Beef Braciole Rolls For Easy Entertaining
Beef Braciole is a classic entrée that transforms an economical cut of beef into a tender, flavor-packed dish that is both humble and elegant. Thin slices of beef are rolled with a filling of prosciutto and Italian blend of Parmesan cheese, parsley, garlic, and breadcrumbs. After being seared to perfection, the bundles are gently simmered in a rich sugo sauce, allowing the flavors to meld and the beef to become a marvelous delicacy.

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Chronicles of Braciole
Beef Braciole holds a special, enigmatic allure that’s both enticing and steeped in tradition. Pronounced “brah-zholle” by many Italian-American families, this dish has countless regional variations. In Abruzzo, it often includes eggs; in southern Sicily, pine nuts are a common addition; while Neapolitan versions may feature raisins and extra breadcrumbs.
Braciole can be prepared as a large flank steak roulade or rolled into individual portions. What makes it extraordinary is its ability to transform lean, otherwise dry cuts of beef into a tender and flavorful masterpiece. By incorporating ingredients like prosciutto, cheese, parsley, pine nuts, raisins, and other bold seasonings, this dish elevates even the toughest cuts into a gastronomic delight.
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Time Required:
Bake in a 300°F(150°C) preheated oven.
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Recipe Steps at a Glance
This braciole recipe can be broken down into the following steps:
Step-by-step: How to Make Braciole
Step 1: Prepare the Cheese Blend
In a bowl, combine the grated Parmesan cheese, finely minced garlic, parsley, and breadcrumbs. Mix everything thoroughly and set aside.
Step 2: Prepare the Meat
Use thin slices of beef for this recipe. Place each slice between two sheets of plastic wrap and pound with a meat mallet to make it even thinner and more tender.

Step 3: Assemble the Beef Bundles
Lay out all the beef slices and season them with salt and pepper. Place a slice of prosciutto on each piece of beef, then spread the cheese and breadcrumb mixture evenly on top of the prosciutto.
Roll each slice tightly into a bundle with the prosciutto and filling inside. Secure each bundle with cotton cooking twine, leaving the ends loose to make it easier to remove later.
Step 4: Sear the Beef Bundles
Heat olive oil in a heavy-bottomed Dutch oven. Place the bundles in the hot oil in batches, browning them evenly on all sides. Transfer each browned batch to a plate. Once the bundles are cool enough to handle, carefully remove the twine.
Step 5: Make the Sauce and Finishing
Deglaze the Dutch oven by pouring in a cup of red wine. Scrape up any browned bits from the bottom and sides of the pan. Add sugo or your favorite marinara sauce and bring it to a gentle simmer.
Using tongs, lower the beef bundles back into the sauce. Cover and let them simmer gently for 2 hours, allowing the flavors to meld and the meat to become tender.
Alternatively, you can transfer the pot into the oven and cook in a 300°F (150°C) oven.
Serving Suggestions

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Frequently Asked Questions
Can I prepare beef braciole ahead of time?
Yes, you can prepare the beef bundles and refrigerate them (uncooked) for up to 24 hours. Simply cover them tightly with plastic wrap or store them in an airtight container. When you’re ready to cook, sear the bundles and proceed with the sauce as directed.
What is the best way to serve beef braciole?
Beef braciole pairs beautifully with pasta, polenta, or creamy mashed potatoes. Serve it with extra sauce on the side and a sprinkle of fresh parsley or grated Parmesan for garnish. Add a green salad or roasted vegetables for a complete meal.
Can you freeze beef braciole?
Yes, you can freeze fully cooked braciole in a freezer-safe container, ensuring it is well-covered in sauce to prevent drying out. To serve, thaw it in the refrigerator overnight, then reheat in the oven in a baking dish until warmed through.
More Recipes to Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Beef Braciole

Ingredients
- 1/4 cup parsley
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan
- 2 lb beef eye of round
- 12-14 slices prosciutto
- 1 garlic clove minced
- 1/2 cup wine
- 2 cups crashed tomatoes
- 1-2 garlic cloves sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prepare the Cheese Blend
- In a bowl, mix together grated Parmesan cheese, finely minced garlic, chopped parsley, and breadcrumbs.1/4 cup parsley, 1/2 cup grated Parmesan, 1 garlic clove, 1 cup breadcrumbs
- Stir until well combined and set aside.
Prepare the Meat
- Use thin slices of beef for this recipe.2 lb beef
- Place each slice between two sheets of plastic wrap and pound with a meat mallet to make it thinner and tender.
Assemble the Beef Bundles
- Lay out all the beef slices and season with salt and pepper.1 teaspoon salt, 1/2 teaspoon black pepper
- Place a slice of prosciutto on top of each slice of beef.12-14 slices prosciutto
- Spread the cheese and breadcrumb mixture evenly over the prosciutto.
- Roll each slice tightly into a bundle, securing it with cotton cooking twine. Leave the ends of the twine loose for easy removal later.
Sear the Beef Bundles
- Heat olive oil in a heavy-bottomed Dutch oven.
- Brown the bundles on all sides in batches, then transfer to a plate.
- Once cool enough to handle, carefully remove the twine.
Make the Sauce and Finish Cooking
- Deglaze the Dutch oven by adding a cup of red wine and scraping up any browned bits. Add the slivers of the garlic and let them infuse the liquid.1 garlic clove, 1/2 cup wine, 2 cups crashed tomatoes, 1-2 garlic cloves
- Add sugo or your favorite marinara sauce and bring it to a gentle simmer. Add thinly sliced garlic
- Using tongs, return the beef bundles to the sauce.
Two Cooking Options:
- Simmer on the stovetop, covered, for 2 hours. Or …
- Transfer the Dutch oven to a preheated oven at 300°F (150°C) and bake until the meat is tender.