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5.0 from 99 votes

Beef Braciole

Beef braciole stuffed with breadcrumbs, cheese, parsley, pine nuts, and raisins simmered in tomato sauce is a hearty and delicious Italian-American meal.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4
Calories: 875 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the sauce
  • 1/4 cup (60g) extra virgin olive oil
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 2 ounces (30g) tomato paste
  • 1/2 cup (120g) dry red wine
  • 3 ounce cans plum tomatoes hand crushed or blender pulsed
  • salt and pepper to taste
  • 1/2 cup (120g) water plus more if required to thin sauce
For the braciole
  • 2 pounds (908g) top round
  • 1/4 cup (60g) extra virgin olive oil
  • 3 cloves garlic paste
  • 1/2 cup minced flat-leaf Italian parsley
  • 1 cup (100g) breadcrumbs
  • 1/4 cup (37g) raisins or currants soaked in water then drained
  • 1/4 cup (35g) pine nuts
  • 1/2 cup (45g) grated Pecorino Romano
  • olive oil for shallow frying
  • 1/2 cup (120g) dry red wine optional, see notes below
  • salt and pepper to taste

Instructions

For the sauce
    Cup of Yum
  1. Heat a large pot to a touch less than medium heat with the extra virgin olive oil. Add the onion and cook until soft (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until fragrant.
  2. Add the tomato paste and cook for 5 minutes, spreading the paste around with a wooden spoon. If it starts to burn, add a few ounces of water.
  3. Add 1/2 cup of the wine and cook for 2 minutes while scraping the bottom of the pan to remove any brown bits.
  4. Add the plum tomatoes and water and bring to a simmer. Once simmering, cover with the lid left slightly ajar, and lower the heat to the lowest level so that the sauce is barely bubbling. You can season with a touch of salt right now, but it's best to wait since the sauce will reduce and concentrate.
For the braciole
  1. Heat a small pan to medium heat with the extra virgin olive oil and add the garlic. Once lightly golden, add the pine nuts and cook for 1-2 minutes until golden. Add the breadcrumbs, parsley, and raisins. Mix well until a paste forms. Remove the pan from the heat, mix in the Pecorino Romano, and set aside.
  2. Filet the top round to a 1/2" thick. Cut the beef into rectangles approximately 3x4 inches. Pound each rectangle to roughly a 1/4" thick which will make them substantially larger.
  3. Arrange the pounded meat on a cutting board and season with salt and pepper.  Leaving some space around the edges, evenly spread the paste onto each piece.
  4. You should have a thin layer of the mixture on each piece of meat.  Roll each piece tightly and secure them with toothpicks or kitchen twine. 
  5. Heat a large pan to a touch less than medium heat with olive oil.  Sear the pieces on all sides, working in batches if required to not overcrowd the pan.
  6. After the braciole are seared, add each one to the pot of sauce. If the pan isn't burnt, pour off the fat from the pan and deglaze with the remaining 1/2 cup of dry red wine. Scrape the brown bits off the bottom of the pan. Pour the pan juices into the pot of sauce and mix to incorporate.
  7. Cook for 2-3 hours, or until fork tender, on very low heat with the lid left slightly ajar, making sure to stir the sauce occasionally.  If the sauce dries out during the cooking process, add a 1/2 cup of water or more as needed. Alternative method: Cover the pot and place it in the center of the oven at 300f for 2-3 hours or until tender.
  8. Once tender, remove the braciole from the sauce and cut away the twine or remove the toothpicks.  Taste the sauce and season with salt and pepper. Serve with pasta, grated cheese, and crusty bread. Enjoy!

Notes

  • Besides top round, bottom round, eye of round, flank steak, or sirloin can be used.  They should all be pounded flat to 1/4" thick for easy rolling.  
  • Kitchen twine will hold more securely, but toothpicks work well and are far easier to remove.
  • If the pan is burnt (very black) after searing the braciole,  forgo deglazing the pan.  If you want to try it anyway, simply deglaze and taste the mixture, checking for a burnt flavor, before adding it to the sauce.  
  • Leftovers can be stored in the fridge for up to 3 days.  It will taste even better the next day.  Just reheat on a stovetop until completely heated through.  Freeze for up to 3 months.

Nutrition Information

Calories 875kcal (44%) Carbohydrates 41.7g (14%) Protein 78.8g (158%) Fat 42g (65%) Saturated Fat 9.3g (47%) Cholesterol 187mg (62%) Sodium 930mg (39%) Potassium 1158mg (33%) Fiber 5.2g (21%) Sugar 15.2g (30%) Calcium 187mg (19%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 875

% Daily Value*

Calories 875kcal 44%
Carbohydrates 41.7g 14%
Protein 78.8g 158%
Fat 42g 65%
Saturated Fat 9.3g 47%
Cholesterol 187mg 62%
Sodium 930mg 39%
Potassium 1158mg 25%
Fiber 5.2g 21%
Sugar 15.2g 30%
Calcium 187mg 19%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.