What is Beef Braciole? An Italian-American Classic Explained

Why you’ll love this recipe:

• Southern Italian flavors – you’ll love the combination of pecorino, garlic, parsley, red wine, and tomatoes in this Beef Braciole dish. Together they’ll make your kitchen smell like Nonna’s house.
• Tender beef – I’ve included all the tips in this recipe to ensure you have perfectly tender beef. This Authentic Italian Braciole is appealing to eat for young and old.
• Simple ingredients – while this dish is wonderfully flavorful, you don’t need any special ingredients: just basic Italian pantry staples and a nice cut of beef. You may see many recipes including prosciutto, raisins, and pinenuts in the braciole filling but this recipe is as authentic as you will find in Southern Italian.
• Crowd pleaser – this Italian Beef Braciole recipe is perfect if you’re cooking for a crowd! It’s a deliciously comforting dish, with familiar Italian flavors and classic cooking techniques.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

• Beef – my preference for making Italian Braciole is using the top round cut. You can ask your butcher to cut the top round into thin slices. I usually get 4 large steaks from the amount specified in the recipe below.
• Canned tomatoes – I recommend using the whole peeled variety.
• Red wine – choose a red wine that you enjoy drinking for the best results.
• Pecorino Romano cheese – also known as Romano cheese. This will add a lovely savory flavor the this authentic Italian Braciole Recipe.
• Olive oil – For this recipe, use extra virgin olive oil.
• Garlic – choose plump and juicy garlic cloves for the best results.
• Parsley – chopped fresh parsley adds some much freshness to this dish. Please don’t use dried parsley, it doesn’t have the same herby punch.
• Bread crumbs – I always have a bag of my homemade Italian Bread Crumbs pre-prepared in the freezer for times like this. Alternatively, you can use storebought.

See recipe card for quantities.

Combine all the ingredients for the filling in a small bowl and set aside.

Use a meat mallet to pound the steaks between two sheets of baking paper.

Divide the filling mixture evenly amongst the flattened steaks.

Roll up the steaks keeping all the filling inside. Tie with cooking twine.

Brown in hot olive oil.

Add the garlic and then red wine allowing it to come to a boil.

Pour in the tomato puree, and season with salt, and pepper. Simmer with the lid on for 1½ – 2 hours until tender.

Hint: After simmering for about 45 minutes, turn the braciole, spoon sauce over each, and continue cooking. You may need to stir a little water if the sauce has evaporated a lot. At this point, taste the sauce to check if there is enough salt.

• Beef – use thinly sliced pork, chicken or veal instead.
• Pecorino Romano cheese – you can substitute Parmesan cheese (Parmigiano Reggiano) or another hard salty cheese.
• Red wine – if you’re not a red wine drinker, you could use white wine instead. Or substitute wine with beef stock or broth.
• Canned tomatoes – tomato puree or tomato passata can be used in place of canned whole peeled tomatoes.

• Decadent – lay a slice of prosciutto, ham, or a slice of fatty pancetta onto the beef for extra flavor and decadence to this authentic beef braciole dish.
• Sicilian flavors – add pine nuts and raisins to the bread crumb mixture for a quintessential, sweet, savory Sicilian touch.
• Traditional version – stuff the Italian Braciole with hard-boiled eggs for a classic Italian variation. It’s the most delicious surprise!

For this authentic Italian Braciole Recipe, you’ll need a good knife for slicing the beef, if you plan to slice it yourself. You’ll also need either a meat mallet or a rolling pin for tenderizing and cooking twine to hold the beef braciole in place.

If you would like to prepare this Italian beef braciole recipe in advance, you can store the rolled and stuffed beef pieces in an airtight container in the refrigerator overnight before cooking.

Alternatively, the leftover beef braciole can be stored in an airtight container (once cooled) and stored in the refrigerator for 2-3 days. To reheat leftovers, simply use a microwave or on the stovetop until warmed through.

• Choosing the beef – It is important to use the right cut of beef for this authentic Italian Braciole Recipe. My preference for this recipe is top round steak, however rump, skirt, or flank steak are popular alternatives.
• Pound – The beef shouldn’t be too thickly cut. Ask your butcher to slice the beef if you aren’t confident and then pound the steaks with a meat mallet to tenderize and flatten.
• Be gentle – When pounding, begin in the middle gradually moving towards the sides. I like to use the flat side of the meat mallet and place the beef between two sheets of baking paper. Take care not to pound too roughly or the meat will tear.
• Secure – I prefer using cooking twine to secure the little beef parcels together, however, you can use toothpicks if that’s easier.

There are a few reasons why your braciole might be tough. First, it might be the wrong cut of beef. Refer to my recipe tips for more information on selecting the right cut. Furthermore, it is important to use a meat mallet to tenderize the beef before stuffing and rolling. Finally, the beef must be cooked at a gentle simmer for a long time in the tomato sauce.

The two terms can be used interchangeably for any piece of meat that is stuffed, rolled, and braised in a sauce. Generally, however, braciole refers to a thicker and larger piece of meat, almost like a roast. However, in the Sicilian American culture involtini are usually referred to as braciole as in this Authentic Italian Braciole Recipe.

Beef braciole originated from Sicily, Puglia and Calabria in the south of Italy, however it has become widely popular in Italian American cooking. The southern Italian flavors in this Authentic Italian Braciole Recipe are a tribute to its origins.

I love cooking this authentic Italian Braciole recipe as the second course and stirring cooked pasta through the rich tomato sauce for the first course. But it’s also equally delicious served as a main meal with my Red Skin Mashed Potatoes and Italian Roasted Vegetables on the side.

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• ▢ 1.3 pounds (600 grams/1 pound 5 ounces) top round
• ▢ 3 cloves garlic
• ▢ ½ cup fresh bread crumbs
• ▢ ½ cup (6 ounces/180 grams) grated Pecorino Romano cheese
• ▢ 4 tablespoons coarsely chopped fresh parsley
• ▢ 4 tablespoons olive oil
• ▢ ⅓ cup (80ml) dry red wine
• ▢ 28 ounces (800 grams) peeled tomatoes pureed or crushed
• ▢ Salt and black pepper

• Have your butcher cut the top round beef into thin slices.
• Use a meat mallet to pound the steaks between two sheets of baking paper. Begin in the middle and pound towards the sides. If the slices are particularly large, they can be cut in half. I found that this quantity of beef gave me 4 good-sized steaks which can be cut into 8 smaller pieces if desired.
• Combine the bread crumbs, pecorino cheese, parsley, and 1 chopped garlic clove in a small bowl and season with salt and black pepper.
• Lay out the pounded steaks on the work surface. Season with salt and pepper then divide the filling mixture evenly amongst the steaks.
• Roll up, folding the sides in as you go. Secure with cooking twine.
• Heat the olive oil in a large frypan over medium-high heat. Cook the beef rolls for 3-4 minutes, turning, until browned all over.
• Add the remaining garlic and when you can smell the garlic beginning to cook, pour in the red wine and let the wine come to a boil.
• Then add the tomato puree, salt, and pepper and bring to a boil, spoon the sauce over the braciole, then lower the heat to a gentle simmer. Place the lid on and let it simmer gently for 1½ – 2 hours or until the meat is tender. Keep an eye on the sauce so that it doesn’t cook at a high simmer and add a little water if the sauce evaporates excessively.
• During the cooking, turn the braciole over regularly.
• If you’ve made large braciole, slice thickly then serve with the tomato sauce and crusty bread. The sauce can also be stirred through pasta to be served alongside the braciole.

• I like top round steak, but you can try rump, skirt, or flank steak
• Ask your butcher to cut the beef into thin slices for you.
• Gently pound the steaks between to sheets of parchment paper or plastic to make even thinner and more tender.
• Use cooking twine or wooden toothpicks to secure the rolled steak.

Ingredient Notes and Substitutions:

• Beef Top Round: The top round is one of the most budget-friendly cuts of beef and is perfect for Italian braciole meat. It’s very lean and tough and comes from the well-exercised portions of the leg and rump. The top round is often roasted and sliced for roast beef. However, thinly slicing and pounding the meat before cooking, as in this beef braciole recipe, results in the same tenderness. Thinly sliced sirloin roast will also work. The top round cut I purchased from my local Kroger was labeled “Milanesa,” so it was meant for Beef Braciole.
• Prosciutto: Also known as Parma ham, both domestic (U.S. produced) and imported from Italy are available near the deli section of your grocery store. Domestic is fine for this recipe; you’ll save a little money.
• Italian Breadcrumbs: Also called seasoned dry breadcrumbs, they’re dry breadcrumbs with Italian seasonings such as oregano, garlic, and parsley.
• Italian Seasoning: This kitchen staple generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
• Dry Red Wine: When cooking with wine, you want to use a wine you enjoy drinking. It doesn’t need to be expensive, but a bad wine will only yield a bad result. I like to use a Cabernet because I like the full flavor, but a Pinot Noir or Merlot, which are lighter, will also work. NON-ALCOHOLIC SUBSTITUTION: Substitute with beef broth with 2 tablespoons of balsamic vinegar added. Add more to taste after the beef is cooked. Red wine vinegar is another option.
• Crushed Tomatoes: Use the best canned crushed tomatoes you can afford, like San Marzano. I like Mutti for the best fresh Italian tomato flavor. San Marzano tomatoes are more expensive, however, the investment is worth it.

• Gather and prep all the ingredients.
• Preheat oven to 325 degrees.
• Cut the top-round slices in half widthwise to have 12 equal pieces.
• Place the beef on a cutting board or other flat surface.
• Place a zipper-top bag over each beef slice and gently pound to 1/4 to 1/8-inch thickness.

• Mince 4 cloves of garlic; slice the remaining 8 cloves.
• In a small bowl, combine the minced garlic, parsley, cheese, breadcrumbs, salt, and black pepper to taste.

• Place a prosciutto slice over each piece of beef, then sprinkle the filling evenly over the prosciutto (2 to 3 tablespoons per slice).

• Roll the beef into a cylinder, tucking in the sides to hold the filling as you roll. Secure with toothpicks.

• Heat the olive oil in a Dutch oven or large pot over medium-high heat.
• Working in two batches of six each, place the beef rolls in the pot, seam side down first, which will help to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides, adjusting the heat as necessary to prevent burning. Transfer to a plate and repeat with the remaining six rolls.

• Add the wine to the Dutch oven. Bring to a boil, scraping up any browned bits. Let the wine boil for 2 to 3 minutes to reduce it and cook off some alcohol.

• Add beef broth, tomatoes, sliced garlic, and Italian seasoning. Return the beef rolls to the pot and bring back to a simmer.
• Place a dampened piece of parchment paper (or aluminum foil) over the Dutch oven, then place the cover over the pot.
• Place in the oven and cook for 1 1/2 to 2 hours, turning the rolls after 1 hour. (My sweet spot for tenderness is usually around 1 hour and 45 minutes.) >>>STOVETOP: Cover and cook on low heat, occasionally turning until beef is tender and easily pierced with a fork, about 1 1/2 hours. >>>SLOW COOKER: 3 to 4 hours on high, 5 to 6 hours on medium, or 7 to 8 hours on low.

• Transfer the beef braciole to a platter and tent with foil to keep warm. Remove the toothpicks.
• Place the pot back on the stove. Put the flour in a heat-proof bowl, then remove some hot cooking liquid. Stir until smooth to create a slurry. Slowly add the slurry to the liquid in the pot, bring to a simmer, and cook until thickened.

• Season with salt and black pepper to taste.
• Add a pinch of sugar if needed.
• Pour the sauce over the beef rolls on the platter. Garnish with chopped fresh parsley.
• Serve over pasta, potatoes, or polenta with additional grated cheese, if desired.

• That’s it!! Authentic Italian Beef Braciole!

how to make Beef BRACIOLE BETTER Than Your GRANDMA

FAQ

What is beef braciole made of?

Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used.

What does braciole mean in Italian?

• Food & Wine

  https://www.foodandwine.com

  How to Cook Braciole – Food & Wine

  Braciole is an Italian-style roulade, a rolled and stuffed meat. It’s also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to …

  

• Always From Scratch

  https://alwaysfromscratch.com

  Authentic Italian Braciole – Always From Scratch

  Dec 31, 2023 — Recipe FAQs … It’s made from beef, veal, or pork. The cuts of meat vary as it depends on what people have or where it’s being made. Is Braciole It…

  

• Merriam-Webster

  https://www.merriam-webster.com

  Braciola Definition & Meaning – Merriam-Webster

• Chasing the Seasons –

  https://www.chasingtheseasons.com

  Braciole: A Taste of Italian-American Tradition – Chasing the Seasons

  What’s Inside? A traditional filling of breadcrumbs, garlic, pecorino, provolone and parsley mixed with a little extra virgin olive oil is a simple and classic …

  

Is braciole tough?

If you try to cook braciole quickly, you’re going to end up with a dense brick to chew through instead of the tender beef roll we’re going for. Slow cooking is a crucial component that can’t be overlooked. That makes this a difficult dish to prepare on a weekday but perfect for a relaxed Sunday afternoon.

What is beef braciole?

Beef Braciole is stuffed beef rolls slowly simmered in tomato sauce. It’s a classic Italian comfort food that’s perfect for a wintery Sunday afternoon. The stuffed beef rolls are simmered slowly so the flavors from the stuffing infuse the sauce and the meat.

What is Italian braciole?

Authentic Italian Braciole is a classic Italian recipe for thin cut steak wrapped around bread crumbs and parmesan that’s slow cooked in marinara sauce. These delicious and tender beef rolls recipe is easy to make and great for Sunday dinner or any special occasion.

What is braciole stuffed beef?

Braciole (pronounced “brah-ZHO-leh”) is an Italian stuffed beef dish made from thin slices of beef filled with a savory breadcrumb mixture, then rolled, tied, browned, and braised in tomato sauce. The end result is melt-in-your-mouth tender beef infused with delicious flavors. Other names for braciole include involtini, beef roulade, or braciola.

What is braciole made of?

Braciole is a southern Italian specialty, made by stuffing a large thin slice or slices of lean beef with a savory mixture of breadcrumbs, cheese, herbs, and garlic. The meat is then rolled up, tied or toothpicked shut, seared until golden, and slowly baked in a rich tomato sauce until melt-in-your-mouth tender.

How do you cook braciole?

Stir in tomato sauce and bring to a simmer. Simmer the Braciole: Return the beef rolls to the skillet, cover, and simmer on low heat for 1.5–2 hours, turning occasionally, until the beef is tender. Serve and enjoy: Remove the twine, slice the Braciole into pinwheels, and serve with the sauce over pasta or alongside crusty bread.

What is Barefoot Contessa beef braciole?

Barefoot Contessa Beef Braciole is a rolled beef dish made with thinly sliced flank steak stuffed with a savory filling of breadcrumbs, herbs, garlic, and cheese. The rolls are seared to lock in flavor and then braised in a robust tomato sauce until tender and infused with delicious aromas. Other Popular Recipes