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    Home » Recipes » Sunday Dinner

    Italian Beef Braciole Recipe

    Published: Dec 7, 2021 · Modified: Mar 8, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    sliced beef braciole on marinara on a white platter
    whole beef braciole in sauce in a pot and sliced on a cutting board

    Italian beef braciole in sauce is a hearty, delicious dish cooked until tender in the oven. This ultimate Italian comfort food is perfect for Sunday family dinner or a festive holiday meal.

    white oblong platter with marinara and beef braciole slices on top with a serving fork

    This post was originally published in January 2020 and has been updated for content.

    One of my husband's favorite dishes for Sunday dinner or the holidays, is italian beef braciole. It's a long time family favorite and he still remembers Gram pounding out flank steak early on Sunday mornings.

    Italian beef braciole is typically made from thinly pounded or sliced meat filled with a breadcrumb mixture and then rolled up and secured with twine or toothpicks. This beef roll is then seared in a pan and then cooked low and slow in a sauce until tender.

    While there are many variations for making beef braciole, this hearty dish is definitely a classic that goes perfectly with creamy mushroom risotto, italian seafood salad or homemade spinach fettuccine.

    Jump to:
    • 🥩 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥘 Alternative cooking methods
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • 🍽 More sunday dinner ideas
    • 📖 Recipe
    • 💬 Comments

    🥩 Ingredient notes

    piece of flank steak, italian seasoning, olive oil, breadcrumbs, parmesan, marinara, garlic and twine
    • Beef - Traditionally flank steak is the cut of meat used for beef braciole. This is what I prefer to use because it is hearty and is perfect for braising and slow cooking. Top or bottom round that has been sliced thinly can also be used for a thinner and less expensive option.
    • Filling - This filling for this beef braciole is made from breadcrumbs mixed with italian seasoning, garlic, olive oil and parmesan cheese. Pecorino romano or asiago cheese can be substituted or added to the mix for extra flavor.
    • Sauce - I always have a batch or two of my old school italian gravy stored in my freezer to use for recipes such as this. Alternatively, your favorite store bought marinara may be used as well.

    📋 Substitutions and variations

    • Gluten Free - Substitute the breadcrumbs for gluten free breadcrumbs.
    • Fresh Herbs - Add 2-3 Tablespoons chopped fresh basil, oregano or parsley.
    • Prosciutto - Lay thinly sliced prosciutto on the pounded out flank steak before adding the breadcrumb mixture.

    🔪 Step by step instructions

    Using a meat tenderizer or rolling pin, pound out the flank steak as thinly as possible so the meat is in an even layer. Mix together the breadcrumbs, garlic, parmesan, Italian seasoning and olive oil in a small bowl.

    Spread the filling evenly over the meat, leaving about one half inch around the edges. Starting on the long side, roll the meat up tightly so the breadcrumbs are inside.

    pounded flank steak, breadcrumb mixture, breadcrumbs on flank steak and rolled up flank steak

    Secure the roll with cooking twine by tying the string around one side of the roll and double knotting it. Wrap the string around the roll again and then loop it through itself about one inch below the first knot. Continue to do this until the entire roll is secured, double knotting it at the end as well.

    Heat a large oven safe skillet or dutch oven on the stovetop with olive oil and brown the beef braciole on all sides.

    tying up a rolled flank steak with cooking twine and searing it in a dutch oven pot

    Pour the sauce over the top of the braciole and around it and then cover the pan with foil or a lid.

    Cook the beef in the oven for 30 minutes, then remove the cover and spoon some of the sauce over it. Replace the cover and let cook it for an additional 30 minutes and then braise it again with the sauce. Cook for a final 30-60 minutes uncovered until the beef is tender and the sauce is reduced.

    After the braciole is finished cooking, make sure to let it rest for about 10 minutes before removing the butcher's twine and slicing it for serving.

    beef braciole in marinara cooking in a dutch oven and then sliced on a cutting board

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • Use a rolling pin or meat tenderizer to pound out the flank steak. This not only helps to tenderize the meat, but it helps make it an even thin layer.
    • When pounding out the meat, start in the center of the pieces and work outwards, gently pressing out as you are pounding.
    • Press the breadcrumb mixture into the meat as you are adding it to help it stick.
    • Soak the twine in olive oil before tying the braciole so that it doesn't stick to the meat when you remove it after cooking.
    • Let the braciole rest for at least 10 minutes before slicing it to help it stay juicy and tender.

    🥘 Alternative cooking methods

    Slow Cooker - To make this recipe in a slow cooker, simply brown the rolled and tied beef in a pan on the stove top and then add it to the slow cooker. Cover with the sauce and ½ cup of beef broth and cook on high for 3-4 hours or low for 6-8 hours until tender. Allow the braciole to rest for 10 minutes after cooking before slicing and serving it.

    ⏲️ Make ahead instructions

    The italian beef braciole can be rolled, tied, wrapped tightly in plastic wrap and stored in the refrigerator up to 24 hours ahead of time. When ready, remove the plastic wrap and following the remaining directions for cooking.

    The rolled and tied beef roll can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for up to 1 month. Thaw the beef in the refrigerator and then follow the directions for cooking.

    🥡 Storage suggestions

    Leftover beef braciole will keep in an air tight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Frozen leftovers should be thawed completely in the refrigerator and then can be heated up in the oven or microwave.

    For a quick overview of this recipe, check out my web story for this best braciole in marinara sauce.

    🍽 More sunday dinner ideas

    If you loved this recipe for italian beef braciole in sauce, try these other sunday dinner recipes that I know you will love too!

    • One Pot Chicken and Rice
    • Baked Mostaccioli con Ricotta
    • Classic Italian Lasagna with Ricotta Cheese
    • No Fry Baked Eggplant Parmesan

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    sliced beef braciole on sauce on a white oblong platter with a fork

    Italian Beef Braciole Recipe

    Amanda
    Italian beef braciole in sauce is a hearty, delicious dish cooked until tender in the oven. This ultimate Italian comfort food is perfect for Sunday family dinner or a festive holiday meal. 
    4.92 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 2 hrs
    Resting Time 10 mins
    Total Time 2 hrs 40 mins
    Course Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 637 kcal

    Ingredients
      

    • 1 flank steak approximately 1 ½ - 2 pounds
    • ½ cup plain breadcrumbs
    • 2 teaspoons chopped garlic approximately 2-3 large cloves
    • ½ cup grated parmesan cheese
    • 1 Tablespoon italian seasoning
    • 5 Tablespoons olive oil divided
    • cooking twine
    • 4 cups italian gravy or store bought 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 3 Tablespoons of the olive oil.
    • Spread the breadcrumb mixture evenly over the flank steak, leaving approximately ½ inch around the edges. Press the breadcrumbs 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 and tuck the edges inside to help the filling stay in.
    • Cut a piece of twine that is four times the length of the braciole and tie it around one side of the beef roll, double knotting it. Wrap the twine around the roll and pull it through itself about one inch below the first knot. Continue doing this until the entire roll is secured and then double knot the twine at the end.
    • Heat a large dutch oven or oven safe pan over medium heat on the stovetop with the remaining 2 Tablespoons of the olive oil.
    • Sear the braciole in the pan for 2-3 minutes on each side until browned. 
    • Pour the italian gravy over and around the entire braciole. Cover the pan 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 again, braise the meat and continue to cook uncovered for 30-60 minutes, until the meat is tender and the sauce is reduced.
    • Remove the braciole from the oven and let it rest for 10 minutes. Remove the twine and slice into 1-2 inch thick pieces for serving.

    Notes

    • Use a rolling pin or meat tenderizer to pound out the flank steak. This not only helps to tenderize the meat, but it helps make it an even thin layer.
    • When pounding out the meat, start in the center of the pieces and work outwards, gently pressing out as you are pounding.
    • Press the breadcrumb mixture into the meat as you are adding it to help it stick.
    • Soak the twine in olive oil so that it doesn't stick to the meat when you are remove it after 
     

    Substitutions and Variations

    • Beef - Flank steak is great for the braising and slow cooking methods used to make braciole. Thinly sliced top or bottom round can also be used for a thinner, less expensive version.
    • Cheese - Use pecorino romano or asiago cheese along with or in place of the parmesan cheese.
    • Herbs - Add 2 Tablespoons of fresh chopped basil, oregano or parsley to the filling.
    • Prosciutto - Add thin slices of prosciutto on top of the pounded flank steak before adding the breadcrumb mixture. 
    • Gluten Free - Use gluten free breadcrumbs in place of the regular breadcrumbs. 
     

    Alternative Cooking Methods

    Slow Cooker - To make this recipe in a slow cooker, simply brown the rolled and tied beef in a pan on the stove top and then add it to the slow cooker. Cover with the sauce and ½ cup of beef broth and cook on high for 3-4 hours or low for 6-8 hours until tender. Allow the braciole to rest for 10 minutes after cooking before slicing and serving it.
     

    Make Ahead Instructions

    The braciole can be rolled, tied, wrapped tightly in plastic wrap and stored in the refrigerator up to 24 hours ahead of time. At cooking time, remove the plastic wrap and following the remaining directions for cooking.
    The rolled and tied beef roll can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for up to 1 month. Thaw the beef in the refrigerator and then follow the directions for cooking.
     

    Storage Suggestions

    Leftover braciole will keep in an air tight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Frozen leftovers should be thawed completely in the refrigerator and then can be heated up in the oven or microwave.

    Nutrition

    Serving: 6ouncesCalories: 637kcalCarbohydrates: 25gProtein: 59gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 147mgSodium: 1695mgPotassium: 1648mgFiber: 5gSugar: 11gVitamin A: 1190IUVitamin C: 18mgCalcium: 266mgIron: 7mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Addie

      December 11, 2021 at 9:43 pm

      5 stars
      So hearty and flavorful!

      Reply
      • Amanda

        December 12, 2021 at 9:36 am

        Thank you!

        Reply
    2. Marcellina

      December 09, 2021 at 11:03 pm

      5 stars
      I love braciole but I've never made it with flank steak. I'm definitely going to try your recipe. All the flavors I absolutely adore! Can't beat Italian food!

      Reply
      • Amanda

        December 10, 2021 at 10:42 am

        Agreed, thank you Marcellina. Can't wait to hear how it turns out!

        Reply
    3. Alexandra

      December 09, 2021 at 5:38 pm

      5 stars
      Such a delicious, comforting dish. Perfect for a entertaining - simple to prepare and full of flavour.

      Reply
      • Amanda

        December 10, 2021 at 10:42 am

        Thank you so much!

        Reply
    4. Jeannie

      December 09, 2021 at 5:23 pm

      5 stars
      This recipe is a perfect main course for our gathering, delicious and easy to prepare. Thanks for mentioning the gluten- free option for the breadcrumbs

      Reply
      • Amanda

        December 10, 2021 at 10:42 am

        Not a problem! Enjoy!

        Reply
    5. Oscar

      December 09, 2021 at 4:44 pm

      5 stars
      We loved this recipe and it turned out so well. The breadcrumbs with the parm and garlic was just wonderful and the meat turned out so juicy and tender. Great recipe.

      Reply
      • Amanda

        December 10, 2021 at 10:42 am

        Thank you, I'm glad you enjoyed it!

        Reply
    6. nancy

      December 09, 2021 at 4:02 pm

      5 stars
      I've never heard of braciole until this post but it was a wonderful holiday meal. No leftovers and everyone really enjoyed this!

      Reply
      • Amanda

        December 09, 2021 at 4:12 pm

        That's so great to hear nancy, thank you!

        Reply
    7. Jeri

      December 09, 2021 at 3:55 pm

      5 stars
      This braciole with marinara turned out fabulous! My family was so impressed! I will definitely be making it again!

      Reply
      • Amanda

        December 09, 2021 at 3:59 pm

        Yah! So happy to hear that, thank you for trying the recipe!

        Reply
    8. Carmy

      December 09, 2021 at 10:36 am

      5 stars
      Such a delicious recipe!

      Reply
      • Amanda

        December 09, 2021 at 10:42 am

        Thank you, I'm glad you enjoyed it!

        Reply
    9. Robert

      December 09, 2021 at 10:30 am

      Our family uses fatback, garlic and parsley for the filling. After the meat is browned use. 28 ounce can Italian tomatoes 2 small cans of tomato paste and 4 cans of water. Some fresh basil and you’re good to go. Cook slowly for at least 60 mint and refrigerate overnight.

      Reply
      • Amanda

        December 09, 2021 at 10:42 am

        Sounds delicious, thanks for sharing.

        Reply
    10. Kayla DiMaggio

      December 09, 2021 at 9:26 am

      5 stars
      Yum! This looks like the perfect holiday meal! I can't wait to get it on my table!

      Reply
      • Amanda

        December 09, 2021 at 9:58 am

        Thanks Kayla, can't wait to hear how you enjoyed it!

        Reply

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