Italian Beef Braciole
Elegant yet rustic, Beef Braciole is a dish that tells a story of tradition, patience, and indulgence.
Thin slices of beef are filled with a savory blend of breadcrumbs, cheeses, herbs, and greens, then rolled, tied, and seared until golden. Slowly simmered in a rich mushroom and wine sauce, each bundle emerges tender, flavorful, and irresistible.
It’s a dish meant for sharing—a centerpiece that carries the warmth of Italian kitchens, where humble ingredients transform into a meal of depth and celebration.
Why People Will Love Beef Braciole:
A feast for the senses – the aroma of seared beef, garlic, and simmering wine sauce fills the kitchen with warmth and anticipation.
Layers of flavor in every bite – tender beef encases a savory filling of cheese, herbs, and breadcrumbs, delivering richness balanced with freshness.
Rustic elegance – though simple at heart, the rolled presentation and glossy sauce make it feel refined and special.
A dish that tells a story – rooted in Italian tradition, it carries the essence of family gatherings, Sunday dinners, and meals meant to be savored slowly.
Comfort elevated – hearty, satisfying, and deeply flavorful, it’s the kind of dish that feels both indulgent and nourishing at once.
Key Ingredients:
Thinly sliced beef – tender canvases that hold the filling, searing to a golden crust before melting into tenderness in the sauce.
Breadcrumbs – humble yet essential, soaking up flavor and binding the filling with substance and texture.
Parmesan and mozzarella – a duo of sharp nuttiness and creamy melt, creating richness at the heart of each roll.
Fresh parsley and arugula – bright, peppery greens that cut through the richness, adding freshness and balance.
Garlic and onion – aromatic foundations, infusing both the filling and sauce with depth and warmth.
Mushrooms – earthy companions that enrich the sauce, adding layers of savoriness to complement the beef.
White wine and beef broth – the base of the sauce, combining brightness and depth, then simmering into a velvety reduction.
Tomato paste – a touch of concentrated sweetness and acidity that ties the sauce together with balance.
Expert Tips:
Pound the beef evenly – if the slices are slightly uneven, gently pound them to uniform thickness; this ensures even cooking and easier rolling.
Season with intention – lightly season both the beef and the filling; layers of seasoning create depth without overwhelming the natural flavors.
Tie with care – use butcher’s twine to secure the rolls firmly but not too tightly; this prevents the filling from spilling out while allowing the meat to stay tender.
Sear for flavor, not doneness – the browning step is about building a flavorful crust; the simmering in sauce will finish the cooking and tenderize the beef.
Deglaze thoughtfully – when adding wine, scrape the pan to capture all the caramelized bits—these are the flavor gems that enrich the sauce.
Simmer gently – keep the sauce at a low simmer once the beef is added back; too much heat can toughen the meat instead of coaxing it into tenderness.
Rest before serving – allow the braciole to rest a few minutes after simmering so the juices settle, making every slice moist and flavorful.
Beef Braciole
Ingredients
4 thinly sliced pieces of beef
butchers twine (cooking twine,baking twine)
1 tbsp butter
salt and pepper
1/2 cup of breadcrumbs
handful of parmesan (the good stuff)
1/2 cup mozzarella
1/2 an onion finely chopped
1/4 chopped parsley leaves
1/2 cup chopped arugula
1 garlic clove chopped (I use the pre chopped up garlic cloves often)
6 small mushrooms
1 tbsp flour
1/2 cup of white wine
1/2 cup beef broth
splash of milk
1 tbsp tomato paste
Instructions
Step 1:
Season the thinly sliced beef with salt and pepper
Step 2:
In a medium sized bowl, add bread crumbs, parmesan, splash of milk, onion, parsley, arugula, and a dash of salt and pepper. combine well.
Step 3:
With your mixture, spread a layer on each piece of beef.
Top with some mozzarella.
Roll up each piece of beef tightly and tie with butchers twine (there are some great youtube videos on how to tie it).
Step 4:
Heat a large skillet with some olive oil on medium heat.
Add chopped garlic to heated olive oil. set rolled up meat in skillet and brown on all sided, takes about 5-8 minutes depending on how hot your skillet is.
Step 5:
Remove the meat from the skillet and transfer to a plate.
Step 6:
Add butter to the same skillet. add mushrooms to the butter and sauté for about 3-5 minutes.
Add the flour and mix around for about a minute or two.
Add the white wine and whisk together.
Step 7:
Let the wine reduce (about a minute) and then whisk in the broth and tomato paste.
Reduce the heat to low.
Step 8:
Put the meat back into the sauce and cover.
Let simmer for about 5-8 minutes.
Step 9:
Transfer meat to a plate or platter, remove all strings and top with mushroom sauce.
Important Notes When Making Beef Braciole:
Choose the right cut – opt for thin, lean cuts like flank steak or top round; they roll easily, absorb flavor, and become tender when simmered.
Use fresh cheese if possible – freshly grated Parmesan and quality mozzarella elevate the filling, giving it creaminess and depth that pre-packaged cheese can’t match.
Balance the filling – don’t overstuff the beef; too much filling will leak out during cooking, while a modest layer stays tucked inside and flavors the meat evenly.
Mind the sauce consistency – if it reduces too much, add a splash of broth; if too thin, let it simmer uncovered for a few minutes until it coats the back of a spoon.
Patience is key – though it’s tempting to rush, slow simmering allows the beef to tenderize and the flavors of the sauce to meld into harmony.
Remove twine before serving – always cut and discard the butcher’s twine before plating; presentation and ease of eating are just as important as flavor.
Best enjoyed fresh – while leftovers can be stored and reheated, the dish shines brightest when served immediately after simmering, when the beef is most tender and the sauce most vibrant.
How To Enjoy Beef Braciole After Cooking:
Let it rest briefly – once the braciole is done simmering, allow it to rest for a few minutes. This helps the juices redistribute, ensuring every slice stays moist and flavorful.
Slice with care – cut the rolls into thick rounds, revealing the beautiful spiral of cheese, herbs, and breadcrumbs inside. Presenting it this way highlights both flavor and artistry.
Serve with intention – arrange slices on a platter and spoon the rich mushroom-wine sauce over the top. A final dusting of Parmesan or fresh parsley adds brightness and contrast.
Pair with tradition – this dish shines alongside al dente pasta tossed simply in olive oil, polenta, or creamy mashed potatoes that soak up the savory sauce.
Balance richness – complement the hearty beef with a side of crisp salad or roasted seasonal vegetables to refresh the palate.
Share the moment – Beef Braciole is more than a meal; it’s a centerpiece for gatherings, best enjoyed around a table where stories, laughter, and tradition mingle with the food.
Savor slowly – each bite is layered: the tenderness of beef, the savory filling, the silky sauce. Take your time; this is food meant to be lingered over, not rushed.
Nutrition Information:
For Beef Braciole, per 1 serving (about 1 roll, recipe makes 4 servings):
Calories: 385 kcal | Total Fat: 22 g | Saturated Fat: 9 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 620 mg (varies with added salt and cheese) | Total Carbohydrates: 15 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 31 g
Frequently Asked Questions:
What cut of beef is best for making braciole?
Thin cuts like flank steak, top round, or sirloin work best. They’re easy to roll, cook evenly, and become tender when simmered in sauce.
Can I prepare braciole ahead of time?
Yes. You can assemble and tie the beef rolls a day in advance, keep them refrigerated, and cook them when ready. This actually helps the flavors meld into the filling.
Can I bake braciole instead of simmering it on the stove?
Yes. Braciole can be baked in the oven in a covered dish with sauce at 350°F (175°C) for about 1–1½ hours until tender.
What can I serve with braciole besides pasta?
It pairs beautifully with creamy polenta, mashed potatoes, or roasted vegetables. A crisp green salad also helps balance the richness.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the braciole with its sauce for up to 2 months, then thaw and reheat gently.
How do I keep the filling from falling out while cooking?
Don’t overstuff the beef slices—spread a thin, even layer of filling, then roll tightly and secure with butcher’s twine. This keeps everything neatly inside during searing and simmering.
Do I need to pound the beef before rolling?
If your beef slices are uneven or slightly thick, gently pound them to a uniform thickness. This makes rolling easier and ensures the meat cooks evenly.
Why do I need to sear the rolls before simmering?
Searing locks in flavor and creates a caramelized crust that deepens the taste of the sauce. It’s not about fully cooking the beef—it’s about building flavor.
Can I make the sauce without wine?
Yes. While white wine adds brightness and depth, you can substitute extra beef broth or even a splash of balsamic vinegar for acidity and richness.
How can I tell when the braciole is done?
The beef should be tender but not falling apart. After 5–8 minutes of simmering in sauce (or longer if using a thicker cut), test a slice—if it cuts easily and the filling is heated through, it’s ready.