Untitled Recipe
- 30m Prep Time
- 2h Cook Time
- 2h Ready In
Braciole are thin slices of beef rolled with a savory breadcrumb and pine nut filling, then braised in a rich tomato sauce until tender. This Italian classic is perfect for a hearty dinner.
Ingredients
- 118 ml panko breadcrumbs
- 59.1 ml Parmigiano-Reggiano cheese grated
- 237 ml flat-leaf parsley leaves and tender stems finely chopped
- 59.1 ml pine nuts lightly toasted and roughly chopped
- 29.6 ml extra virgin olive oil
- 1 clove garlic minced
- 3.7 ml black pepper
- 1.23 ml red pepper flakes
- 680 g top round beef roast
- 3.7 ml Diamond Crystal kosher salt
- 6 large, thin slices prosciutto
- 29.6 ml extra virgin olive oil
- 1 small yellow onion diced
- 2.46 ml Diamond Crystal kosher salt
- 3 clove garlic minced
- 118 ml dry white wine
- 794 g whole peeled tomatoes crushed by hand into 1/2-inch chunks
- 355 ml water
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 476 mg
- Iron: 5.02 mg
- Magnesium: 81.1 mg
- Phosphorus: 414 mg
- Potassium: 1018 mg
- Zinc: 3.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml panko breadcrumbs
- 29.6 ml extra virgin olive oil
- 3.7 ml black pepper
- 1.23 ml red pepper flakes
- 680 g top round beef roast
- 3.7 ml Diamond Crystal kosher salt
- 6 large, thin slices prosciutto
- 29.6 ml extra virgin olive oil
- 2.46 ml Diamond Crystal kosher salt
- 118 ml dry white wine
- 355 ml water
Prepare
- Grate 59.1 ml Parmigiano-Reggiano cheese
- 237 ml flat-leaf parsley leaves and tender stems, finely chopped
- 59.1 ml pine nuts, lightly toasted and roughly chopped
- Mince 1 clove garlic
- Dice 1 small yellow onion
- Mince 3 clove garlic
- 794 g whole peeled tomatoes, crushed by hand into 1/2-inch chunks
Let's Cook
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Step 1.
Arrange oven rack in middle position and preheat oven to 350°F (175°C).
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Step 2.
In a medium bowl, combine breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes; stir until well combined. Set aside.
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Step 3.
If using a top round roast, slice roast into six 1/2-inch slices. If using pre-sliced beef, skip to step 5.
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Step 4.
Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using a meat pounder, flatten slices into rough rectangles no more than 1/4 inch thick.
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Step 5.
Sprinkle both sides of steaks with salt and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each, folding to fit and pressing firmly.
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Step 6.
Starting from a short end, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure.
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Step 7.
In a large sauté pan, heat oil over medium-high heat until shimmering. Add braciole bundles and brown on all sides, 6 to 8 minutes total. Transfer browned braciole to a clean plate; set aside.
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Step 8.
Add onion and salt to the now-empty pan; cook over medium-high heat, stirring occasionally, until translucent, about 6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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Step 9.
Stir in wine, scraping up any browned bits from the bottom of the pan, and cook until mixture reduces by half, about 5 minutes. Stir in tomatoes and water.
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Step 10.
Nestle the browned braciole bundles into the sauce and bring to a simmer.
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Step 11.
Cover the pan with an oven-safe lid or aluminum foil. Place on a rimmed baking sheet and transfer to the oven. Cook, covered, flipping braciole halfway through, for 90 minutes.
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Step 12.
Carefully remove the lid, flip the braciole again, and continue to cook until meat is tender and sauce thickened to gravy-like consistency, 15 to 45 minutes longer.
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Step 13.
Season sauce with salt to taste. Use scissors to cut off twine around each bundle. Transfer braciole to a serving platter or individual plates and spoon sauce overtop. Serve.