by: admindz

Beef Braciole — hearty Italian recipe

Beef Braciole — hearty Italian recipe

Alright, if you’re anything like me, beef braciole probably isn’t the first thing you’d think to make on a busy weeknight—but oh, it should be! This dish is like a warm hug from Nonna herself, with tender, thin slices of beef rolled up with herbs, garlic, and cheese, then slow-simmered in a rich tomato sauce until everything melts together in glorious, mouthwatering harmony. The smell alone will pull you toward the kitchen faster than any alarm clock, and the flavors? They’re deep, savory, and downright comforting. Plus, once you get the rolling technique down, this meal feels like a kitchen party for one (or many). Ready to impress everyone at your table? Let’s get rolling!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 55 minutes

Ingredients

For the Main Dish:

  • 1 ½ pounds thinly sliced beef top round or flank steak
  • ¾ cup Italian breadcrumbs (preferably fresh)
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional, for a little kick)
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, plus more for browning
  • Kitchen twine or toothpicks for securing rolls

For the Sauce:

  • 28 ounces crushed tomatoes (canned)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sugar (balances acidity)
  • Salt and freshly ground pepper
  • Fresh basil leaves for garnish (optional)

How I Make It

Step 1:

Lay out your thin slices of beef on a clean surface or cutting board. If your slices are a bit thick, gently pound them with a meat mallet or heavy skillet to about ¼-inch thickness for tender rolls. Season both sides with salt and pepper.

Step 2:

In a bowl, combine the breadcrumbs, Parmesan, minced garlic, parsley, oregano, red pepper flakes, and beaten eggs. Make sure it’s mixed evenly; the eggs will help everything stick together.

Step 3:

Spoon a generous amount of the breadcrumb mixture onto one end of each beef slice. Spread it out evenly but leave about a ½-inch border on the edges. Roll the beef tightly from the filling side toward the other end. Secure each roll with kitchen twine or toothpicks to keep the stuffing from falling out during cooking.

Step 4:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the braciole rolls on all sides, about 2-3 minutes per side, until they develop a beautiful golden crust. Don’t skip this step; it seals in the juices and adds incredible flavor.

Step 5:

Meanwhile, in a large pot, heat 2 tablespoons olive oil over medium heat. Sauté the onions and garlic until fragrant and translucent, roughly 4-5 minutes. Add the crushed tomatoes, sugar, salt, and pepper. Stir and bring the sauce to a simmer.

Step 6:

Carefully place the browned beef rolls into the sauce. Cover and let everything simmer gently for about 1 hour to 1 hour 15 minutes, turning the rolls halfway through. The beef should be fork-tender, and the sauce thick and rich. Remove the twine or toothpicks before serving.

Variations & Tips

  • Use prosciutto or pancetta slices inside for a smoky twist.
  • Swap Parmesan for Pecorino Romano if you want a sharper cheese flavor.
  • If you’re pressed for time, you can braise the braciole in the oven at 325°F covered for about 1 hour.
  • For an extra touch, drizzle with a little good-quality balsamic vinegar right before serving.
  • Don’t discard the leftover sauce — it’s perfect over pasta, polenta, or mashed potatoes!
  • Wrap the rolls tightly before cooking to keep the stuffing intact—practice makes perfect!

How I Like to Serve It

I love plating this braciole alongside buttery garlic mashed potatoes or creamy polenta, letting the sauce soak into my sides. A crisp green salad or sautéed broccoli rabe balances out the richness perfectly. Sometimes, when it’s chilly outside, I’ll ladle extra sauce over warm, crusty bread to mop up every last bit — pure comfort in every bite.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid drying out.
  • Thinly sliced top round is ideal, but flank steak works well if you pound it thinner.

Closing: With its tender beef, savory filling, and luscious tomato sauce, this braciole recipe is a winner every time — it’s like a little Italian celebration waiting for your dinner table.