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Chef John's Beef Braciole

Rated as 4.56 out of 5 Stars
59k

"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!"
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Ingredients

55 m servings 405
Original recipe yields 4 servings

Directions

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  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 22.1 26.5 112 795 Full nutrition

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Reviews

Read all reviews 10
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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.

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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...

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 ...

Great.....never used raisens before...liked...thanks

I didn't add the rasins, but I put a slice of prociutto over the pounded steak before I stuff and tie it. It adds another layer.

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...