Braciole rolls in a dish with parsley.

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.

Overhead shot of the braciole in a dish.

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.

The best parts of this recipe

  • Uses a Lean Cut of Meat: You don’t need an expensive cut of beef to make braciole. In fact, a lean, economical cut works perfectly for this dish.
  • Reheats Beautifully: Braciole reheats wonderfully, whether it’s been frozen or stored in the refrigerator, making it an excellent make-ahead option.
  • Convenient Individual Portions: The small bundles are perfect for easy serving and enjoyable eating.

Grocery List

  • Beef: Use lean cuts such as top round or sirloin, ensuring they are free of tendons or cartilage for optimal texture.
  • Prosciutto: Prosciutto adds a distinct, savory flavor to the dish. Since it will be cooked, a less expensive, generic brand works perfectly well.
  • Garlic: Garlic is a key ingredient for both the stuffing and the sauce, enhancing the overall flavor.
  • Parmesan: Parmesan or any aged cheese can be used. Opt for generic brands of high-quality cheese for the best results.
  • Parsley: Both the leaves and tender stems of parsley are used, as the stems often carry more flavor than the leaves alone.
  • Breadcrumbs: Homemade breadcrumbs are preferred, as store-bought versions can sometimes have a stale or off taste.
  • Seasoning: Simple seasoning with salt and black pepper is all you need to let the other flavors shine.
  • Oil: Olive oil is the best option for cooking, though a blend of grapeseed and olive oil can also be used for versatility.
  • Tomato Sauce: Use homemade sugo or canned whole tomatoes as the base for a rich, flavorful sauce.
  • Other Liquids: I use wine to deglaze the pan and enhance the flavor of the sauce. If wine isn’t an option, you can substitute it with beef stock or even water as an alternative. You need the liquid to dissolve all the fond, developed while browning the beef bundles.

Time Required:

Bake in a 300°F(150°C) preheated oven.

  • 30 minutes: To cook prepare the beef bundles
  • 10 minutes: To sear the meat
  • 2 hour: To slow cook

Special Tools to Use:

  • Mallet
  • Cotton thread
  • Heavy bottom dutch oven and baking dish

Recipe Steps at a Glance

This braciole recipe can be broken down into the following steps:

  • Prepare the cheese blend
  • Preparing the meat
  • Assemble the beef bundles
  • Sear the beef bundles
  • Making the sauce and final cooking

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.

A group of raw meat on a table with meat mallet.

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

Braciole with a glass of wine.
  • Serve family style in a big platter or individual portions
  • Perfect Pairings with pasta and potato dishes
  • Complements well with red wine

Tips and Wisdom from Cafe Osharak

  • Make Your Own Breadcrumbs: Store-bought breadcrumbs can sometimes have a stale aftertaste that might transfer to your dish. To avoid this, make your own by drying slices of bread in a low-temperature oven until crisp, then processing them in a food processor.
  • Choose the Right Beef: If you can, buy thinly sliced beef that’s free of tendons. Alternatively, purchase a whole top round and slice it yourself. For easier slicing, freeze the beef for about 2 hours before cutting it into 1/4-inch thick slices. Pounding the slices with a mallet will also help even them out.
  • Trim the Beef: Be sure to remove any sinew (silverskin) from the beef. This will prevent the slices from curling during cooking and ensure a uniform texture.
  • Use Off-Cuts Creatively: Don’t discard any off-cuts of beef. Add them to the sauce and let them cook along with the bundles. They’ll absorb the rich, delicious flavors of the dish and can be enjoyed later.
  • Secure the Bundles: While you can use toothpicks to secure the bundles, cooking twine is more reliable for keeping everything intact. There’s no need to tie a knot at the ends—leaving the twine loose makes it easier to remove after cooking.
  • Cook it low and slow: For the brociole to be tender and flavorful, it needs to cook at a low heat.

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

Beef Braciole

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.
Save Pin Recipe Print Recipe
Braciole rolls in a dish with parsley.
Prep Time:40 minutes
Cook Time:2 hours
Course
Main Course
Cuisine
Italian

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Make Your Own Breadcrumbs: Store-bought breadcrumbs can sometimes have a stale aftertaste that might transfer to your dish. To avoid this, make your own by drying slices of bread in a low-temperature oven until crisp, then processing them in a food processor.
  • Choose the Right Beef: If you can, buy thinly sliced beef that’s free of tendons. Alternatively, purchase a whole top round and slice it yourself. For easier slicing, freeze the beef for about 2 hours before cutting it into 1/4-inch thick slices. Pounding the slices with a mallet will also help even them out.
  • Trim the Beef: Be sure to remove any sinew (silverskin) from the beef. This will prevent the slices from curling during cooking and ensure a uniform texture.
  • Use Off-Cuts Creatively: Don’t discard any off-cuts of beef. Add them to the sauce and let them cook along with the bundles. They’ll absorb the rich, delicious flavors of the dish and can be enjoyed later.
  • Secure the Bundles: While you can use toothpicks to secure the bundles, cooking twine is more reliable for keeping everything intact. There’s no need to tie a knot at the ends—leaving the twine loose makes it easier to remove after cooking.
  • Cook it low and slow: For the brociole to be tender and flavorful, it needs to cook at a low heat.

Nutrition

Calories: 217kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 815mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg
Servings: 6
Calories: 217kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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