Pin it
Italian Braciole features thinly sliced beef wrapped around flavorful fillings, then simmered in a wine-tomato blend. It's a straightforward dish that looks fancy but doesn't need special skills. Makes a wonderful family gathering meal.
Benefits of This Dish
Pulled from a traditional Italian family cookbook, this crowd-pleaser isn't as complex as it seems. You can prepare it a day before serving—the flavors actually improve overnight. It's your go-to when guests are dropping by.
Ingredients List
- Thinly Sliced Beef: Flank steak or top round works best
- Garlic: Use fresh cloves for true flavor
- Parsley: Brings brightness to the dish
- Cheese: Romano or Parmesan are top choices
- Breadcrumbs: Try the pre-seasoned variety
- Salt and Pepper: Add to your liking
- Prosciutto: Regular ham can substitute
- Olive Oil: For browning the meat
- Red Wine: Creates depth in the sauce
- Beef Broth: Adds richness throughout
- Crushed Tomatoes: Forms the sauce base
- Italian Seasoning: A mix of dried herbs
- Flour: Helps thicken your sauce
- Sugar: Optional for balancing flavors
Cooking Instructions
- Prepare Oven:
- Set to 325 degrees with rack positioned centrally.
- Prepare Beef:
- Split each slice into two pieces creating 12 total for easier handling.
- Flatten Meat:
- Place inside plastic wrap and gently hammer until properly thinned for rolling.
- Prepare Garlic:
- Mince 4 cloves for stuffing mixture. Slice remaining 8 for the sauce.
- Create Stuffing:
- Combine minced garlic, parsley, cheese, breadcrumbs with salt and pepper.
- Assemble Rolls:
- Layer prosciutto on beef pieces, spread filling over top, then roll tightly. Secure with toothpicks.
- Sear Meat:
- Heat oil in large pot and brown rolled beef pieces completely.
- Deglaze Pan:
- Add wine and let it bubble while scraping pot bottom.
- Create Sauce:
- Combine broth, tomatoes, sliced garlic and Italian herbs. Return meat to pot.
- Slow Cook:
- Cover pot, place in oven. Flip meat halfway through cooking until tender.
- Let Rest:
- Remove meat, cover with foil to stay warm. Remove toothpicks.
- Thicken Sauce:
- Mix flour with hot sauce liquid then stir back into pot.
- Final Touch:
- Taste and adjust with salt, pepper or tiny bit of sugar if needed. Pour over meat to serve.
The Flavor Experience
This dish transforms ordinary beef into something memorable. The meat becomes fork-tender and absorbs the rich blend of cheese, herbs and sauce. You'll enjoy how the complex flavors come together in each mouthful.
Perfecting Your Mixture
Your filling really makes this dish stand out. Combine your breadcrumbs with cheese and garlic thoroughly. Some folks throw in raisins or chopped nuts too. Just don't stuff too much in each roll or they'll burst while cooking.
Pin it
Achieving Melt-in-mouth Texture
Beat your meat until it's pencil-thin. The slow cooking process in sauce is key. Your beef will become incredibly soft and will soak up all those amazing sauce flavors during the long cook time.
Prep Ahead Option
This dish tastes even better after sitting overnight in the fridge. You can also freeze it if wrapped properly. It's your secret weapon for busy weeknights or when you've got visitors coming.
Smart Tricks
Pop meat in a plastic bag before pounding to avoid mess. Don't worry if prosciutto isn't available—regular ham works fine too. Tuck parchment under your pot lid while it cooks to trap moisture in the sauce.
Frequently Asked Questions
- → What meat should I buy?
Talk to your butcher about getting thin slices of top round beef. They roll up perfectly and become super tender during slow cooking.
- → Can I make it the day before?
Absolutely! You can roll and brown the meat, then stick it in the fridge. Finish cooking it in sauce the next day. The rolls can even be frozen if needed.
- → Sauce too thin?
Take some hot sauce in a cup, add flour and blend well, then pour it back in. Keep stirring until you get the thickness you want.
- → Can't eat flour?
Try crushed rice crackers instead of bread crumbs. Also check that your broth doesn't contain any wheat ingredients.
- → What wine goes good with it?
Go for red wine. A Chianti or any bold, robust variety will complement it nicely.
- → Meat not getting soft enough?
Simply cook it longer over low heat. Be patient. Quality meat gets more tender the longer you let it simmer.
- → Rolls coming undone?
Secure them with cooking string. Just remember to remove the string before you serve.
- → Filling falling out?
Don't stuff too much inside. Press everything down firmly before rolling. You can also use toothpicks to keep everything in place.
Conclusion
If this hits the spot, you might also enjoy beef rouladen - it's rolled with tangy pickles instead. Or try making stuffed beef roll using a mix of ground meat and bread inside. For another fall-apart meat option, give osso buco a shot - it's so tender it slides right off the bone.