Beef Braciole Recipe in Slow Simmered Sauce Recipe
Stuffed with italian cheese and meats and simmered in tomato sauce, Braciole is full of flavor and perfect for special occasions!
How to Make the Best Beef Braciole Recipe in Slow Simmered Sauce
Beef braciole is an elegant Italian dish that brings restaurant-quality cooking to your home kitchen. This slow-simmered beef roll features tender flank steak wrapped around a flavorful filling of Italian meats, breadcrumbs, and fresh herbs, all nestled in a rich tomato sauce. It’s the kind of dish that looks impressive but is surprisingly manageable to prepare.
A Timeless Italian Classic
Braciole has been a staple of Italian cuisine for centuries, representing the resourcefulness of traditional Italian cooking. By wrapping an affordable cut of meat around luxurious fillings and slow-cooking it in tomato sauce, you create something truly special. This recipe honors that tradition while making it accessible for a home cook.
Why This Recipe Works
The key to perfect braciole is the combination of proper pounding, generous filling, and slow cooking. The breadcrumb filling, enriched with parmesan and romano cheeses, creates a savory, crispy contrast to the tender beef. The capicola and soppressata add authentic Italian flavor and just a hint of spice. As the braciole braises in the oven for nearly two hours, the meat becomes incredibly tender while the sauce develops complex, deep flavors. This is comfort food at its finest—perfect for Sunday dinners or when you want to impress special guests.
Beef Braciole Recipe in Slow Simmered Sauce
Stuffed with italian cheese and meats and simmered in tomato sauce, Braciole is full of flavor and perfect for special occasions!
Ingredients
Filling
Main
Instructions
Prepare
- In a small bowl, combine breadcrumbs, garlic, parmesan, romano, parsley, olive oil and a pinch of salt and black pepper. Set aside.
- Pound the flank steak into an even layer about ½-inch thick. Layer slices of capicola and soppressata. Sprinkle breadcrumb mixture onto sliced meat. Breadcrumb layer should be about ¼ inch thick.
- Roll the roast like a jelly roll. Using small pieces of butcher's twine, tie the roast about every 2 to 2½ inches, tucking in the ends. Cut in half so both pieces can be braised at the same time. Season with salt and pepper.
Cook
- Preheat the oven to 350°F.
- In a dutch oven or braising pan that is stovetop and oven safe, heat 1 tablespoon of canola oil. Sauté celery and carrots for 5 minutes. Using a slotted spoon, remove from the pan.
- Add the remaining canola oil over medium-high heat and braise the braciole 2 minutes on each side until browned, about 8 minutes total.
- Return the vegetables to the pan and add the white wine. Using a wooden spoon or spatula, scrape what you can from the bottom of the pan. Add tomato sauce, coating the braciole.
- Cover the dutch oven or pan and cook for 45 minutes. Remove the cover and cook for an additional 45 minutes.
Finish
- After 1 hour and 30 minutes has passed, remove the pan from the oven and transfer braciole to cutting board to rest. While the braciole is resting, use an immersion blender or blender safe for hot foods to carefully blend the carrots and celery into the sauce.
- Using kitchen shears, cut and remove the butcher's twine. Cut braciole in 1½-inch slices and top with tomato sauce from the pan and serve.
Notes
- Make sure the flank steak is pounded evenly for consistent cooking
- The sauce can be made ahead and stored in the refrigerator for up to 3 days
- For a richer sauce, add a splash of balsamic vinegar at the end