Braciole
intro
Tender stuffed beef rolls slow-simmered in rich tomato sauce, a beloved comfort food made for long, cozy shared family meals.
Ingredients
Steps
Pound and season beef
Lay the 8 thin top round beef slices between two sheets of plastic wrap on a sturdy cutting board. Use a flat-sided meat mallet to pound each slice to an even 1/4-inch thickness, about 15 seconds per slice. Season both sides of the beef evenly with 1/2 teaspoon (3g) kosher salt and 1/4 teaspoon (0.5g) black pepper, then set aside at room temperature for 10 minutes to take the chill off before searing.
Mix the stuffing filling
In a medium ceramic mixing bowl, combine 1 cup (115g) dry breadcrumbs, 3/4 cup (75g) grated Parmigiano-Reggiano, 1/4 cup (15g) chopped flat-leaf parsley, 2 minced garlic cloves, 2 tablespoons (20g) toasted pine nuts, 2 tablespoons (20g) golden raisins, 1/2 teaspoon (3g) kosher salt, 1/4 teaspoon (0.5g) black pepper, and 1 tablespoon (15ml) extra-virgin olive oil. Stir until evenly combined, creating a coarse, crumbly mixture that clumps slightly when squeezed between your fingers.
Roll and tie braciole
Lay each pounded beef slice flat on a clean cutting board. Spoon 2 tablespoons of the stuffing mixture evenly down the center of each slice, leaving a 1/2-inch border on all edges to prevent filling from leaking out. Roll the beef tightly around the stuffing starting from the short end, tucking in the side edges as you go to form a neat cylinder. Tie each roll with 2 tight loops of cotton butcher’s twine (one near each end) to hold its shape during cooking, trimming excess twine with kitchen scissors.
Sear beef rolls deeply
Heat the remaining 2 tablespoons (30ml) olive oil in a heavy-bottomed 5-quart enameled Dutch oven over medium-high heat (190°C / 375°F). Working in 2 batches of 4 rolls to avoid crowding the pan (which causes steaming instead of searing), add the braciole and sear on all 4 sides, about 2 minutes per side, until a deep, golden-brown crust forms. Transfer seared rolls to a clean plate and set aside.
Build tomato sauce base
Reduce the heat under the Dutch oven to medium (160°C / 325°F). Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Add the remaining 2 minced garlic cloves and 2 tablespoons (30g) tomato paste, and cook for 1 minute, stirring constantly, until fragrant and deep red. Pour in 1/2 cup (120ml) dry red wine, scraping up all browned fond bits from the pan bottom with a wooden spoon, and simmer for 3 minutes until the wine is reduced by half. Stir in the 1600g crushed San Marzano tomatoes, remaining 1/2 teaspoon (3g) kosher salt and 1/2 teaspoon (1g) black pepper, and bring to a gentle, low bubble.
Slow simmer to tenderness
Return the seared braciole to the Dutch oven, nestling each roll fully under the surface of the sauce. Reduce heat to the lowest stovetop setting (95°C / 200°F), cover the pot with a tight-fitting lid, and simmer for 2 hours, turning each roll once at the 1-hour mark to ensure even cooking. The braciole is done when a fork slides easily into the beef with no resistance.
Rest and serve braciole
Turn off the heat, transfer the braciole to a cutting board, and let rest for 10 minutes to allow juices to redistribute. Snip and remove all butcher’s twine with kitchen scissors, then slice the rolls into 1-inch thick rounds if desired. Serve topped with the rich tomato sauce, alongside al dente pasta or crusty Italian bread.
Tips
2.Keep the simmer low and gentle: boiling braciole at high heat will make the beef tough and stringy, rather than meltingly tender, over the 2-hour cook time.
3.Don’t skip searing the beef: the deep brown crust on the rolls adds rich, umami flavor to the tomato sauce that cannot be achieved by adding raw beef directly to the sauce.
Made this for our Sunday family dinner last night and OMG, it was a home run! My kids loved it so much they asked for second helpings before they even finished their first plates. I was a little worried the filling would be too fancy for their picky palates but the savory-sweet mix with pine nuts, breadcrumbs, and parmesan was chef’s kiss. Served it with garlic bread and a side Caesar salad, and even my super picky father-in-law went back for more. Total new staple in our house!
Took me a tiny bit longer than the listed 2.5 hours because I’m a slow chopper, but it was SO good and SO worth it. The combination of the slow-simmered tomato sauce and the tender stuffed beef is a total game changer for my weekly meal prep. I portioned it out over whole wheat pasta for 4 lunches this week, and my coworkers kept hovering by the office microwave asking what smelled incredible. 10/10, will be making this again next month for sure.
I grew up eating my Calabrian nonna’s braciole every Christmas, so I’m always super judgmental of online versions. Let me tell you—this recipe is the real deal! I added a pinch of red pepper flakes and an extra clove of garlic to the filling, just like nonna used to, and tied the rolls with kitchen twine instead of toothpicks. Served it over fresh pappardelle for my partner’s birthday dinner, and he said it’s the best meal I’ve ever made him. No notes, this is going in the permanent recipe box.
Made this gluten free by skipping the pasta and serving it over roasted garlic broccoli and creamy polenta, and it was absolutely incredible. The sauce is so rich and deep, and the beef gets so tender after slow simmering you can cut it with a fork. My husband is a total meat-and-potatoes guy who turns his nose up at “fancy” food, and he went back for thirds. Already texted the recipe link to my mom and sister!
I’m pretty new to cooking so I was intimidated by the medium difficulty rating, but I decided to give this a shot last night. Flavor was INCREDIBLE, but my rolls totally unraveled while they were simmering and half the filling oozed out into the sauce. It still tasted great, but I looked like a hot mess when I served it to my roommates. Any tips for keeping the rolls tight next time?