Beef Braciole Recipe
Published May 09, 2024
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Beef Braciole (Braciola) is a classic, hearty, homestyle Italian-American dish perfect for a cozy Sunday dinner or whenever you want to make an impression! Thin slices of beef surround a savory filling slowly braised in a wine-infused sauce for a comforting yet elegant dish.
“This is my new go-to recipe. Loved the sauce, so much better than traditional tomato sauce I used in the past.”
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.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 325 degrees.
- Cut the top-round slices in half widthwise to have 12 equal pieces.
- Place the beef on a cutting board or other flat surface.
- Place a zipper-top bag over each beef slice and gently pound to 1/4 to 1/8-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- In a small bowl, combine the minced garlic, parsley, cheese, breadcrumbs, salt, and black pepper to taste.
- Place a prosciutto slice over each piece of beef, then sprinkle the filling evenly over the prosciutto (2 to 3 tablespoons per slice).
- Roll the beef into a cylinder, tucking in the sides to hold the filling as you roll. Secure with toothpicks.
- Heat the olive oil in a Dutch oven or large pot over medium-high heat.
- Working in two batches of six each, place the beef rolls in the pot, seam side down first, which will help to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides, adjusting the heat as necessary to prevent burning. Transfer to a plate and repeat with the remaining six rolls.
- Add the wine to the Dutch oven. Bring to a boil, scraping up any browned bits. Let the wine boil for 2 to 3 minutes to reduce it and cook off some alcohol.
- Add beef broth, tomatoes, sliced garlic, and Italian seasoning. Return the beef rolls to the pot and bring back to a simmer.
- Place a dampened piece of parchment paper (or aluminum foil) over the Dutch oven, then place the cover over the pot.
- Place in the oven and cook for 1 1/2 to 2 hours, turning the rolls after 1 hour. (My sweet spot for tenderness is usually around 1 hour and 45 minutes.) >>>STOVETOP: Cover and cook on low heat, occasionally turning until beef is tender and easily pierced with a fork, about 1 1/2 hours. >>>SLOW COOKER: 3 to 4 hours on high, 5 to 6 hours on medium, or 7 to 8 hours on low.
- Transfer the beef braciole to a platter and tent with foil to keep warm. Remove the toothpicks.
- Place the pot back on the stove. Put the flour in a heat-proof bowl, then remove some hot cooking liquid. Stir until smooth to create a slurry. Slowly add the slurry to the liquid in the pot, bring to a simmer, and cook until thickened.
- 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.
- That’s it!! Authentic Italian Beef Braciole!
Chef Tips and Tricks:
- When pounding/tenderizing braciole meat, place a zipper-top plastic bag over it. The double thickness will stand up to pounding all 12 pieces. You can use plastic wrap, however, it’s flimsy and tears easily.
- If your work surface is large enough and you can spread some freezer or parchment paper out, the pounding, stuffing, and rolling will go faster if you have all 12 pieces in front of you. That enables you to see how much filling is on each piece. At the very least, spread six out and divide half the filling among the pieces. I never directly place raw meat or poultry on my countertop for food safety reasons.
- Sealing the cooking vessel before placing it in the oven is key so the liquid doesn’t evaporate too much. Some reduction will take place. To do that, crumple up a piece of parchment paper and run it under the faucet. Shake off the excess, place it over the top of the cooking vessel, put the lid on, and place it in the oven. You can also do this with aluminum foil.
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.
Recipe FAQs:
To cook braciole in a pot on the stovetop, cover and cook on low heat, occasionally turning until beef is tender and easily pierced with a fork, about 1 1/2 hours. Be careful that it doesn’t boil because boiled meat is tough. It should be low, slow, and consistent. If cooking Beef Braciole on the stovetop, you may not need the flour to thicken the sauce as it will reduce as it simmers.
Yes, absolutely! Assemble, brown, and deglaze as directed. Place in your slow cooker, and cook 3 to 4 hours on high, 5 to 6 hours on medium, or 7 to 8 hours on low. Keep in mind low cookers tend to water down flavor because of the steam produced. Prop the lid up towards the end to allow some of the steam to escape and the flavor to concentrate.
Yes! Beef Braciole recipes can be made ahead at several stages.
>>>Get the beef braciole/rolls/roulades assembled to the point of browning. Cover and refrigerate. When ready to cook, proceed with the browning and braising.
>>>Get everything done to the point of placing it in the oven. Cool the liquid, place the meat in the braising liquid and refrigerate. When ready to cook, place it in the oven. You’ll need to add extra time if the pot is cold out of the refrigerator.
>>>Get everything cooked, cooled, and refrigerate until needed. When ready to serve, reheat in the oven, stovetop, or slow cooker. This is how I did it for my personal chef clients.
Sure can! Cool thoroughly, then place in an airtight container. Store in the freezer for 1 to 2 months. Thaw in the refrigerator, then reheat in a 350-degree oven until heated.
Storage:
- Store any leftovers in the refrigerator. Reheat in the oven or toaster oven at 350 degrees until hot.
Serve with:
- Thick, tube-shaped pasta such as penne, ziti or rigatoni
- Cauliflower and White Bean Puree
- Celery Root Puree
- Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
- Mashed Potato Casserole
More great Italian beef recipes you’ll love!
- Stracotto Recipe (Italian Pot Roast)
- Grilled Marinated Skirt Steak with Peperonata
- Italian-Style Meatloaf
- Italian Stuffed Peppers
Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen.
Beef Braciole Recipe
Ingredients
- 6 thin slices boneless top round, about 2 pounds, preferably sliced 1/8-inch to 1/4-inch but no more
- 12 large cloves garlic
- 1/2 cup chopped Italian (flat-leaf) parsley, (approximately 1 small bunch), 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 cups beef broth
- 1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand such as Mutti
- 2 teaspoons dried Italian seasoning
- 2 tablespoons all-purpose flour
- Pinch sugar, if needed
Instructions
- Preheat oven to 325 degrees.
- Cut the top-round slices in half widthwise to have 12 equal pieces. Place the beef on a cutting board or other flat surface. Place a zipper-top bag over each beef slice and gently pound to 1/4 to 1/8-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- In a small bowl, combine the minced garlic, parsley, cheese, breadcrumbs, salt, and black pepper to taste.
- Place a prosciutto slice over each piece of beef, then sprinkle the filling evenly over the prosciutto (2-3 tablespoons per slice).
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Working in two batches of six each, place the beef rolls in the pot, seam side down first, which will help to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides, adjusting the heat as necessary to prevent burning. Transfer to a plate and repeat with the remaining six rolls.
- Add the wine to the Dutch oven. Bring to a boil, scraping up any browned bits. Let the wine boil for 2-3 minutes to reduce it and cook off some alcohol.
- Add beef broth, tomatoes, sliced garlic, and Italian seasoning. Return the beef rolls to the pot and bring back to a simmer.
- OVEN: Place a dampened piece of parchment paper (or aluminum foil) over the Dutch oven, then place the cover over the pot. Place in the oven and cook for 1 1/2-2 hours, turning the rolls after 1 hour. (My sweet spot for tenderness is usually around 1 hour and 45 minutes).STOVETOP: Cover and cook on low heat, occasionally turning until beef is tender and easily pierced with a fork, about 1 1/2 hours.SLOW COOKER: 3-4 hours on high, 5-6 hours on medium, or 7-8 hours on low. Prop the lid up towards the end to allow some of the steam to escape and the flavor to concentrate.
- Transfer the beef braciole to a platter and tent with foil to keep warm. Remove the toothpicks.
- Place the pot back on the stove. Put the flour in a heat-proof bowl, then remove some of the hot cooking liquid. Stir until smooth to create a slurry. Slowly add the slurry to the liquid in the pot, bring to a slow simmer, and cook until thickened.
- 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.
Video
Notes
- To save money, use domestic prosciutto rather than imported Italian prosciutto.
- If you prefer not to use alcohol, substitute beef broth for the wine with 2 tablespoons of balsamic vinegar. Add more to taste after the beef braciole is cooked. Red wine vinegar is another option.
- When pounding/tenderizing braciole meat, place a zipper-top plastic bag over it. The double thickness will withstand pounding all 12 pieces.
- Sealing the cooking vessel with aluminum foil or parchment paper before placing it in the oven is key so the liquid doesn’t evaporate too much. However, some reduction will take place.
- If cooking on the stovetop, you may not need the flour to thicken the sauce because the sauce will reduce.
- Get the beef braciole/rolls/roulades assembled to the point of browning. Cover and refrigerate. When ready to cook, proceed with the browning and braising.
- Get everything done to the point of placing it in the oven. Cool the liquid, place the meat in the braising liquid and refrigerate. When ready to cook, place it in the oven. You’ll need to add extra time if the pot is cold out of the refrigerator.
- Cook and cool everything, then refrigerate until needed. When ready to serve, reheat in the oven, stovetop, or slow cooker.
- Cool thoroughly, then place in an airtight container. Store in the freezer for 1-2 months. Thaw in the refrigerator, then reheat in a 350-degree oven until heated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Made the Beef Braciole recipe and it was amazing. I pretty much followed your recipe as posted but I did use thin-cut moose meat (from Canada I had a lot). I marinated my moose meat which is a lean cut with no fat so used half a cup of olive oil and half a cup of beer for 2 hours on the counter. I cooked mine in the oven for 2 hours and did not have to thicken the sauce. I don’t like the texture or taste flour gives it. Used very good quality Italian tomatoes, good robust wine and very good beef stock–only 1 cup of stock. Everyone raved. Served my with yam Gouda stuffed ravioli and used the sauce from the Braciole. So good husband gave it 5 stars!
Hi, Michelle, Thanks so very much!! I love that you adapted this recipe to moose meat; I think it would work with any wild game. Thanks again and glad everyone enjoyed!!
This was excellent! Served over rigatoni. The dish was much easier to prepare than the recipe appeared. Got rave reviews for the rich, tasty sauce. Incredible depth of flavor. Will definitely make again.
Thanks, Carol, for making me look so good.
Cheers from the coast of Maine!
Thank you!!! That is so awesome and YOU did it! So glad everyone enjoyed!
I used tenderized elk steaks and added Italian venison meatballs. Delicious!!
Thanks so much, Suzanne!! Glad you enjoyed and I love your adaptation! Thanks again!
I would like to make this in a non-tomato sauce recipe……any suggestions? Also, mushrooms are out. Need help on this one.
Hi, Nancy, Thanks so much for your question. What about something that is more beef gravy-based? I’ve had personal chef clients who couldn’t do tomatoes so went more gravy-based. You could add some red wine for some acidity. Also, there are numerous “no-mato” sauce recipes on the web; here’s one but it would be a little work first. No-Mato Sauce. You can also purchase “no-mato” sauces on the internet. I haven’t tried any so don’t know what they taste like. Hope this helps!
If I want to use flank steak would the cooking time be longer?
Hi, Mat, Thanks so much for your question. Yes, the braising time would definitely be longer because it’s a much larger cut of beef. Tie, brown, place in the braising liquid and then you’ll probably need 1 1/2 to 2 hours at 350 degrees. Will depend upon the size of the flank steak. Check it and see how tender it is. Thanks again and hope you enjoy!
If I bought the beef sliced too thin. Can I double it and roll two pieces up as one and then fill it?
Hi, Rachelle, Thanks so much for your question. Yes, I think that would be okay. Because the pieces are thinner, just be sure to not over-braise them. Check them and when they’re nicely tender which may not take as long as stated in the recipe, take them out–you don’t want shoe leather! :). Thanks again and hope that works for you!
This is a recipe that looks hard but is actually very easy. It is one of my favorite recipes for special occasions. I’ve used prosciutto, provolone, spinach, and hard boiled eggs as the stuffing (along with the breadcrumbs).
Hi, Joe, Thanks so very much! Yes, the variations are pretty much infinite! Glad this works so well for you!
Just got done eating this truly amazing dish! The flavors and everything about it is perfection! Didn’t change a thing. This is going to be my Christmas dinner for next Christmas. Hubby said it is the best Italian dish he has ever eaten. Thank you for such a wonderful recipe.
Hi, Lisa, Thanks so very much and so glad you enjoyed! I’m truly honored that this recipe will be a part of your Christmas dinner! Thank you again!
It looks sooo delicious, Can I use chicken breast? Instead of beef. Thank you!
Hi, Flo, Thanks so much for your question. Yes, actually you can. I would replace the beef broth/stock with chicken and just simmer or bake until cooked through. Thanks again and hope you enjoy!
I made this exactly as called for and it was extremely delicious. The wife and company raved at the flavor and tenderness. We could cut it with a fork. I served it over polenta with a side of sautéed kale.