Beef Braciole Recipe

This tender beef braciole has been my go-to impressive dinner for years, transforming simple ingredients into a memorable Italian feast that looks far more complicated than it actually is. The slow-cooked beef rolls become meltingly tender while absorbing all the rich flavors of the sauce and filling.

I first made this braciole for my Italian father-in-law's birthday dinner, nervous about living up to his mother's cooking. The moment he took his first bite, closed his eyes and nodded silently, I knew I had found my signature dish.

Ingredients

• Thin beef slices: Cut 1/8-inch thick gives you the perfect thickness for rolling without becoming too bulky
• Fresh garlic: Adds essential flavor to both filling and sauce, make sure to chop some and slice some separately
• Italian parsley: Brings brightness that balances the richness of the meat and sauce
• Parmesan or Romano cheese: Provides nutty depth and helps bind the filling together
• Breadcrumbs: Absorb moisture and create a perfect texture in the filling
• Prosciutto: Adds a layer of salty flavor that penetrates the beef as it cooks
• Dry red wine: Deglazes the pan and creates depth in the sauce
• Crushed tomatoes: Form the base of your braising liquid, look for imported Italian varieties for best flavor
• Italian seasoning: Simplifies the herb component without sacrificing flavor
• Flour: Creates the perfect sauce consistency without hours of reduction

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 325°F with the rack positioned in the middle. This moderate temperature ensures slow, even cooking that will transform tough beef into tender perfection without drying out.

Cut and Pound Meat:

Cut each beef slice in half widthwise to create 12 equal pieces. Place each piece between plastic wrap and gently pound with a meat mallet until uniformly thin about the thickness of a pencil. The thinner your beef, the more tender and quicker cooking your final dish will be.

Prepare Garlic Two Ways:

Mince 4 cloves of garlic finely for the filling mixture. Slice the remaining 8 cloves thinly for the sauce. This dual preparation allows the garlic to impart different flavor profiles throughout the dish.

Create Filling:

In a bowl, combine minced garlic, chopped parsley, cheese, breadcrumbs, salt and pepper. Mix thoroughly until well incorporated. This simple filling brings together all the classic Italian flavors in perfect harmony.

Assemble Rolls:

Lay out each beef piece flat and place a slice of prosciutto on top. Spread about 2 tablespoons of filling evenly over each slice, leaving a small border around the edges. Roll up each piece tightly, tucking in the sides as you go. Secure with toothpicks to prevent unrolling during cooking.

Brown the Rolls:

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef rolls on all sides until they develop a deep golden color. This crucial step creates flavor compounds that will infuse the entire dish.

Deglaze and Build Sauce:

Pour wine into the hot pot and bring to a boil while scraping the bottom with a wooden spoon to release all the flavorful browned bits. Add beef broth, crushed tomatoes, sliced garlic, and Italian seasoning, stirring to combine.

Slow Cook to Perfection:

Return browned meat rolls to the pot, submerging them in sauce. Cover pot with damp parchment paper then the lid to create a tight seal. Place in preheated oven and cook for about 2 hours, turning rolls halfway through. The meat should become fork tender and moist.

Rest and Finish:

Remove beef rolls from sauce and cover with foil while you finish the sauce. Remove toothpicks. Whisk some flour with a small amount of hot sauce to create a slurry, then stir back into the main sauce. Simmer until thickened to your liking.

My grandmother always insisted on adding a small piece of cheese rind to the sauce while it simmers. She claimed it was her secret ingredient that made her braciole legendary in our small town. The richness it adds is subtle but noticeable, and now I never make this dish without following her advice.

The Art of Rolling

Proper rolling technique makes all the difference in this recipe. Keep the filling thin and evenly distributed to prevent bulging. Roll tightly but not so tight that filling squeezes out the sides. If you find the beef tearing, you may need to pound it a bit thinner. Some cooks use kitchen twine instead of toothpicks for a more professional presentation.

Sauce Variations

The tomato-based sauce is traditional, but you can customize it to your taste. Some regions of Italy make a white wine version with mushrooms and herbs. Others incorporate olives and capers for a more southern Italian profile. My family loves the addition of a splash of balsamic vinegar right at the end of cooking for an extra dimension of flavor.

Serving Suggestions

Braciole pairs beautifully with creamy polenta that soaks up the rich sauce. A side of simply sautéed greens like rapini or spinach provides perfect contrast. If you prefer, serve with rigatoni or pappardelle pasta tossed in a bit of the sauce. Always finish with a sprinkle of fresh parsley and additional grated cheese at the table.

Frequently Asked Questions

→ What cut of beef works best for this?

Look for thin top-round steaks at your local butcher. They’re great for rolling and get fantastically tender with slow cooking.

→ Can I prepare this in advance?

Absolutely! You can brown the rolls and refrigerate them. The next day, just cook them up in the sauce until they’re perfect. Freezing works too!

→ How do I fix a thin sauce?

Mix some hot sauce with flour in a small bowl, stir until smooth, then pour it back in. Keep mixing until the sauce thickens the way you like.

→ How do I make it gluten-free?

Switch out breadcrumbs for finely crushed gluten-free rice crackers! Don’t forget to ensure your broth is wheat-free too.

→ Which wine pairs well with this dish?

A bold and rich red like a French Bordeaux or Burgundy will do wonders alongside this meal.

→ Why is my beef still tough?

A little patience goes a long way. Cook the rolls on low heat for a longer time, and they’ll soften up beautifully.

→ What if my rolls keep falling apart?

Wrap them tightly with kitchen twine. Just remember to cut the string off before serving!

→ My filling keeps coming out when I roll them, what should I do?

Don’t go overboard with stuffing. Press it all in firmly, and consider toothpicks to secure everything in place while cooking.

Conclusion

Love this idea? Try rouladen, where the beef is rolled around pickles instead. Or make a baked version with bread and ground beef as the filling. Feeling adventurous? Cook some tender osso buco next, where the meat practically falls apart.