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Beef Braciole Rolls

Beef Braciole Rolls

Discover the magic of Beef Braciole Rolls family dinner recipe: a flavorful Italian tradition made easy, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 6 rolls
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g top round beef 6 thin slices, sliced ⅛ to ¼ inch thick
  • 12 cloves garlic 4 minced, 8 sliced
  • ¾ cup flat-leaf Italian parsley chopped, plus more for garnish
  • 1 cup grated Parmesan or Romano cheese plus extra for serving
  • 2 tbsp seasoned dry breadcrumbs
  • to taste Salt and freshly ground black pepper
  • 12 slices prosciutto
  • 2 tbsp olive oil
  • 2 cups beef broth
  • 1 can crushed tomatoes 800g, preferably Italian
  • 2 tsp dried Italian seasoning
  • 2 tbsp all-purpose flour
  • a pinch sugar if needed

Equipment

  • Large Dutch oven or oven-safe pot with a lid
  • Cutting board and sharp knife
  • Rolling pin or heavy pan for pounding
  • Plastic wrap
  • Toothpicks or kitchen twine
  • Tongs and wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 325°F (160°C) and prepare the beef slices.
  2. Pound the beef to an even ⅛ to ¼ inch thickness using a rolling pin or heavy pan.
  3. In a medium bowl, combine minced garlic, chopped parsley, grated cheese, breadcrumbs, salt, and pepper to make the filling.
  4. Lay pounded beef slices flat; place prosciutto on each, then spread filling, leaving borders.
  5. Roll beef slices tightly, tucking the sides, and secure them with toothpicks.
  6. Heat olive oil in a large Dutch oven and brown rolls on all sides in batches.
  7. Deglaze the pot with red wine (or broth/vinegar alternative), scrape up brown bits.
  8. Add beef broth, crushed tomatoes, sliced garlic, and Italian seasoning; stir.
  9. Return rolls to pot, cover with parchment paper and lid, and braise in the oven for 1.5 to 2 hours.
  10. Transfer rolls to a platter and cover to keep warm; thicken sauce with a flour slurry.
  11. Season sauce to taste and serve over braciole rolls, garnished with parsley and cheese.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 20mg

Notes

This dish is perfect for special occasions like Sunday dinners or family gatherings.
Feel free to adjust the type of beef or cheese according to availability or preference.
Leftovers taste even better the next day; store in the fridge for up to 4 days or freeze for up to 2 months.
Using a damp parchment paper under the lid helps keep the braciole moist and tender during cooking.
Serve with pasta, creamy polenta, or mashed potatoes to complement the rich sauce.
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