Description
Beef Braciole (Involtini) is a classic Italian dish featuring thinly sliced beef rolled around a savory mixture of breadcrumbs, Pecorino Romano cheese, garlic, and parsley. The rolls are seared until browned, then simmered slowly in a rich tomato sauce infused with onions, garlic, and optionally red wine, resulting in tender, flavorful beef bundles perfect for a comforting meal.
Ingredients
Scale
For the Beef Rolls:
- 1.5 pounds beef top round or flank steak, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for searing
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- 28 ounces canned crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare Beef: Lay thinly sliced beef on a cutting board and pound to 1/4-inch thickness using a meat mallet if necessary to ensure evenness for rolling.
- Make Filling: In a bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and black pepper; mix well.
- Assemble Rolls: Place a spoonful of the filling onto each beef slice and spread evenly to cover.
- Roll Beef: Roll the beef slices tightly into cylinders, enclosing the filling securely.
- Secure Rolls: Use toothpicks or kitchen twine to secure the rolls to prevent them from unrolling during cooking.
- Sear Rolls: Heat olive oil in a large skillet over medium-high heat, then add the beef rolls and sear on all sides until they are browned; remove and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and cook until translucent. Then add minced garlic and cook for 1 minute until fragrant.
- Deglaze Pan: (Optional) Pour in red wine to deglaze the pan, scraping up browned bits from the bottom, and simmer for 2 minutes.
- Add Tomatoes: Stir in crushed tomatoes and season the sauce with salt and freshly ground black pepper to taste.
- Simmer Rolls: Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally. Add a splash of water if the sauce thickens too much.
- Remove Securing: Once cooked through and tender, carefully remove toothpicks or twine from the braciole.
- Serve: Serve the beef braciole hot, topped with the rich tomato sauce and garnished with fresh basil or parsley if desired.
Notes
- Use thin slices of beef like top round or flank steak for easier rolling and tender texture.
- If you prefer a milder cheese, Parmesan can substitute Pecorino Romano.
- Simmering time can vary depending on beef thickness; cook until meat is tender and sauce is flavorful.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or omit them.
- Red wine adds depth to the sauce but can be omitted for a non-alcoholic version.
- Ensure to secure rolls tightly to avoid unrolling during cooking.
