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Beef Braciole Recipe

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A classic Italian-style beef roll stuffed with garlic, parsley, cheese, and breadcrumbs, then braised slowly in a rich tomato and red wine sauce until tender and flavorful.

Ingredients

6 thin slices boneless top round (about 2 pounds), sliced 1/8- to 1/4-inch thick

12 large cloves garlic, finely minced

1/2 cup chopped Italian (flat-leaf) parsley, plus more for garnish

1 cup shredded Parmesan or Romano cheese, plus more for serving

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 ounces) crushed tomatoes

2 teaspoons dried Italian seasoning

2 tablespoons all-purpose flour

Pinch of sugar, if needed

Instructions

  1. Lay each slice of beef flat on a cutting board and pound gently for even thickness. Season with salt and pepper on both sides.
  2. In a bowl, combine minced garlic, chopped parsley, shredded Parmesan (or Romano), and seasoned breadcrumbs. Mix well.
  3. Divide the garlic-parsley-cheese mixture among the beef slices and spread evenly.
  4. Roll each slice tightly and secure with kitchen twine or toothpicks.
  5. Heat olive oil in a large Dutch oven over medium-high heat. Brown each roll on all sides, then remove and set aside.
  6. Pour in the red wine, scraping up any browned bits, and simmer briefly.
  7. Add beef broth, crushed tomatoes, Italian seasoning, and a pinch of sugar if needed. Season with salt and pepper.
  8. Return the braciole to the pot, cover, and simmer gently on low heat for 1¼ to 1½ hours until tender.
  9. If sauce is too thin, remove braciole and whisk in a flour slurry to thicken. Simmer until desired consistency.
  10. Slice the braciole into ¾- to 1-inch thick rounds and serve with sauce, garnished with parsley and extra cheese.

Notes

Use kitchen twine or toothpicks to secure the rolls tightly to prevent unravelling.

Can be made a day ahead; flavors improve after resting overnight.

Replace wine with beef broth if desired, though flavor depth will differ.

Serve with pasta, polenta, or crusty bread to soak up the sauce.

Freeze leftovers for up to 3 months; thaw and reheat gently.

Nutrition

Find it online: https://justsosavory.com/beef-braciole-recipe/