Beef Braciole
March 25, 2026 • 0 comments
Beef Braciole is a classic Italian dish made with thinly sliced beef rolled with a savory filling of breadcrumbs, parmesan, garlic, and herbs, then slowly simmered in a rich tomato sauce. The beef becomes tender and full of flavor as it cooks, creating a hearty, comforting meal that’s perfect for sharing with family and friends.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2 pounds) Grass-fed Bottom Round Roast
- (2 28-ounce cans) San Marzano Tomatoes
- (1 cup) Bread crumbs
- (1 cup) Grated parmesan cheese
- (1/4 cup) Minced fresh parsley
- (4 cloves) Garlic, finely minced
- (5 tablespoons) Olive oil
- (To taste) Sea salt and cracked pepper
- (1/2 cup) White wine
Directions
- Blend the tomatoes on medium speed until smooth, then pour them into a medium pot. Season with salt and pepper and let the sauce gently simmer over low heat.
- Slice the sirloin roast into 12 thin pieces. Place each piece between plastic wrap or inside a plastic bag and pound until about ¼ inch thick. Season both sides with salt and pepper and set aside.
- In a bowl, combine the breadcrumbs, parmesan cheese, parsley, garlic, 3 tablespoons of olive oil, and a pinch of salt and pepper. Mix until well combined.
- Spoon a small portion of the breadcrumb mixture onto the center of each flattened beef slice. Spread it evenly and press it lightly into the meat, then roll each piece into a tight roulade.
- Continue until all the beef and filling are used, securing each roll with butcher’s twine or toothpicks.
- Heat the remaining olive oil in a large pan over medium-high heat. Sear the beef rolls on all sides until nicely browned, about 2 to 3 minutes per side.
- Pour in the white wine and let it cook for a few minutes to reduce slightly.
- Add the prepared tomato sauce, cover the pan, and let everything simmer gently over low heat for about 1 hour.
- Remove the twine or toothpicks, slice if desired, and serve.
