Italian Beef Braciole

Name: Italian Beef Braciole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 lb beef top round, sliced 1/4-inch thick; 1 cup fine breadcrumbs; 0.5 cup freshly grated Parmesan cheese; 0.25 cup fresh flat-leaf parsley, finely chopped; 2 clove garlic cloves, minced; 0.25 cup extra-virgin olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil; 1 medium yellow onion, diced; 28 oz crushed tomatoes; 0.5 cup dry red wine; 1 tsp dried oregano; 1 tsp kosher salt; kitchen twine

Beef Braciole — Tender Rolled Cutlets Slow-Braised in Rich Tomato Sauce

Paper-thin beef gets wrapped around a savory mix of herbs, cheese, and breadcrumbs, then simmers away until fork-tender in wine-spiked tomato sauce. It's the kind of dish that fills your kitchen with the most incredible aromas while it cooks.

ItalianDinnerComfort FoodDate NightBraisingBeef

Prep30 min

Cook2 hrs

Total2 hrs 30 min

Servings6

Difficultymedium

Nutrition

fat28g

carbs12g

protein42g

calories485

Ingredients

2 lbbeef top round, sliced 1/4-inch thick
kitchen twine

Filling

1 cupfine breadcrumbs
½ cupfreshly grated Parmesan cheese
¼ cupfresh flat-leaf parsley, finely chopped
2 clovegarlic cloves, minced
¼ cupextra-virgin olive oil
1 tspkosher salt
½ tspfreshly ground black pepper

Braising

2 tbspolive oil
1 mediumyellow onion, diced
28 ozcrushed tomatoes
½ cupdry red wine
1 tspdried oregano
1 tspkosher salt

Instructions

Place each beef slice between sheets of plastic wrap and pound gently with a meat mallet until you reach 1/8-inch thickness. The meat should be thin enough to roll easily but not so thin it tears.
Combine the breadcrumbs, Parmesan, parsley, garlic, olive oil, salt, and pepper in a bowl, mixing until the olive oil is evenly distributed and the mixture holds together when pinched.
Lay each beef slice flat and spread 2 tablespoons of filling evenly across the surface, leaving a small border. Roll each piece tightly from one end, then secure with kitchen twine at both ends and once in the middle.
Preheat your oven to 325°F. Heat the olive oil in a heavy Dutch oven over medium-high heat until it shimmers and moves freely across the bottom of the pot.
Add the braciole and turn them every 2 minutes to brown evenly on all sides — you want a deep golden color that will add richness to the final sauce. Remove to a plate.
⏱ 8 min
Lower the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until the onion is soft and translucent but not browned.
⏱ 5 min
Pour in the crushed tomatoes, wine, oregano, and salt, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Nestle the braciole back into the sauce, cover the pot with a tight-fitting lid, and slide into the oven. The low, slow heat will make the beef incredibly tender.
⏱ 2 hrs
Carefully snip and remove all the twine before slicing and serving. The braciole should cut cleanly with a fork and the sauce should be rich and slightly thickened.