Beef · Round
Beef Braciole
Thin slices of lean beef pounded flat, rolled around a filling, and simmered in tomato sauce, an Italian-American favorite.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | braciola, beef roll-ups, beef rolls |
Best ways to cook it
- Braise
- Stew
About this cut
What it is and how to use it
Braciole are thin slices of beef, usually from the round or sometimes the flank, pounded flat, filled with garlic, cheese, breadcrumbs, and herbs, then rolled up, tied, and simmered in tomato sauce. The long simmer softens the lean meat. Butchers often sell the slices ready to roll. It is a dish more than a cut, so ask for thin-sliced top round or flank if your recipe calls for braciole.
Cook’s tipAsk for slices about a quarter inch thick, pound them thinner, and simmer the rolls gently in sauce until fork-tender. Remove the string before serving.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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