Italian Braciole Recipe

5 from 45 votes

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Thin beef steaks rolled around a filling of parsley, pecorino Romano cheese, garlic and bread crumbs, quickly browned then simmered in more garlic, red wine and tomato. Simply a classic!

Prep Time27

Cook Time2

Total Time2 27

Servings: people

Author: Marcellina

Ingredients

1½ pounds (680 grams) top round beef
3 cloves garlic
½ cup fresh bread crumbs
1 cup (4 ounces/115 grams) grated Pecorino Romano cheese
4 tablespoons coarsely chopped fresh parsley
4 tablespoons olive oil
¼ cup (60ml) dry red wine
28 ounces (800 grams) peeled tomatoes (pureed or crushed)
Salt and black pepper

Instructions

Have your butcher cut the top round beef into thin slices.
Use a meat mallet to pound the steaks between two sheets of baking paper. Begin in the middle and pound towards the sides. If the slices are particularly large, they can be cut in half. I found that this quantity of beef gave me 4 good-sized steaks which can be cut into 8 smaller pieces if desired.
Combine the bread crumbs, pecorino cheese, parsley, and 1 chopped garlic clove in a small bowl and season with ¼ teaspoon salt and ¼ teaspoon black pepper.
Lay out the pounded steaks on the work surface. Season with ½ teaspoon salt and grind a little black pepper on each then divide the filling mixture evenly amongst the steaks.
Roll up, folding the sides in as you go. Secure with cooking twine.
Heat the olive oil in a large frypan over medium-high heat. Cook the beef rolls for 3-4 minutes, turning, until browned all over.
Add the remaining garlic and when you can smell the garlic beginning to cook, pour in the red wine and let the wine come to a boil.
Then add the crushed or pureed tomatoes, salt, and pepper and bring to a boil. Spoon the sauce over the braciole, then lower the heat to a gentle simmer. Place the lid on and let it simmer gently for 1½ - 2 hours or until the meat is tender. Keep an eye on the sauce so that it doesn’t cook at a high simmer and add a little water if the sauce evaporates excessively.
During the cooking, turn the braciole over regularly.
If you’ve made large braciole, slice thickly then serve with the tomato sauce and crusty bread. The sauce can also be stirred through pasta to be served alongside the braciole.

Notes

Tips for Success

I like top round steak, but you can try rump, skirt, or flank steak
Ask your butcher to cut the beef into thin slices for you.
Gently pound the steaks between to sheets of parchment paper or plastic to make even thinner and more tender.
Use cooking twine or wooden toothpicks to secure the rolled steak.

Nutrition