Picture this: You’ve found a cozy trattoria nestled in the heart of Naples, ready to bite into that delicious Braciole right in front of you on a plate. As you cut into the tender, lovingly rolled meat, a blend of sweet and savory aromas tease your senses. The first bite is full of rich, complex flavors complementing each other as the melted caciocavallo cheese adds a creamy texture.

Best part is this recipe is super simple to make – a favorite for Christmas recipes that’s full of passion and the famous Italian taste – Italian classics that are perfect for any special occasion.

How to Make Delicious Italian Beef Braciole

Ingredients for the dish:

2 slices of bottom sirloin or rump (ask your butcher)
1 garlic clove
2 tbsp fresh parsley
1 tbsp raisins
1 tbsp pine nuts
1 tsp salt and freshly ground pepper
1-2 bay leaf
2 tbsp caciocavallo cheese

Ingredients for the sauce:

21 oz tomato puree
2 tbsp concentrated tomato paste
1/2 onion
1 carrot
1/2 celery stalk
Extra virgin olive oil
Toothpicks to hold the meat

Alternative Ingredients:

Meat – Bottom sirloin, rump, flank steak, top round
Garlic shove – Garlic powder
Raisins – Dried cranberries, chopped dates
Pine nuts – Chopped walnuts, almonds
Fresh herbs – Dried Parsley, fresh basil
Caciocavallo cheese – Provolone, mozzarella, parmesan cheese, pecorino cheese
Tomato puree – Crushed tomatoes
Concentrated tomato paste – Tomato sauce
Onion – Onion powder
Carrot – Sweet red pepper
Celery Stalk – Fennel stalk
Extra-virgin olive oil – Canola oil, sunflower oil

Step-by-Step Instructions

Step 1: The first step is to use a meat mallet and flatten the thin slices of beef to an inch thickness and salt and pepper the meat.

Step 2: Once done, use a medium bowl and mix chopped garlic, parsley, raisins, and pine nuts.

Step 3: Take a spoon or spatula and spread the savory filling mix on the meat slices, just leave the borders out and clean.

Step 4: Dice the cheese on a cutting board and add it to the center of each meat slice, then roll up the slices and use the toothpicks to hold the rolls in place – if you have a rolling pin, use that!

Step 5: Take a medium pan and drizzle some olive oil into it to sauté onions, carrot, and celery over medium-high heat until the onions turn translucent, about 5 minutes.

Step 6: To continue, add the beef rolls to the saucepan or large dutch oven and fry for a few minutes on each side. After that, stir in the tomato paste, add salt and pepper, and simmer the rich tomato sauce for 2 hours on low heat – if it’s too thick, add some water or vegetable broth.

Step 7: Once it’s done cooking, take it off the heat and let this main course rest at room temperature for a bit before serving, so the flavors can meld.

Lastly, cook some pasta or rice and serve this Italian favorite with the remaining tomato sauce drizzled on.

Expert Tips

It’s easy to skip the meat mallet step to tenderize the meat rolls, this helps keep the filling in and makes it also easy to roll up.
Consider using a slow cooker for the last steps to cook the Braciole on low heat for a couple of hours longer, this will tenderize the meat and let the flavors really meld – you want it to be fork tender.
Check the sauce for consistency, it should be thick and rich, but thin enough to simmer – if it’s too thin, let it simmer longer, if it’s too thick, add some broth or water.
When you’re making Braciole, it is as much about the process as it is about the ingredients, so feel free to experiment with the flavors.

What Do You Serve with Braciole?

Since braciole is a rich and savory dish, you want to make sure your sides are enhancing it rather than overpowering it.

Here are some classic pairings and ideas:

Pasta – Spaghetti or linguine tossed in the same tomato sauce that you used to cook the braciole in
Polenta – A great gluten-free side option!
Roasted or steam vegetables – Some great options are: Asparagus, bell peppers, or zucchini, broccoli, or green beans
Salad – Simple green salad with a simple strawberry vinaigrette dressing
Bread – Crusty Italian bread, garlic bread, or bruschetta to soak up that delicious sauce

Frequently Asked Questions (FAQs)

Here are some common questions and answers, if you have more, comment below and we will reply!

What does braciole mean in Italian?

Pronounced “brah-CHO-lay,” this dish consists of slices of meat, often beef, pork, or chicken, that are rolled with a filling of herbs, cheese, and sometimes other ingredients such as nuts. The word “braciole” itself is the plural form of “braciola,” which means small, thin slice of meat in Italian – usually it’s beef meat though. The dish is known for its rich flavors and especially popular in the Southern Italy regions.

What cut of meat is braciole made from?

Traditionally, braciole is made from a thin cut of beef, though there are also other common cuts, such as top round, which is the most popular juice for braciole. Bottom sirloin (Noce in Italian) is a close second, and a flank or skirt steak, while not as traditional, it’s sometimes also used – ultimately, you want thin slices of steak and tender meat.

Nonetheless, you can also make a pork braciole!

Why is my braciole tough?

Super frustrating! Here are some common reasons why your braciole may turn out tough, for one the type of meat cut you took as it’s typically made with lean cuts like top round or bottom sirloin. Further, if you haven’t pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Can braciole be overcooked?

Yes! This dish needs slow cooking to get that tenderness that you want. So, here’s what overcooking does:

Meat loses leading to dry and tough texture
Proteins are tightening and the meat becomes tough
Loss of creamy texture in the cheese filling

To avoid overcooking your braciole, monitor the cooking time and the temperature. Cook it on a low simmer and start checking for doneness with your thermometer when you’re coming close to the recommended time – you want an internal temperature of around 160°F (71°C). After you’ve taken it out of the oven, let the meat rest for a few minutes, so the juices can redistribute and the meat remains moist.