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
- Preheat the oven to 325°F.
- Cut the top-round slices in half widthwise to create 12 equal pieces. Arrange the beef on a cutting board or another flat surface. Cover each slice with a zipper-top bag, then gently pound the beef until it reaches about ¼ to ⅛ inch thick.
- Mince 4 cloves of garlic and thinly slice the remaining 8 cloves.
- In a small bowl, mix the minced garlic with the parsley, cheese, breadcrumbs, salt, and black pepper to taste.
- Place one slice of prosciutto over each piece of beef. Evenly distribute the filling over the prosciutto, using about 2 to 3 tablespoons per slice.
- Roll each piece of beef into a cylinder, folding the sides inward as you roll to keep the filling enclosed. Secure each roll with toothpicks.
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Brown the beef rolls in two batches of six, placing them seam-side down first to help seal the rolls. Cook, turning occasionally, until each roll is nicely browned on all sides. Adjust the heat as needed to prevent the beef from burning. Transfer the first batch to a plate and repeat with the remaining rolls.
- Pour the wine into the Dutch oven and bring it to a boil, scraping up any browned bits from the bottom of the pot. Let the wine boil for 2 to 3 minutes to reduce and cook off some of the alcohol.
- Add the beef broth, tomatoes, sliced garlic, and Italian seasoning. Return the beef rolls to the pot and bring the liquid back to a simmer.
- For the oven method, place a dampened sheet of parchment paper or aluminum foil over the Dutch oven, then cover with the lid. Transfer the pot to the oven and cook for 1½ to 2 hours, turning the beef rolls after 1 hour.
- For the stovetop method, cover the pot and cook over low heat, turning the beef rolls occasionally, until the beef is tender and easily pierced with a fork, about 1½ hours.
- For the slow cooker method, cook for 3 to 4 hours on HIGH, 5 to 6 hours on MEDIUM, or 7 to 8 hours on LOW. Toward the end of cooking, prop the lid open slightly to let some steam escape and allow the flavors to concentrate.
- Transfer the beef braciole to a platter and loosely cover with foil to keep warm. Remove the toothpicks from the rolls.
- Return the pot to the stovetop. Place the flour in a heatproof bowl, then ladle some of the hot cooking liquid into the bowl. Stir until smooth to form a slurry.
- Slowly pour the slurry into the cooking liquid in the pot while stirring. Bring the sauce to a gentle simmer and cook until it thickens.
- Season the sauce with salt and black pepper to taste. Add a pinch of sugar if needed. Pour the sauce over the beef rolls and garnish with chopped fresh parsley.
- Serve the beef braciole over pasta, potatoes, or polenta, with additional grated cheese if desired.
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.
Let us know if you liked this recipe. Try the other recipe categories as well!
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