Beef Braciole Recipe

If you’re craving a dish that bursts with Italian soul and delivers layers of flavor in every bite, this Beef Braciole Recipe is exactly what you need. Imagine tender beef flank steaks flattened thin, lovingly rolled around a savory, herb-packed breadcrumb and cheese filling, then slow-cooked in a rich marinara sauce until melt-in-your-mouth perfect. It’s an elegant yet comforting meal that transforms simple ingredients into a feast worthy of family gatherings or cozy dinners. Once you master this Beef Braciole Recipe, it’ll quickly become one of your most cherished recipes to share and enjoy.

Ingredients You’ll Need

Don’t let the list of ingredients intimidate you—each one is straightforward and essential, playing a distinct role in making this dish unforgettable. From the nutty crunch of pine nuts to the aromatic herbs and creamy cheeses, these components work harmoniously to create the perfect balance of texture, flavor, and color.

• 4 thinly sliced beef flank steaks (about 1/4 inch thick): The perfect canvas to roll your filling and soak up all the sauce.
• 1/2 cup breadcrumbs: Adds a delightful, slightly coarse texture inside each roll.
• 1/4 cup grated Parmesan cheese: Brings a savory, umami-packed richness to the stuffing.
• 2 cloves garlic, minced: Infuses deep, aromatic flavor that partners beautifully with the beef.
• 1 tbsp fresh parsley, chopped: Adds a refreshing herbal note and vibrant green color.
• 1 tsp dried oregano: Offers an earthy, slightly peppery flavor to elevate every bite.
• 1/2 tsp red pepper flakes (optional): Provides a subtle kick for those who love a hint of heat.
• 1/4 cup pine nuts (optional): Adds a wonderful crunch and buttery flavor.
• 1/2 cup grated mozzarella cheese (optional): Melts into gooey pockets within the roll, making each slice decadent.
• Salt and pepper to taste: Essential for seasoning and balancing flavors perfectly.
• 2 tbsp olive oil: For browning the beef rolls to golden perfection.
• 1/2 cup dry white wine: Deglazes the pan, lifting all those flavorful browned bits for a complex sauce base.
• 1 jar (24 oz) marinara or tomato sauce: The comforting, rich sauce that cocoons the beef while baking.
• Fresh basil, for garnish (optional): Adds a fresh, fragrant finish to the dish.

How to Make Beef Braciole Recipe

Step 1: Prepare the Beef Flats

Start by preheating your oven to 350°F (175°C). Next, take each beef flank steak and place it between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4 inch thick. This ensures your beef will be tender and thin enough to roll up easily without tearing.

Step 2: Make the Filling

In a mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, red pepper flakes if you’re using them, pine nuts for an added crunch, and a pinch of salt and pepper. Stir everything thoroughly so the flavors mingle beautifully and the mixture holds together when pressed onto the beef.

Step 3: Assemble the Rolls

Lay each flattened beef steak out on a clean surface. Spread an even layer of your breadcrumb mixture over the entire surface, gently pressing down so it sticks without falling off. If you’re including mozzarella, sprinkle it evenly on top of the filling for decadent gooeyness. Then, carefully roll up each steak like a jellyroll, securing the ends with toothpicks or kitchen twine to keep your talented creation intact during cooking.

Step 4: Brown the Beef Rolls

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the beef rolls and brown them on all sides—this should take about 5 to 7 minutes total. The beautiful caramelization here adds depth and gorgeous color to your dish that enhances both look and flavor.

Step 5: Deglaze and Simmer

Remove the browned beef rolls from the skillet and set them aside for a moment. Pour in the dry white wine to deglaze the pan, allowing it to bubble for 2 to 3 minutes as it lifts those flavorful bits stuck to the bottom. Then stir in your marinara sauce and bring the whole mixture to a gentle simmer. Return the beef rolls to the skillet, nestling them into the sauce and spooning some sauce over the tops to keep them moist.

Step 6: Oven Bake to Perfection

Cover the skillet tightly and transfer it straight to your preheated oven. Let the beef braciole bake slowly for 45 to 60 minutes, until the meat is tender and the filling is perfectly cooked through. This gentle, slow cooking process allows all the flavors to meld together into pure magic.

Step 7: Final Touches

Once done, carefully remove the toothpicks or twine from each beef roll. Serve each piece with a sprinkle of fresh basil for a fragrant, colorful flourish that elevates the rustic charm of this classic meal.

How to Serve Beef Braciole Recipe

Garnishes

Fresh basil leaves are the classic garnish here; they add a burst of aromatic freshness that contrasts beautifully with the rich meat and tomato sauce. You can also grate a little extra Parmesan cheese on top just before serving for an indulgent finish that never fails to impress.

Side Dishes

Beef braciole pairs beautifully with simple sides that soak up its luxurious sauce. Creamy polenta, buttery mashed potatoes, or even a crisp, garlicky pasta make perfect companions. For a lighter option, a crisp green salad with a tangy vinaigrette provides a lovely balance that cuts through the richness.

Creative Ways to Present

Slice the beef braciole into rounds and arrange them elegantly on a platter for a striking presentation. Drizzle additional marinara around the edges and sprinkle with fresh parsley or basil leaves. You can also serve individual portions topped with a dollop of ricotta cheese to add a creamy, dreamy contrast.

Make Ahead and Storage

Storing Leftovers

Store leftover beef braciole in an airtight container in the refrigerator for up to four days. The flavors even deepen with time, making it an excellent dish to enjoy the next day.

Freezing

Beef braciole freezes wonderfully. To freeze, wrap each roll tightly in plastic wrap and then in aluminum foil or place in a sealed freezer-safe container. It can keep in the freezer for up to three months without sacrificing flavor or texture.

Reheating

Reheat in a covered dish in a 325°F oven until warmed through, which helps maintain tenderness and keeps the sauce from drying out. Alternatively, microwave on medium power in short intervals, adding a splash of water or extra sauce if needed to keep it moist.

FAQs

Can I use a different cut of beef for Beef Braciole Recipe?

Yes! While flank steak is ideal due to its thinness and tenderness after pounding, you can also use top round or sirloin, just make sure to slice it thin and pound it evenly for the best rolling and texture.

Is it necessary to use pine nuts and mozzarella in the filling?

Not at all. Pine nuts add a lovely texture and richness, and mozzarella offers melty cheese goodness, but both are optional. The dish is delicious even without them if you prefer a simpler filling.

What can I substitute for white wine in the recipe?

If you prefer to skip alcohol, use low-sodium beef or chicken broth instead. It still helps deglaze the pan and deepens the sauce flavor nicely.

Can I prepare beef braciole in advance?

Absolutely! You can assemble and brown the rolls the day before, store them in the refrigerator, and bake them fresh when ready. This makes entertaining much easier.

How do I prevent the rolls from unrolling during cooking?

Securing the rolls tightly with either toothpicks or kitchen twine is the key. Also, not overstuffing the filling helps keep the shape intact throughout browning and baking.

Final Thoughts

This Beef Braciole Recipe is truly a showstopper that sings with Italian warmth and homemade charm. Whether you’re cooking it for a special dinner or treating yourself on a cozy night in, it brings comfort and elegance to your table. Go ahead and give it a try—you’ll soon see why it’s a beloved classic that never fails to impress and satisfy with every tender, flavorful bite.

Beef Braciole Recipe

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3.9 from 65 reviews

• Author: admin
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x

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Description

Beef Braciole is a classic Italian dish featuring thinly sliced beef flank steak rolled with a flavorful breadcrumb and cheese stuffing, browned to perfection, then slowly baked in a rich marinara sauce until tender and savory. This comforting meal offers a delightful combination of textures and flavors, ideal for a hearty dinner.

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Ingredients

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Beef Rolls

• 4 thinly sliced beef flank steaks (about 1/4 inch thick)
• Salt and pepper to taste
• 2 tbsp olive oil

Stuffing

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup pine nuts (optional)
• 1/2 cup grated mozzarella cheese (optional)

Sauce

• 1/2 cup dry white wine
• 1 jar (24 oz) marinara or tomato sauce

Garnish

• Fresh basil, for garnish (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the beef rolls later.
2. Flatten Beef: Place each beef flank steak between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they reach about 1/4 inch thickness, ensuring they are tender and even.
3. Prepare Stuffing: In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, red pepper flakes if desired, pine nuts, and mozzarella cheese if using. Season with salt and pepper, then mix thoroughly to create the stuffing mixture.
4. Assemble Rolls: Lay out each flattened beef steak on a clean surface and spread an even layer of the stuffing mixture over the top, pressing it gently to adhere well to the meat.
5. Roll and Secure: Roll each stuffed steak tightly into a cylinder, securing the ends and sides with toothpicks or kitchen twine to keep the stuffing inside during cooking.
6. Brown the Rolls: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the beef rolls and brown them on all sides for about 5-7 minutes to develop a rich crust and lock in juices.
7. Deglaze Pan: Remove the browned rolls and set temporarily aside. Pour the dry white wine into the skillet and cook for 2-3 minutes, scraping up any browned bits to enhance flavor.
8. Simmer Sauce: Add the marinara sauce to the skillet and bring it to a simmer. Return the beef rolls to the pan, spooning some sauce over them to coat.
9. Bake: Cover the skillet and transfer it to the preheated oven. Bake for 45-60 minutes until the beef is tender and the stuffing is cooked through.
10. Serve: Carefully remove toothpicks or twine from the beef rolls. Serve hot with fresh basil garnish if desired, paired nicely with pasta or crusty bread.

Notes

• You can substitute beef flank steak with thin slices of top round or sirloin steak if preferred.
• Optional ingredients like pine nuts and mozzarella cheese add extra texture and flavor but can be omitted for simplicity.
• Use kitchen twine for a more secure hold on the rolls if toothpicks are insufficient.
• Leftover braciole can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
• Serve with your choice of side such as pasta, risotto, or roasted vegetables to complete the meal.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian