Braciole

Braciole (pronounced bra-ZHOL) is Italian-American Sunday dinner at its finest: thin-pounded beef rolled around a savory filling and slow-braised in tomato sauce until the meat practically falls apart. This version uses the slow cooker to do the long, gentle cooking, freeing you from babysitting a pot on the stove all day.

The filling is built on browned Italian sausage mixed with garlic, onion, parsley, and oregano. You spread a few tablespoons onto each pounded steak, roll them tight like a jelly roll, and tie them with string or pin with toothpicks so they hold their shape during the long braise.

Pounding the steaks thin is the step you cannot shortcut. The thinner the beef, the more tender the finished rolls. Place each piece between wax paper and pound until almost translucent. Thick braciole stays tough even after hours of cooking.

Chef Tips

• Pound the steaks as thin as you can without tearing them. This is the single biggest factor in whether the braciole comes out tender or chewy.
• Brown the sausage first to render some fat and develop flavor before mixing it with the aromatics.
• Secure the rolls well. Loose rolls unfurl in the slow cooker and the filling floats out into the sauce.
• Cook on LOW for the full 8 to 10 hours. High heat tightens the beef instead of breaking it down.

Variations

• Add a thin layer of provolone cheese inside each roll before tying for a classic variation.
• Use flank steak instead of round steak if you want slightly richer-flavored beef.
• Serve the sauce over pasta as a first course, then plate the braciole as the main, Italian Sunday dinner style.