This Italian Beef Braciole is a classic dish of flank steak rolled with a savory filling and braised in rich tomato sauce until tender. It's a family favorite, perfect for Christmas Day and other special occasions.
This post was Originally Published on January 3, 2020, Updated on November 21, 2023, and Re-published on December 7, 2021, and December 6, 2024, to improve content and photos.
Growing up, my husband remembers his grandmother pounding out the steak for Braciole and now we are passing this memory down to our kids. He always requests this dish for special occasions like birthdays and holidays.
It’s become one of our favorite holiday dishes to serve on Christmas Day. Paired with Homemade Spinach Fettuccine and Crusty Italian Bread, it’s the meal we all look forward to!
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🤔 What is Braciole?
Braciole, or braciola, is a traditional Italian dish that originated in Palermo. It features meat rolled around a savory filling and braised in tomato sauce until tender. Some versions use small, thin slices of meat (often called "involtini"), while others use larger cuts like flank steak. These are pounded thin, rolled with stuffing, and sliced into servings. Variations in fillings reflect the dish's regional origins and can include breadcrumbs, cheese, herbs, pine nuts, raisins, or prosciutto.
🥩 Ingredients to Make Beef Braciole
The best braciole relies on three essential components: tender meat, a flavorful filling, and a rich tomato sauce. Here's what you'll need:
- Beef - Flank steak is the best option for braciole because it’s perfect for slow cooking and is easy to pound, roll, and tie. I like to leave it whole and pound it as thin as possible. You can also butterfly it and pound it even thinner if you like. Top or bottom round, sliced thinly can be used for a less expensive option.
- Stuffing - Breadcrumbs, parmesan cheese, Italian seasoning, fresh garlic, and olive oil make up my go-to filling. Try adding pine nuts, prosciutto, or fresh herbs for extra flavor.
- Sauce - My Italian Gravy Recipe is perfect for this dish and the flavor complements the flank steak. However, my 30-minute Homeamade Marinara or a quality store-bought sauce will also work beautifully.
👩🏻🍳 How to Make Italian Braciole
Prepare Meat - First, pound the flank steak with a meat mallet to tenderize and thin it out. If you don’t have a meat mallet, poke holes over the surface with a fork and use a rolling pin to pound it.
Make the Filling - Combine the breadcrumbs, parmesan, Italian seasoning, garlic, and olive oil in a bowl. Mix until it forms a crumbly, sand-like texture.
Fill and Roll - Spread the filling evenly over the meat, leaving an inch border around the edges. Roll tightly, starting on the longest edge.
Tie and Sear - Secure the braciole with cooking twine. Begin at one end and continue wrapping and knotting along the length of the roll to hold it together. Brown the braciole on all sides in a skillet or dutch oven.
Braise - After searing, pour the sauce over the top of the meat. Cover and braise in a 300˚F oven for 30 minutes, baste it with the sauce, then cook another 30 minutes and baste again. Finish it uncovered for 30-60 minutes, depending on the desired tenderness and thickness of the meat.
Rest and Slice - Let the braciole rest for 10-20 minutes before slicing and serving with the sauce.
⭐️ Chef's Secret
The secret to melt-in-your-mouth braciole is to cook it low and slow then keep the meat well-coated in sauce to lock in moisture.
🍽️ What to Serve with Braciole
Here are some of my favorite pairings to serve alongside braciole that will complete the meal perfectly!
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently Asked Questions
This recipe can be made using pork loin or veal. Cooking times should be adjusted - but the filling, sauce, and method will work fine.
To save on oven space for the holidays, sear the braciole on the stovetop and then add to the slow cooker. Pour the sauce over the top of the meat with ½ cup of beef broth or stock. Cover and cook on high for 3-4 hours or low for 6-8 hours until tender.
🍽 Special Occasion Dinner Recipes
If you love this Braised Beef Braciole, these recipes will be perfect for your holidays and special occasions.
📖 Recipe
Italian Beef Braciole with Flank Steak
Equipment
- Cooking Twine (affiliate link)
Ingredients
- 1 whole beef flank steak, approximately 1 ½ - 2 pounds
- ½ cup plain breadcrumbs
- 2 teaspoons minced fresh garlic, approximately 2-3 large cloves
- ½ cup grated parmesan cheese
- 1 Tablespoon italian seasoning
- 5 Tablespoons olive oil, divided
- cooking twine
- 4 cups Italian Sunday Gravy, Marinara or store-bought sauce
Instructions
- Preheat the oven to 300°F.
- Pound the flank steak with a meat mallet or rolling pin to tenderize and thin it out. (Start in the middle and work outwards, gently pressing while pounding.)
- In a small bowl, mix the breadcrumbs, garlic, parmesan, Italian seasoning, and 3 Tablespoons of olive oil.
- Press the breadcrumb mixture evenly over the flank steak, leaving approximately 1 inch around the edges.
- Starting on the long side, tightly roll up the beef, tucking in the edges to help the filling stay put.
- Cut a piece of twine, four times the length of the braciole, and double knot it around one end. Wrap the twine around the roll, pull it through itself one inch below the first knot, and continue this until the entire roll is secured. Double-knot the twine at the end so it stays put.
- Heat a large dutch oven or oven-safe skillet over medium heat on the stovetop with 2 Tablespoons of olive oil.
- Sear the braciole for 2-3 minutes on each side until browned, then pour the sauce over and around the entire braciole.
- Cover the pan and place in the preheated oven to cook for 30 minutes.
- Remove the cover and braise the meat with the sauce. Cover and cook for another 30 minutes.
- Braise the beef and cook uncovered for 30-60 minutes, until the meat is fork tender and the sauce is reduced.
- Let the braciole rest for 10-15 minutes, then remove the twine and slice into 1-2 inch thick pieces for serving.
Kevin W Walker
You say the cook can prepare the roulade 24 hours before cooking. Can I prepare it 48 hours ahead? I would like to make the meat roll on the 23rd and cook it on the 25th. Is that possible? Thanks.
Amanda
Hey Kevin, I think that's totally doable. Just make sure your meat is fresh and make sure you wrap it tightly in plastic wrap to keep everything together. Merry Christmas!