Beef Braciole brings weeknight to a new level.
This hearty Italian dish is made by pounding beef into thin sheets and then filling them with herbs, garlic, cheese, prosciutto, ham, or pepperoni. Finally, it is folded up like a jelly roll and braised in a rich tomato sauce.
This saucy Beef Braciole, paired with a side of Buttered Pasta or polenta, makes for a perfect weeknight dinner.
How to Make the Best Beef Braciole
Note: The full instructions are provided in the recipe card below.
Place the beef slices between two pieces of plastic wrap and pound gently with a meat mallet to flatten and even out the slices.
Season each steak with kosher salt, ground black pepper, and red pepper flakes, about ¼ teaspoon of each to each slice.
Sprinkle each slice of meat with minced garlic, grated parmesan cheese, and parsley. If using, top each slice with prosciutto and provolone cheese.
Starting at 1 short end, roll up the steak for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure or fasten the rolled meat with plain toothpicks.
Repeat this process with the remaining beef and filling.
Coat a large, wide, nonstick pot with olive oil and put over medium-high heat. Season each beef braciole generously with salt and pepper and place in the pot; it should sizzle when it touches the oil.
Turn heat down to medium-low and add the 4 smashed garlic cloves to the pot to infuse the oil (you can leave the skins on) on either side of the beef braciole.
Brown the meat on all sides, 2 to 3 minutes per side. Remove the meat from the pan and reserve. Discard the smashed garlic.
Heat 2 tablespoons of extra virgin olive oil over medium heat in the same pan. Add the onions and season with 1 teaspoon of kosher salt and ½ teaspoon of red pepper flakes (adjust to taste).
Cook the onions until they are translucent and very aromatic, about 8 to 10 minutes. Add the garlic and saute for another 2 minutes. Add the tomato paste and cook for 3 more minutes.
Then, deglaze the pan with the wine, scrape all the fonds from the bottom, and cook for 6 to 8 minutes.
Add the tomatoes and 2 cups of water, simmer, and then add the meat to the pan. Simmer, occasionally stirring over low heat, until the meat is tender, about 1-½ hours. Uncover, add the mushrooms, and stir in the remaining ¼ cup parsley and basil. Reduce the heat to low; continue simmering, uncovered, and occasionally stirring until the beef is tender and the sauce thickens, ½ hour to 1 more hour.
About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (Here's How to Make Buttered Pasta). Remove the Beef Braciole from the sauce and transfer it to a platter; remove the toothpicks or butcher's twine. Spoon on some of the sauce and garnish with chopped parsley. Serve the Beef Braciole with a side of Buttered Pasta; top with grated Parmigiano-Reggiano cheese.
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Recipe
Beef Braciole
Ingredients
For the Filling:
- 2 tablespoons Extra-virgin olive oil , or as needed
- 8 provolone cheese , slices, optional
- 8 thin slices prosciutto
- ¼ cup chopped fresh parsley
- Kosher salt & ground black pepper
- Crushed red pepper flakes
- 2 cloves garlic , smashed and finely chopped plus 4 smashed garlic to infuse the oil
- ½ cup Parmesan , pecorino romano, Parmigiano-Reggiano cheese, shredded or grated
- 3 pounds beef bottom or top round , sliced into 8 thin pieces about ½-inch thick
For the Tomato Sauce:
- Extra-virgin olive oil
- 1 large onion , finely diced
- 1 teaspoon dried oregano
- ¼ cup fresh basil , chopped
- Crushed red pepper flakes , to taste
- 1 teaspoon Kosher salt , to taste
- 4 cloves garlic , smashed and finely chopped
- 2 tablespoons tomato paste
- 1 cup red or white wine
- Two 28-ounce cans of crushed tomatoes
- 2 cups water
- 24 oz (680g ) button or cremini mushrooms, sliced
- ½ cup grated pecorino romano , Parmigiano-Reggiano, or Parmesan cheese for garnish
- ¼ cup chopped fresh parsley , plus for garnish
Additional:
- 16 oz. Barilla Classic Linguine Pasta or any pasta you prefer.
Special equipment:
- Toothpicks or butcher's twine
Instructions
For the Beef Braciole Rolls:
- Place the beef slices between two pieces of plastic wrap and pound gently with a meat mallet to flatten and even out the slices. Season each steak with salt, ground black pepper, and red pepper flakes, about ¼ teaspoon of each to each slice.
- Sprinkle each slice of meat with minced garlic, grated parmesan cheese, and parsley. Top each slice of meat with a slice of prosciutto and provolone cheese if using. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure or fasten rolled meat with plain toothpicks. Repeat this process with the remaining beef and filling.
- Coat a large, wide nonstick pot with olive oil and put over medium-high heat. Season each beef braciole generously with salt and pepper and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add the 4 smashed garlic cloves to the pot to infuse the oil (you can leave the skins on) on either side of the beef braciole.
- Brown meat on all sides, 2 to 3 minutes per side. Remove them from the pan and reserve. Discard the smashed garlic.
For the Tomato Sauce:
- In the same pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onions and season with 1 teaspoon of kosher salt, and ½ teaspoon red pepper flakes (adjust to taste). Cook the onions until they are translucent and very aromatic, about 8 to 10 minutes.
- Add the garlic and saute for another 2 minutes. Add the tomato paste and cook for 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and cook for 6 to 8 minutes.
- Add the tomatoes and 2 cups of water and bring to a simmer, and then add the meat back to the pan. Simmer, occasionally stirring over low heat until the meat is tender, about 1-½ hours.
- Uncover, add the mushrooms and stir in the remaining ¼ cup parsley and basil. Reduce the heat to low; continue simmering, uncovered, and occasionally stirring until the beef is tender and the sauce thickens, ½ hour to 1 more hour. Taste and adjust season if needed.
- About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (Here's How to Make Buttered Pasta).
- Remove the Beef Braciole from the sauce and transfer to a platter; remove the toothpicks or butcher's twine. Spoon on some of the sauce and garnish with chopped parsley. Serve the Beef Braciole with a side of Buttered Pasta; top with grated Parmigiano-Reggiano cheese.
Notes
- To store: Leftover Beef Braciole, allow it to cool completely before transferring it to an airtight container. Then, place the container in the refrigerator and store it for up to 3-4 days. Keep the beef rolls and sauce together to preserve their flavors.
- To reheat: You can gently reheat individual portions in a microwave-safe dish, covering them with a damp paper towel to prevent drying.
- If the sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor or 2 to 3 teaspoons of sugar.
- Store covered in plastic for up to 3 days in the refrigerator. To Reheat: Reheat over low heat or in the microwave until heated through.
- The Braciole can be prepared 2 days in advance, then reheated over low heat until heated through.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
