Beef Braciole

Are you dreaming of sipping wine in Tuscany while devouring plate after plate of authentic Italian cuisine? If you are then we've got a delicious alternative for you.

These classic beef braciole are hearty, full of flavor, and are guaranteed to transport to Rome and back without leaving your kitchen.

From the seared beef to the bold, cheesy filling and the savory marinara sauce, you will have a hard time believing that you aren't sitting in Nona's kitchen.

Recipe Video

Why This Recipe Works

You will love this authentic beef braciole recipe for a number of reasons. To begin with, it is quite easy to prepare. All it takes is 45 minutes to prepare a flavorful, tender, and impressive meal that everyone will love.

You will also love how versatile these beef braciole with marinara sauce are. While they may be a rich and hearty offering, they can be served alongside everything from pasta to a side salad and much more. Often all you will need is some delicious crusty bread to sop up all that tasty sauce.

Additionally, It's one dish that is sure to impress. It's just technical enough that people will think you are a professional chef, while on the other hand, it's easy enough for even the greenest home chef to succeed with this traditional Italian beef recipe.

Ingredients

Flank Steak:

For this classic beef braciole recipe, choose thinly sliced beef flank steak or round steak for optimal tenderness. You want a cut that will cook quickly and be easy to roll.

Bread Crumbs:

Breadcrumbs in beef braciole provide texture and moisture and help bind the filling together. For alternatives, use crushed crackers, finely chopped nuts, or cooked rice. These substitutes offer similar binding properties and can add unique flavors and textures to the filling

Cheeses:

Pecorino Romano and Parmesan cheeses are used in beef braciole for their bold, savory flavors and their ability to melt and meld with other ingredients. You can consider experimenting with other cheeses, such as Asiago and sharp cheddar.

Aromatics:

Parsley, olives, onion, and garlic are crucial aromatics in beef braciole, infusing layers of flavor into the dish. Carrots, celery, and red pepper flakes can all be added to this classic beef braciole recipe as aromatics.

White Wine:

White wine in beef braciole adds acidity, depth, and complexity to the sauce, balancing the richness of the meat, and tenderizing it during cooking. If you prefer not to use white wine, you can substitute with beef broth or chicken broth for added richness, or with apple cider vinegar diluted in water for acidity.

Marinara:

Marinara sauce in beef braciole serves as the flavorful base for braising the meat, infusing it with a robust tomato taste and aromatic herbs. Alternatively, you can use tomato sauce or crushed tomatoes seasoned with herbs like basil, oregano, and thyme for a similar effect.

How to Make Beef Braciole

Step One: 

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat, and once hot, add onions. Cook until slightly opaque, 2-3 minutes. Add garlic and cook until aromatic - approximately 30 seconds to 1 minute. Then, remove from heat and add the mixture to a bowl.

Step Two: 

Add the cheeses, breadcrumbs, parsley, olives, and 2 tablespoons of olive oil to your onions and garlic. Stir to combine.

Step Three: 

Lay your flank steak out, season it with salt and pepper, and cover it in the onion/garlic/cheese mixture.

Step Four:

Starting at the top of the steak, begin rolling it tightly toward yourself and secure it with butcher's string.

Step Five: 

Using the same skillet, heat 2 tablespoons of olive oil. Once hot, add your beef braciole to the skillet to sear. 2-3 minutes on each side. Once seared, remove from the pan and set aside.

Step Six: 

Add wine and bring it to a summer in the skillet to deglaze it, ensuring you scrape all the tasty bits off the bottom.

Step Seven: 

Stir in the marinara, bring to a simmer, then add your beef back into the skillet.

Step Eight: 

Cover with a lid and bake for 15 minutes at 350F, then uncovered for 10 minutes.

Step Nine: 

Top with fresh herbs, serve, and enjoy!

Tips

• Before rolling, pound the beef slices with a meat mallet to tenderize them and create an even thickness. This also helps the filling stay intact during cooking.
• Allow your stuffed beef braciole to rest for a few minutes before serving to allow the juices to redistribute. This ensures a more flavorful and moist final dish.

What to Serve With Beef Braciole

These Italian beef braciole, with their savory flavors and rich sauce, pairs beautifully with a variety of side dishes that complement its hearty nature. Traditional accompaniments include al dente pasta, such as spaghetti or fettuccine, tossed in a light tomato sauce or a flavorful cream sauce. Alternatively, creamy mashed potatoes or polenta provide a comforting contrast to the robust flavors of the beef, offering a velvety backdrop that balances the dish's richness. For a lighter option, consider serving beef braciole alongside a crisp garden salad tossed with a tangy lemon vinaigrette, refreshing the palate between bites of the savory meat rolls.

FAQs

How do I know when the beef braciole is done cooking?

The beef braciole is done when the meat is tender and easily pierced with a fork. The time may need to be adjusted depending on the cooking method and thickness of your beef.

Can I make beef braciole ahead of time?

Yes, beef braciole can be assembled ahead of time and stored in the refrigerator for up to a day before cooking. This allows the flavors to meld together for even better results.

How long can leftover beef braciole be stored?

When stored in an airtight container, your leftover beef braciole can be stored in the refrigerator for up to 3-4 days. If you want to store beef braciole for a longer period, you can freeze it for up to 3 months.

More Beef Recipes

If you enjoyed this flavorful and tender Italian beef braciole, then we've got you covered with some more beef recipes to inspire you in the kitchen.

Beef Negimaki

Beef Stroganoff Without Sour Cream

Beef Bulgogi

Beef Wellington