Braciole: A Step-by-Step Guide to Perfect Flank Steak Rolls

Braciole, pronounced bra-CHO-leh, are thinly sliced flank steak rolls filled with a savory mixture of breadcrumbs, cheese, herbs, and garlic, then braised in a rich tomato sauce until meltingly tender. This classic Italian-American dish is a testament to turning simple ingredients into a culinary masterpiece. While braciole might seem intimidating to make, this comprehensive guide will break down each step, ensuring you achieve tender, flavorful perfection every time.

What is Braciole?

Braciole (singular: braciola) is derived from the Italian word ‘bracia,’ meaning embers or charcoal. This hints at the dish’s origins, traditionally cooked over open flames. Today, it’s typically braised slowly in a tomato-based sauce, resulting in incredibly tender meat infused with the sauce’s flavors.

Different regions of Italy have variations in the filling and sauce. Some use pine nuts and raisins, others include hard-boiled eggs, and the sauce can range from a simple marinara to a heartier ragu. This recipe focuses on a classic Italian-American version, emphasizing simplicity and robust flavor.

Why This Braciole Recipe Works

* Thinly Sliced Flank Steak: The key to tender braciole is thinly sliced flank steak. This allows the meat to cook quickly and evenly in the braising liquid, becoming incredibly tender.
* Flavorful Filling: A combination of breadcrumbs, grated cheese (Parmesan or Pecorino Romano), garlic, herbs (parsley and oregano), and sometimes prosciutto or pancetta creates a savory and aromatic filling that complements the beef perfectly.
* Proper Rolling and Tying: Securely rolling and tying the braciole ensures the filling stays inside during cooking and the rolls maintain their shape.
* Slow Braising: Braising in a flavorful tomato sauce allows the meat to become incredibly tender and absorb the sauce’s richness.

Ingredients You’ll Need

* Flank Steak: Approximately 2 pounds, trimmed of excess fat.
* Breadcrumbs: 1 cup, plain or Italian seasoned. Italian seasoned adds extra flavor, but plain allows you to control the herbs.
* Grated Cheese: 1/2 cup, Parmesan or Pecorino Romano cheese. Pecorino Romano has a sharper, saltier flavor.
* Garlic: 4 cloves, minced. Freshly minced garlic is essential for the best flavor.
* Fresh Parsley: 1/4 cup, chopped. Adds a fresh, vibrant flavor.
* Dried Oregano: 1 teaspoon. Provides a warm, earthy note.
* Prosciutto or Pancetta (Optional): 2 ounces, finely chopped. Adds a salty, savory depth to the filling.
* Eggs: 1 large egg, lightly beaten. Acts as a binder for the filling.
* Salt and Black Pepper: To taste. Season generously to enhance the flavors.
* Olive Oil: 2 tablespoons, plus more for browning the braciole.
* Tomato Sauce: 2 (28-ounce) cans crushed tomatoes or tomato puree. Use good-quality tomatoes for the best flavor.
* Tomato Paste: 2 tablespoons. Adds richness and depth to the sauce.
* Dry Red Wine (Optional): 1/2 cup. Adds complexity and acidity to the sauce. Chicken broth can also be used.
* Onion: 1 medium, chopped. Adds sweetness and depth to the sauce.
* Carrots: 1 medium, chopped. Adds sweetness and complexity to the sauce.
* Celery: 1 stalk, chopped. Adds depth and complexity to the sauce.
* Bay Leaf: 1. Infuses the sauce with a subtle, aromatic flavor.
* Beef Broth or Water: As needed to maintain sauce consistency.
* Cooking Twine: For tying the braciole.

Equipment You’ll Need

* Cutting Board
* Sharp Knife
* Meat Mallet or Rolling Pin
* Mixing Bowls
* Large Skillet or Dutch Oven
* Measuring Cups and Spoons
* Kitchen Twine

Step-by-Step Instructions

1. Prepare the Flank Steak

* Trim the Flank Steak: Remove any excess fat and silver skin from the flank steak. Silver skin is a thin, membrane-like layer that can make the meat tough. Use a sharp knife to carefully remove it.
* Slice the Flank Steak: Place the flank steak on a cutting board. Using a sharp knife, slice the steak against the grain into thin (about 1/4-inch thick) slices. The thinner the slices, the more tender the braciole will be. To make slicing easier, you can partially freeze the flank steak for about 30 minutes before slicing.
* Pound the Steak: Place each slice of flank steak between two sheets of plastic wrap or in a large ziplock bag. Use a meat mallet or rolling pin to pound the steak until it is about 1/8-inch thick. This tenderizes the meat and makes it easier to roll.

2. Make the Filling

* Combine Ingredients: In a medium mixing bowl, combine the breadcrumbs, grated cheese, minced garlic, chopped parsley, dried oregano, and chopped prosciutto or pancetta (if using). Season with salt and black pepper to taste.
* Add Egg: Add the lightly beaten egg to the breadcrumb mixture and mix well until everything is evenly combined. The egg helps bind the filling together.

3. Assemble the Braciole

* Spread the Filling: Lay each pounded flank steak slice on a clean surface. Spread a thin layer of the breadcrumb filling evenly over each slice, leaving a small border around the edges.
* Roll the Braciole: Starting at one end, tightly roll up each flank steak slice into a cylinder. Ensure the filling is securely enclosed.
* Tie the Braciole: Use kitchen twine to tie each braciole securely in several places to prevent the filling from falling out during cooking. Tying is crucial for maintaining the shape and integrity of the rolls.

4. Sear the Braciole

* Heat Olive Oil: Heat about 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. The pot should be large enough to accommodate all the braciole without overcrowding.
* Brown the Braciole: Working in batches if necessary, sear the braciole on all sides until they are nicely browned. This step adds flavor and helps to seal in the juices. Be careful not to overcrowd the pan, as this will lower the heat and prevent proper browning.
* Remove from Pan: Once the braciole are browned, remove them from the skillet and set aside.

5. Make the Sauce

* Sauté Vegetables: Add the chopped onion, carrots, and celery to the skillet and sauté over medium heat until they are softened and lightly browned, about 5-7 minutes. This step builds a flavorful base for the tomato sauce.
* Add Tomato Paste: Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly. This helps to caramelize the tomato paste and enhance its flavor.
* Deglaze the Pan (Optional): If using, pour in the dry red wine and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds depth and complexity to the sauce. Allow the wine to reduce slightly before proceeding.
* Add Tomatoes: Pour in the crushed tomatoes or tomato puree. Add the bay leaf.
* Season the Sauce: Season the sauce with salt and black pepper to taste. Remember that the cheese in the braciole filling is salty, so adjust the seasoning accordingly.

6. Braise the Braciole

* Return Braciole to Sauce: Gently place the browned braciole into the tomato sauce, making sure they are mostly submerged. If needed, add beef broth or water to the pot to ensure the braciole are covered.
* Bring to a Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover the skillet or Dutch oven, and let the braciole braise for at least 2-3 hours, or until they are very tender. The longer they braise, the more tender and flavorful they will become. Check the sauce periodically and add more broth or water if needed to maintain the desired consistency.

7. Serve

* Remove Bay Leaf: Before serving, remove the bay leaf from the sauce.
* Serve Hot: Serve the braciole hot, spooning plenty of the tomato sauce over them. They are traditionally served over pasta, such as spaghetti, linguine, or rigatoni. You can also serve them with polenta, mashed potatoes, or crusty bread to soak up the sauce.
* Garnish (Optional): Garnish with fresh parsley and grated Parmesan or Pecorino Romano cheese, if desired.

Tips for Success

* Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use good-quality tomatoes, fresh herbs, and freshly grated cheese for the best results.
* Don’t Overfill the Braciole: Overfilling the braciole can cause the filling to burst out during cooking. Use a thin layer of filling to ensure the rolls stay intact.
* Tie the Braciole Securely: Tying the braciole securely with kitchen twine is essential for preventing the filling from falling out and maintaining their shape.
* Don’t Rush the Braising Process: The slow braising process is what makes the braciole so tender and flavorful. Allow ample time for the meat to become melt-in-your-mouth tender.
* Adjust Seasoning to Taste: Taste the sauce periodically during the braising process and adjust the seasoning as needed. Remember that the cheese in the filling is salty, so be careful not to over-salt the sauce.
* Let the Braciole Rest: After braising, let the braciole rest for about 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Variations and Substitutions

* Different Meats: While flank steak is the traditional choice, you can also use other cuts of beef, such as top round or sirloin. Just make sure to slice them thinly and pound them to tenderize them.
* Different Fillings: Feel free to experiment with different fillings. Some popular variations include adding pine nuts, raisins, hard-boiled eggs, or different types of cheese. You can also add vegetables, such as spinach or mushrooms, to the filling.
* Different Sauces: While a classic tomato sauce is the most common choice, you can also use other sauces, such as a mushroom gravy or a wine-based sauce.
* Vegetarian Braciole: For a vegetarian version, you can use eggplant or zucchini slices instead of flank steak. Fill them with a mixture of breadcrumbs, cheese, herbs, and vegetables, and then braise them in tomato sauce.
* Spicy Braciole: For a spicy kick, add a pinch of red pepper flakes to the filling or sauce.

Serving Suggestions

* Pasta: Braciole are traditionally served over pasta, such as spaghetti, linguine, or rigatoni. Toss the pasta with the tomato sauce from the braising pot and top with the sliced braciole.
* Polenta: Creamy polenta is another excellent accompaniment to braciole. The polenta soaks up the rich tomato sauce, creating a comforting and satisfying meal.
* Mashed Potatoes: Mashed potatoes are a classic side dish that pairs well with braciole. The creamy potatoes provide a nice contrast to the tender meat and flavorful sauce.
* Crusty Bread: Serve with crusty bread for soaking up the delicious tomato sauce.
* Salad: A simple green salad or a Caprese salad (tomatoes, mozzarella, and basil) can provide a refreshing counterpoint to the richness of the braciole.

Make-Ahead Instructions

Braciole are a great dish to make ahead of time, as they actually taste better the next day. You can assemble the braciole and prepare the sauce up to 24 hours in advance. Store them separately in the refrigerator.

When you’re ready to cook, simply sear the braciole, add them to the sauce, and braise as directed. Leftover braciole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions

Braciole can also be frozen for longer storage. After braising, let the braciole cool completely. Then, transfer them to an airtight container or freezer bag, along with some of the tomato sauce. Freeze for up to 2-3 months.

To thaw, transfer the frozen braciole to the refrigerator and let them thaw overnight. Reheat gently on the stovetop or in the microwave.

Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

(Note: Nutritional information is approximate and may vary depending on the specific ingredients used.)

Braciole Recipe

Prep Time: 45 minutes
Cook Time: 2-3 hours
Servings: 6

Ingredients:

* 2 pounds flank steak, trimmed
* 1 cup breadcrumbs, plain or Italian seasoned
* 1/2 cup grated Parmesan or Pecorino Romano cheese
* 4 cloves garlic, minced
* 1/4 cup fresh parsley, chopped
* 1 teaspoon dried oregano
* 2 ounces prosciutto or pancetta (optional), finely chopped
* 1 large egg, lightly beaten
* Salt and black pepper, to taste
* 2 tablespoons olive oil, plus more for browning
* 2 (28-ounce) cans crushed tomatoes or tomato puree
* 2 tablespoons tomato paste
* 1/2 cup dry red wine (optional)
* 1 medium onion, chopped
* 1 medium carrot, chopped
* 1 stalk celery, chopped
* 1 bay leaf
* Beef broth or water, as needed
* Cooking twine

Instructions:

1. Prepare the Flank Steak: Trim the flank steak and slice it against the grain into thin (1/4-inch thick) slices. Pound each slice until it is about 1/8-inch thick.
2. Make the Filling: In a medium bowl, combine breadcrumbs, cheese, garlic, parsley, oregano, and prosciutto/pancetta (if using). Season with salt and pepper. Add the egg and mix well.
3. Assemble the Braciole: Lay each flank steak slice on a clean surface. Spread a thin layer of filling over each slice, leaving a small border. Roll up each slice tightly and tie securely with kitchen twine.
4. Sear the Braciole: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the braciole on all sides until browned. Remove from pan and set aside.
5. Make the Sauce: Add onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Stir in tomato paste and cook for 1-2 minutes. Deglaze with red wine (if using). Add crushed tomatoes and bay leaf. Season with salt and pepper.
6. Braise the Braciole: Place the browned braciole into the tomato sauce, making sure they are mostly submerged. Add beef broth or water if needed. Bring to a simmer, then reduce heat to low, cover, and braise for 2-3 hours, or until very tender. Check periodically and add more broth or water if needed.
7. Serve: Remove bay leaf. Serve the braciole hot over pasta, polenta, or mashed potatoes. Garnish with fresh parsley and grated cheese, if desired. Enjoy!

This braciole recipe is a labor of love, but the end result is well worth the effort. The tender, flavorful meat and rich tomato sauce will impress your family and friends. Whether you’re making it for a special occasion or a cozy weeknight dinner, this classic Italian-American dish is sure to become a favorite.

Enjoy the process of creating this comforting and delicious meal! Buon appetito!