Recipes › Main Course › Italian Beef Braciole Recipe

Italian Beef Braciole Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian Beef Braciole is a classic Southern Italian main course featuring thin-pounded beef rolls stuffed with a savory filling of breadcrumbs, cheese, and herbs, then braised in tomato sauce until tender. This high-protein dish delivers authentic flavor with whole-food ingredients and makes an impressive dinner that's both elegant and satisfying. The braising method ensures the beef becomes melt-in-your-mouth tender while the sauce deepens in flavor.

Ingredients

• 800 g beef sirloin or round steak, thinly sliced into 8 pieces (about 100 g each)
• 60 g panko breadcrumbs or Italian breadcrumbs
• 50 g grated Parmigiano-Reggiano cheese
• 30 g fresh Italian parsley, finely chopped
• 4 cloves garlic, minced
• 30 ml extra virgin olive oil
• 2 slices prosciutto or pancetta, finely diced (optional but recommended)
• 1 large egg
• 60 ml whole milk
• salt and black pepper to taste
• 800 ml canned crushed tomatoes or passata
• 1 medium yellow onion, quartered
• 3 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1 bay leaf
• 250 ml beef broth or water

Instructions

1. Place each beef slice between two sheets of plastic wrap and pound gently with a meat mallet until uniformly thin, about 3 mm thick. Work from the center outward to avoid tearing the meat.

2. In a bowl, combine breadcrumbs, Parmigiano-Reggiano, chopped parsley, minced garlic, prosciutto (if using), egg, and milk with a pinch of salt and pepper. Mix until the filling is moist and evenly combined.

3. Lay one flattened beef slice on a clean surface. Spread 2 tablespoons of filling evenly across the meat, leaving a 1 cm border on all edges.

4. Starting from the short end closest to you, tightly roll the beef around the filling. Secure with 1-2 toothpicks inserted through the seam and sides to prevent unrolling during cooking.

5. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the braciole rolls with salt and pepper, then brown them on all sides for 8-10 minutes total, turning occasionally. Work in batches if needed to avoid crowding.

6. Remove the braciole and set aside. In the same pot, add quartered onion and smashed garlic cloves, sautéing for 2 minutes until fragrant.

7. Pour crushed tomatoes and beef broth into the pot, add oregano and bay leaf, and stir gently. Return the braciole to the pot, nestling them among the sauce.

8. Reduce heat to low, cover the pot partially with a lid, and braise for 75-90 minutes, turning the braciole gently every 25-30 minutes. The meat should be fork-tender and the sauce slightly reduced.

9. Remove from heat and discard the bay leaf and toothpicks. Taste the sauce and adjust seasoning with salt and pepper as needed. Let rest 5 minutes before serving.

Substitutions

• Use ground lean turkey or chicken breast mixed with the other filling ingredients for leaner protein
• Replace prosciutto with finely diced mushrooms for an umami boost without added salt
• Substitute panko with finely ground almonds or crushed walnuts for lower carbohydrates
• Use part-skim mozzarella instead of Parmigiano-Reggiano if preferred

Tips

• Pound the beef evenly to ensure it cooks uniformly and rolls without tearing; a meat mallet with a flat side works best
• Keep the sauce at a gentle simmer, not a rolling boil, to prevent the braciole from becoming tough and the sauce from reducing too quickly
• Prepare the braciole rolls up to 4 hours ahead, cover, and refrigerate; add 10 minutes to braising time if cooking from cold
• Leftover braciole keeps for 3-4 days refrigerated and reheats beautifully; the flavors deepen overnight

Braciole, or involtini, is a signature dish from Southern Italy, particularly Naples and Sicily, where thin cuts of meat are rolled with local ingredients and braised slowly in tomato sauce. This cooking technique developed from necessity, transforming tougher, less expensive cuts of meat into tender, flavorful dishes through long, gentle braising.

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