Jose Mier, Sun Valley, CA chef, loves Italian foods and cooking and has found a new idea that his readers will love. You can see the recipe that got him started on the website BillyParisi.com.

Beef braciole (pronounced brah-CHOH-lay in Italian plural form, or brah-CHOH-luh singular) is a beloved Italian dish that embodies the warmth and heartiness of home-cooked meals. It’s a rolled beef preparation, often filled with a savory stuffing of breadcrumbs, cheese, herbs, and sometimes cured meats, then browned and braised slowly in tomato sauce until tender. While braciole has regional variations throughout Italy, the version most familiar in the United States has its roots in southern Italian cooking, particularly in Campania, Calabria, and Sicily, where slow-cooked meats in tomato sauce are a culinary mainstay.

Origins and History

The concept of rolled and stuffed meat is ancient, with variations found in many cultures, but Italian braciole has a distinctly Mediterranean sensibility. In Italy, braciole can refer to thin slices of beef, pork, or even swordfish that are wrapped around a filling and cooked. In northern Italy, braciole is sometimes grilled or pan-fried, but in the south, it’s almost always simmered in tomato sauce (sugo). This slow braising not only tenderizes tougher cuts of meat like flank steak or top round, but also infuses the sauce with the rich flavor of the beef and its stuffing. Traditionally, braciole was often served as part of the Sunday family meal, where the sauce from the braising would be tossed with pasta for the first course (primo), followed by the meat as the second course (secondo).

Choosing the Beef

For braciole, you need beef that can be sliced thinly, rolled without breaking, and will become tender with long cooking. Popular cuts include flank steak, top round, or sirloin tip. The meat is usually pounded with a mallet to an even thinness of about 1/4 inch, making it easier to roll and ensuring tenderness after braising. The thinness also allows the flavors of the filling to permeate the meat.

Traditional Fillings

The filling is where creativity and regional preferences shine. A classic Italian-American filling might include:

• Fresh breadcrumbs for structure.
• Grated Pecorino Romano or Parmigiano-Reggiano for sharp, salty depth.
• Minced garlic for pungency.
• Fresh parsley or basil for brightness.
• Pine nuts or raisins for a sweet-salty balance, common in Sicilian variations.
• Prosciutto or pancetta for richness and a layer of cured flavor.

The filling is spread evenly over the pounded beef, which is then rolled tightly and secured with kitchen twine or toothpicks.

Cooking Method

The process begins with browning the braciole in olive oil to develop flavor through caramelization. Once browned, the rolls are transferred into a pot of simmering tomato sauce, often made with onions, garlic, crushed tomatoes, red wine, and fresh herbs. The braciole simmers gently for 1.5 to 3 hours, depending on the cut of meat, until fork-tender. The slow braise allows the meat to absorb the flavors of the sauce and vice versa.

When ready to serve, the braciole is sliced into thick rounds that reveal a pinwheel of filling inside, making it as beautiful as it is delicious.

Suggested Side Dishes for Beef Braciole

Since braciole is rich and saucy, it pairs beautifully with sides that either soak up the sauce or provide a refreshing contrast.

1. Pasta

Traditionally, the sauce from the braciole is served over pasta as the first course, before the meat itself. The most common pasta choices are:

• Spaghetti or linguine – A classic choice that allows the sauce to shine.
• Rigatoni or penne – The ridges and tubes trap the sauce for every bite.
• Fresh pappardelle – Wide noodles that add a rustic touch.

Toss the pasta lightly with olive oil before adding the sauce to keep it from clumping.

2. Polenta

Creamy polenta makes an excellent accompaniment, especially in cooler weather. The soft texture contrasts with the meaty braciole, and polenta’s mild corn flavor complements the acidity of the tomato sauce. A drizzle of olive oil or a sprinkle of Parmesan over the polenta takes it to the next level.

3. Roasted Vegetables

Roasted vegetables add sweetness and texture, balancing the richness of the braciole. Consider:

• Roasted zucchini, eggplant, and bell peppers – A nod to Mediterranean flavors.
• Caramelized carrots and parsnips – Earthy sweetness pairs well with tomato sauce.
• Brussels sprouts with balsamic glaze – Adds a tangy element to the plate.

4. Garlic Bread

A crusty loaf of garlic bread is a crowd-pleaser and perfect for sopping up the sauce left on your plate. Choose a loaf with a chewy interior and crisp crust, brush with garlic-infused butter, and bake until golden.

5. Salad

A crisp salad offers a refreshing counterpoint to the rich, slow-cooked beef:

• Classic Caesar – Creamy dressing and crunchy croutons stand up to braciole’s bold flavors.
• Arugula with shaved Parmesan and lemon vinaigrette – Peppery and bright.
• Caprese salad – Mozzarella, tomatoes, basil, and olive oil for a fresh bite.

6. Italian Bread or Focaccia

If you don’t want to serve garlic bread, a simple loaf of Italian bread or herb-infused focaccia is equally good for mopping up sauce.

Recipes Featuring Beef Braciole

Classic Beef Braciole

Ingredients:

• 2 lbs flank steak, pounded thin
• 1 cup fresh breadcrumbs
• 1/2 cup grated Pecorino Romano
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup pine nuts (optional)
• 1/4 cup raisins (optional)
• 4 oz prosciutto, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Kitchen twine

For the sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup red wine
• 2 cans (28 oz each) crushed tomatoes
• 2 tsp dried oregano
• Fresh basil leaves
• Salt and pepper, to taste

Directions:

1. Lay the beef flat. Season lightly with salt and pepper.
2. Mix breadcrumbs, Pecorino, garlic, parsley, pine nuts, and raisins.
3. Lay prosciutto over the beef, then spread the breadcrumb mixture evenly.
4. Roll tightly from the short end and tie securely with kitchen twine.
5. Heat olive oil in a large skillet, brown the roll on all sides.
6. In a large pot, heat olive oil, add onion and garlic, and sauté until soft.
7. Deglaze with red wine, scraping browned bits from the bottom.
8. Add crushed tomatoes, oregano, basil, salt, and pepper.
9. Place the browned braciole in the sauce, cover, and simmer for 2–3 hours.
10. Remove, slice into rounds, and serve with pasta or polenta.

Beef Braciole with Creamy Polenta

Follow the above braciole recipe, but serve slices over a bed of polenta made with:

• 1 cup polenta
• 4 cups water or chicken broth
• 2 tbsp butter
• 1/2 cup grated Parmesan

Cook polenta slowly, whisking often, until thick and creamy.

Beef Braciole with Roasted Vegetable Medley

Roast zucchini, bell peppers, and eggplant in olive oil, salt, and pepper at 400°F for 25 minutes. Serve alongside braciole with plenty of sauce.

Serving and Presentation Tips

Braciole is best sliced thick enough to reveal the spiral of filling while keeping each piece intact. Arrange the slices slightly overlapping on a platter, spoon sauce over the top, and garnish with fresh basil or parsley. If serving as part of a multi-course Italian meal, consider starting with an antipasto platter of olives, cured meats, and cheese, followed by pasta with braciole sauce, then the braciole itself.

Wine Pairings

• Chianti Classico – Its acidity matches tomato sauce perfectly.
• Barbera d’Asti – Fruity and medium-bodied, ideal for beef.
• Montepulciano d’Abruzzo – Rustic and full-flavored, complementing the richness of the dish.

Beef braciole remains a timeless Italian comfort food, adaptable to personal taste and perfect for both everyday family dinners and special gatherings. Its tender, flavorful rolls of beef wrapped around savory fillings, simmered in a rich tomato sauce, are a celebration of slow cooking and shared meals. Pairing it with complementary sides—from creamy polenta to bright salads—makes it a complete, satisfying feast.

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