Description
Beef Braciole is a classic Italian dish featuring thin slices of top round beef stuffed with a flavorful mixture of garlic, parsley, cheese, and breadcrumbs, rolled with prosciutto, seared to perfection, and slow-cooked in a rich tomato and red wine sauce until tender. This comforting recipe serves as a hearty main course perfect for family dinners, showcasing a perfect balance of savory flavors and tender meat.
Ingredients
Scale
Meat and Filling
- 2 pounds thin slices boneless top round (sliced to 1/8 to 1/4-inch thickness)
- 12 slices prosciutto
- 12 cloves garlic (4 minced for filling, 8 sliced for cooking)
- 0.5 cups Italian parsley (chopped, plus more for garnish)
- 1 cup Parmesan or Romano cheese (shredded)
- 2 tablespoons seasoned dry breadcrumbs
- Salt and freshly ground black pepper (to taste)
For Cooking
- 2 tablespoons olive oil (for searing)
- 2 cups dry red wine (to deglaze)
- 2 cups beef broth
- 1 can crushed tomatoes (28-ounce can)
- 2 teaspoons dried Italian seasoning
- 2 tablespoons all-purpose flour (to thicken sauce)
- Pinch of sugar (optional, if needed)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure even cooking throughout the process.
- Prepare Beef: Cut the top-round slices in half to create 12 pieces total and pound each slice to 1/4 to 1/8-inch thickness for tenderness and easier rolling.
- Prepare Garlic: Mince 4 cloves of garlic for the filling and slice the remaining 8 cloves thinly to add flavor to the cooking sauce.
- Make Filling: In a bowl, combine minced garlic, chopped parsley, shredded cheese, seasoned breadcrumbs, salt, and freshly ground black pepper to create the savory filling mixture.
- Assemble Rolls: Lay a slice of prosciutto over each piece of beef, then sprinkle the prepared filling evenly on top of the prosciutto.
- Roll and Secure: Roll each beef slice tightly into a cylinder and secure with toothpicks to hold the filling inside during cooking.
- Sear Beef Rolls: Heat olive oil in a Dutch oven over medium-high heat. Place the beef rolls seam side down and cook until browned on all sides to develop flavor and seal juices.
- Deglaze: Pour in red wine and bring to a boil, scraping the browned bits off the bottom of the pot to enhance the sauce’s depth.
- Add Liquids and Seasonings: Add beef broth, crushed tomatoes, sliced garlic, and dried Italian seasoning to the pot. Return the seared beef rolls to the pot, ensuring they are partially submerged.
- Cook: For the oven method, cover with parchment paper and place the lid on the Dutch oven. Cook in the preheated oven for 1 1/2 to 2 hours until meat is tender. Alternatively, cook on the stovetop on low heat covered for about 1 1/2 hours or use a slow cooker on high 3-4 hours or low 7-8 hours, propping the lid slightly near the end to let steam escape.
- Rest and Remove Toothpicks: Transfer the beef braciole to a platter, tent loosely with foil, and carefully remove toothpicks before serving.
- Prepare Sauce: Mix the all-purpose flour with some of the cooking liquid to form a slurry. Stir this mixture back into the pot and simmer the sauce until it thickens to desired consistency.
- Season and Serve: Adjust seasoning of the sauce with salt and pepper as needed, then pour generously over the beef rolls. Garnish with additional chopped Italian parsley and serve immediately.
Notes
- Ensure beef slices are pounded thin for easy rolling and tenderness.
- Use a Dutch oven or heavy pot for even heat distribution during cooking.
- If the sauce tastes too acidic, add a pinch of sugar to balance flavors.
- To save time, slow cooker method offers convenient hands-off cooking, but oven method yields best texture and flavor.
- Carefully remove toothpicks before serving to avoid any choking hazard.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
