A comfort food that showcases the best of what both American and Italian cuisine has to offer, this beef braciole recipe deserves a spot on your next meal. At its core, this is a simple dish made of thin slices of beef stuffed with a savory filling, rolled up, and cooked in a rich tomato sauce. But the beauty of this dish lies in the details, from the tender and flavorful meat to the aromatic filling, and the slow-cooked sauce that brings it all together. From the scent-infused kitchen all the way to the dining table, it brings much-needed warmth to your senses.
Is This Beef Braciole Healthy?
Yes, it certainly is.
As hearty as it may seem upon first impression, this beef braciole only contains around 550 mg sodium and 7.1 g saturated fat. These amounts are kept well within the limits set by our healthy eating guidelines without compromising on the flavors. Each serving offers 495 calories, a relatively decent number for a main course packed with proteins and hearty ingredients like this one.
Nutrition-wise, with beef as the main ingredient, this dish is loaded with protein - 35.5 g to be exact. Beef is also an excellent source of heme iron, which can help prevent iron deficiency anemia. Eating this deliciously savory meat may also boost your immune system thanks to its decent zinc content.
Main Ingredients
You'll barely need to run to the supermarket for this recipe. It requires mostly pantry staples and familiar ingredients:
- Beef
We went with tenderloin steak because it's lean and incredibly tender, but feel free to experiment with other meat cuts like sirloin or top round. For a more affordable option, flank steak is good enough.
- Tomato ingredients
As the heart and soul of this dish, a good tomato sauce is absolutely crucial. For this recipe, we use our trusted homemade tomato sauce, which you can whip up in 15 minutes. If there's no time, feel free to opt for any canned variety you like. Building right into the tangy tomato profile is a small dollop of tomato paste, which helps to intensify the flavors and thicken the texture.
- Red wine
Tart and sour with intricately sweet notes hidden underneath, red wine is the perfect addition for deepening this dish's flavor profile and taking it up a notch. We used Cabaret Sauvignon, but generally speaking, any red cooking wine would be okay.
- Breadcrumbs
We use breadcrumbs as fillings for the beef rolls, imparting little crispy pieces that delightfully contrast the tender, juicy meat.
- Cheese
Mixed alongside the breadcrumbs is the tangy parmesan cheese that melts beautifully once cooked, oozing out of the rolls as you dig in.
- Seasonings
Since the dish is already packed with flavorful ingredients, we keep it relatively simple with salt, pepper, and paprika.
- Herbs
Leaning into the dish's Italian heritage, we couldn't help but add a pinch of basil, plus some parsley to seal the deal in a fragrant twist.
What to Serve With Beef Braciole
This stunning dish is a show-stopper at any meal, but a fitting side dish will take it to the next level. Keeping things simple, any pasta variety at your disposal will do. You also can't go wrong with a filling plate of mashed potatoes. And if you’d like to add some greens to the party, consider any of the following Italian salads: Pesto Pasta Salad, Italian Potato Salad, and Caprese Salad.
How to Store and Reheat the Leftovers
Kept in airtight containers in the fridge, this beef braciole will last for around 3 or 4 days. If you want to keep it for even longer, store it in freezer-safe containers in the freezer for up to 3 months. Make sure to thaw it overnight or at least 30 minutes prior to reheating.
To reheat, the microwave is always a trusty option. You can also give it a quick cook for around 8 to 10 minutes on the stovetop until the sauce has slightly loosened and the meat tenderizes.
How to make Beef Braciole
Beef braciole is a beautiful, shining example of fusion cuisine. With braised beef smothered in a tomato sauce, you'll adore the magical way its savory, tangy flavors come together and unravel on the taste buds.
- cook TIME 1 hr 15 mins
- prep TIME 5 mins
- total TIME 1 hr 20 mins
- COURSE Main dish
- CUISINE American, Italian
- SERVINGS servings
- CALORIES 495 kcal
INGREDIENTS
- 18 oz tenderloin steak
- 1 1/2 cups homemade tomato sauce
- 1 tbsp tomato paste
- 1 tbsp garlic (minced)
- 1 tbsp parsley (chopped)
- 0.5 oz basil (chopped)
- 1 fl oz red wine
- 1.5 oz parmesan cheese (shredded)
- 1 tsp all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup water
- 4 tbsp olive oil (divided into 1 tbsp, 1 tbsp and 2 tbsp)
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp salt
INSTRUCTIONS
Butterfly the beef: Using a sharp knife, slice almost all the way into 18 oz tenderloin steak, but stop nearly towards the end to create two halves.
Tenderize the beef: Cover the sliced beef in a thin plastic wrap, then use a sturdy kitchen utensil, and repeatedly pound to flatten it.
Season the beef: Add 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp pepper, and 1/2 tsp salt to the tenderized beef and rub to evenly coat.
Make the filling: In a large bowl, mix 1 tbsp olive oil, 1.5 oz parmesan cheese, 1 tbsp parsley, 0.5 oz basil, and 1/2 cup panko breadcrumbs together.
Make the beef rolls: Lay the beef pieces flat on a chopping board, scoop the filling into the center.
Then roll it tightly and secure with toothpicks.
Sear the beef: In a pan over medium heat, add 2 tbsp olive oil and wait for it to heat up. Then, add the beef rolls and sear on all sides for around 6 - 8 minutes or until they turn brown. Try not to overcrowd the pan.
Add other ingredients: Add 1 tbsp tomato paste, 1 tbsp garlic, and 1 tsp all-purpose flour and stir around for a minute or two.
Add the red wine: Add 1 fl oz red wine to the pan and cook for about 5 minutes until the liquid reduces by half.
Add the tomato sauce: Add 1 1/2 cups homemade tomato sauce and 1/4 cup water, stir to coat the beef rolls in it, and let everything simmer for 45 minutes to an hour.
Garnish and serve: Once the meat has become tender and the sauce has thickened, take the pan off the heat and serve hot.
NUTRITION
Luna Regina
Writer, Author