This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.

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  • Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.

  • Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.

  • Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.

  • Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.

  • Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Cook's Note:

Use any fresh herbs (parsley, basil, oregano, etc.) in this recipe.

Nutrition Facts

405 calories; protein 26.5g 53% DV; carbohydrates 22.1g 7% DV; fat 23.7g 37% DV; cholesterol 111.8mg 37% DV; sodium 795.3mg 32% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2013
Chef John, you have done it again! Created a mouth-watering recipe that my family loves!! For some reason, I always thought Braciole was a challenging, time-consuming dish to make but this is so easy and so incredibly delicious! (I love recipes that taste and look complex, but really aren't! This one fits the bill perfectly!!) I rarely tweak a Chef John recipe, but I did substitute basil for the oregano (simply personal preference, but I did add a dash of oregano as well) and I admit, I was tempted to leave out that pinch of red pepper flakes. I am so glad I didn't! It was just a tiny hint of "heat" that complemented this dish perfectly! Thanks for another fabulous recipe that my family has asked be put into the "regular rotation"! :-) And be sure to watch the accompanying video. Chef John gives some great hints and tips and talks about using other cuts of beef and how to cook them a bit differently for tenderness. Read More
(23)

Most helpful critical review

Rating: 3 stars
08/23/2014
This was OK. It just didn't have the flavour punch I was looking for. The raisins were the best part as they added a little touch of sweetness. Read More
(4)
30 Ratings
  • 5 star values: 25
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2013
Chef John, you have done it again! Created a mouth-watering recipe that my family loves!! For some reason, I always thought Braciole was a challenging, time-consuming dish to make but this is so easy and so incredibly delicious! (I love recipes that taste and look complex, but really aren't! This one fits the bill perfectly!!) I rarely tweak a Chef John recipe, but I did substitute basil for the oregano (simply personal preference, but I did add a dash of oregano as well) and I admit, I was tempted to leave out that pinch of red pepper flakes. I am so glad I didn't! It was just a tiny hint of "heat" that complemented this dish perfectly! Thanks for another fabulous recipe that my family has asked be put into the "regular rotation"! :-) And be sure to watch the accompanying video. Chef John gives some great hints and tips and talks about using other cuts of beef and how to cook them a bit differently for tenderness. Read More
(23)
Rating: 5 stars
06/11/2017
This is so flavorful! It is now part of my cooking rotation. I bake mine with cooking sherry....filling is delicious. Read More
(4)
Rating: 3 stars
08/23/2014
This was OK. It just didn't have the flavour punch I was looking for. The raisins were the best part as they added a little touch of sweetness. Read More
(4)
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Rating: 5 stars
10/17/2015
It was awesome. Only change is that I used a pot to brown the meat vs a frying pan. It was easier to get the sauce half way up the meat. Also, I used white wine in place of the water. The end product was spectacular. Thanks for the recipe! Read More
(3)
Rating: 5 stars
07/12/2018
Great.....never used raisens before...liked...thanks Read More
Rating: 5 stars
09/02/2019
I was looking for a recipe for braciole as my Italian grandmother was out of the country and I had never gotten her recipe. This recipe came out very similar to hers! I would highly recommend this recipe, aside from my grandmother making it, I also worked in a very high end authentic Italian restaurant for 10 years that had excellent braciole. This recipe gave both a run for their money! I was surprised at how delicious it was, not only tender but rich and layered with spices that blended amazingly while still being able to identify the different flavors. I have since made other recipes from Chef John and he is an amazing chef! I, and the rest of the allrecipes community, are very lucky to have this gentleman contribute! Thank you for all of your fantastic recipes! Read More
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Rating: 3 stars
12/02/2015
my hubby liked the idea but did not care for the filling. my son didnot like it. Read More
Rating: 5 stars
06/29/2019
This is excellent that's all that needs to be said. Read More
Rating: 5 stars
11/04/2018
Made it as written (almost) and it came out great! Used homemade tomato sauce. Forgot to put Parmesan in the stuffing (long story) so after I sliced it and shingled it on the plate I dumped the cheese all along it. Will most certainly be doing this more often but will try adding pancetta or bacon. Thanks once again John! Read More