Beef Braciole Recipe

Succulent, savory, and brimming with Italian comfort, this Beef Braciole Recipe is the very essence of a Sunday supper that feels like home. Thin slices of beef are rolled around a flavorful stuffing, seared to perfection, and then slowly simmered in a rich tomato sauce until unbelievably tender. Each bite is a delightful combination of hearty beef, cheesy breadcrumb filling, and that sweet, tangy sauce we all crave. Whether you grew up in a bustling Italian household or you’re simply looking to wow your table, the Beef Braciole Recipe serves up warmth, nostalgia, and pure satisfaction in every forkful.

Ingredients You’ll Need

The magic of this Beef Braciole Recipe lies in its simple, pantry-friendly ingredients, each one playing an important role in building flavor and texture. Fresh herbs, good beef, and a few kitchen staples come together to create a dish you’ll want to make on repeat.

• Flank steak or sirloin: Thinly sliced beef works best for rolling and absorbs all the flavors of the filling and sauce beautifully.
• Breadcrumbs: Use fresh or panko for a hearty texture that soaks up all the seasonings.
• Parmesan cheese: Freshly grated adds a nutty, savory punch that melts into the filling.
• Garlic (for filling and sauce): Freshly minced garlic gives this recipe its signature aromatic depth.
• Fresh parsley: Adds a burst of color and a mild, leafy freshness to balance the richness.
• Dried oregano: Earthy and robust, this seasoning goes into both the filling and sauce for an unmistakable Italian flavor.
• Olive oil (for browning and sautéing): Use good-quality oil to develop flavor in every layer of this dish.
• Crushed tomatoes: San Marzano are ideal for their sweet, low-acid profile to create a deeply flavorful sauce.
• Onion: Finely chopped for sautéing, adding natural sweetness and body to the sauce.
• Dried basil: Infuses the sauce with familiar, comforting herbal notes.
• Salt and pepper: Season generously to build depth at every stage, from the beef to the simmering sauce.
• Fresh basil leaves (optional): These make a stunning garnish and a final pop of flavor.

How to Make Beef Braciole Recipe

Step 1: Prepare the Beef and Filling

Begin by laying out your beef slices and giving them a generous sprinkle of salt and pepper. This is much more than a perfunctory step—the seasoning ensures every bite of your Beef Braciole Recipe is deeply savory and full-flavored. In a mixing bowl, combine your breadcrumbs, Parmesan, minced garlic, parsley, oregano, and a little extra salt and pepper. This crumbly mixture will be the secret pocket of flavor tucked inside every roll.

Step 2: Assemble the Braciole

Spoon about two tablespoons of the breadcrumb stuffing onto each seasoned beef slice. Using your fingers, spread it out evenly, leaving a little border to prevent overflow. Now, roll each steak tightly around its filling, keeping everything as snug as a weeknight hug. Secure the ends with toothpicks or tie them gently with kitchen twine, making sure they’ll keep their shape during browning and braising.

Step 3: Sear the Rolls

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once shimmering, add the beef rolls in batches, turning them carefully until every side is deep golden brown—usually about 6 to 8 minutes per batch. This step locks in the juices, adds a savory crust, and lays the foundation for the sauce to build upon.

Step 4: Build the Sauce

Using the same skillet (and golden bits left behind), add another tablespoon of olive oil if needed. Sauté finely chopped onion and more minced garlic until the kitchen smells irresistible and the onions are translucent, about 3 minutes. Pour in your crushed tomatoes, dried basil, oregano, salt, and pepper. Let it simmer gently for 10 minutes to blend the flavors and mellow the acidity of the tomatoes.

Step 5: Simmer and Tenderize

Nestle the browned beef rolls back into the sauce, spooning some over the tops to coat. Cover the skillet, lower the heat, and let everything simmer on low for about 2 hours, turning the rolls occasionally. During this slow braise, the meat becomes beautifully tender, and the flavors marry for that timeless Beef Braciole Recipe experience.

Step 6: Serve and Savor

Carefully remove the toothpicks or twine before plating. Serve your braciole hot, lavishly spooned with extra tomato sauce. Each roll should be juicy, fragrant, and mouthwateringly tender—the very definition of Italian comfort food.

How to Serve Beef Braciole Recipe

Garnishes

For a restaurant-worthy finish, shower your Beef Braciole Recipe with torn fresh basil leaves and a light flurry of grated Parmesan. A drizzle of good olive oil or even a crack of black pepper provides just the right touch, elevating the whole dish. If you’re feeling festive, a sprinkle of chopped parsley adds a fresh pop of color.

Side Dishes

The classic way to enjoy Beef Braciole Recipe is over a bed of al dente pasta—the hearty sauce clings perfectly to every strand. Creamy polenta is an outstanding alternative, giving you a silky, buttery backdrop for all that flavor. Crusty bread is a must for mopping up the last drops of sauce, and a crisp green salad rounds out the meal beautifully.

Creative Ways to Present

For a fun twist, slice the braciole into medallions before plating, letting the spiral of beef and filling shine through. Arrange them on a platter for a family-style feast, or plate individually with a swoosh of sauce for a dinner party moment. You can even tuck smaller braciole into rolls for an Italian-inspired sandwich!

Make Ahead and Storage

Storing Leftovers

Leftover Beef Braciole Recipe is a true gift—just transfer any cooled rolls and sauce into airtight containers and store in the fridge for up to four days. The flavors actually deepen and expand after a night of rest, making your lunch or next dinner even more irresistible.

Freezing

This recipe is meal-prep heaven! To freeze, place the fully cooked and cooled braciole (with sauce) in a freezer-safe container or heavy-duty freezer bag. They’ll keep beautifully for up to three months. Let them thaw overnight in the fridge so they reheat gently without losing any of their tenderness.

Reheating

To reheat, gently warm the braciole in a covered saucepan over low heat until heated through, stirring the sauce often so nothing sticks. You can also microwave individual portions, covered, at 50 percent power to retain the meat’s delicate texture. Add a splash of water or broth to loosen the sauce if needed.

FAQs

Can I make this Beef Braciole Recipe ahead of time?

Absolutely! In fact, braciole is one of those dishes that tastes even better the next day. Simply prepare and simmer as directed, then allow it to cool, store in the fridge, and gently reheat before serving.

What kind of beef is best for braciole?

Flank steak is the traditional choice thanks to its flavor and ability to roll up beautifully, but thinly sliced sirloin also works well. Just make sure your slices are about 1/4-inch thick so they stay tender during cooking.

Can I substitute the beef in this Beef Braciole Recipe?

Yes! Chicken cutlets are a great alternative if you’re after a lighter, quick-cooking version. Just reduce simmering time so the chicken stays juicy.

How do I keep the braciole from falling apart during cooking?

Be sure to roll tightly and secure each roll with toothpicks or kitchen twine. Searing them before simmering helps them hold their shape and adds a flavorful crust.

What should I do if my sauce is too thin?

If the sauce is thinner than you like, simply remove the lid and simmer uncovered until it reaches your preferred consistency. Stir occasionally to prevent sticking or burning.

Final Thoughts

If you love hearty Italian comfort food that brings people together, don’t miss this Beef Braciole Recipe. It’s easy enough for a Sunday family meal but impressive enough for guests. Give it a try—you’ll find yourself smiling at every savory bite!

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