Beef Braciole Recipe
A traditional Italian dish featuring tender beef rolls filled with breadcrumbs, Parmesan, and fresh herbs, braised in a rich tomato sauce.
Ingredients
- 6 pieces flank steak or sirloin 1/4-inch thick
- 1/2 cup breadcrumbs fresh or panko
- 1/4 cup grated Parmesan cheese freshly grated
- 2 cloves garlic minced for filling
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- 1/4 cup olive oil for browning
- 1 can 28 oz crushed tomatoes (San Marzano preferred)
- 1 small onion finely chopped
- 2 cloves garlic minced for sauce
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano for sauce
- 1 tablespoon olive oil for sautéing
- Salt and pepper to taste
- Fresh basil leaves optional garnish
Instructions
- Season the beef slices generously with salt and pepper.
- In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and pepper.
- Place about 2 tablespoons of filling on each beef slice, roll tightly, and secure with toothpicks or kitchen twine.
- Brown the rolls in 1/4 cup olive oil in a skillet over medium-high heat, about 6-8 minutes.
- In the same skillet, sauté onion and garlic in 1 tablespoon olive oil until fragrant, about 3 minutes.
- Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Return beef rolls to the sauce, cover, and simmer on low heat for 2 hours, turning occasionally.
- Serve over pasta, polenta, or with crusty bread.
Notes
The beef can be substituted with chicken cutlets for a lighter version.
This dish improves in flavor when made ahead, and it’s great for meal prep.
Freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat gently.
If the sauce is too thin, simmer uncovered to reduce to the desired consistency.