Before you cook
Background Recipe story & origin
Braciole (also called bracciola or bragiole) is a Southern Italian dish of thin beef rolled around a filling and braised. In Italian-American cooking, it became a Sunday dinner staple, often served with pasta dressed in the braising sauce.
Before you start Equipment you'll need
- Dutch oven — Provides essential functionality for braising with proper heat control and even cooking
- kitchen twine — Secures rolled braciole tightly to prevent filling from escaping during braising process
Safety Safety & allergen notes
- Tie rolls tightly; they can unroll during braising.
- Low simmer; high heat toughens meat.
Non-negotiables Rules for success
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Pound thin and even.
Even thickness ensures even cooking and easy rolling
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Tie securely.
Loose ties = filling escapes
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Brown well before braising.
Browning adds flavor to both meat and sauce
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Braise low and slow.
Gentle heat makes the meat tender
Prep Get set first
About 25 min of prep
- Pound flank thin and even
- Mix filling
- Roll and tie securely
- Have sauce ingredients ready
This recipe takes about 150 minutes total, mostly hands-off.
Ingredients
Instructions
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Prepare the rolls
Pound flank to 1/4 inch thick. Season with salt and pepper. Spread with garlic, parsley, and Parmesan. Roll tightly and tie with twine at 1-inch intervals.
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Sear the meat
Brown rolls in olive oil on all sides. Remove. Sauté onion until soft. Add wine, scrape up fond. Add tomatoes and remaining salt.
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Braise until tender
Return rolls to sauce. Cover and simmer on low 1.5-2 hours until tender. Turn occasionally.
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Spoon sauce over
Remove twine. Slice or serve whole. Spoon sauce over. Serve with pasta.
Chef's notes
SHOPPING: Flank steak pounded thin (or have butcher butterfly it). Good Parmesan.