Description
Beef Braciole is a classic Italian dish featuring thin slices of beef rolled with a flavorful filling of garlic, herbs, cheese, and prosciutto, then braised in a rich tomato and wine sauce until tender.
Ingredients
Scale
- 6 thin slices boneless top round (about 2 pounds), preferably sliced 1/8-inch to 1/4-inch
- 12 large cloves garlic
- ½ cup chopped Italian (flat-leaf) parsley (about 1 small bunch), plus more for garnish
- 1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
- 2 tbsp seasoned dry breadcrumbs
- Salt and freshly ground black pepper, to taste
- 12 thin slices prosciutto
- 2 tbsp olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand like Mutti
- 2 tsp dried Italian seasoning
- 2 tbsp all-purpose flour
- Pinch of sugar, if needed
Instructions
- Preheat oven to 325°F.
- Cut top-round slices in half widthwise to yield 12 pieces. Pound each to 1/4 to 1/8-inch thickness.
- Mince 4 garlic cloves and slice the remaining 8 cloves.
- In a bowl, combine minced garlic, parsley, cheese, breadcrumbs, salt, and pepper.
- Place a slice of prosciutto on each beef slice and top with 2-3 tablespoons of the filling.
- Roll each beef slice into a cylinder, tuck sides in, and secure with toothpicks.
- Heat olive oil in a Dutch oven and brown the rolls on all sides in batches. Set aside.
- Add wine to the pot and boil for 2-3 minutes, scraping up browned bits.
- Add beef broth, tomatoes, sliced garlic, and Italian seasoning. Return beef rolls to the pot and bring to a simmer.
- Oven Method: Cover with damp parchment or foil and lid. Bake for 1½ to 2 hours, turning after 1 hour.
- Stovetop Method: Cover and simmer on low for about 1½ hours, turning occasionally.
- Slow Cooker Method: Cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7-8 hrs. Prop lid up at end.
- Transfer rolls to a platter and tent with foil. Remove toothpicks.
- Make a slurry with flour and hot liquid, stir into pot, and simmer until thickened.
- Season with salt, pepper, and a pinch of sugar if needed. Pour sauce over rolls.
- Garnish with parsley and serve over pasta, potatoes, or polenta with extra cheese if desired.
Notes
- Use good quality crushed tomatoes for the best flavor.
- Pounding the beef thinly helps it cook evenly and become tender.
- The dish can be made ahead and reheated for even better flavor.
- Leftover sauce works great with pasta the next day.
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg