Easy Beef Braciole
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
5
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Calories
1071 kcal
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Course
Main Course
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Cuisine
Italian
Easy Beef Braciole
Description
The recipe starts by pounding thin slices of bottom or top round beef to even thickness then seasoning with salt, pepper, and red pepper flakes. A filling of minced garlic, parmesan cheese, fresh parsley, prosciutto, and provolone slices is layered on each piece. The beef is rolled jelly-roll style and secured with butcher's twine or toothpicks.
The rolls are browned in olive oil infused with smashed garlic cloves to develop flavor. Separately, a tomato sauce is prepared by sautéing onion, garlic, oregano, basil, and crushed red pepper flakes, then adding tomato paste, red wine, crushed tomatoes, water, and sliced mushrooms. The beef rolls cook slowly in the sauce until tender.
Braciole is commonly served over linguine pasta and garnished with grated Pecorino Romano cheese and fresh parsley. This creates a complete meal with rich meat flavors softened by slow cooking and complemented by a robust tomato mushroom sauce.
The recipe includes detailed instructions for storing leftovers in the refrigerator for 3-4 days or freezing up to 3 months. Reheating methods recommend gentle warming to maintain moisture and avoid toughness. The dish can be made ahead by refrigerating cooked components separately and reheating before plating.
Ingredients
For the Filling:
- 2 tablespoons extra-virgin olive oil , or as needed
- 8 provolone cheese , slices, optional
- 8 prosciutto thin slices
- ¼ cup parsley chopped, fresh
- salt Kosher salt
- black pepper Kosher salt
- red pepper flakes crushed
- 2 cloves garlic , smashed and finely chopped plus 4 smashed garlic to infuse the oil
- ½ cup parmesan , pecorino romano, Parmigiano-Reggiano cheese, shredded or grated
- 3 pounds bottom round beef sliced into 8 thin pieces about ½-inch thick, or top round
For the Tomato Sauce:
- extra-virgin olive oil
- 1 onion finely diced, large
- 1 teaspoon oregano dried
- ¼ cup basil chopped, fresh
- red pepper flakes to taste, crushed
- 1 teaspoon kosher salt , to taste
- 4 cloves garlic , smashed and finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine or white wine
- crushed tomatoes two 28-ounce cans
- 2 cups water
- 24 oz button mushrooms or cremini, sliced, 680g
- ½ cup Pecorino Romano cheese Parmigiano-Reggiano, or Parmesan cheese for garnish, grated
- ¼ cup parsley plus for garnish, chopped, fresh
Additional:
- 16 oz. linguine pasta Barilla Classic or any pasta preferred
Special equipment:
- Toothpicks or butcher's twine
Instructions
For the Beef Braciole Rolls:
- Place the beef slices between two pieces of plastic wrap and pound gently with a meat mallet to flatten and even out the slices. Season each steak with salt, ground black pepper, and red pepper flakes, about ¼ teaspoon of each to each slice.
- Sprinkle each slice of meat with minced garlic, grated parmesan cheese, and parsley. Top each slice of meat with a slice of prosciutto and provolone cheese if using. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure or fasten rolled meat with plain toothpicks. Repeat this process with the remaining beef and filling.
- Coat a large, wide nonstick pot with olive oil and put over medium-high heat. Season each beef braciole generously with salt and pepper and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add the 4 smashed garlic cloves to the pot to infuse the oil (you can leave the skins on) on either side of the beef braciole.
- Brown meat on all sides, 2 to 3 minutes per side. Remove them from the pan and reserve. Discard the smashed garlic.
For the Tomato Sauce:
- In the same pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onions and season with 1 teaspoon of kosher salt, and ½ teaspoon red pepper flakes (adjust to taste). Cook the onions until they are translucent and very aromatic, about 8 to 10 minutes.
- Add the garlic and saute for another 2 minutes. Add the tomato paste and cook for 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and cook for 6 to 8 minutes.
- Add the tomatoes and 2 cups of water and bring to a simmer, and then add the meat back to the pan. Simmer, occasionally stirring over low heat until the meat is tender, about 1-½ hours.
- Uncover, add the mushrooms and stir in the remaining ¼ cup parsley and basil. Reduce the heat to low; continue simmering, uncovered, and occasionally stirring until the beef is tender and the sauce thickens, ½ hour to 1 more hour. Taste and adjust season if needed.
- About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (Here's How to Make Buttered Pasta).
- Remove the Beef Braciole from the sauce and transfer to a platter; remove the toothpicks or butcher's twine. Spoon on some of the sauce and garnish with chopped parsley. Serve the Beef Braciole with a side of Buttered Pasta; top with grated Parmigiano-Reggiano cheese.
Notes
- Store leftover braciole rolls and sauce together in an airtight container refrigerated for up to 3-4 days to preserve flavor.
- Reheat gently in a microwave with a damp paper towel or on the stovetop with added liquid to avoid drying out or toughening the beef.
- Freeze cooled braciole tightly wrapped in plastic or foil in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
- To lessen acidity in the tomato sauce, add 1 tablespoon unsalted butter at a time or 2-3 teaspoons sugar as needed to balance flavors.
- Braciole can be prepared 2 days in advance and reheated slowly to maintain tenderness and flavor.
User Reviews
Overall Rating
5
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