Traditional Braciole

Traditional braciole is thin beef rolls stuffed with breadcrumbs, cheese, and herbs, then braised in tomato sauce until tender. The meat becomes silky as it cooks low and slow, while the filling stays moist inside. The key is rolling them tight enough that they hold together but not so tight that they burst.

Ingredients for Traditional Braciole

Beef round steak provides a lean, thin canvas for rolling. Breadcrumbs and Pecorino Romano cheese make a savory filling that absorbs the braising liquid. Fresh parsley and garlic add brightness and depth. Olive oil browns the rolls and builds the sauce base. Onion and more garlic sweeten as they cook. Canned tomatoes form a rich braising liquid. Beef broth keeps the rolls moist and adds body. Salt, black pepper, and dried oregano season throughout.

Why This Traditional Braciole Works

Pounding the steak thin makes it tender and gives you surface area to fill. Rolling it tight keeps the filling from falling out during cooking, and tying it with kitchen twine holds everything in place as the meat shrinks.

Browning the rolls on high heat first seals them and builds flavor in the pan. The tomato and broth mixture then becomes a braising liquid that cooks the beef gently, so the meat stays soft instead of getting tough.

A low simmer for about two hours lets the flavors meld while the tough muscle fibers in the round steak break down and become tender. The rolls are done when a fork easily pierces the meat and the filling is hot all the way through.

Mistakes To Avoid

Pounding the meat too thin (thinner than 1/4 inch) makes it tear and fall apart as you roll it. If the steak shreds under the mallet, it is past the point of recovery, and you should start with a new piece.

Overfilling the rolls makes them burst open in the pan and leak their filling into the sauce. Stick to about two tablespoons of filling per roll and spread it in a thin, even layer.

Crowding the pan when browning means the rolls steam instead of brown, and you lose the flavorful crust that seasons the sauce. Brown them in a single layer, in two batches if your pan is small.

Cooking the braciole at a rolling boil instead of a gentle simmer toughens the meat and can cause the rolls to burst. Keep the heat at medium or medium-low so the liquid barely bubbles at the surface.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 4 thin-cut beef round steaks, about 1/4 inch thick and 6 by 4 inches each
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh parsley, finely chopped
• 4 cloves garlic, minced, divided
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon black pepper, plus more for seasoning
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 can (28 ounces) crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano

Step-by-step Instructions

1. Place one steak between two pieces of plastic wrap. Pound with the flat side of a meat mallet until it is a uniform 1/4 inch thick, about 30 seconds per steak. Repeat with the remaining steaks.
2. In a small bowl, mix together breadcrumbs, Pecorino Romano, parsley, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Lay one steak flat on a cutting board. Spread about 2 tablespoons of filling in a thin layer on the steak, leaving a half-inch border on all sides. Roll the steak tightly from one short end, then tie it closed with kitchen twine in two places. Repeat with the remaining steaks.
4. Heat olive oil in a large Dutch oven over medium-high heat, about 2 minutes, until the oil shimmers. Working in a single layer, brown the braciole rolls on all sides, turning occasionally, until deep golden brown, about 8 minutes total. Do not crowd the pan. Transfer to a plate.
5. Add diced onion to the pot and cook, stirring, until softened and light golden, about 4 minutes. Add the remaining 2 cloves minced garlic and cook, stirring, for 30 seconds until fragrant.
6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Stir in the oregano and season with salt and pepper to taste.
7. Return the braciole rolls to the pot and nestle them into the sauce. Bring the liquid to a simmer over medium heat, then reduce the heat to medium-low, cover, and simmer gently for 1 hour 45 minutes to 2 hours, until the meat is very tender when pierced with a fork and the internal temperature reaches 160°F (71°C) in the thickest part.
8. Remove the pot from the heat. Let the braciole rest in the sauce for 10 minutes before serving. Remove the kitchen twine and serve the rolls with the sauce spooned over top.