Braciole

Deep brown rolled beef 'braciole' is rich tomato sauce in a serving dish.

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5 from 2 votes

Italian comfort food at its best.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 209kcal

Author: Carolyn Hetke

Equipment

Dutch oven
12 toothpicks

Ingredients

6 slices top round about ⅛th to ¼ " thick (called rouladen at my German butcher shop)
6 slices prosciutto
6 cloves garlic divided 3 minced + 3 sliced vertically
2 Tbsps Italian style bread crumbs
¼ cup parsley finely minced
½ cup shredded, aged Italian cheese like Parmesan, Roman, Asiago, Pecorin
2 Tbsps olive oil
2 cups dry red wine
2 cups beef broth
1 28 oz can crushed tomatoes
2 tsps Italian seasoning
2 Tbsps flour or 1 tablespoon cornstarch for gluten free
salt and pepper for seasoning

Instructions

If you were able to purchase thin top round slices you can use them as is. If not you may have to take thicker slices and pound them until they are between ⅛th and ¼ inch thick.
Season each slice of beef with salt and pepper and lay a piece of prosciutto over each slice of top round.
Combine the minced garlic, parsley, cheese and bread crumbs in a small bowl and mix well. Divide and spread mixture evenly over the prosciutto.
Gently roll the beef slices up length-wise. If one end of the slice is wider than the other start with the wider end. Fold any uneven sections of the outer edge inward as you roll. This will also help seal the ends of the roll. Secure the roll with 2 toothpicks. (If you use exactly 2 toothpicks per roll you will know later when you have pulled them all out.)
Preheat oven to 325°. (See Notes below for other cooking variations).
Heat the oil in a Dutch oven over medium high heat and brown the beef rolls on all sides. Transfer to a platter.
Add the wine and the sliced garlic to the Dutch oven and heat. Scrape up any browned bits from the bottom. Add the broth, tomatoes and Italian seasonings. Return the beef rolls to the pot. Bring pot back to a simmer.
Transfer Dutch oven to the oven and braise 3 hours uncovered. (See notes if not using the oven to cook.)
30 minutes before the dish is done cooking, take ¼ cup of the hot tomato sauce and mix in the flour till it is dissolved. Return slurry to the pot and let it finish cooking the remaining 30 minutes.
Season sauce with 1 teaspoon salt and ½ teaspoon black pepper (or to taste) just before serving.
Garnish with additional grated cheese and parsley if desired.
Serve over rice, pasta or potatoes.

Notes

Note 1: For Slow Cooker - you can transfer the beef and sauce to your slow cooker after it returns to a simmer. Cook on low 7-8 hours or on high 3-4 hours.

For Stove Top Cooking - After beef and sauce return to a simmer, continue simmering about 1 ½ hours, stirring occasionally.

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