Description
Ina Garten’s beef braciole delights with tender meat rolled around savory herbs and parmesan. Slow-simmered in marinara sauce, this classic Italian dish brings rich comfort to your dinner table.
Ingredients
Scale
- 6 slices boneless top round (about 2 lbs / 907 g)
- 12 slices prosciutto
- 1 cup shredded Parmesan or Romano cheese
- Additional Parmesan or Romano cheese for serving (optional)
- 12 cloves garlic
- ½ cup finely chopped Italian (flat-leaf) parsley, plus more for garnish
- 2 tbsps seasoned dry breadcrumbs
- 2 tbsps olive oil
- 2 tsp dried Italian seasoning
- 2 heaping tbsps all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 1 can (28 oz / 794 g) crushed tomatoes (preferably a good imported Italian brand)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Meat Preparation: Meticulously slice beef into uniform pieces, gently tenderizing between plastic wrap to ensure consistent thickness and tenderness.
- Flavor Base: Craft a vibrant filling by combining minced garlic, chopped parsley, parmesan cheese, breadcrumbs, salt, and black pepper in a mixing bowl, creating a harmonious blend of textures and tastes.
- Roll Assembly: Layer each beef slice with prosciutto, spread the prepared filling generously, then carefully roll into compact cylinders, securing with toothpicks to maintain structural integrity during cooking.
- Searing and Browning: Ignite olive oil in a heavy-bottomed pot, meticulously brown beef rolls on all sides to develop a rich, caramelized exterior that locks in deep, complex flavors.
- Liquid Infusion: Deglaze the pot with robust red wine, introduce sliced garlic, beef broth, crushed tomatoes, and Italian seasoning, allowing the liquid to reach a gentle simmer that will transform the meat into a meltingly tender delicacy.
- Braising Process: Submerge beef rolls in the aromatic liquid, cover the pot, and let them slowly braise for approximately 90 minutes, allowing the meat to absorb the rich, multilayered flavors.
- Sauce Refinement: Create a velvety sauce by whisking all-purpose flour with hot cooking liquid, gradually incorporating it back into the pot to achieve a luxurious, glossy consistency that clings perfectly to the beef rolls.
- Final Touches: Remove toothpicks, taste and adjust seasoning, then serve the braciole atop al dente pasta, crowned with a sprinkle of freshly grated parmesan cheese for an elegant finishing flourish.
Notes
- Flatten with Care: Use gentle, even pressure when tenderizing beef to ensure uniform thickness without tearing the meat.
- Garlic Strategy: Differentiate between minced and sliced garlic to build complex, layered flavor profiles throughout the dish.
- Secure Rolling Technique: Use toothpicks strategically to prevent filling from escaping and maintain compact beef rolls during braising.
- Sauce Consistency Trick: Create a smooth flour slurry by whisking carefully with hot liquid to avoid lumps and achieve a perfect, silky sauce texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg