Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a tasty mix of cheese, garlic, herbs, and sometimes breadcrumbs, then slow-cooked in a rich tomato sauce. The result is tender, flavorful bites that melt in your mouth, with a wonderful balance of savory meat and zesty sauce. It’s a comforting meal that’s perfect for family dinners or special occasions.
I love making Beef Braciole because it feels like a little labor of love. Taking the time to roll up the meat and filling makes it feel special, but it’s not hard to do at all! One tip I like to share is letting the braciole simmer slowly in the sauce so all the flavors really come together and the beef becomes super tender. It’s one of those dishes where the longer it cooks, the better it tastes.
This dish is amazing served over a bed of pasta or creamy polenta. I often enjoy it with a simple side of steamed greens or a crisp salad to balance out the richness. Whenever I make Beef Braciole, it fills the house with that cozy aroma that makes everyone eager to sit down and enjoy the meal. It’s comfort food that’s both hearty and full of flavor, and I always find it brings people together around the table.
Key Ingredients & Substitutions
Beef: Flank steak and top round are perfect because they’re thin and not too fatty. If you can’t find these, try thin skirt steak or even sirloin cut thin. Just make sure to pound it to thinness for easy rolling.
Breadcrumbs: Fresh breadcrumbs work best as they add a nice texture. If fresh aren’t available, dry breadcrumbs are fine. You can also use crushed crackers as a substitute.
Cheese: Pecorino Romano adds a sharp, salty flavor, but Parmesan is also great. For a milder taste, try Asiago or a good aged mozzarella. Vegan cheese works if you follow a dairy-free diet.
Herbs: Fresh parsley and basil brighten the filling. If fresh isn’t an option, use dried herbs but use less to avoid overpowering. Feel free to add oregano or thyme for extra flavor.
Tomato Sauce: Use crushed tomatoes for a thick, rich sauce. If you prefer, canned whole tomatoes lightly crushed by hand work too. Fresh tomatoes can work but need longer cooking.
How Do You Make Tender Beef Braciole Without It Falling Apart?
The secret is in rolling and simmering the beef just right. Here’s how:
- Roll Tightly: When spreading the filling, leave a border so the filling doesn’t spill out. Roll firmly but don’t squeeze too hard or the meat may tear.
- Secure Well: Use kitchen twine or sturdy toothpicks to hold the roll shape in place throughout browning and cooking.
- Brown Carefully: Browning seals in flavors and adds texture. Use medium-high heat and brown on all sides for about 2-3 minutes.
- Simmer Gently: Cooking in the sauce on low heat for 1.5 to 2 hours softens the beef perfectly. Too high heat toughens the meat and risks the rolls opening.
- Turn Rolls Occasionally: This helps the rolls cook evenly and keeps them intact without burning one side.
Equipment You’ll Need
- Large cutting board – gives you plenty of space to pound and roll the beef safely.
- Meat mallet or rolling pin – perfect for pounding the meat thin and even.
- Sharp knife – helps trim the beef and slice the cooked rolls neatly.
- Large skillet or sauté pan – ideal for browning the braciole before simmering.
- Large deep skillet or Dutch oven with lid – used for slow simmering the beef in the tomato sauce.
- Kitchen twine or toothpicks – keeps the rolled beef tightly secured during cooking.
- Wooden spoon or spatula – to stir and turn the braciole gently in the sauce.
Flavor Variations & Add-Ins
- Swap beef for thin pork loin or veal slices for a lighter, tender alternative.
- Add sun-dried tomatoes or roasted red peppers inside the roll for a sweet, tangy twist.
- Mix in fresh spinach or sautéed mushrooms with the breadcrumb filling for extra veggies.
- Try using provolone or fontina cheese instead of Pecorino for a creamier, milder flavor.
How to Make Beef Braciole
Ingredients You’ll Need:
For The Braciole:
- 1.5 to 2 pounds thinly sliced flank steak or top round, butterflied and pounded thin
- Salt and freshly ground black pepper, to taste
- 1 cup fresh breadcrumbs
- 3/4 cup grated Pecorino Romano or Parmesan cheese
- 3 cloves garlic, finely minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, for browning
- Kitchen twine or toothpicks, for securing rolls
For The Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces (about 3 cups) canned crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the rolls, plus 1.5 to 2 hours of simmering for tender, flavorful braciole. Plan for around 2 to 2.5 hours total from start to finish, including the slow simmer for best results.
Step-by-Step Instructions:
1. Prepare the Filling:
In a bowl, mix together the breadcrumbs, grated cheese, minced garlic, chopped parsley, chopped basil, red pepper flakes if using, plus a pinch of salt and pepper. Stir everything so it blends well.
2. Prepare the Beef:
Lay the thin beef slices flat on a cutting board. Season them lightly with salt and pepper on both sides. Spread the breadcrumb mixture evenly over one side of each piece, leaving about a half-inch border around the edges.
3. Roll the Braciole:
Starting at one end, roll each piece of beef tightly into a log shape with the filling inside. Secure each roll using kitchen twine or toothpicks so it holds together during cooking.
4. Brown the Braciole:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the rolls on all sides until they develop a nice crust, about 2-3 minutes per side. Remove the rolls and set aside.
5. Make the Tomato Sauce:
In the same skillet, add more olive oil if needed. Sauté the chopped onion until it becomes translucent, about 4 minutes. Stir in the minced garlic and cook for another minute. Pour in the crushed tomatoes, add the oregano, salt, and pepper. Stir and bring the sauce to a gentle simmer.
6. Simmer the Braciole:
Put the browned beef rolls back into the tomato sauce. Cover the skillet with a lid and let it simmer gently for about 1.5 to 2 hours. Turn the rolls occasionally to cook evenly. This slow cooking helps the meat become tender and absorbs all the lovely flavors.
7. Serve:
When done, take the braciole out of the sauce and slice them into 1/2-inch thick rounds. Serve these slices topped with some of the tomato sauce and sprinkled with fresh parsley or basil for garnish.
8. Optional Serving Ideas:
Pair your beef braciole with pasta, creamy polenta, or crusty bread to enjoy every bit of the delicious sauce.
Can I Use Frozen Beef for Braciole?
Yes, but make sure the beef is fully thawed before pounding and rolling. Thaw it slowly in the fridge overnight or use the cold water method in a sealed bag for quicker thawing.
Can I Make Beef Braciole Ahead of Time?
Absolutely! You can prepare and roll the braciole a day ahead, store them in the fridge, then brown and simmer them fresh. The flavors often improve with a little resting time.
How Should I Store Leftover Braciole?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or sauce if it’s too thick.
Can I Substitute the Beef for Another Meat?
Yes! Thin pork loin or veal slices make delicious alternatives. Just use the same technique of pounding thin, filling, rolling, and slow simmering.