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Braciole

braciole recipe

They have already cancelled school for tomorrow for snow and we haven’t even had one flake touch the ground yet. As much as I love a snow day (and I really do – no one likes to stay in their pj’s and do nothing all day more than me), I feel like we have missed so much school this year that we are going to be in school until the 4th of July. I just went and took the puppy for a walk and it has gotten really cold and smells like snow. Tomorrow is going to be a great day to simmer something on the stove all day and make the house smell cozy. Have you ever had braciole before? It was one of my favorite meals that my mom made growing up.

If you have never had braciole, it is basically thin flank steak stuffed with a bread crumb mixture and rolled up. It is browned on the stove and nestled in a big pot of tomato sauce. It is simmered until tender and then sliced. Sort of like a meatball but not with ground beef. I serve it with pasta and the sauce that it has been simmering in all afternoon. If I am really feeling ambitious, I will make a nice dessert too. I feel like rice pudding might be just what the doctor ordered. It is the perfect winter dinner. Even better if it is a snow day.

braciole recipe

1/2 cup Italian-style bread crumbs
1 minced garlic clove
2/3 cup grated Parmesan cheese
1/3 cup grated provolone cheese
2 Tablespoons flat leaf parsley
4 Tablespoons olive oil
Salt and pepper
1 (1 1/2 pound) flank steak
1 cup dry white wine
3 1/2 cups tomato sauce (homemade or store-bought)

braciole recipe

Stir together bread crumbs, garlic, Parmesan, provolone, and parsley. Stir in 2 tablespoons olive oil.

braciole recipe

Lay flank steak out. Spread bread crumb mixture evenly over the steak. If using one big flank steak, roll up starting on the shortest end. If using pieces like mine, just roll them however you can so you can keep the most filling inside.

braciole recipe

Using butcher’s twine, tie the steaks to secure them. Sprinkle with salt and pepper.

braciole recipe

Heat a skillet over medium heat. Add 2 Tablespoons olive oil and brown on each side.

braciole recipe

Meanwhile, heat the tomato sauce in a Dutch oven. (I was making the sauce at the same time and only have one Dutch oven. If the sauce was already done, you can do this in one pot. Me, I did a lot of dishes.) Add the wine to the pan with the flank steak. Make sure that you scrape up the brown bits from the bottom. That is where all of the flavor is.

braciole recipe

Add the braciole to the tomato sauce. Pour the wine over top.

braciole recipe

Cover with foil or a lid and bake for one hour in a 350 degree oven. Uncover and bake for another 30 minutes, or until tender. My sauce covered the steak, but if yours does not, baste it with sauce every 30 minutes. Cut the braciole into 1/2 inch thick slices and serve over pasta with more sauce.

braciole recipe

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Braciole


Ingredients

  • 1/2 cup Italian-style bread crumbs
  • 1 minced garlic clove
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup grated provolone cheese
  • 2 Tablespoons flat leaf parsley
  • 4 Tablespoons olive oil
  • Salt and pepper
  • 1 (1 1/2 pound) flank steak
  • 1 cup dry white wine
  • 3 1/2 cups tomato sauce (homemade or store-bought)

Instructions

  1. Stir together bread crumbs, garlic, Parmesan, provolone, and parsley. Stir in 2 tablespoons olive oil.
  2. Lay flank steak out. Spread bread crumb mixture evenly over the steak. If using one big flank steak, roll up starting on the shortest end. If using pieces like mine, just roll them however you can so you can keep the most filling inside.
  3. Using butcher’s twine, tie the steaks to secure them. Sprinkle with salt and pepper.
  4. Heat a skillet over medium heat. Add 2 Tablespoons olive oil and brown on each side.
  5. Meanwhile, heat the tomato sauce in a Dutch oven. (I was making the sauce at the same time and only have one Dutch oven. If the sauce was already done, you can do this in one pot. Me, I did a lot of dishes.) Add the wine to the pan with the flank steak. Make sure that you scrape up the brown bits from the bottom. That is where all of the flavor is.
  6. Add the braciole to the tomato sauce. Pour the wine over top. Cover with foil or a lid and bake for one hour in a 350 degree oven. Uncover and bake for another 30 minutes, or until tender. My sauce covered the steak, but if yours does not, baste it with sauce every 30 minutes.

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  1. Jess

    January 21st, 2014 at 11:33 am

    This looks amazing! I wouldn’t mind this for my dinner any night of the week..:)

  2. bakedbree

    January 21st, 2014 at 4:01 pm

    Me either. I could eat this every day.

  3. Dan

    January 21st, 2014 at 12:05 pm

    This looks awesome- Can’t wait to make it!

  4. bakedbree

    January 21st, 2014 at 4:01 pm

    Thanks Dan! Love your blog name.

  5. Theresa

    January 21st, 2014 at 12:15 pm

    Hello Bree! We are seeing snowflakes in Annapolis too! I always wondered what Braciole was and now I know. A question: could you substitute London Broil for the flank steak? I realize they are similar cuts but the flank steak is probably more ‘shred-able’ as it simmers in the sauce. Did you cut the flank steak into smaller pieces? Thanks for sharing! This will make an appearance at dinner soon, but not today as venturing out is not going to happen.

  6. bakedbree

    January 21st, 2014 at 4:00 pm

    I have only ever used flank, I had the butcher cut them into thin pieces. I think that as long as you cook it long enough, it should be fine.

  7. Margarita Latorraca

    October 17th, 2017 at 11:09 am

    In our home we used to include little pieces of peperoni sausage. Lots of additional flavor!
    Margarita

  8. Judy

    January 21st, 2014 at 3:25 pm

    This looks delicious. I’m also near Annapolis. The roads are pretty horrible now otherwise I would rush out to get some flank steak. I will be making this soon.

  9. bakedbree

    January 21st, 2014 at 3:59 pm

    I hope that you do! One of my favorite dinners ever.

  10. lisa

    January 21st, 2014 at 8:02 pm

    I think this looks great. I don’t understand how you cut the flank steak, and i’m having a hard time coming up with the words to make my question clear. did you have the butcher cut through the middle so that you had 2 the same size and shape, but thinner than the original? or did you cut vertically and make lots of pieces from one steak?

  11. bakedbree

    January 22nd, 2014 at 9:18 am

    You can pound them, but I bought mine like this. There are instructions in this post: https://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe/index.html

  12. Rob Stathem

    January 22nd, 2014 at 1:21 pm

    Looks very tasty! Thanks for sharing! I can almost smell all those ingredients. hmmm…… 🙂

  13. bakedbree

    January 22nd, 2014 at 5:31 pm

    You are welcome Rob! This is one of my favorites.

  14. Andy D

    April 18th, 2014 at 6:37 pm

    I grew up with a lot of Italian people in my life and their love of food and friendship is unrivaled. A long time ago a good friend from the north end of Boston taught me how to make sauce. Since then I have loved Italian food and the cooking journey it put me on. Braciole is by far one of my favorites. I have found that usually the more simple the recipe the better. This looks like a good one I can’t wait to try it.

  15. Andy D

    April 18th, 2014 at 6:40 pm

    Oh and I usually use london broil and have the butcher slice it thin. It is about the right size and being sliced thin even more tender.

  16. bakedbree

    April 21st, 2014 at 10:23 pm

    Thanks Andy!

  17. Joshua Hampton

    January 24th, 2014 at 2:16 am

    This braciole does look perfect for tucking in on a cold day. It’s beautiful. Thank you for sharing this.

  18. bakedbree

    January 24th, 2014 at 11:18 am

    You are welcome Joshua, this is delicious!

  19. Denise

    January 24th, 2014 at 8:20 pm

    I have never had braciole, and now I wish I had not hit the market before catching up with you. This would have been perfect for this weekend. Guess, I will add it to next week’s menu.

  20. bakedbree

    January 25th, 2014 at 8:09 pm

    It is perfect for a cozy night. Something tells me that it is a bit warmer where you are. 🙂

  21. John

    September 28th, 2014 at 10:17 pm

    My mother used to make these when I was a young kid, but stopped when she went back to work. I never got her recipe before she died, but I made yours and it really brought back some good memories. I ended up using Skirt steak instead of flank and went well with my meat sauce I make … thanks for the easy and delicious recipe!

  22. bakedbree

    September 29th, 2014 at 11:11 am

    This makes me so happy. This is one of my favorite dinners. I am so glad that it brought back good memories.

  23. bobby

    December 7th, 2014 at 3:21 pm

    Your bracoile recipe is wonderful (and great choice using whole foods for your meat!)

    I usually have them butterfly my flank then I tie it as one big roast but the filling is very similar!

  24. bakedbree

    December 10th, 2014 at 3:47 pm

    Thanks Bobby!

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