Name: Beef Braciole Salad Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 6 thin slices boneless top round, about 2 pounds, sliced 1/8-inch to 1/4-inch thick; 12 large cloves garlic, minced; 1/2 cup chopped Italian (flat-leaf) parsley, approximately 1 small bunch, plus more for garnish; 1 cup shredded Parmesan or Romano cheese, plus more for serving if desired; 2 tablespoons seasoned dry breadcrumbs; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 cups dry red wine; 2 cups beef broth; 1 can (28-ounce) crushed tomatoes, preferably imported Italian brand such as Mutti; 2 teaspoons dried Italian seasoning; 2 tablespoons all-purpose flour; Pinch sugar, if needed

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If you love the idea of combining classic Italian flavors with fresh, vibrant greens, then you’re going to absolutely adore this Beef Braciole Salad Recipe. Imagine tender, thin slices of beef braciole, stuffed with a savory mix of garlic, herbs, and cheese, all nestled atop a crisp salad that balances rich and refreshing elements perfectly. This dish takes the heartiness of traditional braciole and transforms it into a light yet satisfying salad that’s perfect for any season or occasion. Whether you’re seeking a comforting family meal or a unique dish to impress friends, this recipe brings warmth, freshness, and a burst of flavor in every bite.

Ingredients You’ll Need

The image shows a close-up of a raw meat roll pinned with a wooden toothpick. The roll has one visible layer of deep red, textured raw meat wrapped tightly around a thin layer of white filling that peeks out slightly along the side. The roll sits on a white marbled surface with soft lighting highlighting the moist texture of the meat. In the background, another similar roll is blurred but visible. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Beef Braciole Salad Recipe are straightforward yet bursting with bold character. Each component plays an important role, stacking texture and flavors that range from savory and salty to fresh and herbaceous, creating a balanced, mouthwatering experience.

6 thin slices boneless top round: Choose slices about 1/8 to 1/4 inch thick for tender rolls that cook evenly.
12 large cloves garlic: Adds pungent warmth and a classic Italian aroma to the filling and sauce.
1/2 cup chopped Italian (flat-leaf) parsley: Brings a fresh, vibrant green color and a hint of earthiness.
1 cup shredded Parmesan or Romano cheese: Delivers savory depth and a salty finish.
2 tablespoons seasoned dry breadcrumbs: Helps bind the filling while adding subtle texture.
Salt and freshly ground black pepper: Essential to enhance all the natural flavors.
2 tablespoons olive oil: For browning the braciole and enriching the sauce.
2 cups dry red wine: Adds complexity and a robust undertone to the cooking liquid.
2 cups beef broth: Builds a hearty base for the rich tomato sauce.
1 can (28-ounce) crushed tomatoes: Opt for a quality imported brand like Mutti for authentic Italian flavor.
2 teaspoons dried Italian seasoning: Brings a pleasant herbal bouquet to the tomato sauce and filling.
2 tablespoons all-purpose flour: Used to thicken the sauce to the perfect consistency.
Pinch of sugar (optional): Balances the acidity of the tomatoes for a smoother, sweeter sauce.

How to Make Beef Braciole Salad Recipe

Step 1: Preparing the Filling

The heart of any great braciole is the filling. Start by mincing the garlic and mixing it with the chopped Italian parsley, shredded Parmesan or Romano cheese, seasoned dry breadcrumbs, and a pinch of salt and freshly ground black pepper. This combination creates a wonderfully fragrant and savory stuffing that will infuse the beef with flavor from the inside out.

Step 2: Assembling the Braciole

Place each thin slice of top round on a clean surface. Spread a thin layer of the prepared filling evenly over the meat. Carefully roll each slice up tightly and secure with toothpicks or kitchen twine. These rolls will hold their shape beautifully during cooking and become tender pockets of flavor.

Step 3: Browning the Rolls

Heat olive oil in a large skillet over medium-high heat. Brown the beef rolls on all sides until nicely caramelized; this step not only seals in the juices but also develops rich, complex flavors that elevate the dish.

Step 4: Making the Sauce

Once the braciole rolls are browned, remove them temporarily. In the same skillet, pour in the dry red wine to deglaze the pan, scraping up all those delicious browned bits. Add beef broth, crushed tomatoes, dried Italian seasoning, and a pinch of sugar if the sauce tastes too acidic. Let everything simmer gently to meld the flavors.

Step 5: Simmering the Braciole

Return the braciole rolls to the skillet, nestling them into the simmering sauce. Cover and cook on low heat for about 1.5 to 2 hours until the meat is meltingly tender and infused with the rich tomato and wine flavors.

Step 6: Finishing the Sauce

Remove the beef rolls once more. To thicken the sauce, whisk flour with a bit of water until smooth and stir it into the simmering sauce. Cook for a few more minutes until it reaches your desired consistency, then return the braciole to coat them in the luscious sauce.

How to Serve Beef Braciole Salad Recipe

The image shows a white oval dish filled with 13 pieces of rolled or shaped meat, all covered in a thick reddish-brown sauce. The sauce looks smooth and shiny, pooling around the meat, and each piece of meat is garnished with small green herb leaves scattered on top. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley and a light dusting of extra Parmesan cheese make perfect garnishes, adding color and a burst of herbal brightness to this rich dish. A few cracked black peppercorns freshly ground over the top can also elevate the flavors right before serving.

Side Dishes

To complement the hearty braciole and fresh salad, consider serving crusty Italian bread or a simple garlic bread alongside to soak up the flavorful sauce. A light vinaigrette-dressed green salad pairs beautifully as a side, building on the fresh elements already present in the dish.

Creative Ways to Present

For a stunning presentation, slice the braciole rolls thinly and arrange them over a generous bed of mixed greens, cherry tomatoes, and shaved Parmesan. Drizzle some of the thickened tomato sauce over the top for a dramatic look. Serving the salad in individual bowls with a sprinkle of fresh herbs can elevate the experience for guests.

Make Ahead and Storage

Storing Leftovers

Leftover braciole rolls and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salad components separate to maintain freshness and crispness before combining when ready to serve.

Freezing

If you want to prepare in advance, you can freeze the cooked braciole rolls and sauce together. Wrap them tightly in freezer-safe containers or bags and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating gently.

Reheating

Reheat leftovers on the stovetop over low heat, covered, stirring occasionally to ensure even warming without drying out the meat. Adding a splash of beef broth or water can help maintain the sauce’s luscious texture.

FAQs

Can I use a different cut of beef for braciole?

Absolutely! While top round is ideal for its thin slices and tenderness, other cuts like flank steak or sirloin can work well as long as they are sliced thinly and uniformly.

Is it possible to make this recipe without red wine?

Yes, you can substitute the red wine with additional beef broth or a mix of beef broth and a splash of balsamic vinegar for depth. The flavor will be slightly different but still delicious.

How long does it take to cook the braciole rolls?

Simmering the braciole rolls in sauce generally takes between 1.5 to 2 hours on low heat to ensure they become tender and flavorful.

Can I prepare the filling in advance?

Definitely. You can make the filling mixture up to a day ahead and store it covered in the refrigerator, which helps meld the flavors and saves time on the day of cooking.

What type of salad greens pair best with this dish?

Mixed greens with a balance of crunchy and tender leaves like romaine, arugula, and baby spinach work beautifully. Their slight bitterness and crispness complement the rich braciole perfectly.

Final Thoughts

There is something truly special about this Beef Braciole Salad Recipe — it combines the comforting familiarity of Italian meat rolls with the freshness of a crisp salad in a way that feels both bold and approachable. Making it is a rewarding journey that fills your kitchen with incredible aromas and your table with smiles. I can’t encourage you enough to give this recipe a try; it’s a wonderful way to impress yourself and your loved ones with a dish that’s as beautiful as it is delicious.