Name: Beef Braciole Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 1/2 pounds flank steak, pounded thin; 1/2 cup Italian-style breadcrumbs; 1/2 cup freshly grated Parmesan cheese; 1/4 cup fresh parsley, finely chopped; 3 cloves garlic, minced; Salt and black pepper, to taste; 3 tablespoons extra-virgin olive oil; 1 large egg, lightly beaten; 4 cups tomato sauce (homemade or high-quality jarred); 1 medium onion, finely chopped; 1 medium carrot, finely diced; 1 rib celery, finely diced

Jump to Recipe·Print Recipe

There’s something truly magical about beef braciole. The moment you slice into those tender rolls and see the colorful swirl of breadcrumbs, herbs, cheese, and garlic tucked inside, you know you’re about to enjoy a dish that’s as comforting as it is impressive. The sauce clings to each bite, the meat practically melts in your mouth, and the aroma fills the kitchen with warmth and anticipation. Trust me, you’re going to love this recipe—it’s worth every bite.

Behind the Recipe

Beef braciole has always been one of those special dishes that graced the table when family gathered for holidays or Sunday dinners. It’s a recipe passed down through generations, often tweaked slightly by each cook to make it their own. There’s a feeling of nostalgia with every bite, as though you’re sharing in a tradition that’s both personal and universal. The ritual of rolling, tying, and simmering connects you to the cooks before you, and the joy of serving it connects you to those at your table.

Recipe Origin or Trivia

Braciole, or involtini di manzo, is a classic Italian comfort food with roots in Southern Italy, particularly in regions like Sicily, Campania, and Puglia. The dish traditionally features thin slices of beef rolled around a flavorful filling of breadcrumbs, cheese, and herbs, then slowly simmered in tomato sauce until tender. Interestingly, while Italians often make smaller, individual rolls, Italian-American adaptations lean toward larger, family-style rolls—perfect for sharing. Either way, the essence of braciole lies in its ability to transform simple ingredients into a celebration.

Why You’ll Love Beef Braciole

This dish has so many reasons to win your heart, and here are just a few:

Versatile: Serve it as the star of a Sunday dinner, slice it for pasta night, or pair it with a fresh salad for a lighter meal.

Budget-Friendly: Made with inexpensive cuts of beef like flank steak, it proves you don’t need pricey meat for something incredible.

Quick and Easy: While it simmers slowly, the actual prep is surprisingly simple, especially once you’ve rolled a couple.

Customizable: You can tweak the filling—add prosciutto, swap cheeses, or toss in pine nuts—to make it your own.

Crowd-Pleasing: It’s a showstopper when sliced and plated, drawing “oohs” and “aahs” at the table.

Make-Ahead Friendly: Roll and prepare the beef ahead of time, then cook when ready.

Great for Leftovers: Slice it up and toss with pasta, stuff into sandwiches, or enjoy reheated with extra sauce.

Chef’s Pro Tips for Perfect Results

To make your braciole truly stand out, keep these insider tips in mind:

Pound the beef evenly so it rolls smoothly and cooks consistently.
Don’t overstuff the filling—less is more for a tight roll that won’t burst open.
Use kitchen twine instead of toothpicks for secure rolls that stay intact.
Sear the rolls before simmering to lock in flavor and create a rich base for the sauce.
Be patient—slow simmering makes the beef incredibly tender.

Kitchen Tools You’ll Need

A few tools will make preparing beef braciole much easier:

Meat mallet: For pounding the beef thin and even.
Sharp chef’s knife: Essential for slicing and trimming.
Cutting board: A sturdy surface for prepping your ingredients.
Kitchen twine: Keeps the rolls neatly tied during cooking.
Dutch oven or deep skillet: Perfect for searing and slow simmering in sauce.

Ingredients in Beef Braciole

The magic of this recipe lies in the harmony of simple ingredients working together beautifully.

Flank Steak: 1 ½ pounds, pounded thin. The canvas for your flavorful filling.
Breadcrumbs: ½ cup, preferably Italian-style. Adds body and soaks up juices.
Parmesan Cheese: ½ cup, freshly grated. Brings nutty richness to the filling.
Parsley: ¼ cup, finely chopped. Brightens and balances the flavors.
Garlic: 3 cloves, minced. Infuses aromatic depth.
Salt and Black Pepper: To taste. Essential for seasoning.
Olive Oil: 3 tablespoons. Helps bind filling and adds richness.
Egg: 1, lightly beaten. Holds the filling together.
Tomato Sauce: 4 cups, homemade or high-quality store-bought. The simmering bath that brings it all together.
Onion: 1 medium, finely chopped. Adds sweetness to the sauce.
Carrot: 1, finely diced. Rounds out the sauce with earthy flavor.
Celery: 1 rib, finely diced. Adds balance to the sauce base.

Ingredient Substitutions

Sometimes you may want or need to swap out an ingredient. Here’s how:

Flank Steak: Use top round or skirt steak.
Breadcrumbs: Try panko or crushed crackers.
Parmesan Cheese: Pecorino Romano offers a saltier punch.
Parsley: Fresh basil or oregano works beautifully.
Tomato Sauce: Substitute with crushed tomatoes for a chunkier texture.

Ingredient Spotlight

Flank Steak: Lean yet flavorful, flank steak is ideal because it becomes tender after a long simmer and rolls up neatly.

Parmesan Cheese: This aged cheese not only seasons the filling but melts slightly, binding the flavors together.

Instructions for Making Beef Braciole

Making braciole is an enjoyable process that feels almost like crafting something beautiful. Here’s how to do it:

Preheat Your Equipment: Heat olive oil in a large Dutch oven or skillet over medium-high heat.
Combine Ingredients: In a bowl, mix breadcrumbs, Parmesan, parsley, garlic, salt, pepper, olive oil, and beaten egg to form the filling.
Prepare Your Cooking Vessel: Make sure your pot is large enough to fit the rolls snugly and allow for sauce to cover them.
Assemble the Dish: Lay out the beef, spread filling evenly, then roll tightly. Secure with kitchen twine.
Cook to Perfection: Sear rolls until browned on all sides. Add onion, carrot, and celery to the pan, sauté until soft, then pour in tomato sauce. Nestle the beef rolls in the sauce, cover, and simmer gently for 1 ½ to 2 hours until tender.
Finishing Touches: Remove twine before serving. Taste sauce and adjust seasoning with salt and pepper.
Serve and Enjoy: Slice the rolls into pinwheels, spoon over sauce, and serve with pasta, polenta, or crusty bread.

Texture & Flavor Secrets

The best part of braciole is the contrast: the tender beef gives way to a hearty filling, while the bright tomato sauce cuts through richness with just the right acidity. As it simmers, the meat soaks up sauce, becoming fork-tender, and the filling melds into a savory, herbaceous core that makes every bite exciting.

Cooking Tips & Tricks

Here are a few ways to make your braciole even better:

Roll tightly to ensure even cooking.
Simmer gently—don’t boil—to avoid tough meat.
Make extra sauce to serve with pasta on the side.

What to Avoid

Don’t worry, mistakes happen—but here’s how to avoid common ones:

Skipping the sear: Without it, you’ll miss out on deep flavor.
Overstuffing the rolls: Too much filling makes them burst.
Rushing the simmer: Beef needs time to become tender.

Nutrition Facts

Servings: 6
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

Make-Ahead and Storage Tips

Beef braciole is a great make-ahead dish. You can assemble the rolls the day before, refrigerate, and cook when ready. Leftovers store well in an airtight container for up to 3 days. For longer storage, freeze the cooked braciole in sauce for up to 2 months. Reheat gently on the stovetop or in the oven with extra sauce to keep it moist.

How to Serve Beef Braciole

Slice and serve braciole over a bed of spaghetti, lay it atop creamy polenta, or pair with crusty bread to soak up every drop of sauce. For a lighter option, serve alongside a crisp green salad.

Creative Leftover Transformations

Shred leftover braciole and mix with pasta for a quick weeknight meal.
Stuff into a sandwich with mozzarella and extra sauce.
Use as a filling for a hearty baked lasagna.

Additional Tips

For extra flavor, let the beef rolls rest in the sauce for 15 minutes before slicing. Always slice against the grain for tender bites, and don’t be shy with fresh herbs at the end—they add brightness and color.

Make It a Showstopper

Presentation counts. Slice the rolls into neat pinwheels and fan them across a platter, spooning sauce over the top. Garnish with fresh parsley and a dusting of Parmesan for a dish that looks as good as it tastes.

Variations to Try

Add thin slices of prosciutto to the filling for added richness.
Use spinach and ricotta as a filling for a lighter twist.
Swap beef for pork or chicken for different flavors.
Add toasted pine nuts to the filling for a nutty crunch.
Try a spicy tomato sauce with red pepper flakes for heat.

FAQ’s

1. Can I use a different cut of beef?

Yes, top round or skirt steak works well too.

2. Can I make braciole ahead of time?

Absolutely, you can assemble it a day in advance and cook when ready.

3. What pasta pairs best with braciole?

Spaghetti, rigatoni, or pappardelle are great options.

4. Can I bake braciole instead of simmering?

Yes, bake in sauce at 350°F for about 1 ½ hours.

5. Can I freeze uncooked braciole?

Yes, roll and wrap tightly, then freeze before cooking.

6. How do I prevent the rolls from falling apart?

Use kitchen twine and avoid overstuffing the filling.

7. Is it better with homemade sauce?

Homemade adds depth, but a high-quality jarred sauce works fine.

8. Can I make a vegetarian version?

Yes, substitute eggplant slices for beef and adjust filling.

9. Can I cook it in a slow cooker?

Yes, sear first, then cook on low for 6–8 hours.

10. What wine pairs best with braciole?

A robust red like Chianti or Barolo complements it perfectly.

Conclusion

Beef braciole is more than just dinner—it’s a dish steeped in tradition, love, and the joy of cooking. From the tender beef to the flavorful filling and rich tomato sauce, every bite tells a story. Whether you’re making it for a cozy Sunday supper or a festive family gathering, it’s a recipe that always delivers. So roll up your sleeves, tie up those rolls, and let the slow simmer work its magic. Trust me, this one’s a total game-changer.