5 from 20 votes
Italian Beef Braciole
Italian Beef Braciole consists of thin slices of beef rolled with prosciutto, garlic, parsley, and pecorino cheese, then simmered slowly in passata and olive oil. The slow cooking tenderizes the meat and infuses it with rich tomato-based flavors. This dish delivers a tender, savory main course that can be paired traditionally with pasta.
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
4
servings
Calories:
386 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 386
% 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.