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  • Writer's pictureRock Rousseau

Italian Beef Braciole

Updated: May 25, 2020

Italian Beef Braciole is so good it’ll make you cry because it’s extraordinarily flavorful and delicious. A lot of love goes into a dish like this, and you can definitely taste it. Braciole is a special dish to serve for Christmas dinner or for a special occasion.

  • 2 lbs sirloin or beef shoulder, thinly sliced

  • 16 oz. preferred tomato sauce

  • 8 oz. sliced Provolone cheese

  • 8 oz. grated Parmesan cheese

  • ¼ cup crumbled Gorgonzola cheese

  • 8 oz. fresh baby spinach

  • 8 oz. sundried tomatoes

  • 8 oz. sliced yellow onion

  • 2 TBSN minced garlic

  • ½ cup fresh Italian Parsley, chopped

  • ½ cup Italian Bread Crumbs

  • Cotton Butcher’s String (for tying the braciole)

  • 2 TBSN Extra Virgin Olive Oil

Medium mixing bowl, large cutting board, large skillet, meat mallet, mixing spoon, tongs, measuring spoons, aluminum foil, measuring cups, large baking pan, sharp carving knife

Prep: 60 minutes prep Cook: 3-4 hours Ready: 4-5 hours Serves: 4-6

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Italian Beef Braciole: 1. Preheat oven to 350 degrees F.

2. On a large cutting board, spread out the thin layer of beef.

TIP: Ask your butcher to slice two pounds of lean beef into very thin sheets, about 1/8” thick. Marinade the beef overnight in a cup of Italian salad dressing.

3. With a meat mallet, pound out the slice of beef on both sides. Rub in the olive oil on both sides of the beef. Sprinkle onions, parsley, and bread crumbs on top.

4. Lay a single layer of spinach on top of beef. Leaving about an inch border on all sides.

5. Lay slices of Provolone on spinach. Sprinkle sundried tomatoes on top of cheese. Form a mound of Gorgonzola cheese in the center of the beef.

6. Roll up the sheet of beef to form a roll. Overlap ends of beef to securely seal the roll. Tuck in edges inside the roll.

TIP: Use toothpicks to secure edges so filling doesn’t fall out or unravel.

7. Tie the roll securely with butcher’s twine.

8. Heat two tablespoons of olive oil and minced garlic in a skillet. Sear the braciole on all sides.

9. In a baking pan, pour the tomato sauce so about 1/4 “ fills the bottom of the pan. Lay the braciole in the center and spoon some of the sauce on top.

10. Cover the baking pan with aluminum foil and bake for 60 minutes. Use tongs to roll the braciole in the sauce to keep it moist. Bake for 60 minutes. Use tongs to roll the braciole in the sauce one last time and bake for final 60 minutes.

11. Remove from oven and carefully cut and remove twine and/or toothpicks.

12. Use carving nice to slice. Top with tomato sauce and grated Parmesan cheese.

1 serving: Calories: 630, Fat: 36 gr, Saturated fat: 8, Unsaturated fat: 17, Trans fat: 0, Carbohydrates: 30, Sugar: 20, Sodium: 1366, Fiber: 5, Protein: 45 gr, Cholesterol: 38.

Bleu d'Auvergne, with its higher fat content, works well because it melts evenly and has a robust but not overpowering flavor. You can also pair with a meaty, hefty Rhône wine, or California Cabernet.


Replace meat with the shredded hash brown potatoes. On a sheet of aluminum foil, grease foil with extra virgin olive oil. Sprinkle favorite herb seasoning in oil. Spread a layer of shredded hash brown potatoes. Add baby spinach and dry roasted tomatoes. Add cup of chopped preferred vegan cheese. KICK THE GLUTS and use gluten-free cheeses and marinade mix.

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