Skip to main content New this month
Get the Allrecipes magazine

Chef John's Beef Braciole

Rated as 4.36 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 405 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Footnotes

  • Cook's Note:
  • Use any fresh herbs (parsley, basil, oregano, etc.) in this recipe.

Nutrition Facts


Per Serving: 405 calories; 23.7 g fat; 22.1 g carbohydrates; 26.5 g protein; 112 mg cholesterol; 795 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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...

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.

This is so flavorful! It is now part of my cooking rotation. I bake mine, with cooking sherry....filling is delicious.

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 en...

Really wasn't as hard to make as I expected ad I'm sure if tweaked a bit and practiced I could make it quite tasty. But with following this recipe I found the meat a bit dry. But it wasn't bad r...

FANTASTIC! DELICIOUS!! This is the best thing I've made in ages! And pretty simple too since I was able to purchase the meat already thin sliced and rolled from a German meat market in the fo...

my hubby liked the idea, but did not care for the filling. my son didnot like it.