Slow-cooked Giant Braciole

Slow-cooked Giant Braciole



  • 5 lb flank steak, pounded as thin as possible
  • ¾ cup Italian-flavored breadcrumbs
  • 1 cup Parmigiano Reggiano cheese, grated
  • 2 tbsp Italian parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 4 tbsp extra virgin olive oil
  • ½ cup toasted pinoli nuts
  • Freshly ground salt & pepper
  • 4 cloves of garlic, minced
  • 2 cans 14.5 oz cans crushed tomatoes
  • 1 tbsp dried oregano
  • 1 cup red wine
  • A few fresh leaves of basil (to finish)


  • Pound flank steak to flatten and set aside.
  • Place breadcrumbs, cheese, 2 tbsp garlic, fresh parsley & pine nuts in a bowl. Mix well with 1 tbsp olive oil & 2 tbsp of water.
  • Lay flank steak on a flat surface and season both sides generously with salt & pepper. Start at the short end of each steak and roll tightly. Use kitchen twine to tie rolled up steak in one inch intervals.
  • Turn on slow cooker at low setting. Heat 2 tbsp of olive oil in a sauté pan at medium-high heat. Brown the braciole in pan & brown on all sides. Remove from the pan to let rest.
  • Add remaining garlic & olive oil to pan. Sautee until garlic begins to turn golden. Add tomatoes, dried oregano, wine, salt & pepper to pan. Bring to boil.
  • Take the pan off the heat & pour mixture into the slow cooker. Add braciole & let cook for 6 hours. To finish add a few leaves of fresh basil.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.