Beef Braciole is a true Italian classic: tender, thin-sliced beef rolled around a savory filling of herby breadcrumbs, Parmesan, and garlic, all simmered gently in rich marinara until melt-in-your-mouth perfection. This dish is pure comfort—a showstopper for Sunday dinner or special occasions, guaranteed to transport you (and your lucky tablemates) straight to nonna’s kitchen. Whether you’re already a fan of hearty Italian fare or looking to master a new family favorite, this recipe promises a memorable meal full of old-world flavors and warm, cozy vibes.
Ingredients You’ll Need
It only takes a handful of well-chosen ingredients to make Beef Braciole truly sing. Each plays a starring role, bringing out the best in flavor, texture, and those soul-soothing aromas that fill your kitchen as it simmers away.
- Beef top round, thinly sliced: The essential base for our rolls; ask your butcher for cuts about 1/4-inch thick for easy filling and rolling.
- Italian seasoned breadcrumbs: These give the filling its flavorful, herby crunch—choose your favorite or make your own for extra love.
- Grated Parmesan cheese: Brings rich, salty nuttiness that melts right into the breadcrumb mixture.
- Fresh parsley, chopped: Adds brightness and fresh color to the filling.
- Garlic, minced: Because every wonderful Italian dish deserves a pop of garlicky goodness.
- Red pepper flakes (optional): For a subtle heat that lifts the whole dish—use as much or as little as you like.
- Salt and black pepper: Essential for seasoning every layer to bring out deep flavors.
- Olive oil: For browning the beef rolls and adding silky richness to the finished sauce.
- Marinara sauce: The simmering bath that brings it all together—choose a sauce you love or make your own.
- Dry red wine (optional): Adds depth, boldness, and classic Italian flair to the simmering sauce.
- Kitchen twine or toothpicks: To secure the braciole so they hold their beautiful shape while cooking.
How to Make Beef Braciole
Step 1: Prep the Beef
Lay your slices of beef flat on a large cutting board and, if needed, gently pound them with a meat mallet to get each piece to a uniform 1/4-inch thickness. This ensures even rolling and ultra-tender results. Take your time—this step sets the stage for the most succulent Beef Braciole you’ve ever had.
Step 2: Make the Filling
In a small bowl, combine the Italian seasoned breadcrumbs, grated Parmesan, chopped parsley, minced garlic, red pepper flakes if using, and a good pinch each of salt and black pepper. Give it all a quick stir—the scent alone will have you dreaming of dinner already!
Step 3: Assemble the Rolls
Working one at a time, sprinkle a generous spoonful of the breadcrumb mixture onto each slice of beef, keeping a small border around the edges so nothing spills out during cooking. Roll each slice up tightly, tucking in the ends if you wish, and secure with kitchen twine or a couple of toothpicks. Your Beef Braciole rolls are officially ready for their golden transformation.
Step 4: Sear the Rolls
Heat the olive oil in a large, deep skillet over medium heat. Carefully add the beef rolls, making sure not to crowd the pan. Sear on all sides until beautifully browned, about 6–8 minutes in total. This step adds loads of savory flavor and helps lock in those delicious juices.
Step 5: Deglaze and Simmer
Pour in the red wine if using, letting it sizzle and reduce for a couple of minutes, scraping up any flavorful bits stuck to the bottom of the pan. Nestle the braciole into the skillet and pour over your marinara sauce, making sure they’re well-coated. Lower the heat, cover, and let everything gently simmer for 1.5 to 2 hours, or until the beef is tender enough to cut with a fork. Pure magic!
Step 6: Serve
Once the Beef Braciole are tender and irresistible, carefully remove them from the pan, snip and discard the twine or toothpicks, and spoon the luscious sauce over the top. Prepare yourself for applause—dinner is served!
How to Serve Beef Braciole
Garnishes
A scatter of chopped fresh parsley brings color and brightness. Freshly grated Parmesan or a drizzle of extra-virgin olive oil elevates every bite—don’t be shy with these finishing touches.
Side Dishes
Beef Braciole is unforgettable when served over a bed of creamy polenta, pillowy mashed potatoes, or your favorite pasta (rigatoni and fettuccine are popular picks). A crisp green salad and a hunk of good bread round out the meal for a true Italian feast.
Creative Ways to Present
Arrange the sliced braciole atop a swirl of pasta for a stunning centerpiece, or serve each roll whole with a scoop of marinara and a dusting of Parmesan. You can even tuck smaller rolls into crusty rolls for an incredible, saucy sandwich—perfect for leftovers!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Braciole are a real treat the next day, as the flavors continue to meld and deepen. Store cooled rolls in their sauce in an airtight container in the refrigerator for up to 3 days.
Freezing
To freeze, let the Beef Braciole cool completely, then transfer to a freezer-safe container, making sure they’re well-covered with sauce. They’ll keep their flavor for up to 2 months. Thaw overnight in the fridge for the best texture and taste.
Reheating
Gently warm leftover braciole in a saucepan over low heat, adding a splash of water or extra marinara if needed. Cover the pan to keep the beef moist, and heat through until piping hot—this keeps the beef tender and the filling deliciously moist.
FAQs
Can I prep Beef Braciole in advance?
Absolutely! You can assemble and roll the braciole a day ahead, storing them in the fridge until you’re ready to cook. This makes dinnertime incredibly easy and lets flavors mingle even more.
What cut of beef is best for Beef Braciole?
Top round is traditional for Beef Braciole thanks to its tenderness and ability to be sliced thin without falling apart, but flank steak or even thinly sliced sirloin can also be used for equally tasty results.
Is there a gluten-free option?
Yes! Just use your favorite gluten-free Italian seasoned breadcrumbs. Everything else in the recipe is naturally gluten-free, so everyone can dig in without worries.
Can I add cheese or prosciutto inside?
Definitely—layering thin slices of provolone or prosciutto inside the beef before rolling adds an extra punch of flavor and richness. Just don’t overstuff, so you can roll them easily and keep them secure.
What’s the best way to slice and serve Beef Braciole?
For a beautiful presentation, let the rolls rest briefly, remove the twine or toothpicks, and slice crosswise into thick rounds. Spoon over plenty of sauce, and watch everyone’s eyes light up!
Final Thoughts
If you’re craving an Italian meal that’s as heartwarming as it is impressive, you really can’t go wrong with Beef Braciole. Dive in, share it with friends or family, and don’t be surprised if this one becomes a beloved staple at your table—buon appetito!
Print
Beef Braciole Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Beef Braciole is a classic Italian dish featuring thinly sliced beef rolls filled with a flavorful breadcrumb mixture, simmered in marinara sauce until tender and delicious. This recipe is sure to impress your family and friends with its rich flavors and comforting appeal.
Ingredients
Beef Rolls:
- 1.5 pounds thinly sliced beef top round
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For Cooking:
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1/4 cup dry red wine (optional)
- Kitchen twine or toothpicks for securing
Instructions
- Pound the Beef: Lay the beef slices flat and pound them to an even 1/4-inch thickness if needed.
- Prepare Filling: Mix breadcrumbs, Parmesan, parsley, garlic, red pepper flakes, salt, and pepper.
- Fill and Roll: Spread breadcrumb mixture on each slice, roll tightly, and secure.
- Sear Beef: Brown rolls in olive oil in a skillet.
- Add Sauce: Pour in wine, then marinara sauce, and simmer covered for 1.5 to 2 hours.
- Serve: Remove twine, spoon sauce over, and enjoy!
Notes
- Braciole is delicious served over pasta or polenta.
- You can add prosciutto or provolone inside for extra richness.
- Leftovers taste even better the next day.
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