How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (2024)

Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe for Braciole with tomato sauce be your secret weapon for hosting a dinnerparty.

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This scalable Braciole recipe requires very little active preparation time, and is a perfect dinner to serve for a special occasion.

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Braciole is an Italian meat dish that consists of thin flank steak rolled up with cheese, herbs, and breadcrumbs. The first step to prepare braciole with a tomato sauce is to pound the meat out until it is very thin.

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Next you create a mixture of cheese, garlic, and breadcrumbs. I like to use a blend of Parmesan and provolone.

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The cheese and breadcrumb mixture gets spread over the steak.

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Then you roll up the steak and tie it up with butcher’s twine.

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The meat is quickly browned before being cooked low and slow in a pool of tomato sauce.

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The result is slices of tender beef with swirls of cheese, herbs, and breadcrumbs. It’s easy and elegant, and sure to impress your dinner guests.

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The active preparation time for this recipe is just 20 minutes, and you can easily increase the number of portions by purchasing a larger steak. I love recipes that can be scaled without any extra effort.

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If you have a large dutch oven you could even cook two bracioles together.

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I like to use my roasted tomato sauce in this recipe. It is my go-to tomato sauce recipe. It is made my pureeing roasted cherry tomatoes and has a really fresh taste.

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Sometimes I serve Braciole with roasted potatoes and asparagus.

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Most recently I served it with baked penne in tomato sauce and creamy spinach.

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And for dessert… I made an angel food cake with a light whipped chocolate frosting – it one of my all-time favorite desserts!

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This is one of my favorite meals to serve at a dinner party – the prep work can all be done in advance before guests arrive.

Before we get to the recipe – want some more recipes for a special dinner? Here are some options:

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This is my Mom’s recipe for Braciole – it is made with a red wine sauce instead of being cooked in tomato sauce.

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I love this Classic Chicken Marsala recipe and it tastes even better then it is made a day ahead of time.

How to make Braciole with Tomato Sauce:

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Braciole with Tomato Sauce

Yield: 2-3 servings

Active Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party.

Ingredients

  • 1 lb - 1.25lb Flank Steak
  • Salt and Pepper
  • 1/3 cup grated Parmesan
  • 1/3 cup grated Provolone
  • 1/3 cup Italian Breadcrumbs
  • 2 tablespoons finely chopped Italian Parsley
  • 2 cloves pressed or finely chopped garlic
  • 2 tablespoons Butter
  • 1 cup White Wine
  • 3 cups Tomato Sauce
  • *Butchers Twine

Instructions

First heat your oven to 300 degrees.

Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.

Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.

Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.

Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.

Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven.

Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.

After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.

Did you make this recipe?

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Inspired by Giada de Laurentiis

How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (18)
How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (19)
How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (2024)

FAQs

What cut of meat is best for braciole? ›

My preferred method of making beef braciole is to make it with flank steak. Flank steak is one of my favorite meats to braise because it will be extremely tender. You can make one huge roll or cut it into thin slices like I do to make a couple of little rolls.

Can braciole be made ahead of time? ›

Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve. Storage: Refrigerate leftovers in an airtight container for up to 3 days.

What does braciole mean in Italian? ›

Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

Why is my braciole tough? ›

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Which cut of meat is more tender? ›

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

What is the number one meat in Italy? ›

Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs.

What is the difference between braciole and braciola? ›

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

How to cut top round for braciole? ›

For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5.

Does cooking tough meat longer make it tender? ›

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

What to do if meat is too tough? ›

You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to overcook even more. This should take a couple of minutes. If you add a couple tablespoons of vinegar or lemon juice, this also helps revive the meat.

How do you butterfly flank steak for braciole? ›

Season with salt and pepper. Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.

What's the best kind of meat to use for Italian beef? ›

Italian beef is a sandwich that originated in Chicago. The cut of beef used for Italian beef is typically chuck. The beef is slow cooked until fall-apart tender, then piled high in a hoagie bun with some of the meat's tasty, sloppy cooking juices.

What is thinly sliced Italian meat called? ›

Capicola, commonly known as capocollo in Italy, is a classic cured meat made from pork neck or shoulder, with paprika, spices, and herbs. It is also dry-cured, very thinly sliced, and commonly served as an appetizer or snack.

What is the most flavorful cut of meat? ›

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

What part of meat is flank steak? ›

Flank steak is a beef steak cut from the abdominal muscles of the cow. This cut is also called the London Broil due to its popularity in that city. It is a long, flat cut that runs from the rib end of the animal to the hip or rump.

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