Braciole (Bracioli) Italian Beef Rolls

Use a meat mallet to gently flatten the beef slices to make sure they are an even thickness and help them roll up more easily.

Secure the braciole tightly with kitchen twine or toothpicks to prevent the filling from falling out during cooking.

Season the beef with salt and pepper before adding the filling for better flavor.

Let the braciole rest for a few minutes after cooking; this helps the juices redistribute and keeps them moist.

If the marinara sauce is too acidic, balance it with a small pinch of sugar or a drizzle of honey.

Experiment with different fillings, such as sun-dried tomatoes, different cheeses, or spices.

Serving braciole with a sprinkle of fresh parsley or basil adds color and freshness to the plate.

If baking in the oven, cover the dish with foil to trap moisture during cooking, then uncover for the last 10-15 minutes to brown the tops.

What is braciole?

Braciole are Italian beef rolls that are typically stuffed with a mixture of herbs, cheese, and other flavorful ingredients, then simmered in marinara sauce.

What kind of beef is best for braciole?

Beef top round or top sirloin is commonly used because it is lean yet tender when cooked properly, but you can also use flank steak or even pork if you prefer.

Can I use a different type of cheese instead of mozzarella?

You can use other types of cheese such as provolone or fontina, which can add different flavors and melt textures to the braciole.

Is it necessary to soak the raisins?

Soaking the raisins is recommended because it plumps them up, enhancing their flavor and preventing them from drying out during cooking.

Can braciole be made ahead of time?

You can prepare the braciole in advance, store them in the refrigerator, and cook them the next day. This allows the flavors to meld even further.

Can I substitute fresh herbs with dried herbs?

You can substitute fresh herbs with dried herbs, but you'll need to use less of them since dried herbs are more concentrated. Typically, 1 tablespoon of fresh herbs is equivalent to 1 teaspoon of dried.

What if I don't have prosciutto?

If you don't have prosciutto, you can use pancetta or even substitute it with cooked bacon or omit it entirely for a lighter version.

Can I freeze braciole?

Yes, braciole can be frozen. It's best to freeze them before cooking. Once they are rolled and secured, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.

How long will cooked braciole last in the refrigerator?

Cooked braciole can be stored in the refrigerator for 3-4 days when placed in an airtight container.

What's the best way to reheat braciole?

To reheat braciole, place them in a skillet with a little marinara sauce over low heat, covering them to keep them moist. You can also reheat them in the oven at 350 degrees F until warmed through.

Can I make braciole without meat?

You can create vegetarian braciole using roasted eggplant or zucchini slices as the rolls and fill them with cheese, nuts, and herbs.

What if I can't find plum tomatoes?

If plum tomatoes are not available, you can substitute them with crushed tomatoes, other diced tomatoes, or fresh tomatoes. Just adjust the cooking time if needed.

How can I make the marinara sauce richer?

You can enrich marinara sauce by adding a splash of red wine, a tablespoon of sugar to balance acidity, or by letting it simmer longer to deepen the flavors.

Large Saucepan: To prepare the marinara sauce. It should be large enough to hold all the sauce ingredients.

Skillet: For browning the braciole on all sides.

Measuring Cups and Spoons: To measure out ingredients such as olive oil, garlic, raisins, and spices.

Cutting Board: To provide a sturdy surface for chopping the onions and preparing the beef.

Sharp Knife: For finely chopping the onions, herbs, and slicing the beef.

Mixing Bowl: To combine the filling ingredients for the braciole. A medium-sized bowl is recommended.

Meat Tenderizer (optional): If desired, to tenderize the slices of beef before rolling them.

Kitchen Twine or Toothpicks: For securing the rolled braciole once filled. This is necessary to keep the filling inside while cooking.

Tongs: For turning the braciole as they brown in the skillet.

Garlic Bread: The garlicky, buttery bread is perfect for scooping up the marinara and complementing the savory filling of the braciole.

Mashed Potatoes: Creamy mashed potatoes would serve as a hearty side. Their smooth texture can balance the robust flavors of the beef rolls.

Caesar Salad: A crisp Caesar salad with garlicky croutons and creamy dressing can enhance the meal without overpowering the rich braciole.

Polenta: Creamy polenta offers a unique Italian touch and serves as a luscious accompaniment. Its mild flavor allows the braciole to shine while adding a contrasting texture.

Risotto: The creaminess of the risotto pairs beautifully with the bolder flavors of the braciole, creating a luxurious dining experience. Try a saffron or mushroom risotto.

Grated Parmesan: A sprinkle of freshly grated Parmesan on top before serving adds a savory, nutty finish.