How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (2025)

FAQs

What cut of meat is braciole made from in the oven? ›

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.

Braciole is an Italian-style roulade, a rolled and stuffed meat. It's also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to a slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

I recommend slicing a 2 lb top round roast into about 8 pieces. You'll pound the beef thin with a meat tenderizer to make it easy to roll around the breadcrumb filling. See below for alternative cuts of meat that would also work.

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Reserve the term "braciole" for pork loins, large cuts of flank steak or turkey breasts - essentially, big cuts and roasts that get sliced up and served to many people. Involtini, however, is the name used for thin cutlets of meat that are most often served in individual portions.

Barbecues and char grills are too hot and will cause the marbled fat to flame and melt away, resulting in a dry steak. Instead, cook in a non-stick pan over medium heat, without any added fats. The marbled fat will baste the meat from inside as it slowly melts, resulting in a great flavour.

“Braciol” is not an Italian word; it's an Italian-American slang catch all for all rolled things especially when long cooked in sauce.

Su filindeu—literally “threads of God” in Sardo—is unfathomably intricate. It's made by only three women on Earth, all of whom live on Sardinia. And they make it only for the biannual Feast of San Francesco. It's been this way for the last 200 years.

Although some may debate that the holy trinity of Italian cuisine is really tomato, garlic, and basil, most do agree that the vegetable combination, or soffritto is more commonly used as the flavor base for many dishes.

You can also cook the steak in a skillet on the stovetop or with an electric grill pan. Slice the steak thinly against the grain, which shortens tough fibers and makes the meat more tender. Serve with garlic roasted potatoes and asparagus for a delicious meal.

How long to cook top of the round? ›

To start, roast the meat for 15 minutes at 425 degrees. After that, leave the roast in the oven and lower the temperature to 325 degrees. From here it will take about 1 hour to reach medium-rare. I've made both a 2 ½ pound and a 4 ½ pound roast, and I found they both took almost the same time.

Round cuts are from the section of the hind leg of beef that expands from rump to the ankle. The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round.

Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve.

Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used.

Capicola is a dry cured meat covered in spices. It comes from the coppa muscle and it's located between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo). Or for us folks in the U.S., you'll find it buried in a pork shoulder/butt. It's used for it's ratio of 30% fat and 70% lean meat.

The Ingredients You Will Need To Make An Italian Beef Sandwich. The Meat: Boneless chuck roast is the cut of choice. Due to its fantastic marbling, chuck roast cooks to that signature melt-in-your-mouth texture and rich beefy flavor you love.

Our prego steaks are cut from matured rump steaks.

How is prosciutto made? Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").