Braciole is thinly pounded beef wrapped around a savory filling of prosciutto, garlic, parsley, basil, and cheese, then browned and simmered in red wine and tomato sauce for two hours until tender. This classic Italian dish delivers rich, layered flavors and a melt-in-your-mouth texture.
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Place the slices of meat on a sheet of plastic wrap, then top with a second sheet. Pound the meat thin using a mallet or a rolling pin.
Prepare the filling by combining the minced garlic, parsley, basil, shredded parmesan, bread crumbs, and salt and pepper, mixing well.
Place a slice of prosciutto on each thinly pounded slice of beef. Cover the proscuitto evenly with the filling mixture. Then roll each piece up, securing with toothpicks.
Heat a tablespoon (or two) of oil in a large skillet. Once the oil is hot, add the Braciole and brown them evenly on all sides. Be careful not to disturb or spill the filling when you turn them.
Carefully remove the browned Braciole and place them in a larger, deeper pot (with a cover).
In a bowl combine the sliced garlic cloves, red wine, beef broth, crushed tomatoes, raisins, and Italian seasoning, mixing well. Pour the mixture over the Braciole.
Cook over medium heat until it comes to a simmer, then reduce the heat, cover, and cook on the lowest simmer setting for about 2 hours, turning the Braciole occasionally.
Refrigerate braciole in sauce for up to 4 days in an airtight container; reheat gently on low heat. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
meat mallet or rolling pin · plastic wrap · large skillet · pot with cover (larger and deeper than skillet)
Use beef rump, top round, or bottom round sliced very thin. These lean cuts soften when pounded and simmered in sauce.
Yes. Assemble and refrigerate unbaked braciole for up to 24 hours, or cook fully and refrigerate; reheat gently in the sauce on low heat.
Toothpicks secure the rolled beef so the filling doesn't spill out during browning and simmering.
After 2 hours of simmering on the lowest heat, the beef should be fork-tender and the sauce slightly thickened.
Yes, use currants (as listed), dried cranberries, or pine nuts for a different texture and sweetness.
