Beef Braciole Recipe

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. Sometimes, a larger cut, like flank steak, is used. 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 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 and instructions for preparing the ingredients. 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 added.
• 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 Tip:

• 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.

Frequently Asked Questions:

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.