If you’re lucky enough to have grandma’s recipes in your recipe box, you know how irreplaceable they are. These special dishes have stood the test of time, and are rich with nostalgia. In Cookie Curci’s family, the traditional Italian recipe that stands out is her grandmother’s braciole recipe.
Some of my most treasured memories were the elaborate Sunday and holiday dinners at grandma’s house,” Cookie tells us. Her grandmother would be up well before the rest of the family, chopping and dicing on her big wooden chopping block. The aromas filled the house with a sense of love and warmth that brought the family together—and kept them close through shared memories of their grandmother.
What is braciole?
Braciole (pronounced “braa-chee-oh-lay”) is an Italian-style beef roulade, which means thin or flattened steak rolled around a savory filling. It’s similar to involtini or rollatini, but larger. The term braciole is typically used for a steak that’s cooked whole and sliced into individual portions.
Beef braciole recipes are highly customizable, from the type of steak used to the ingredients in the stuffing. We make our braciole by flattening flank steak and stuffing it with a mixture of soft bread crumbs, Parmesan cheese, garlic, parsley and oregano.
How to Make Braciole
Braciole may seem complicated, but we promise it’s easier than it looks. To start, pound out a flank steak with a meat mallet. This makes the steak thin enough to roll, and it also breaks down the muscle fibers to make tough meat tender.
Then, stuff the steak with a savory bread crumb filling. Our stuffing contains bread crumbs, herbs and cheese, but some family recipes include cured meats, dried fruit, nuts and hard-boiled eggs. Roll the meat jelly-roll style, and secure it with twine or toothpicks.
From there, sear the steak on all sides, and braise it in a homemade sauce until the meat is tender. This isn’t one of those sauces that need to simmer all day, either. Searing the meat adds plenty of flavor and depth to canned tomato sauce. After about 70 minutes, it will taste rich and robust.
To make the dish extra special, serve braciole with homemade pasta—just like Grandma did.
Braciole Ingredients
- Flank steak: This lean cut comes from the cow’s belly. It’s easy to flatten with a meat mallet, so it’s a great choice for rolled meat dishes. Its beefy flavor really shines through when the meat is braised in acidic sauces, like tomato sauce.
- Bread crumb stuffing: Every family has a different stuffing recipe. This braciole recipe features a savory combination of soft bread crumbs, garlic, Parmesan cheese, parsley, oregano, salt and pepper.
- Tomato sauce: The acid in the tomatoes helps to break down the steak’s tough muscle fibers. Meanwhile, the onions, Italian seasoning and sugar create a balanced flavor to give this sauce incredible depth.
Directions
Step 1: Prepare the steak
Flatten the flank steak to 1/2-inch thickness. Rub the steak with 1 tablespoon of oil.
Step 2: Spread the stuffing
Combine the bread crumbs, parsley, Parmesan cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spoon the bread crumb filling over the beef to within 1 inch of the edges. Press down to help the stuffing adhere.
Editor’s Tip: Position the steak so the muscle fibers run parallel to the cutting board. This way, you can roll the braciole with the grain. That ensures you’ll cut against the grain later when it comes time to slice, creating tender bites that aren’t chewy.
Step 3: Roll and truss the steak
Roll the steak up jelly-roll style, starting with a long side. Tie it with kitchen string.
Editor’s Tip: If you don’t have butcher’s twine, secure the roll in place with toothpicks.
Step 4: Brown the steak
In a Dutch oven, brown the meat in the remaining oil on all sides.
Step 5: Build the sauce
Add the onion to the Dutch oven, and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and the remaining salt and pepper. Bring the mixture to a boil.
Step 6: Simmer the beef braciole
Reduce the heat. Cover and simmer for 70 to 80 minutes or until the meat is tender.
Step 7: Slice the braciole
Remove the meat from the sauce. Discard the string, and cut the braciole into thin slices.
Serve the sliced meat with the sauce. If desired, serve over spaghetti with additional grated Parmesan cheese and minced fresh parsley.
Recipe Variations
- Use another meat: You can make braciole with a different steak (like top round) or change up the type of meat entirely. Try lamb, veal or pork.
- Change the stuffing: Use other Italian hard cheeses like Pecorino Romano or Grana Padano instead of Parmesan cheese. You can also change up the herbs and spices, or add flavorful ingredients like raisins or pine nuts.
- Add cured meats: Before adding the bread crumb stuffing, lay thinly sliced prosciutto or salami on top of the pounded steak. Or add diced pancetta or bacon to the bread crumb filling.
How to Store Braciole
Store leftover braciole with the sauce in an airtight container. It should last for up to four days in the fridge or up to three months in the freezer. Thaw the braciole in the refrigerator overnight.
To reheat braciole, add the sliced meat and sauce to a saucepan. Cook over gentle heat, covered, until the meat and sauce are warmed through.
Braciole Tips
What cut of meat is best for braciole?
Flank steak is a great choice for beef braciole. This rectangular cut is easy to flatten with a meat mallet. Its muscle fibers run along the long edge, making it easy to roll with the grain for a more tender steak. Other types of steak that work well for braciole include top round, skirt steak and top sirloin.
What do you serve with beef braciole?
Braciole is traditionally served over pasta. Make sure to spoon the flavorful sauce over the pasta and the beef! The meat also tastes great over a bed of wilted greens, or with other Italian classics like creamy risotto, polenta or gnocchi. If you’re looking for a vegetable side, check out our collection of Italian side dishes.
