Stuffed Braciole Recipe: How to Make Braciole at Home
Written by MasterClass
Last updated: Aug 14, 2022 • 3 min read
Hearty Italian braciole—complete with breadcrumb-stuffed slices of tender, roasted beef—will become one of your favorite new comfort food recipes. Learn how to make braciole at home.
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What Are Braciole?
Braciole (singular: braciola) is a traditional Italian dish of thinly pounded flank steak filled with a cheesy breadcrumb mixture and rolled into a spiral. After assembly, the beef roll gets browned in a cast-iron skillet and then covered in a hearty tomato sauce. Home cooks then roast the dish in the oven until the meat is tender and ready to serve.
4 Tips For Making Braciole
Whether you’re a bona fide Italian chef or a novice in the kitchen, follow these tips to craft the ultimate beef braciole:
- 1. Pound the steak well for even cooking. Pound the flank steak for your braciole as thinly as possible using a meat tenderizer or rolling pin. Aim for consistent thickness throughout the steak to ensure even cooking.
- 2. Experiment with additions. Fill your braciole with your favorite cheeses, meats, herbs, and seasonings. Swap the Parmesan for Asiago or pecorino romano cheese, or incorporate grated mozzarella in place of the provolone. Add a layer of thin slices of prosciutto to the roll for extra meaty flavor. Incorporate additional spices, herbs, and veggies into the breadcrumb mixture, like fresh basil leaves, red pepper flakes, garlic powder, onion powder, and pine nuts.
- 3. Use homemade or store-bought sauce. While homemade sauce will provide the best flavor, reduce your prep time by using high-quality, store-bought tomato sauce.
- 4. Go gluten-free. Make this dish gluten-free by substituting gluten-free breadcrumbs for the traditional breadcrumbs.
Stuffed Beef Braciole Recipe
makes
prep time
15 mintotal time
1 hr 55 mincook time
1 hr 40 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Season the flank steak on both sides with salt and pepper. Set the steak aside.
- 3
In a medium bowl, prep the filling. Stir together the breadcrumbs, Parmesan, provolone, minced garlic, parsley, and 2 tablespoons of olive oil.
- 4
Sprinkle the breadcrumb mixture over one side of the steak in an even layer.
- 5
Starting on the short end of the steak, roll it over itself like a jelly roll. Tightly tie 3 pieces of butcher’s twine around the middle and sides of the steak roll to secure it. (if you don’t have twine on hand, insert a few toothpicks through the top, middle, and end of the steak roll to secure it.)
- 6
In a Dutch oven or large, heavy-bottomed pan over medium-high heat, warm the remaining 2 tablespoons of olive oil.
- 7
When the oil is shimmering, add the steak roll and sear until you have browned the entire surface, rotating it every 2 minutes for 8–10 minutes.
- 8
Add the white wine to the pan and cook until most of the liquid evaporates.
- 9
Pour the marinara sauce over the steak.
- 10
Cover the pan with a lid or aluminum foil and transfer it to the oven.
- 11
Roast the braciole for 1 hour.
- 12
Remove the lid and spoon some of the hot tomato sauce over the steak.
- 13
Continue roasting the steak, uncovered, until the meat is tender and cooked to your liking, about 30 minutes.
- 14
Remove the pan from the oven. Let the steak roll rest in the sauce for 10 minutes.
- 15
Transfer the braciole to a cutting board. Remove the cooking twine (or toothpicks) and slice the steak crosswise into ½-inch-thick slices.
- 16
Top the slices with a few spoonfuls of hot marinara sauce and a sprinkle of fresh parsley, then serve hot.
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