Description
Hearty Italian “beef braciole” rolls up savory prosciutto, herbs, and cheese into tender beef parcels that simmer in rich tomato sauce. Rustic flavors from Naples dance on plates, inviting you to savor each carefully crafted bite of this classic comfort dish.
Ingredients
Scale
Main Ingredients:
- 6 thin slices boneless top round beef (about 2 pounds / 907 grams)
- 12 large cloves garlic
- 12 thin slices prosciutto
- 2 cups dry red wine
- 2 cups beef broth
- 1 can (28 ounces / 794 grams) crushed tomatoes
Cheese and Herbs:
- 1 cup shredded Parmesan or Romano cheese
- 1/2 cup chopped Italian parsley
- 2 teaspoons dried Italian seasoning
Seasonings and Binding:
- 2 tablespoons seasoned dry breadcrumbs
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Pinch of sugar (if needed)
Instructions
- Prepare the kitchen workspace and preheat the oven to a gentle 325°F, ensuring even heat distribution for slow cooking.
- Transform top-round beef slices into delicate, uniform canvases by halving widthwise and gently pounding to an elegant, thin profile.
- Craft a vibrant filling by blending aromatic garlic, verdant parsley, rich cheese, crisp breadcrumbs, and seasoning into a harmonious mixture.
- Layer each beef slice with a gossamer sheet of prosciutto, generously distribute the prepared filling, then meticulously roll and secure with toothpicks.
- Sear the rolled beef in a heated Dutch oven, developing a rich caramelized exterior that promises deep flavor complexity.
- Deglaze the pot with wine, capturing the concentrated browned bits that create a foundation for an exceptional sauce.
- Introduce beef broth, rustic tomatoes, additional garlic, and aromatic Italian herbs to create a robust braising liquid.
- Select your preferred cooking method: oven braising with a protective parchment cover, allowing gentle heat to transform the meat into tender perfection.
- Allow the beef rolls to simmer and develop flavor, turning occasionally to ensure even cooking and moisture distribution.
- For those preferring alternative methods, slow cooker and stovetop techniques offer flexibility without compromising culinary integrity.
- Create a silky sauce by whisking flour into the cooking liquid, transforming the braising juices into a luxurious, glossy accompaniment.
- Final touches include seasoning adjustment, a potential hint of sugar for balance, and a flourish of fresh parsley before serving alongside complementary starches.
Notes
- Tenderize beef by pounding it uniformly to ensure even cooking and maximum tenderness.
- Substitute prosciutto with pancetta or thin bacon for alternative flavor profiles and dietary preferences.
- Control sauce consistency by adjusting flour slurry thickness, adding gradually to prevent over-thickening.
- Prepare braciole a day ahead for enhanced flavor development and convenient meal planning.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 440
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg