Beef Braciole Recipe

beef braciole

 Pete Scherer

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 4 servings
Nutrition Facts (per serving)
605 Calories
35g Fat
10g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 605
% Daily Value*
Total Fat 35g 46%
Saturated Fat 12g 61%
Cholesterol 131mg 44%
Sodium 1635mg 71%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 56g
Vitamin C 18mg 90%
Calcium 84mg 6%
Iron 7mg 39%
Potassium 1179mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple, straightforward recipe for beef braciole, also known as involtini. Beef braciole are made with thin cuts of steak, pounded thinner with a rolling pin, and prepared as roulades with herbs, garlic and prosciutto. The rolls are tied with string to hold their shape, seared, and then braised slowly in crushed tomatoes and a dash of red wine. In Italian-American families, this sauce is sometimes known as Sunday Gravy. Often the braciole include cheese and breadcrumbs, but they're perfectly delicious without these ingredients.

You can think of braciole as a kind of lazy man's meatball, since there's no grinding, mixing, or portioning of the meat. This recipes calls for skirt steak because it's flavorful and already fairly thin, but you can also use flank steak, or slices of top round. Once you get the idea, you can try making braciole with all kinds of different meats and fillings.


  • 24 ounces skirt steak

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 6 thin slices prosciutto

  • 4 cloves garlic, coarsely chopped

  • 1/4 cup coarsely chopped fresh Italian parsley

  • 1/4 cup coarsely chopped fresh basil

  • 2 tablespoons olive oil

  • 1/3 cup red wine

  • 1 (15-ounce) can crushed tomatoes

  • Finely chopped Italian parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Cut the skirt steak in thirds cross-wise (parallel to the grain). You'll have three pieces, each about 6 or 7 inches long. Place one piece between two sheets of parchment paper. With a rolling pin, pound the meat to flatten it to a thickness of about 1/4 inch. Repeat with the other pieces.

  3. Season the steaks on both sides with salt and pepper. Lay two slices of prosciutto on top of each steak. Scatter the garlic and herbs on top of the prosciutto. Roll the steaks from end to end and tie them with kitchen string to hold the roll in place. Tuck in any loose bits of steak, prosciutto or herb.

  4. Add the olive oil to a dutch oven and place the pot on the stove over medium high heat. When the oil is hot, sear the braciole on two or three sides until well browned. Deglaze the pan with the red wine, and scrape up all the crusty brown bits stuck to the bottom. Reduce heat to low.

  5. Add the crushed tomatoes and stir briefly to incorporate with the pan juices and the wine. Place the lid on the dutch oven. Simmer on low for about 90 minutes, or until the braciole are easily penetrated with a fork and you can see the fibers of the meat separating easily. Remove from heat.

  6. Use kitchen shears or a sharp knife to remove the kitchen twine from the braciole. Slice as desired and plate, with sauce spooned over the top. Garnish with more chopped Italian parsley. Serve immediately with warm, crusty bread.

If You Don't Have a Dutch Oven

  1. Heat oil over medium heat in a large skillet.

  2. Add roast and brown on all sides.

  3. Add wine and reduce, scraping up browned bits.

  4. Transfer beef and liquid to a slow-cooker or a deep casserole. Add tomatoes, garlic, and remaining herbs. (Note: Ingredients should come about 1/2 way up the side of the meat.)

  5. If using a casserole, cover tightly with foil and place in oven. If using a slow-cooker, set to high.

  6. Cook for 2 hours, checking once or twice to make sure there's plenty of liquid in the pot. (Add water if you need to replenish the liquid.)

  7. Remove roast from broth and allow to rest for 15 minutes before removing twine and carving.