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Italian Beef Braciole

Hearty Italian Beef Braciole for Cozy Family Dinners

Discover the authentic flavors of Italian Beef Braciole, a must-try dish for family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 rolls
Course: Beef
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound top round beef, thinly sliced Substitution: Can also use flank steak or different cuts.
For the Filling
  • 1/2 cup Italian seasoned breadcrumbs Substitution: Make your own from toasted bread mixed with Italian herbs.
  • 1/3 cup Pecorino Romano cheese, grated Substitution: Parmesan cheese can work as a milder alternative.
  • 2 cloves garlic, minced No substitutions required.
  • 1/4 cup fresh parsley, chopped Can substitute with basil for a different flavor profile.
  • 2 tablespoons pine nuts Omit for a nut-free version.
  • salt and pepper To taste, essential for enhancing flavors.
For Cooking
  • 2 tablespoons olive oil Substitution: Avocado oil can be used instead.
  • 1/2 cup dry red wine Substitution: Beef broth can be used for a non-alcoholic option.
  • 28 oz crushed tomatoes Fresh tomatoes can be used, roughly chopped.
  • 1 small onion, finely chopped Substitution: Shallots can also be used.
  • 1 bay leaf Provides flavoring for the sauce; be sure to remove before serving.

Equipment

  • Dutch oven
  • meat mallet
  • mixing bowl
  • kitchen twine or toothpicks

Method
 

Step-by-Step Instructions for Italian Beef Braciole
  1. Prepare the Beef: Lay the thin slices of top round beef flat on a clean surface. If necessary, pound the meat gently to achieve an even thickness of 1/4 inch.
  2. Make the Filling: In a mixing bowl, combine breadcrumbs, Pecorino Romano cheese, garlic, parsley, and pine nuts. Season with salt and pepper.
  3. Stuff the Beef: Spread the filling over the prepared beef slices and roll tightly. Secure with twine or toothpicks.
  4. Brown the Rolls: Heat the olive oil in a Dutch oven over medium-high heat. Sear the stuffed beef rolls until browned, about 3-4 minutes per side.
  5. Sauté the Onions: Remove the rolls and sauté finely chopped onion in the pot until translucent, about 4-5 minutes.
  6. Deglaze and Simmer: Pour in the red wine, scraping up browned bits. Add crushed tomatoes and bay leaf, then return the beef rolls. Cover and simmer on low heat for 1.5 to 2 hours.
  7. Serve and Enjoy: Remove the bay leaf and serve the beef rolls over pasta or polenta with the sauce on top.

Nutrition

Serving: 1rollCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be reheated gently in the sauce for optimal flavor retention.

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