Italian Beef Braciole Recipe
Tender beef roulades stuffed with garlic-herb breadcrumbs and Parmesan, slowly braised in a rich tomato-red wine sauce for melt-in-your-mouth flavor.
Ingredients
- 2 lb thinly sliced beef flank or top-round steak pounded to ¼″ thickness
- 1 cup unseasoned breadcrumbs
- ¾ cup finely grated Parmesan or Pecorino Romano cheese
- ¼ cup chopped fresh flat-leaf parsley
- 4 garlic cloves minced
- Pinch of red pepper flakes optional
- 2 oz thinly sliced prosciutto or mortadella optional
- 3 Tbsp extra-virgin olive oil
- 1 small onion finely chopped
- 1 celery rib and 1 carrot finely diced
- ½ cup dry red wine Chianti or Sangiovese
- 2 × 28 oz cans San Marzano crushed tomatoes
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Instructions
Prep the Meat: Lay beef slices between plastic wrap and pound to ¼″ thickness; season both sides with salt and pepper.
Make Filling: In a bowl, stir together breadcrumbs, cheese, parsley, garlic, red pepper flakes, and a drizzle of olive oil until moistened.
Assemble Rolls: Spread about 2 Tbsp of filling on each slice (leaving ½″ border), top with prosciutto if using, then roll tightly. Secure with kitchen twine or toothpicks.
Brown Braciole: Heat 2 Tbsp olive oil in a heavy pot over medium-high heat. Sear rolls on all sides until golden brown, about 2–3 minutes per side; transfer to a plate.
Build Sauce: In same pot, add remaining oil and sauté onion, celery, and carrot until softened (5 minutes).
Deglaze & Simmer: Pour in wine to deglaze, scraping up brown bits; add crushed tomatoes, bay leaves, and season to taste. Nestle braciole into sauce.
Braise: Bring to gentle simmer, cover, reduce heat to low, and cook for 1½–2 hours, turning halfway, until beef is tender and sauce thickens.
Finish & Serve: Discard bay leaves and twine; spoon sauce over sliced braciole or serve whole.
Notes
- Make-Ahead: Assemble (uncooked) up to 24 hours ahead; refrigerate until braising.
- Leftovers: Store cooked braciole in airtight container (4 days fridge, 3 months freezer); reheat gently in sauce.
- Variations: Add golden raisins and pine nuts for Sicilian flair, or swap in mozzarella cubes for a gooey center.