beef braciole

Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that&#x27;s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you&#x27;ll fall in love with!

Beef Braciole

thin slices boneless top round (about 2 pounds)

garlic

breadcrumbs

salt and black pepper,

prosciutto

olive oil

dry red wine

beef broth

(28-ounce) crushed tomatoes

Italian seasoning

all-purpose flour

Cut top-round slices in half widthwise so that...

Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.

Mince 4 cloves of garlic; slice the remaining...

Mince 4 cloves of garlic; slice the remaining 8 cloves.

Combine minced garlic, parsley, cheese, breadcrumbs, salt and...

Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.

Roll the beef into a cylinder, tucking in...

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

Heat olive oil in a Dutch oven or...

Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.

Add the wine and the sliced garlic. Bring...

Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.

Cover and cook on low heat, turning occasionally...

Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.

To thicken, place pot back on the stove...

To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.

Season with salt and black pepper to taste....

Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

https://mediavine-res.cloudinary.com/video/upload/rczgylnpjtg5mol9eb9j.mp4

Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night!  Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!

Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.

Beef Braciole Recipe (Involtini)

San Marzano Tomatoes

beef top sirloin roast

bread crumbs

parmesan cheese

parsley

sea salt and cracked pepper

white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick.  Season with salt and pepper Set aside.

In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.

Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef.  Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butchers twine, slice, and serve.

https://embed.mediavine.com/videos/vz0earzbus3t4cnqws4e

I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!  It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.

Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades

This EASY Beef Braciole recipe is the best Italian comfort food! Juicy flank steak, tomato sauce, herbs and cheese make up this delicious Italian rolled steak!

Italian Beef Braciole without Egg

beef

white onion (, chopped)

garlic (, minced)

flat parsley (, chopped)

olive oil (, divided)

Parmesan cheese (, finely grated)

tomato sauce

oregano

Parmesan (, for garnish)

Preheat oven to 275 degrees.

Heat 1 tablespoon olive oil in a small skillet over medium heat.

Add chopped onion, garlic and flat parsley. Saute until softened. Add breadcrumbs and remaining olive oil.

Toss until it is fully mixed and pasty.

Remove from heat and add Parmesan cheese. Set aside.

On a cutting board, place 1-2 tablespoons breadcrumb mixture on the short edge. Roll up, folding in the edges like an envelope.

Place, seam side down, in an oven safe skillet.

Repeat with remaining filets.

Brown beef rolls over medium heat.

In a separate bowl, combine tomato sauce with dried oregano.

Top beef rolls with tomato sauce.

Place in oven, uncovered, for 45 minutes.

Remove and allow to rest for 5 minutes before serving.

If you've tried this recipe, come back and let us know how it was!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612579158/sbtd0pdvisbxbszwjew4.mp4

Learn how to make this easy iconic Italian dish- beef involtini or beef braciole, it is seasoned bread crumbs with garlic and onion, then rolled in thin beef and baked in tomato sauce.

Beef braciole stuffed with breadcrumbs, cheese, parsley, pine nuts, and raisins simmered in tomato sauce is a hearty and delicious Italian-American meal.

extra virgin olive oil

onion

garlic (minced)

tomato paste

plum tomatoes

salt and pepper (to taste)

water (plus more if required to thin sauce)

garlic (paste)

flat-leaf Italian parsley (minced)

raisins

pine nuts

Pecorino Romano (grated)

olive oil (for shallow frying)

dry red wine (optional, see notes below)

Heat a large pot to a touch less than medium heat with the extra virgin olive oil.  Add the onion and cook until soft (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until fragrant.

Add the tomato paste and cook for 5 minutes, spreading the paste around with a wooden spoon.  If it starts to burn, add a few ounces of water.

Add 1/2 cup of the wine and cook for 2 minutes while scraping the bottom of the pan to remove any brown bits.

Add the plum tomatoes and water and bring to a simmer.  Once simmering, cover with the lid left slightly ajar, and lower the heat to the lowest level so that the sauce is barely bubbling. You can season with a touch of salt right now, but it&#39;s best to wait since the sauce will reduce and concentrate.

For the sauce

Heat a small pan to medium heat with the extra virgin olive oil and add the garlic.  Once lightly golden, add the pine nuts and cook for 1-2 minutes until golden. Add the breadcrumbs, parsley, and raisins.  Mix well until a paste forms.  Remove the pan from the heat, mix in the Pecorino Romano, and set aside.

Filet the top round to a 1/2&quot; thick. Cut the beef into rectangles approximately 3x4 inches.  Pound each rectangle to roughly a 1/4&quot; thick which will make them substantially larger.

Arrange the pounded meat on a cutting board and season the with salt and pepper.  Leaving some space around the edges, evenly spread the paste onto each piece.

You should have a thin layer of the mixture on each piece of meat.  Roll each piece tightly and secure them with toothpicks or kitchen twine. 

Heat a large pan to a touch less than medium heat with olive oil.  Sear the pieces on all sides, working in batches if required to not overcrowd the pan.

After the braciole are seared, add each one to the pot of sauce.  If the pan isn&#39;t burnt, pour off the fat from the pan and deglaze with the remaining 1/2 cup of dry red wine.  Scrape the brown bits off the bottom of the pan.  Pour the pan juices into the pot of sauce and mix to incorporate.

Cook for 2-3 hours, or until fork tender, on very low heat with the lid left slightly ajar, making sure to stir the sauce occasionally.   If the sauce dries out during the cooking process, add a 1/2 cup of water or more as needed. Alternative method: Cover the pot and place it in the center of the oven at 300f for 2-3 hours or until tender.

Once tender, remove the braciole from the sauce and cut away the twine or remove the toothpicks.  Taste the sauce and season with salt and pepper. Serve with pasta, grated cheese, and crusty bread.  Enjoy!

For the braciole

That’s how my mom made them raisens and pine nuts. Excellent

I handed my husband your recipe and he made it tonight. It was beyond amazing. The meat was so tender and the sauce was absolutely gorgeous. We will enjoy leftovers tomorrow. And by the way, congratulations on your journey with your blog and YouTube!

LOVE ALL YOUR RECIPES!!!  MY HAPPY PLACE I THE KITCHEN AND I LOVE GOING THROUGH YOUR FACEBOOK PAGES FOR IDEAS!

I found the pasta at TJ Maxx for 4.99 a pound. Not a place I shop for food but dried pasta should be okay.

I made this recipe tonight for my family and it was just nothing short of phenomenal. Now I have to say that I used my own Sunday sauce recipe, but I did the beef rolls exactly as they are in the recipe. I just can't wait to make it again. It was hands down one of the best Italian meals I've ever eaten or made.

I have made bracioles many different ways but these are by far my favorite.

Omg I’ve been wanting to ask for so long if you guys are going to get a cookbook together and here it is somebody else’s thinking the same you guys are awesome. Make sure you put out there when you do have a cookbook because it’ll sold out before you can even snap your fingers. Thank you so much. I hope you guys are doing wonderful. Much blessings to you always

I usually add a slice of provolone and prosciutto de parma on top of the meat before adding the breadcrumb/parsley/pine nut/raisin paste mix.  Also, last time I made this I used your bread and ricotta method for tender meatballs to make the paste and it turned out fantastic!  I just cut back on the ricotta to about 1/2 a cup to 4 slices of bread, and then mixed the parsley, garlic, pine nuts and raisins in.  

I'm definitely going to use your method for toasting the pine nuts in garlic.  That looks great!

I am so happy you posted the bracciole recipe!  I'm going to make it this weekend!    Keep sharing all you know.....

https://www.youtube.com/watch?v=wIVjxtAMYnQ

Today we're making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender in a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of pasta. I hope you love it!
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https://www.sipandfeast.com/italian-beef-braciole/

INGREDIENTS
FOR THE SAUCE
1/4 cup (53g) extra virgin olive oil
1 medium onion - diced
5 cloves garlic - minced
2 ounces (55g) tomato paste
1/2 cup (120g) dry red wine
3 28-ounce cans plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
1/2 cup (120g) water - plus more if required to thin sauce
FOR THE BRACIOLE
2 pounds (908g) top round
1/4 cup (53g) extra virgin olive oil
3 cloves garlic - paste
1/2 cup flat-leaf Italian parsley - minced
1 cup (100g) breadcrumbs
1/4 cup (35g) raisins or currants soaked in water then drained
1/4 cup (35g) pine nuts
3 tablespoons (42g) extra virgin olive oil
1/2 cup (50g) Pecorino Romano - grated
olive oil - for shallow frying
1/2 cup (120g) dry red wine
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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Beef Braciole

Beef Braciole Recipe (Involtini)

Italian Beef Braciole without Egg

Beef Braciole

Top 4 beef braciole recipes from across the web

The most viewed beef braciole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Braciole

Beef Braciole Recipe (Involtini)

Italian Beef Braciole without Egg

Beef Braciole

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