Discover the Richness of Italian-American Beef Braciole
Sep 02, 2023 By Fabian Forte

The American Italian Beef Braciole is a dish that combines the best parts of Italian and American food to make something tasty and satisfying. The traditional Italian dish Braciole is made by wrapping thin slices of flank or round sirloin around a delicious filling and then braising the whole thing in a rich tomato sauce. The filling of each ravioli may be different, but almost all of them have breadcrumbs, Parmesan cheese, garlic, parsley, and maybe ham or pine nuts for extra taste.

First, the beef dumplings are toasted, which gives them a golden crust. Then, they are simmered in tomato sauce until soft and flavorful. The result is a dinner that makes you feel good and fills you up. If you want to get the most out of the sauce that comes with Italian-American Beef Braciole, it's best to eat it with spaghetti or toasted bread. It's a great way to feed a big group, like when the whole family gets together on Sunday night.


For the Braciole:

  • Chopped Parmigiano-Reggiano cheese (55 grammes, 2 ounces).
  • A quarter cup of panko breadcrumbs is about a quarter of ounces (40 grammes).
  • For a quarter cup (20 grammes) of pine nuts, roast them fast and cut them coarsely.
  • Use two teaspoons (30 ml) of premium extra-virgin olive oil.
  • Fifteen grammes, or about half an ounce, of flat-leaf parsley, leaves and stems cut coarsely.
  • Cut 5 g minced garlic from a medium clove and 3/4 tsp freshly crushed black pepper in half each.
  • Add 1/4 tsp red pepper flake.
  • Use about 3/4 teaspoon of kosher salt, such as Diamond Crystal. To use table salt, use half.
  • Purchased a 1/2-pound (675-gram) top round beef roast or six thin beef slices 1/8-inch to 1/4-inch thick from a grocer. See comments on cutting the top round into 1,500-gram fillets.
  • 115 grammes (4 ounces) prosciutto, sliced into six thick and thin slices.

For the Sauce:

  • When mixed with three medium-sized garlic cloves and a half cup (120 ml) of dry white wine, the mixture weighs 15 grams.
  • Two teaspoons, or 30 millilitres, of the best olive oil.
  • Use your hands to ensure each piece is no bigger than half an inch. You will need one 28-ounce can of whole tomatoes that have been peeled.
  • Half a teaspoon of Kosher salt made from Diamond Crystal, plus spiced salt; cut the regular salt in half.
  • One cup of yellow onion that is about 4 ounces (115 grams) in weight.
  • Two hundred forty grams of water is the same as 1 or a quarter cups.


  • The oven should be preheated to a temperature of 175 degrees Celsius (350 degrees Fahrenheit), with the rack positioned in the centre.

• When the bread crumbs, Parmigiano-Reggiano, the herb parsley, pine, olive oil, cloves of garlic, a quarter-teaspoon of black pepper, and red pepper flakes in a medium basin are thoroughly taken together, the braciole is prepared to be served. Wait for it.

  • The top round roast should be cut into six pieces that are 1.5 inches thick. Step 5 can be skipped if the meat has already been cut up.
  • The steak should be cut into about 3-4-inch-long pieces, then put on a cutting board and covered with wrap. Use a meat pounder to flatten the pieces into uneven squares and pound them down until they are a quarter of an inch thick.
  • Salt and freshly ground black pepper, about half a teaspoon's worth, should be applied to both sides of the fish. After spreading the remaining breadcrumbs coating generously over the steaks, place a piece of prosciutto on each and press it into the meat with your hands. It is imperative that the filling stays there when each steak is rolled from short to long. Two pieces of culinary twine should be used to secure each box.
  • The oil should be placed in a large pan and heated over medium heat until it reaches a point of shimmering. This will be where the sauce will begin. After the braciole bundles have browned on both sides, which should take about six to eight minutes, they can be put in the pan. Caramelize the braciole and put it on a clean plate in an orderly way.
  • Now that the pan is empty, put the onion and salt in it and boil over medium heat. Let it cook for about six minutes or until the onion turns transparent. After adding the garlic, boil the mixture for another minute while stirring or until the smell can be picked up. First, scrape the bottom of the pan to get rid of any bits of browned food. Then, add the wine and stir it. Keep cooking the mixture over low heat for another 5 minutes or until half of the liquid is gone. In one bowl, mix the water and tomato sauce.
  • Wrap the dish in metal foil to cover it. When the dish is ready, Kindly place the item onto a baking sheet with raised edges and proceed to position it inside the oven. Covering the braciole while cooking for the first hour and a half won't dry out and get tough. After carefully removing the lid and letting the braciole boil for 15 to 45 minutes, the meat will be done, and the sauce will have thickened to the gravy. Once the lid has been carefully taken off, this will happen.
  • Add salt to taste to the sauce before you serve it. Cut the string that is keeping each package together. The sauce should be poured over the braciole after it has been put in a big serving dish or on individual plates. We need help very much.

Nutrition value of Italian-American Beef Braciole:

The Italian-American Beef Braciole is not only a filling and tasty meal, but it is also a great source of many vitamins. The classic Italian braciole is made by putting thin slices of pounded beef between breadcrumbs, Parmesan cheese, garlic, parsley, and sometimes prosciutto and pine nuts. When you use these ingredients, you can be sure that every bite will be flavorful. Beef is an excellent choice for nutrition because it has protein, iron, and B vitamins, all of which are needed to make cells, move air around the body, and keep the body running.

The carbs in the breadcrumbs could be used as food by the body. Both garlic and parsley have substances called antioxidants in them. Antioxidants can help boost the nervous system and improve overall health. Parmesan cheese has a lot of calcium, which is good for building and keeping strong bones, teeth, and muscles. Simmering the food in a rich tomato sauce makes it taste better and adds lycopene, a vitamin that may be good for your health. When served with a side of veggies or over a bed of whole-grain pasta, Italian-American Beef Braciole is a well-balanced and healthy dinner that tastes great and is suitable for you. This way of cooking the food ensures that it will taste good and be good for you.


To sum up, the Italian-American Beef Braciole is a dish that shows off the wonderful and lively tastes typical of Italian and American food. Both foods are known for these tastes. To make a meal as soothing and comforting as this, you must put in a lot of time, work, patience, and cooking skills. The meat rolls are cooked over low heat in a tasty tomato sauce until they are so soft that they almost fall apart on the tongue. After that, the rolls are filled with cheese, garlic, herbs, and breadcrumbs, all of which go well together.

As the braciole cooks over low heat, it will give off a smell that will fill the whole kitchen and make the mouths of even the most calm people water. The result is a meal that is delicious and unique because it takes ideas from Italian and American cooking. Those who have had Italian-American Beef Braciole will never forget how good it was, whether they had it on the weekend with their families or as the main dish at a special event. They will never forget how tasty it was