Beef Braciole

Why You’ll Love This Recipe

Beef Braciole is the perfect combination of rustic comfort and elegant flavor. The slow-cooked beef becomes incredibly tender, while the filling adds layers of richness and texture. You’ll love the way the rolls soak up the savory tomato sauce during braising, creating a meal that’s both hearty and refined. It’s also a great make-ahead dish that actually improves in flavor the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Thin beef slices (top round or flank steak)

• Garlic (minced)

• Italian seasoned breadcrumbs

• Grated Parmesan or Pecorino Romano cheese

• Fresh parsley (chopped)

• Salt and black pepper

• Olive oil

• Eggs (optional, for binding the filling)

• Tomato sauce or crushed tomatoes

• Red wine (optional, for deglazing)

• Onion (chopped)

• Toothpicks or kitchen twine (for securing the rolls)

Directions

1. Lay beef slices flat and pound to an even thickness if needed.

2. In a bowl, mix breadcrumbs, cheese, parsley, garlic, salt, pepper, and optionally.

3. Spread the filling evenly over each slice of beef.

4. Roll the beef tightly and secure with toothpicks or kitchen twine.

5. Heat olive oil in a large skillet over medium-high heat. Sear the rolls on all sides until browned.

6. Remove the braciole and set aside. In the same pan, sauté onions until soft.

7. Deglaze the pan with red wine (if using), then add tomato sauce and bring to a simmer.

8. Return the braciole to the pan, cover, and simmer on low heat for 1.5 to 2 hours, or until tender.

9. Remove the toothpicks or twine, slice, and serve with sauce over pasta or polenta.

Servings and timing

This recipe serves 4–6 people. Prep time is about 30 minutes, and cooking time is 1.5 to 2 hours.

Variations

• Use  chicken instead of beef for a lighter version.

• Add raisins and pine nuts to the filling for a Sicilian twist.

• Use mozzarella or provolone in the stuffing for a cheesier center.

• Finish in the oven instead of stovetop for a slightly different texture.

• Add crushed red pepper for a spicier sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with extra sauce to prevent drying out. Braciole also freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What cut of beef is best for braciole?

Top round or flank steak works best. It should be thin enough to roll easily and become tender when braised.

Do I have to pound the meat?

Yes, pounding ensures even thickness and tenderness, making the meat easier to roll and cook evenly.

Can I make braciole ahead of time?

Absolutely. It can be assembled and stored in the fridge overnight or cooked a day in advance—the flavors get even better.

Is it necessary to use red wine in the sauce?

No, but it adds depth. You can substitute beef broth or just skip it if preferred.

Can I bake instead of braising on the stovetop?

Yes, bake in a covered dish at 325°F (163°C) for 1.5–2 hours until tender.

What’s the best way to secure the rolls?

Toothpicks or kitchen twine both work. Just remember to remove them before serving.

Can I add vegetables to the sauce?

Yes, onions, carrots, and celery add more flavor to the sauce and create a fuller meal.

Is braciole spicy?

Not typically, but you can add red pepper flakes or spicy sausage to the filling if desired.

Can I use store-bought sauce?

Yes, for convenience you can use your favorite jarred marinara, though homemade will offer deeper flavor.

What can I serve with braciole?

It pairs beautifully with pasta, creamy polenta, mashed potatoes, or crusty Italian bread.

Conclusion

Beef Braciole is a timeless Italian favorite that’s rich in flavor and tradition. With tender beef, a flavorful stuffing, and a savory tomato sauce, it’s a dish that brings comfort and elegance to the table. Whether for a Sunday dinner or a special gathering, this classic recipe is sure to impress and satisfy.