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Beef Braciole Salad Recipe

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4 from 31 reviews

This classic Beef Braciole recipe features thin slices of top round rolled with a flavorful garlic, parsley, and cheese stuffing, simmered in a rich tomato and red wine sauce until tender. Perfect as an impressive yet comforting Italian main dish ideal for family dinners or special occasions.

Ingredients

Beef Braciole

  • 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

For Cooking

  • 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

Instructions

  1. Prepare the Filling: In a bowl, combine the minced garlic, chopped parsley, shredded Parmesan or Romano cheese, seasoned dry breadcrumbs, salt, and freshly ground black pepper. Mix thoroughly to create the flavorful stuffing for the beef slices.
  2. Assemble the Braciole: Lay each slice of top round flat on a work surface. Evenly spread the prepared filling over each slice. Carefully roll up each slice tightly and secure the rolls with kitchen twine or toothpicks to hold their shape during cooking.
  3. Sear the Meat Rolls: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the beef rolls and brown them evenly on all sides, about 3-4 minutes per side. This step locks in juices and adds depth of flavor.
  4. Prepare the Sauce: After removing the browned beef rolls, add the flour to the skillet and cook briefly to make a roux, stirring constantly. Then pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Add beef broth, crushed tomatoes, dried Italian seasoning, and a pinch of sugar if needed to balance the acidity.
  5. Simmer the Braciole: Return the beef rolls to the skillet with the sauce. Bring to a simmer, then reduce the heat to low. Cover and cook gently for about 1 1/2 to 2 hours, turning occasionally, until the beef is tender and the sauce is rich and flavorful.
  6. Serve: Remove the twine or toothpicks from the rolls, slice if desired, and garnish with additional fresh parsley and grated cheese. Serve hot, spooning the tomato and wine sauce over the top, accompanied by pasta or your favorite side.

Notes

  • For best results, slice the beef very thin to ensure it rolls easily and cooks evenly.
  • If you prefer a thicker sauce, uncover the skillet in the last 20 minutes of simmering to reduce the liquid.
  • The pinch of sugar helps balance the acidity of the crushed tomatoes but can be omitted depending on personal taste.
  • Make sure to secure the rolls well; if using toothpicks, remove them before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheat well.

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