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Beef Braciole Recipe

Italian · Main course · 120 min total

Beef Braciole is a classic Italian comfort dish featuring tender beef rolls stuffed with a savory breadcrumb and cheese filling, simmered in a rich tomato sauce until melt-in-your-mouth tender.

Ingredients

• 1 1/2 pounds top round or flank steak, pounded to 1/4-inch thickness
• 1/2 cup plain dry breadcrumbs
• 1/4 cup grated Pecorino Romano or Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons pine nuts, toasted (optional)
• 1/4 cup raisins, soaked in warm water and drained (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup dry red wine or beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• Kitchen twine

Instructions

1. Prepare the filling: In a small bowl, combine breadcrumbs, Pecorino, garlic, parsley, pine nuts, and raisins. Season with salt and pepper.
2. Lay the pounded steak flat on a work surface. Spread the filling evenly over the meat, leaving a 1-inch border around the edges.
3. Roll the steak tightly from one short end, like a jelly roll. Tie securely with kitchen twine at 2-inch intervals to hold its shape. Season the outside with salt and pepper.
4. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the beef roll on all sides, about 8 minutes total. Transfer to a plate.
5. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
6. Add crushed tomatoes, wine or broth, bay leaf, and oregano. Return the beef roll to the pot, spooning some sauce over it. Bring to a simmer.
7. Cover, reduce heat to low, and cook until beef is tender, about 1 1/2 hours, turning the roll occasionally. Check liquid level and add a splash of water if needed.
8. Remove the beef roll from the sauce and let rest for 10 minutes. Remove twine and slice into 1-inch-thick rounds. Serve with the sauce spooned over.

Tips

• For extra flavor, add a slice of prosciutto or salami to the filling before rolling.
• The sauce can be made a day ahead; reheat gently before serving.
• Leftover braciole can be refrigerated for up to 3 days or frozen for up to 3 months.

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