Braciole Pronounced Brajole
Transport your taste buds to Italy with this quintessential recipe for Braciole (pronounced "Brajole"), an irresistible Italian-American classic packed with robust flavors and rustic charm. Tender slices of beef top round are rolled around a savory filling of breadcrumbs, Parmesan cheese, garlic, fresh parsley, and gooey provolone, then seared to perfection and slowly braised in a luscious marinara sauce infused with dry red wine. This crowd-pleasing dish delivers melt-in-your-mouth tenderness after gently simmering for 90 minutes, making it ideal for hearty family dinners or celebratory meals. Serve these exquisite beef rolls alongside pasta, creamy polenta, or crusty garlic bread to soak up every bit of the rich, flavorful sauce. With its authentic ingredients and traditional cooking techniques, Braciole is a comforting, showstopping centerpiece for any Italian-inspired feast.
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Recipe Information
Ingredients
- 8 slices (approximately 1/4 inch thick) Beef top round, sliced thin
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten
- 4 ounces Provolone cheese, shredded or thinly sliced
- 2 tablespoons Olive oil
- 0.5 cup Dry red wine
- 4 cups Marinara sauce
- 8 pieces (for securing meat) Kitchen twine or toothpicks
Instructions
Place the beef slices between two pieces of plastic wrap and gently pound with a meat mallet until approximately 1/8 inch thick. Set aside.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, fresh parsley, minced garlic, salt, black pepper, and the beaten egg to form a moist filling.
Spread about 2 tablespoons of the breadcrumb mixture evenly over each beef slice. Add a small amount of provolone cheese on top of the filling.
Carefully roll up each slice of beef, starting from the narrower end, and secure the roll with kitchen twine or toothpicks.
Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the beef rolls on all sides until browned, about 1-2 minutes per side. Remove the braciole and set aside.
Deglaze the pan by adding the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Lower the heat and pour the marinara sauce into the skillet. Place the browned braciole back into the sauce, ensuring they are fully submerged.
Cover and simmer on low heat for 1.5 hours, or until the beef is tender and easily cut with a knife. Stir occasionally to prevent sticking, and add a small amount of water if the sauce becomes too thick.
Once cooked, remove the braciole from the sauce, discard the twine or toothpicks, and serve hot with the marinara sauce spooned over the top. Pair with pasta or garlic bread, if desired.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 29.0 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1502 mg | 116% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
