Beef Bracciole
Hey there! So I’ve been making this beef bracciole recipe for like 15 years now, and honestly? It’s still my favorite Sunday dinner when I want something that feels special but isn’t crazy complicated. My Italian neighbor Mrs. Rossi first showed me how to make bracciole when I was in my twenties and struggling to cook anything beyond pasta with jarred sauce. The way she rolled up that thin beef with all those amazing fillings—total game changer.
Bracciole (sometimes spelled braciole) is one of those dishes that looks super impressive but isn’t actually that hard once you get the hang of it. And trust me, your family’s gonna go nuts for it.
Recipe Snapshot
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Servings: 6
- Calories: 385 per serving
- Difficulty Level: Intermediate
Why You’ll Love This Bracciole Recipe
First time I made bracciole on my own, I totally messed up the toothpicks and the whole thing unraveled in the sauce. Looked like a disaster but still tasted amazing! That’s what I love about this recipe—it’s pretty forgiving.
The way the flavors build as the beef bracciole slowly simmers in tomato sauce is just incredible. The meat gets so tender you can cut it with a fork, and it soaks up all that tomatoey goodness while adding its own rich flavor to the sauce.
What makes this bracciole stand out is the filling. I’ve tried a bunch of different versions over the years, but this combo of breadcrumbs, cheese, herbs and pine nuts is pretty much unbeatable. My kids, who normally run screaming from anything remotely “different” actually request this now.
The other thing? This bracciole recipe makes your house smell INSANE. Like, better than any candle ever. Your neighbors might “randomly” stop by around dinner time, just saying.
Also, it’s one of those dishes that’s actually better the next day, so it’s perfect for meal prep or if you wanna impress at a dinner party without stressing yourself out at the last minute.
Ingredients for Beef Bracciole
For the meat:
- 2 pounds of flank steak or top round (flank is my go-to for beef braciole)
- Salt and pepper to taste
- 3 tbsp olive oil (I get mine from that little Italian market downtown, but any good one works)
For the filling:
- 1 cup Italian breadcrumbs (the pre-seasoned kind is fine, I usually grab whatever’s on sale)
- 1/2 cup grated Pecorino Romano cheese (or Parmesan if that’s what you’ve got)
- 3 cloves garlic, minced (or more if you’re like me and think garlic is basically a food group)
- 1/4 cup fresh Italian parsley, chopped
- 2 tbsp fresh basil, chopped (dried works in a pinch, just use less)
- 1/4 cup pine nuts, lightly toasted (kinda pricey but worth it, trust me)
- 1/4 cup raisins, chopped (skip if you hate them, but they add amazing sweetness)
- 2 tbsp olive oil
- Salt and pepper to taste
For the sauce:
- 1 large onion, diced
- 2 carrots, finely diced (I sometimes skip these if I’m feeling lazy)
- 3 cloves garlic, minced
- 1 cup dry red wine (I use whatever I’m drinking that night)
- 2 cans (28 oz each) crushed tomatoes
- 2 bay leaves
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step-by-Step Bracciole Instructions
Preparing the Meat
- If your butcher hasn’t already done it, you’ll need to butterfly or pound your meat thin. For beef braciole, you want it about 1/4 inch thick. I put the steak between two sheets of plastic wrap and go to town with my meat mallet. Great stress relief, btw.
- Once it’s thin enough, season both sides with salt and pepper. Don’t be shy with the seasoning—the meat is thick and needs it.
Making the Filling
- In a bowl, mix together all the filling ingredients: breadcrumbs, cheese, garlic, herbs, pine nuts, raisins, olive oil, salt and pepper. The mixture should be moist enough to hold together but not soggy. If it seems dry, add a splash more olive oil.
- I learned the hard way that you should taste the filling BEFORE you put it on the meat. Adjust seasonings if needed. One time I forgot to add salt and the whole bracciole was kinda bland, even with the sauce.
Rolling the Bracciole
- Spread the filling evenly over the meat, leaving about a 1-inch border around the edges. Pat it down slightly so it sticks.
- Starting from the short end (if using flank steak), roll the meat up tightly, like you’re making a jelly roll. This is where making bracciole gets tricky the first time. If some filling falls out, just tuck it back in.
- Secure the roll with kitchen twine or toothpicks. I tie it every inch or so. The first time I made beef bracciole, I only used like 2 pieces of twine and the whole thing fell apart in the sauce. Learn from my mistakes, people!
Cooking the Bracciole
- In a large Dutch oven or heavy pot, heat 3 tbsp olive oil over medium-high heat. Add the bracciole and brown it on all sides, about 2-3 minutes per side. This step is SO important for flavor, don’t rush it.
- Remove the browned bracciole and set aside. In the same pot (don’t clean it!), add the onions and carrots. Cook until soft, about 5 minutes. Add the garlic and cook for another minute.
- Pour in the wine to deglaze the pot, scraping up all those amazing brown bits from the bottom. Let it simmer for about 3 minutes until slightly reduced.
- Add the crushed tomatoes, bay leaves, oregano, salt, and pepper. Stir everything together and bring to a simmer.
- Return the bracciole to the pot, nestling it into the sauce. The bracciole should be mostly covered by the sauce. If not, add a little water or stock.
- Cover the pot and simmer on low for about 2 hours, turning the bracciole occasionally. You’ll know it’s done when the meat is fork-tender. Seriously, don’t rush this part—the slow cooking is what makes bracciole so amazing.
- Once it’s done, remove the bracciole from the sauce and let it rest for about 10 minutes. Then cut off the twine, slice the bracciole into 1-inch rounds, and serve with plenty of that delicious sauce spooned over the top.
Pro tip: This sauce is AMAZING with pasta, so I usually make extra and serve the bracciole slices over spaghetti or fettuccine.
Variations & Storage
My cousin makes his bracciole with provolone instead of pecorino, and it’s pretty awesome too—just a different flavor profile. My sister-in-law adds spinach to her filling, which I tried once and it was great, adds some nice color too.
You can also switch up the meat if you want. Traditional Italian braciole recipe usually calls for beef, but I’ve made it with pork and it works really well. Just adjust your cooking time accordingly.
For storing leftovers (if there are any!), I keep the bracciole slices right in the sauce in an airtight container. They’ll last about 3 days in the fridge. Honestly though? They never make it that long in my house.
Funny story—one time I stored leftover bracciole in one of those cheap plastic containers, and the tomato sauce completely stained it. My husband grabbed it for his lunch the next day and his coworkers thought he was eating some kind of weird bloody meat. Maybe invest in glass containers lol.
The bracciole actually tastes even better the next day when all the flavors have had more time to get friendly with each other. Just reheat it slowly on the stove or in the microwave if you’re in a hurry.
Beef Bracciole
Equipment
- Meat mallet
- Mixing bowl
- Large Dutch oven or heavy pot
- Kitchen twine or toothpicks
Ingredients
For the Meat:
- 2 pounds flank steak or top round
- Salt and pepper to taste
- 3 tbsp olive oil
For the Filling:
- 1 cup Italian breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 3 cloves garlic minced
- 1/4 cup fresh Italian parsley chopped
- 2 tbsp fresh basil chopped
- 1/4 cup pine nuts lightly toasted
- 1/4 cup raisins chopped
- 2 tbsp olive oil
- Salt and pepper to taste
For the Sauce:
- 1 large onion diced
- 2 carrots finely diced
- 3 cloves garlic minced
- 1 cup dry red wine
- 2 cans 28 oz each crushed tomatoes
- 2 bay leaves
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
Preparing the Meat
- Butterfly or pound the meat to 1/4 inch thickness.
- Season both sides with salt and pepper.
Making the Filling
- In a bowl, mix breadcrumbs, cheese, garlic, herbs, pine nuts, raisins, olive oil, salt, and pepper.
- Adjust seasonings as needed.
Rolling the Bracciole
- Spread filling evenly over the meat, leaving a 1-inch border.
- Roll the meat tightly and secure with twine or toothpicks.
Cooking the Bracciole
- Heat 3 tbsp olive oil in a Dutch oven.
- Brown the bracciole on all sides, then remove.
- Sauté onions and carrots until soft. Add garlic and cook for 1 minute.
- Deglaze the pot with red wine and let it reduce for 3 minutes.
- Add crushed tomatoes, bay leaves, oregano, salt, and pepper.
- Return bracciole to the pot, cover, and simmer for 2 hours on low.
Serving
- Let bracciole rest for 10 minutes, then slice into 1-inch rounds.
- Serve with sauce over pasta or on its own.
Notes
Nutrition
FAQ About Bracciole
What cut of meat is braciole?
Traditionally, bracciole is made with beef, usually flank steak or top round that’s been pounded thin. I’ve tried both and honestly prefer flank steak for my beef braciole—it has more flavor and stays more tender during the long cooking. Sometimes my grocery store doesn’t have flank steak though, so top round is a good backup. I’ve even used bottom round in a pinch but had to be extra careful not to overcook it.
What does braciole mean in Italian?
So, the word “braciole” (sometimes spelled bracciole) comes from the Italian word “braciola” which basically means “slice of meat.” In different parts of Italy, they might call it involtini or rollatini. Whatever you call it, it’s delicious! My Italian friend’s grandma gets really fired up about the “correct” pronunciation, but as long as it tastes good, who cares?
Why is my braciole so tough?
Well, there are a few reasons this might happen. The most common mistake is not cooking it long enough. Bracciole steak needs that slow, low-heat cooking to break down all the tough connective tissues. If you rush it, you’ll get tough meat, period.
Another issue might be not pounding the meat thin enough before rolling. Thick meat = tough bracciole.
And honestly, sometimes it’s just the cut of meat you used. That’s why I stick with flank steak for my beef bracciole whenever possible.
What to stuff braciole with?
The traditional Italian braciole recipe usually includes breadcrumbs, cheese (like Pecorino or Parmesan), herbs, and sometimes pine nuts or raisins. But really, you can get creative! I’ve tried versions with spinach, different cheeses like provolone or mozzarella, and even added cooked pancetta to the filling once (OMG so good but definitely an occasional indulgence).
Some people in southern Italy add boiled eggs to their bracciole stuffing, which I’ve never tried but sounds interesting. The best meat for braciole has enough fat to stay moist, so your filling should complement that.
What is the best side dish for braciole?
Pasta is the obvious choice—all that amazing sauce needs something to cling to! I usually go with a wider noodle like pappardelle or fettuccine, but spaghetti works great too.
For vegetables, I like something simple that won’t compete with the flavors of the bracciole. A basic green salad with a light vinaigrette or some roasted broccoli works perfectly. My mom always serves her beef bracciole with sautéed spinach with garlic, and that combo is pretty unbeatable.
Crusty Italian bread is also a must for sopping up extra sauce—I’d fight someone for that last piece of sauce-soaked bread, not even kidding.
Final Thoughts on This Bracciole Recipe
I made this beef bracciole last Christmas Eve for our family dinner, and my dad—who usually complains about everything—asked for seconds and then took home leftovers. THAT’S how you know it’s good.
Bracciole might seem intimidating if you’ve never made it before, but honestly? Give it a try. Even if it doesn’t look perfect the first time (mine sure didn’t), it’ll still taste amazing. The combination of tender beef, savory filling, and rich tomato sauce is pretty much impossible to mess up completely.
Let me know how your bracciole turns out in the comments! Did you try any different fillings? What’s your favorite side dish to serve with it? Always looking for new ideas to switch things up!