added. Add more to taste after the beef is cooked. Red wine vinegar is another option.
• Crushed Tomatoes: Use the best canned crushed tomatoes you can afford, like San Marzano. I like Mutti for the best fresh Italian tomato flavor. San Marzano tomatoes are more expensive, however, the investment is worth it.

• Season with salt and black pepper to taste.
• Add a pinch of sugar if needed.
• Pour the sauce over the beef rolls on the platter. Garnish with chopped fresh parsley.
• Serve over pasta, potatoes, or polenta with additional grated cheese, if desired.

Money-Saving Tips for Braciole Recipes:

• Use domestic prosciutto rather than Italian imported prosciutto.
• If you have a meat slicer, buy a whole top round roast and slice it yourself. The price can increase when a market or grocery store adds a prep step. First, place the roast in the freezer for 45 minutes to an hour, which makes it very easy to slice. Another benefit to doing it yourself is the slices will all be even width.