Braciole Class

Braciole (pronounced bra-chee-oh-lay or casually bra-zhole) is a classic Italian and Italian-American comfort dish. It features thin slices of beef—such as flank steak or top round—pounded flat, stuffed with breadcrumbs, cheese, garlic, and herbs, rolled into bundles, tied with kitchen twine, and slow-braised in a rich tomato sauce until fork-tender.

Key Components of BracioleThe Meat: Tougher cuts like flank steak, top round, or bottom round work best because the long, slow braising process breaks down the connective tissue and makes the meat tender.

The Filling: Typically a savory mix of breadcrumbs, grated Pecorino Romano or Parmesan, minced garlic, fresh parsley, and black pepper. Many variations also include thin slices of prosciutto, pine nuts, or provolone.

The Cooking Method: The rolled bundles are seared brown in a pan, then submerged in a tomato or marinara sauce to simmer on low heat (or braised in the oven) for 1.5 to 3 hours.