Italian Beef Braciole
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
Italian
Italian Beef Braciole
Description
The recipe for Italian Beef Braciole starts with top round or similar cuts of beef pounded thin and rolled around a filling of prosciutto, fresh garlic, chopped parsley, and pecorino cheese. The rolls are browned to develop a crust and then simmered in a passata sauce with fresh basil added near the end. Slow simmering breaks down the meat fibers, resulting in tender slices infused with tomato and herb flavors while the filling melts into a savory center. The interplay of salty prosciutto and sharp pecorino adds depth to the umami of the beef.
Typically served alongside freshly cooked pasta, the sauce provides both moisture and a flavorful coating. The braciole can also be served on their own with sauce spooned over, making a hearty dinner centerpiece. The dish suits occasions where a slow-cooked, comforting meat entrée is desired.
For best results, pounding the beef evenly to half its original thickness helps tenderize it and ensures even rolling. Leftover braciole keep well refrigerated for a few days and can be frozen, reheated gently to maintain texture. Securing the rolled meat properly with toothpicks before cooking ensures filling stays enclosed throughout simmering.
Ingredients
- 1.3 lbs top round beef roast can also use sirloin or silverside (600g, or bottom round beef roast
- 8-10 lices prosciutto
- 2 garlic finely chopped, cloves
- 2 tbsp parsley finely chopped, fresh
- 8-10 lices pecorino cheese
- 3 cups passata 700g, pureed tomatoes
- 1 tbsp basil chopped, fresh
- 1 tbsp olive oil
Instructions
- Cut the beef into ¼ inch (1/2 cm) thick slices (make sure to cut the meat against the grain). Pound them to half the thickness with a meat mallet or rolling pin.
- Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
- Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
- Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the passata and stir to combine (make sure the braciole are covered). Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
- Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
How to serve it traditionally
- Once cooked remove the beef braciole and set aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice.
Notes
- Use a meat mallet or rolling pin to pound beef slices to half thickness for tenderness and easier rolling.
- Leftovers can be refrigerated for 2-3 days; freeze in suitable containers and thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 104mg | 35% |
| Sodium | 266mg | 11% |
| Potassium | 1368mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 23mg | 26% |
| Calcium | 91mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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