Serves 6
150 min
Beef Braciola
Recipe GLPR3a5beb944779fd
Tender beef rolls wrapped around a savory breadcrumb, herb, and cheese filling, braised low and slow in a bright tomato sauce. This Italian-American classic is comfort food at its finest—perfect for a special dinner or when you want something hearty and impressive.
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Ingredients
28 oz can plain chopped tomatoes with juice
1 large clove garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1/4 teaspoon sea salt or kosher salt
1 tablespoon extra virgin olive oil
4 ounces pancetta, chopped
2 cloves garlic, minced
1 large shallot, minced
1 cup Panko breadcrumbs
1 cup fresh parsley, chopped
Freshly cracked black pepper to taste
6 ounces Parmigiano Reggiano cheese, grated
3 eggs, whisked
6 large slices beef round, pounded thin to about 8"x3"
Splash of dry red or white wine
Directions
Pour the canned tomatoes with their juice into a food processor. Add the peeled garlic clove, salt, 2 tablespoons olive oil, and tomato paste. Pulse until the mixture is roughly chopped but still has texture—do not overblend to a smooth purée. Transfer to a bowl and set the sauce aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped pancetta and sauté until it just begins to crisp, about 3–4 minutes. Stir in the minced garlic and shallot, cooking until soft and fragrant, about 2 minutes more. Transfer the mixture to a medium bowl and let cool for a few minutes.
Once the pancetta mixture has cooled, stir in the breadcrumbs, parsley, and a generous grind of black pepper. Mix until well combined. When completely cooled (allow a few minutes), fold in the grated Parmigiano Reggiano and whisked eggs until the filling is evenly combined.
Preheat your oven to 350°F. Line a baking dish with a sheet of heavy-duty aluminum foil wide enough to cover the top, then spray lightly with nonstick spray.
Working with one beef slice at a time, lay it on a clean surface and sprinkle lightly with salt. Place about 1/6th of the filling at the thickest end of the meat. Roll the beef loosely over the filling—do not roll too tightly, as the filling will expand as it cooks. No toothpicks are needed. Place each roll seam-side down in the prepared baking dish as you complete it.
Pour a splash of dry wine around the beef rolls. Spoon the tomato sauce over and around the rolls so that it comes roughly halfway up the sides. Cover the baking dish tightly with foil. At this point, the braciola may be refrigerated or frozen for later, or baked immediately.
Bake covered at 350°F for 90 minutes to 2 hours, keeping the foil cover on throughout (extend baking time if cooking from frozen). Check during cooking to ensure the tomato sauce does not dry out—if it begins to look too thick, add a splash of water. The beef should be very tender when a fork pierces it easily.
Remove from the oven and let rest for a few minutes before serving. Spoon the braised beef rolls onto plates and ladle the rich tomato sauce over top.
