Beef Braciole is a classic Italian-American favorite — tender beef rolled with a flavorful filling, then slowly simmered in rich tomato sauce until perfectly tender. Over two decades of making this for personal chef clients have gone into perfecting this hearty, homestyle dish.
It’s comforting, impressive, and ideal for a cozy Sunday dinner or any occasion when you want to wow your guests. Once you try it, you’ll see why this Beef Braciole recipe has become a true favorite in so many kitchens!
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Ingredients
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6 thin slices boneless top round, about 2 pounds, preferably sliced 1/8-inch to 1/4-inch but no more
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12 large cloves garlic
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1/2 cup chopped Italian (flat-leaf) parsley, (approximately 1 small bunch), plus more for garnish
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1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
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2 tablespoons seasoned dry breadcrumbs
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salt and freshly ground black pepper, to taste
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12 thin slices prosciutto
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2 tablespoons olive oil
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2 cups dry red wine
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2 cups beef broth
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1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand such as Mutti
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2 teaspoons dried Italian seasoning
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2 tablespoons all-purpose flour
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Pinch sugar, if needed
Instructions
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Notes
SUBSTITUTIONS:
- To save money, use domestic prosciutto rather than imported Italian prosciutto.
- If you prefer not to use alcohol, substitute beef broth for the wine with 2 tablespoons of balsamic vinegar. Add more to taste after the beef braciole is cooked. Red wine vinegar is another option.
TIPS:
- When pounding/tenderizing braciole meat, place a zipper-top plastic bag over it. The double thickness will withstand pounding all 12 pieces.
- Sealing the cooking vessel with aluminum foil or parchment paper before placing it in the oven is key so the liquid doesn’t evaporate too much. However, some reduction will take place.
- If cooking on the stovetop, you may not need the flour to thicken the sauce because the sauce will reduce.
MAKE AHEAD (3 Options):
- Get the beef braciole/rolls/roulades assembled to the point of browning. Cover and refrigerate. When ready to cook, proceed with the browning and braising.
- Get everything done to the point of placing it in the oven. Cool the liquid, place the meat in the braising liquid and refrigerate. When ready to cook, place it in the oven. You’ll need to add extra time if the pot is cold out of the refrigerator.
- Cook and cool everything, then refrigerate until needed. When ready to serve, reheat in the oven, stovetop, or slow cooker.
FREEZER-FRIENDLY:
- Cool thoroughly, then place in an airtight container. Store in the freezer for 1-2 months. Thaw in the refrigerator, then reheat in a 350-degree oven until heated.
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