Braciole is an Italian braised flank steak rolled with a seasoned bread crumb, parsley, and Parmesan filling, then simmered in tomato sauce until tender. The technique is straightforward, but the result tastes like a celebration dish.
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Flatten the flank steak to 1/2-inch thickness. Rub the steak with 1 tablespoon of oil.
Combine the bread crumbs, parsley, Parmesan cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the bread crumb filling over the beef to within 1 inch of the edges. Press down to help the stuffing adhere. Editor’s Tip: Position the steak so the muscle fibers run parallel to the cutting board. This way, you can roll the braciole with the grain. That ensures you'll cut against the grain later when it comes time to slice, creating tender bites that aren't chewy.
Roll the steak up jelly-roll style, starting with a long side. Tie it with kitchen string. Editor’s Tip: If you don’t have butcher’s twine, secure the roll in place with toothpicks.
In a Dutch oven, brown the meat in the remaining oil on all sides.
Add the onion to the Dutch oven, and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and the remaining salt and pepper. Bring the mixture to a boil.
Reduce the heat. Cover and simmer for 70 to 80 minutes or until the meat is tender.
Remove the meat from the sauce. Discard the string, and cut the braciole into thin slices. Serve the sliced meat with the sauce. If desired, serve over spaghetti with additional grated Parmesan cheese and minced fresh parsley.
Store braciole in an airtight container with sauce in the refrigerator for up to 3 days. Reheat gently in a covered pot over low heat for 15–20 minutes until warmed through.
Dutch oven or heavy-bottomed pot with lid · Meat mallet or rolling pin · Kitchen string or toothpicks
Yes. Braise it fully, cool, refrigerate in the sauce for up to 3 days, and reheat gently on the stovetop over low heat.
Secure the rolled steak with toothpicks pushed through the seam to hold it together during browning and braising.
Flatten it to 1/2-inch thickness so it cooks evenly and is tender enough to slice easily after braising.
Rolling with the grain ensures you will cut against the grain when slicing, which makes each piece more tender.
You can use 2 cans crushed tomatoes plus 2–3 tablespoons tomato paste in place of tomato sauce for a thicker, richer braise.
