Description
Italian Braciole is a classic Italian dish featuring tender slices of top round beef rolled with a flavorful filling of fresh bread crumbs, Pecorino Romano cheese, parsley, and garlic. The beef rolls are browned and then slowly simmered in a rich tomato and red wine sauce until perfectly tender. This hearty and comforting meal is perfect served with crusty bread or pasta, delivering authentic Italian flavors right to your table.
Ingredients
Scale
Beef Rolls
- 1½ pounds (680 grams) top round beef, sliced thinly
- 3 cloves garlic, 1 chopped and 2 whole cloves
- ½ cup fresh bread crumbs
- 1 cup (4 ounces/115 grams) grated Pecorino Romano cheese
- 4 tablespoons coarsely chopped fresh parsley
- Salt and black pepper to taste
- Cooking twine to secure the rolls
Sauce and Cooking
- 4 tablespoons olive oil
- ¼ cup (60ml) dry red wine
- 28 ounces (800 grams) peeled tomatoes, pureed or crushed
- Additional salt and black pepper for seasoning sauce
Instructions
- Prepare the Beef: 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, starting from the middle and moving toward the edges to tenderize them. Cut the slices in half if they are large to create manageable pieces.
- Make the Filling: In a small bowl, combine bread crumbs, Pecorino Romano cheese, chopped parsley, one chopped garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix well.
- Season and Fill Steaks: Lay the pounded steaks on a work surface. Season each with ½ teaspoon salt and freshly ground black pepper. Divide the filling mixture evenly over each steak.
- Roll and Secure: Roll up each steak carefully, folding in the sides as you go to encase the filling. Secure each roll tightly with cooking twine to keep the filling contained during cooking.
- Brown the Rolls: Heat the olive oil in a large frypan over medium-high heat. Add the beef rolls and cook for 3-4 minutes, turning occasionally, until browned evenly on all sides.
- Add Garlic and Wine: Add the remaining garlic cloves to the pan and cook until fragrant. Pour in the red wine and bring it to a boil to deglaze the pan and enhance flavor.
- Simmer in Tomato Sauce: Stir in the crushed or pureed tomatoes, season with salt and black pepper. Bring the sauce to a boil, then reduce heat to a gentle simmer. Spoon sauce over the braciole, cover with a lid, and simmer gently for 1½ to 2 hours until the meat is tender. Monitor the sauce to prevent excessive evaporation, adding water if necessary.
- Turn Regularly: During cooking, turn the braciole rolls regularly to ensure even cooking and flavor distribution.
- Serve: If the braciole are large, slice them thickly after cooking. Serve hot with the tomato sauce and crusty bread, or stir the sauce through pasta as a complementary side dish.
Notes
- For easier rolling, ensure the beef slices are pounded thinly and evenly.
- Using fresh bread crumbs and chopped parsley enhances the texture and freshness of the filling.
- Keep an eye on the simmering sauce to avoid burning or drying out; adding a splash of water helps maintain moisture.
- The dish improves when simmered slowly, allowing flavors to meld and the beef to become tender.
- Removing the cooking twine before serving is recommended for easier eating.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian Braciole, Beef Rolls, Italian Main Course, Tomato Sauce, Pecorino Romano, Red Wine Sauce
