I'm not a chef, just a (polarizing) home cook who likes to play with his food. I imagine you could go sous vide, though I haven't stepped that far away from the traditional recipe to try it myself.

The original braciola recipe I follow uses thin strips of fatty beef that are essentially braised in marinara until edible. Since it is getting heated all the way to the point of gelatinizing, using a thin cut avoids the chalky texture that comes from "overcooking" beef. I swap that fatty cut for a more tender ribeye so I don't need to go that high in temp but much prefer the flavor and texture of seared meat to boiled/braised.

It's like a shrimp sausage held together by a beef casing or a stuffed squid more than a traditional steak texture.

This is the most engagement I've gotten on a post since the vegans showed up. Happy to answer whatever questions you've got, theyre more fun than the insults, haha.