Description
Traditional Italian Beef Braciole features thin slices of beef rolled around a savory Parmesan, breadcrumb, garlic, and herb filling, then slowly braised in rich tomato sauce until fork-tender.
Ingredients
4 thin slices top round or flank steak, pounded thin
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, finely diced
3 cups crushed tomatoes
1 tablespoon tomato paste
1/2 cup beef broth
1 teaspoon dried basil
1 bay leaf
Kitchen twine or toothpicks
Instructions
- Combine the breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and black pepper in a bowl and mix well.
- Lay the beef slices flat on a clean work surface and pound them thin if necessary. Divide the breadcrumb filling evenly among the beef slices, spreading it over each piece while leaving a small border around the edges.
- Starting at a short end, tightly roll each piece of beef around the filling. Secure the rolls with kitchen twine or toothpicks.
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the beef rolls on all sides, then transfer them to a plate.
- Add the diced onion to the same pot and cook until softened. Stir in the tomato paste and cook for about 1 minute.
- Add the crushed tomatoes, beef broth, dried basil, and bay leaf. Stir well and bring the sauce to a gentle simmer.
- Return the browned braciole to the pot and nestle them into the sauce. Cover, reduce the heat to low, and gently simmer for 1 1/2 to 2 hours, turning the rolls occasionally, until the beef is fork-tender.
- Remove the bay leaf and carefully remove all kitchen twine or toothpicks. Spoon the tomato sauce over the braciole and serve hot.
Notes
Top round or flank steak works well; pound the beef thin so it rolls easily and becomes tender during braising.
For a richer filling, add thin slices of prosciutto, diced provolone or mozzarella, toasted pine nuts, or a small amount of chopped raisins.
For a spicy sauce, add a pinch of crushed red pepper flakes while cooking the onion.
Serve with pasta, creamy polenta, mashed potatoes, roasted vegetables, crusty Italian bread, or a green salad.
Store leftovers with plenty of sauce in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently in a covered saucepan, adding a splash of broth or water if the sauce becomes too thick.
Freeze cooled braciole with sauce in an airtight freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 braciole with sauce
- Calories: 460 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 105 mg
