Braciole with Marinara is a classic, hearty Italian dish that is braised low and slow for an unforgettable Sunday dinner recipe. Flank steak is stuffed with a seasoned breadcrumb mixture, then seared in a cast iron skillet, and then slowly cooked in marinara.
Beef Braciole for Sunday Dinner
One of my husband's favorite dishes for Sunday dinner is my Braciole recipe. It's a long time family favorite and he still remembers Grandma pounding out flank steak early on Sunday morning. Beef braciole is a classic, hearty Italian dish that cooks low and slow. It requires some prep and it cooks for a while, but the end result is absolutely worth it. This makes it one of the best Sunday dinner ideas.
What is the Best Cut of Meat for Braciole?
Traditionally braciole is made using flank steak. This is the cut of meat that I prefer to use as well because it's great for braising and slow cooking. Top round that has been sliced thinly is another alternative that can be used when making braciole. Typically, those are smaller pieces and I prefer to have the larger piece that can be sliced. Flank steak comes in approximately 1 ½ pound pieces, which served about 4 people. This recipe uses two pieces or approximately 3 pounds of flank steak and serves about 8 people. Get yourself a good meat tenderizer if you can. It helps to start to tenderize the beef and also helps make the meat an even thickness for easier rolling later.
How to Make Beef Braciole
This braciole recipe is one of the best Sunday dinner recipes, but it also is great for Christmas dinner or any special occasion. Here is an overview of how to make the best braciole!
- Using a meat tenderizer or rolling pin, pound meat to desired thickness making sure it is as even as possible.
- Make your filling by combining your breadcrumbs, garlic, cheese, and seasoning with olive oil. Spread filling evenly onto one side of each piece of meat, slightly pressing it into the meat as you go.
- Roll the meat up tightly so the breadcrumbs are inside, like a jelly roll.
- Next, secure the roll with cooking twine to make sure it doesn't unroll during cooking. You can use toothpicks, but I have found the twine works best with a large cut of meat.
- Sear the braciole on the stovetop in a cast iron skillet or dutch oven. Then, pour the marinara all over the seared pieces of beef and cover the pan.
- Cook in the oven for 30 minutes, then remove the cover and spoon some of the sauce over the braciole. Replace the cover and let cook for an additional 30 minutes. Remove the cover, spoon more of the sauce onto the beef and then look for a final 30 minutes, uncovered.
- Lastly, make sure you let it rest for about 10 minutes before removing the butcher's twine and slicing for serving.
More Sunday Dinner Ideas...
Doesn't it look so delicious? It truly melts in your mouth, you must try it! For even more Sunday dinner ideas, try these favorites below:
- Italian Wedding Soup
- The Perfect Classic Italian Lasagna
- Simple Sunday Pot Roast Dinner
- No Fry Eggplant Parmesan
- Italian Style Meatloaf with Marinara
- Creamy Mushroom Risotto
Lastly, if you make this recipe, please be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Don’t forget to tag me on Instagram as well, if you make any of my recipes. It makes my day to see all of your photos of the food you have made.
Happy Cooking!
Italian Beef Braciole with Marinara
Braciole with Marinara is a classic, hearty Italian dish that is braised low and slow for an unforgettable Sunday dinner recipe. Flank steak is stuffed with a seasoned breadcrumb mixture, then seared in a cast iron skillet, and then slowly cooked in marinara.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 40 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stove Top, Oven
- Cuisine: Italian
Ingredients
- 3 pounds flank steak
- 1 cup breadcrumbs
- 2 teaspoons chopped garlic
- 1 cup grated parmesan cheese
- 2 Tablespoons Italian seasoning
- 6 Tablespoons extra virgin olive oil, divided
- cooking twine
- 7-8 cups marinara
Instructions
- Preheat the oven to 300°.
- Pound the flank steak using a meat tenderizer or rolling pin until the meat is an even thickness and thinned out.
- In a small bowl, stir together the breadcrumbs, garlic, parmesan cheese, Italian seasoning, and 4 Tablespoons of the olive oil.
- Spread the breadcrumb mixture evenly over the flank steak, pressing it into the meat to help it stick.
- Starting with the long side of the meat, tightly roll up the beef with the breadcrumb mixture on the inside, like a jelly roll.
- Securely tie each roll together using the twine so it stays rolled up during cooking.
- Heat a large dutch oven or cast iron skillet over medium heat on the stovetop with the remaining 2 Tablespoons of the olive oil.
- Add the rolled up braciole to the pan and sear until browned evenly on all sides.
- Top the browned braciole with the sauce they are mostly covered and completely surrounded by sauce.
- Cover and place in the preheated oven to cook for 30 minutes.
- After 30 minutes, remove the cover and braise the meat by spooning the sauce from around the braciole on to the top of it. Replace the cover and cook for another 30 minutes.
- Remove the cover from the braciole, braise the meat again with the surrounding sauce and continue to cook uncovered for an additional 30 minutes.
- Remove the braciole from the oven and let it rest for 10 minutes. Remove the twine, slice into pieces and serve.
Keywords: beef braciole, braciole in the oven, italian beef braciole, braciole with marinara
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