Braciole Recipe
Italian · Main course · 120 min total
Braciole is a classic Italian dish of thin beef slices rolled around a savory filling of breadcrumbs, cheese, and herbs, then braised in tomato sauce until tender and flavorful.
30
min prep
min prep
90
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 beef top round steaks, pounded to 1/4-inch thickness (about 1 lb total)
- 1/2 cup plain dry breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup golden raisins, chopped
- 1/4 cup pine nuts, toasted
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cups tomato sauce (homemade or store-bought)
- 1/2 cup dry red wine
- 1/2 cup beef broth
Instructions
- In a small bowl, combine breadcrumbs, Pecorino Romano, parsley, garlic, raisins, pine nuts, and a pinch of salt and pepper.
- Lay the pounded beef slices on a work surface. Divide the breadcrumb mixture evenly among the slices, spreading it to within 1/2 inch of the edges.
- Roll up each slice tightly, tucking in the sides as you go. Secure each roll with kitchen twine or toothpicks.
- Season the outside of the rolls with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the rolls on all sides, about 8 minutes total. Remove and set aside.
- Pour off excess fat. Add the tomato sauce, red wine, and beef broth to the pot, scraping up any browned bits. Return the rolls to the pot, nestling them into the sauce.
- Bring to a simmer, then cover and cook over low heat for 1 1/2 hours, turning once halfway, until the beef is very tender.
- Remove the twine or toothpicks before serving. Serve the braciole with the sauce spooned over, accompanied by pasta, polenta, or crusty bread.
Tips
- For a richer flavor, use a combination of beef broth and red wine for braising.
- Leftover braciole can be refrigerated for up to 3 days; reheat gently on the stovetop.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
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