Beef Braciole
Tender rolls of beef filled with savory breadcrumbs, cheese, and prosciutto, slow-braised in a rich tomato sauce. A classic Italian-American comfort food that's perfect for a Sunday dinner.
For 4 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Beef and Filling
- b.If your beef slices are thicker than 1/4-inch, place them between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
- c.Season both sides of each beef slice with about half of the salt and pepper.
- d.In a medium bowl, combine the breadcrumbs, grated Pecorino cheese, chopped parsley, half of the minced garlic (2 cloves), and the egg. Mix until it forms a moist, cohesive mixture.
- 2
Step 2
- a.Assemble and Tie the Braciole
- b.Lay a slice of beef flat. Layer one slice of prosciutto, then one slice of provolone cheese on top.
- c.Spread a quarter of the breadcrumb mixture evenly over the cheese, leaving a 1/2-inch border around the edges.
- d.Starting from a short end, roll the beef up tightly into a compact log.
- e.Secure the roll by tying it in two or three places with kitchen twine. Repeat for the remaining three beef slices.
- 3
Step 3
- a.Sear the Beef Rolls
- b.Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- c.Carefully place the braciole in the hot pot, seam-side down first to seal it. Sear on all sides until deeply browned, about 5-7 minutes in total.
- d.Once browned, remove the braciole from the pot and set them aside on a plate.
- 4
Step 4
- a.Create the Tomato Sauce Base
- b.Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot if needed.
- c.Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- d.Add the remaining minced garlic and cook for another minute until fragrant, being careful not to burn it.
- e.Pour in the red wine to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 2-3 minutes.
- f.Stir in the crushed tomatoes, torn basil leaves, and the remaining salt and pepper. Bring the sauce to a gentle simmer.
- 5
Step 5
- a.Braise the Braciole
- b.Return the seared braciole to the pot, nestling them into the simmering sauce. The sauce should come about halfway up the sides of the rolls.
- c.Reduce the heat to low, cover the pot, and let it simmer very gently for 2 hours. Stir occasionally to prevent sticking.
- d.The braciole are done when the beef is fork-tender and easily pierced.
- 6
Step 6
- a.Rest and Serve
- b.Carefully remove the braciole from the sauce and transfer to a cutting board. Let them rest for 5-10 minutes.
- c.Using scissors, snip and remove all the kitchen twine.
- d.You can serve the braciole whole or slice them into thick 1-inch pinwheels to display the filling. Serve hot with a generous amount of the tomato sauce spooned over the top. It is traditionally served with pasta, polenta, or crusty bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the beef to an even 1/4-inch thickness. This ensures it cooks uniformly and rolls easily without tearing.
- 2Don't overstuff the rolls. Leaving a small border prevents the filling from spilling out during cooking.
- 3Searing the beef before braising is a crucial step that builds a deep, rich flavor in the final dish through the Maillard reaction.
- 4A low and slow simmer is key to tender braciole. Do not let the sauce boil rapidly, as this can make the meat tough.
- 5This dish is even better the next day! The flavors meld and deepen overnight. Reheat gently on the stovetop.
- 6Let the braciole rest for 5-10 minutes after cooking and before slicing. This allows the juices to redistribute and helps the filling stay intact.
- 7For the best results, use a heavy-bottomed Dutch oven which retains and distributes heat evenly for braising.
Adapt it for your goals.
Filling
For a Sicilian-style filling, add 2 tablespoons of toasted pine nuts and 2 tablespoons of raisins or currants to the breadcrumb mixture.
CheeseCheese
Substitute the provolone with mozzarella for a meltier texture or use all Pecorino for a sharper, saltier flavor.
SauceSauce
Create a classic soffritto by sautéing 1 finely chopped carrot and 1 finely chopped celery stalk with the onion for a more complex sauce base.
SpiceSpice
Add a pinch of red pepper flakes along with the garlic to give the sauce a subtle background heat.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and maintaining overall body function.
Provides Essential Iron
The beef in this dish is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and supporting red blood cell production.
Rich in Lycopene
The tomato sauce is packed with lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health. Cooking tomatoes increases the bioavailability of lycopene.
Frequently asked questions
Top round, bottom round, or flank steak are excellent choices. They are lean cuts that become very tender when pounded thin and slow-braised. Ask your butcher to slice it for braciole to save time.