Q1: What is the absolute, number one secret to a tender, not tough, Braciole?

The secret is the long, slow braise. By simmering the seared beef roll in the acidic tomato sauce for at least an hour and a half, you are giving all the tough connective tissues in the lean flank steak plenty of time to break down, which is the key that will result in a perfectly tender, melt-in-your-mouth texture.

Q2: Can I make Braciole ahead of time for a party?

Yes, this is a perfect make-ahead centerpiece! It is one of those magical dishes that actually tastes even better the next day. You can prepare the entire recipe from start to finish a day or two in advance and simply reheat it gently on the stovetop before your guests arrive.

Q3: Can I make this with a different cut of beef?

Yes! Other fantastic, and often more economical, choices for Braciole include top round, bottom round, or a sirloin tip steak. The key is to choose a lean cut that you can butterfly and pound thin.

Q4: Can I make this in a slow cooker or a Dutch oven?

A Dutch oven is the perfect vessel for this recipe! For a slow cooker, simply follow all the steps to assemble and sear your Braciole on the stovetop. Then, you can transfer the seared Braciole and all the sauce to your slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours.

Q5: What are some other classic additions to the filling?

For an even more classic, old-school Braciole, you can add some finely chopped prosciutto, some golden raisins, and some toasted pine nuts to your breadcrumb filling.

Classic Italian Braciole (A Sunday Sauce Showstopper!)

A classic Italian-American recipe for Braciole, a rustic and comforting dish perfect for a Sunday dinner. The recipe involves butterflying a flank steak, then filling it with a savory mixture of breadcrumbs, Pecorino Romano and provolone cheeses, garlic, and fresh parsley. The steak is rolled up like a jelly roll, tied with butcher’s twine, and then seared to a deep brown. Finally, the Braciole is slow-braised in a rich, homemade tomato sauce until it is exceptionally tender. The article also provides a from-scratch recipe for the ‘Simple Tomato Sauce.’

Author: Grace

Ingredients

For the Braciole:
1 (1 1/2-pound) flank steak
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce or store-bought marinara
For the Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter (optional)

Instructions

Make the Filling and Prepare the Steak: In a medium bowl, stir together the breadcrumbs, minced garlic, Pecorino Romano, provolone, and parsley. Stir in 2 tablespoons of the olive oil and season with salt and pepper.
Lay the flank steak flat on a work surface (pound to an even thickness if necessary). Sprinkle the breadcrumb mixture evenly over the steak.
Starting at one short end, roll up the steak tightly to enclose the filling. Use butcher’s twine to tie the steak roll securely. Season the outside of the braciole with salt and pepper.
Cook the Braciole: Preheat the oven to 350°F. Heat the remaining 2 tablespoons of oil in a heavy, large ovenproof skillet over medium heat. Add the braciole and cook for about 8 minutes, until browned on all sides.
Add the white wine to the pan to deglaze, bringing it to a boil. Stir in the marinara sauce.
Cover the skillet partially with foil and bake, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking for about 30 more minutes, until the meat is tender. The total baking time is about 1 1/2 hours.
Serve: Remove the braciole from the sauce and let it rest for a few minutes. Remove the twine, then slice the braciole crosswise into 1/2-inch-thick slices. Serve the slices with the sauce spooned over the top.
To Make the Simple Tomato Sauce: In a large pot, sauté onion, garlic, celery, and carrot in olive oil until soft. Add crushed tomatoes, basil, and bay leaves. Simmer, covered, for 1 hour until thick. Remove bay leaves. For a smoother sauce, puree in a food processor. For a richer sauce, stir in butter at the end.

Notes

This is a classic Italian-American ‘Sunday Gravy’ dish. It is a slow-braised meal that requires a long cooking time but is mostly hands-off once it’s in the oven.
The recipe provides a from-scratch tomato sauce, but a high-quality store-bought marinara can be used as a convenient shortcut.
Tying the steak roll securely with butcher’s twine is a key step to ensure the filling stays inside during the long braise.
Letting the braciole rest for a few minutes before slicing helps it to retain its juices.

Find it online: https://www.eatswithsoul.com/classic-italian-braciole/