Beef Braciole Recipe

Beef Braciole in oval white serving dish with serving spoon.

4.55 from 631 votes

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.

Prep Time30

Cook Time2

Total Time2 30

Course: Beef

Cuisine: Italian

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

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.

TIPS:

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.

MAKE AHEAD (3 Options):

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.

FREEZER-FRIENDLY:

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.

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