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This Italian Beef Braciole is a classic flank steak dish that features rolled pieces of meat with a savory filling that is braised in rich tomato sauce until tender. It's a family favorite, perfect for Christmas Day and other special occasions!
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What is Braciole?
Braciole, or braciola, is a traditional Italian dish that originated in Palermo, Italy. 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 and Notes
The best braciole relies on three essential components: tender meat, a flavorful filling, and a rich tomato sauce. Here's what you'll need:
- Meat - 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 round or bottom round, sliced thinly, can be used for a less expensive option. I've even used pork loin and veal, adjusting the cooking time as needed.
- Filling - Breadcrumbs, Parmesan cheese, Italian seasoning, fresh garlic, and olive oil make up my go-to filling. Try adding pine nuts, prosciutto, or fresh herbs like fresh parsley, oregano, or basil for extra flavor. Add salt and black pepper as needed.
- Sauce - My Italian Gravy Recipe is perfect for this dish, and the flavor complements the flank steak. However, my 30-minute Homemade Marinara or a quality store-bought sauce also works beautifully.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make an Authentic Italian Beef Braciole Recipe
Prepare the 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 all over the surface with a fork and use a rolling pin to pound it.
Make the filling - Combine the breadcrumbs, Parmesan or Parmigiano Reggiano, 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 piece of beef, leaving an inch border around the edges. Roll tightly, starting on the longest edge.
Tie and sear - Secure the braciole with kitchen twine or a toothpick. 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 over medium-high heat in a skillet or Dutch oven.
Braise - After searing in the pan, pour the sauce over the top of the meat. Cover with a lid, 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 cutting thin slices of beef and serving on a platter with the sauce.
Amanda's Expert Tips
- Don't rush. 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.
- Don't skip resting! Transfer your steak to a cutting board, and let it rest before slicing. This allows the natural juices to redistribute, keeping the meat juicy and tender.
- Save oven space. Sear the braciole on the stovetop and then add it 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.
Serving Suggestions
This recipe is a special occasion dish for my family. So, we pair it with equally special sides and appetizers such as Stuffed Calamari, Homemade Pasta Made from Scratch, Creamy Parmesan Polenta, and Italian Potato Gnocchi. You can never go wrong with an Italian Celery Salad or Italian Arugula Salad for extra nutrients, either
Make Ahead and Storage
Store leftovers in an airtight container, fully covered with the sauce, for up to 3-4 days in the refrigerator. Or, wrap the meat tightly with foil, transfer it to a freezer-safe container with the sauce, and freeze for up to 2-3 months.
To serve, thaw frozen meat in the fridge overnight. Then, transfer the meat to a large pan or a large pot, and cover it with the sauce. Reheat over low heat or medium-low heat just until hot. You can also warm leftovers covered in the oven at 325°F just until warm.
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!
More Special Occasion Dinner Recipes
If you love this Braised Beef Braciole, these recipes will be perfect for your holidays and special occasions.
- Creamy White Lasagna - A creamy lasagna with spinach and mushrooms.
- Shrimp Risotto with Mascarpone - A comforting, restaurant-worthy dinner ready in under an hour.
- Crispy Baked Eggplant Parmesan - A lightened-up Italian classic everyone loves!
- Braised Italian Beef Short Ribs - Melt-in-your-mouth tender comfort food that cooks low and slow.
Recipe
Italian Beef Braciole Recipe
Equipment
- Dutch Oven or Oven-Safe Skillet
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!