What cut of beef is best for braciole?

Flank steak or top round are ideal. They’re lean yet flavorful and become tender after slow cooking.

Can I make braciole ahead of time?

Yes, you can roll and refrigerate them up to 24 hours in advance. Because resting allows the flavors to blend, the dish turns out even tastier.

How do I prevent the rolls from untying?

Tie firmly with twine but don’t overfill. Browning them before simmering also helps seal the edges naturally.

What’s the difference between braciole and involtini?

Braciole are larger and braised in sauce, while involtini are smaller, often baked or grilled.

Can I use chicken instead of beef?

Yes, thin chicken cutlets make a lighter variation known as chicken braciole. Adjust the cooking time to about 40 minutes.

Braciole with Tomato Sauce

Name: Braciole with Tomato Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 2 pounds flank steak (thinly sliced); 1/2 cup grated Parmesan cheese; 1/2 cup shredded provolone cheese; 3/4 cup seasoned breadcrumbs; 3 tablespoons chopped parsley; 3 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 2 cups homemade tomato sauce; 1/2 cup grape juice; 2 tablespoons butter; Butcher’s twine for tying

Description

There’s something magical about the smell of Braciole with Tomato Sauce wafting through the kitchen during the holidays. This authentic Italian recipe combines tender beef slices rolled with a cheesy, herby filling and simmered slowly in a rich tomato sauce. Perfect for Christmas gatherings, it’s both comforting and elegant a family favorite that brings warmth and tradition to your holiday table.

Ingredients

Scale

2 pounds flank steak (thinly sliced)
1/2 cup grated Parmesan cheese
1/2 cup shredded provolone cheese
3/4 cup seasoned breadcrumbs
3 tablespoons chopped parsley
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups homemade tomato sauce
1/2 cup grape juice
2 tablespoons butter
Butcher’s twine for tying

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Instructions

Lay each slice of beef flat and pound gently to an even thickness. Season both sides with salt and pepper.
In a bowl, combine Parmesan, provolone, breadcrumbs, parsley, and minced garlic. Mix well to form the filling.
Place a spoonful of filling on each beef slice, roll tightly, and secure with butcher’s twine.
Heat olive oil in a large skillet over medium heat. Brown the rolls on all sides until golden.
Pour in tomato sauce, grape juice, and butter. Stir to combine and scrape up browned bits.
Return the beef rolls to the pan, coat in sauce, and cover. Simmer on low for 1.5–2 hours, turning occasionally until tender.
Alternatively, bake covered in the oven at 325°F for about 2 hours.
Remove twine, rest for 10 minutes, and serve hot with extra sauce.

Notes

For the best flavor, don’t skip the browning step it adds richness and depth. Use fresh parsley for aroma and a heavy-bottomed pot for even cooking. Braciole pairs beautifully with mashed potatoes, pasta, or roasted vegetables for a festive Christmas meal.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Christmas
Method: Simmered
Cuisine: Italian

Nutrition

Serving Size: 1 roll with sauce
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 40g
Cholesterol: 110mg