Go Back Email Link
–+ servings

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.
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

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 6
Calories: 217kcal
Author: Noune DiCesare
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
QR Code linking back to recipe