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Beef Braciole Recipe

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4.2 from 80 reviews

Beef Braciole is a classic Italian dish featuring thin slices of boneless top round beef stuffed with a flavorful mixture of garlic, parsley, Parmesan cheese, and breadcrumbs. The beef rolls are seared, then simmered slowly in a rich tomato and red wine sauce until tender and infused with robust Italian flavors. This hearty and comforting recipe makes an impressive main course perfect for family dinners or special occasions.

Ingredients

Beef and Stuffing

  • 6 thin slices boneless top round, about 2 pounds, sliced 1/8-inch to 1/4-inch thick
  • 12 large cloves garlic, minced
  • 1/2 cup chopped Italian (flat-leaf) parsley, 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

For Cooking and Sauce

  • 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 of sugar, if needed to balance acidity

Instructions

  1. Prepare the stuffing: In a bowl, combine the minced garlic, chopped Italian parsley, shredded Parmesan or Romano cheese, seasoned dry breadcrumbs, salt, and freshly ground black pepper. Mix well to create a uniform stuffing mixture.
  2. Assemble the beef rolls: Lay the thin slices of boneless top round flat on a clean surface. Evenly spread the stuffing mixture over each slice. Carefully roll each slice up tightly and secure with kitchen twine or toothpicks to hold the shape during cooking.
  3. Sear the beef rolls: Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat. Once hot, add the beef rolls and sear on all sides until browned evenly, about 3-4 minutes per side. This step locks in juices and develops flavor.
  4. Prepare the sauce: After searing, remove the beef rolls and set aside. In the same skillet, add the 2 tablespoons of all-purpose flour and stir into the remaining oil and juices to form a roux. Slowly add 2 cups of dry red wine, scraping to deglaze the pan, then add 2 cups of beef broth and the 28-ounce can of crushed tomatoes. Stir well to combine.
  5. Season and simmer: Add 2 teaspoons of dried Italian seasoning and adjust salt and pepper to taste. Add a pinch of sugar if the sauce tastes too acidic. Return the seared beef rolls to the skillet, ensuring they are submerged in the sauce.
  6. Cook the braciole: Reduce heat to low, cover the pan, and let the beef rolls simmer gently for about 1.5 to 2 hours, until the meat is tender and the flavors have melded beautifully. Stir occasionally and add a splash of water or broth if the sauce reduces too much.
  7. Serve: Remove the beef rolls from the sauce and discard the twine or toothpicks. Spoon sauce over the braciole and garnish with additional chopped parsley and cheese. Serve hot, ideally with pasta, polenta, or crusty bread to soak up the rich sauce.

Notes

  • Use thinly sliced beef to ensure even cooking and tenderness.
  • If you can't find top round sliced thinly, ask your butcher to slice it for you.
  • Securing the rolls tightly prevents the stuffing from falling out during cooking.
  • You can substitute dry white wine for red wine if preferred, but red gives a richer flavor.
  • Leftover sauce makes a great base for pasta dishes.
  • Make sure to simmer gently to avoid toughening the meat.

Find it online: https://recipethrive.com/beef-braciole-recipe/