Beef Braciole

A featured Wine Club recipe for Brutocao Cellars.
Beef Braciole


Enjoy this amazingly aromatic and flavorful beef braciole dish along side a Red Blend from your recent wine subscription box!

Yield: 4
Prep Time: 20 Minutes
Cook Time: 90 Minutes


• Italian bread crumbs
• Parsley
• Basil
• 3 pieces of thinly sliced beef or one flank steak
• Prosciutto
• Kosher salt
• Black pepper
• 2-4 Garlic cloves
• Parmesan
• Olive oil
• ½ large onion
• 2 Tbsp tomato paste
• 28oz can San Marzano tomatoes
• Oregano
• Mushrooms
• White wine (for cooking)
• Brutocao Quadriga Red wine (for pairing)


Braciola can be made with thin, individual slices of beef or as one large roll. You can use sliced round, flank steak, London broil, or ask your butcher for thinly sliced beef cutlets. Whichever cut you choose, pound out the meat to tenderize and flatten. Season the top side with minced garlic, chopped parsley, salt, pepper, grated parmesan cheese, bread crumbs, and thinly sliced prosciutto (optional). Take one end of the beef and begin tightly rolling it into a cylinder. Tie each end with butcher twine making sure the stuffing is secure.

1. Heat olive oil in a dutch oven on the stove top. Brown one side of the rolls in the olive oil. Once browned, remove and set aside.

2. Sauté the chopped onion until lightly brown and translucent. Add chopped garlic, chopped mushrooms, 2 Tbsp tomato paste and sauté for an additional 30 seconds to a minute.

3. Toss in 1/4 cup white wine followed by 1 (or 2) 28oz cans of whole San Marzano tomatoes (depending on how much sauce you like or how thick you want your sauce). Mash the tomatoes until you get the consistency you like, add fresh or dried basil and dried oregano; stir.

4. Place the beef rolls on top of the sauce so the are almost submerged but the browned side is just peaking over the sauce.

5. Finish by placing the dutch oven inside a 325 deg. oven with the lid slightly cracked so the sauce will thicken while everything cooks for 1.5-2.5 hours.

Cook your favorite pasta and top it with some sauce, a braciola, grated parmesan and enjoy! (Don’t forget to remove the butchers twine!)

Recipe sourced from "From A Chef's Kitchen".