Neapolitan braciole is a slow-braised beef roll filled with prosciutto, breadcrumbs, and parmesan, seared then cooked for 3+ hours in marinara sauce until fork-tender. This rustic Italian-American classic delivers rich, savory flavor and melts in your mouth.
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Combine the breadcrumbs, parsley, parmesan, salt, and garlic powder.
Add the olive oil and combine.
Use a meat tenderizer to pound the meat until it's flattened and tender.
Lay the prosciutto flat on the steak and top with the breadcrumb mixture.
Roll the steak up and use a toothpick to close.
Season the outside with salt and pepper.
In a large pot, add 1 tablespoon of olive oil on medium-high heat.
Once the oil is very hot, place the bracioles in the pot to sear.
Sear each side for 60-90 seconds, then add to a large pot of sauce and allow to cook for 3 hours or more.
Remove toothpicks before serving.
Store leftovers in an airtight container with sauce for up to 3 days. Reheat gently on low heat or in a 325°F oven for 20–30 minutes until heated through.
meat tenderizer · large pot (at least 5-quart for searing and braising together)
After searing each side for 60–90 seconds, braciole braises in marinara sauce for 3 hours or more until very tender.
Yes. Braise fully, cool, refrigerate up to 3 days, then reheat gently in sauce on low heat or in a 325°F oven for 20–30 minutes.
Top round cut thin is traditional; it's lean and benefits from long braising. Have your butcher pound or slice it thin, or use a meat tenderizer at home.
Yes. Use pancetta, bacon, or mortadella for a similar salty, savory filling. Adjust quantity to taste.
Toothpicks seal the roll during searing and braising, then are removed before serving.
