Description
Beef Braciole (Involtini) is a traditional Italian dish featuring thinly sliced beef rolled with a savory filling of breadcrumbs, Pecorino Romano cheese, garlic, and parsley. The beef rolls are seared to perfection and then slow-simmered in a rich homemade tomato sauce until tender, resulting in a flavorful, comforting meal perfect for family dinners or special occasions.
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 Tomato 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 the Beef: Lay thinly sliced beef on a cutting board. If necessary, pound to 1/4-inch thickness using a meat mallet to ensure even and tender rolls.
- Make the Filling: In a bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well to create the flavorful filling.
- Fill the Beef: Place a spoonful of the breadcrumb mixture onto each slice of beef, spreading evenly over the surface.
- Roll the Beef: Carefully roll the beef slices into tight cylinders enclosing the filling, ensuring the filling stays inside.
- Secure the Rolls: Use toothpicks or kitchen twine to fasten the beef rolls securely, preventing them from unrolling during cooking.
- Sear the Beef Rolls: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and sear on all sides until they are nicely browned, then remove them from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add olive oil if needed and sauté the finely chopped onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pan: Optionally pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
- Add Tomatoes: Stir in the crushed tomatoes, seasoning the sauce with salt and freshly ground black pepper to taste.
- Simmer the Beef Rolls: Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover the skillet, and gently simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Adjust Sauce Consistency: If the sauce thickens too much during simmering, add a splash of water to maintain the desired consistency.
- Finish and Serve: Remove the toothpicks or twine from the braciole. Serve the beef rolls hot, generously topped with the rich tomato sauce and garnished with fresh basil or parsley as desired.
Notes
- Pounding the beef thin helps tenderize and makes rolling easier.
- Securing the rolls tightly is important to prevent filling from spilling out during cooking.
- Simmering time can vary; the beef should be tender and sauce thickened but not burnt.
- Red wine is optional but adds a nice depth of flavor to the sauce.
- Use toothpicks or kitchen twine that are heat-safe.
- This dish pairs well with pasta, polenta, or crusty bread to soak up the tomato sauce.
