Braised Braciole
Braised Braciole is a show-stopping Italian classic that combines tender, slow-cooked beef with a fragrant, savory filling. Thin slices of beef are pounded and rolled up with a flavorful blend of breadcrumbs, Parmesan cheese, garlic, and fresh parsley, layered with melty provolone cheese, then expertly tied to hold their shape. These beef rolls are seared to perfection before being braised in a rich, aromatic tomato and red wine sauce. The long simmering time ensures the meat becomes melt-in-your-mouth tender, while the sauce develops a deep, hearty flavor. Perfectly paired with pasta or crusty bread, this elegant dish is ideal for cozy family dinners or special occasions alike. With every bite, Braised Braciole delivers a taste of authentic Italian comfort food.
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Recipe Information
Ingredients
- 2 pounds Thinly sliced beef round or flank steak
- 1 cup Breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 4 cloves Garlic cloves, minced
- 6 slices Provolone cheese, thinly sliced
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 Large eggs
- 10 pieces Butcher's twine
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup Red wine
- 1 Yellow onion, diced
- 0.25 cup Fresh basil, chopped
Instructions
Place the beef slices on a cutting board, cover with plastic wrap, and pound them with a meat mallet to about 1/4-inch thickness.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, 2 cloves of minced garlic, salt, pepper, and eggs. Mix into a paste.
Spread a thin layer of the breadcrumb mixture onto each piece of beef. Place a slice of provolone cheese on top.
Starting from one end, carefully roll each beef slice into a tight cylinder and secure with butcher's twine.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear each beef roll until browned on all sides, then remove and set aside.
In the same skillet, add 1 tablespoon of olive oil. Sauté the onion and remaining garlic until softened, about 3 minutes.
Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Deglaze the pan with red wine, scraping up any browned bits from the bottom.
Add crushed tomatoes and stir well. Season with additional salt and pepper to taste. Bring the sauce to a gentle simmer.
Return the seared braciole to the skillet, nestling them into the sauce. Cover with a lid and reduce the heat to low.
Simmer the braciole for 1.5 to 2 hours, turning occasionally, until the meat is tender and the flavors are fully melded.
Once cooked, remove the braciole from the skillet, cut away the twine, and slice each roll into pinwheels.
Serve the braciole warm with the tomato sauce spooned over the top. Garnish with fresh basil.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 41.2 g | ||
| Protein | 351.5 g | 703% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2816 mg | 217% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 6014 mg | 128% | |
*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.
