Italian Beef Braciole (Stuffed Beef Rolls)

How to Make Beef Braciole

Tender braciole in a rich tomato sauce is classic comfort food, and it’s easier to make than you might think. If you’re making homemade marinara sauce, start it first so that it will be simmering nicely when it’s time to add the braciole to the pot. Here’s how to make it.

• Toast the breadcrumbs. Set a medium skillet over medium heat and add 1 tablespoon olive oil. Stir in 1/2 cup unseasoned breadcrumbs and cook for a couple of minutes to toast them. They should absorb the oil and turn a shade or two darker. Scrape them into a bowl to cool briefly.
• Make the filling. Stir in 2 pressed or grated garlic cloves, 1/2 cup freshly grated parmesan cheese, 1/2 cup freshly grated pecorino cheese, and 3 tablespoons finely chopped fresh herbs (I use a mix of parsley, rosemary, thyme, and oregano). Drizzle in 1 to 2 more tablespoons of olive oil so that the mixture barely clumps together. It should still be fairly loose. Taste and add salt if necessary—the cheese is salty so you may not need to.
• Prepare the beef cutlets. Lay a 1 1/2 pound flank steak out on a cutting board with one of the long sides facing you. With a sharp knife, cut off the two short ends, just to even out the edges. Then, cut the steak horizontally (crosswise) into three equal rectangular pieces. With a filleting knife or sharp chef’s knife, slice straight through each rectangle of meat, using firm, smooth strokes, so that you end up with six thin fillets.
• Flatten the fillets. Place one piece of steak inside a sturdy plastic bag (such as a zipper lock freezer bag) or between two sheets of plastic wrap and pound gently with the smooth side of a meat mallet to form cutlets that are 1/4 inch to 1/3 inch in thickness. Repeat with the remaining pieces of steak.
• Stuff the flank steak. Season each slice with a sprinkle of salt and pepper before filling. Spoon 1 to 2 tablespoons of filling onto each piece of meat and pat it down to make it adhere as best as possible. Some will spill out; this is fine. Starting at one end, roll up the flank steak into a bundle. Tie the bundles with kitchen twine or secure them with a toothpick—stitching the seam of the roll together as though with a sewing needle—to prevent them from unrolling. Season the outside of each braciole with a little more salt and pepper.
• Brown the braciole. In a heavy-bottomed saucepan or pot large enough to hold the braciole and sauce, heat 1 tablespoon sunflower or vegetable oil over medium heat. When it is shimmering, add the tied up beef bundles and sear, turning the rolls 3 or 4 times to brown them well all over. Transfer the braciole to a plate.
• Deglaze the pan. Add 1/2 cup dry white wine to the saucepan and let it boil for 1 to 2 minutes, until slightly reduced. Stir to incorporate any browned bits on the bottom of the pan.
• Braise and serve. Pour in 4 cups marinara sauce, stirring to combine it with the wine. Arrange the browned braciole in the sauce—they should be mostly covered—and bring to a boil. Cover the pan partially, lower the heat to a gentle simmer, and braise for 60 to 75 minutes, turning the braciole with tongs two or three times, until the bundles are fork-tender but still maintain their shape. Transfer the braciole to a warmed serving dish, spoon sauce over them, and serve.

What is Braciole?

Braciole is a classic Southern Italian dish that is also popular in Italian American families. It is pronounced bra-CHEEOH-leh in Italian and, more casually, bra-ZHOLE by many Italian-Americans.

• In Italy, they often make braciole with pork or veal in place of beef.
• The rolls are either numerous small ones called “involtini,” or “roll-ups” or a single large braciole.
• Use the savory meat-infused tomato sauce to dress pasta. In Italy, they often serve pasta as a first course, and the braciole is the main dish. 
• In my family, I tend to serve braciole with tomato sauce spooned over the top as a main course. If there’s any leftover sauce—there usually is—I either refrigerate or freeze it and save it for a quick, delicious pasta dinner.

The Best Cut of Beef to Use

Several types of beef make good braciole. My favorite among them is flank steak. It has lots of flavor and can be braised at length while still maintaining a good, toothsome texture. 

Buy a large steak and make cutlets yourself or, if you prefer, have your butcher or your supermarket meat department slice it up for you. Other good cuts of beef for braciole are:

• Top sirloin: a flavorful cut from the beef’s hind quarters
• Top round: sometimes labeled London Broil, this is another tasty cut from the hind quarters
• Strip loin: A tender, flavorful cut from the back; the same cut used to make New York strip steaks

Make it Your Own 

Here are some other ways you can modify this recipe. 

• Make it Neapolitan: Traditional Neapolitan recipes for braciole often include raisins and pine nuts in the filling, providing a sweet contrast to the savory breadcrumbs and sauce. Just mix a couple of tablespoons of raisins or sultanas and lightly toasted pine nuts into the filling. Give it a try!
• Add prosciutto: For a luxurious touch, I sometimes add a layer of thinly sliced prosciutto onto the beef cutlets before patting on the filling and rolling them up. 
• Switch out the beef: Try braciole with pork, veal, or even chicken cutlets for a less beefy twist. Be sure to check the braciole bundles as they braise; they might need less time to cook than beef.
• Change the cheeses: I like to add both Parmesan and pecorino to the filling. Parmesan adds richness and pecorino gives it a kick. If you prefer one over the other, you can stick to just one.
• Change up the wine: I like to use a dry white wine to deglaze the pan after you’ve browned the braciole. Red wine will work, too. If you prefer not to use wine, you can go straight to adding the sauce.
• Make your own Marinara sauce: I almost always have a batch of my Marinara sauce on hand, in the fridge or freezer, for braising braciole. It’s easy to make, comes together quickly, and can be done ahead of time. Or, get a batch going and let it simmer while you prep the meat rolls.