Sicilian-Style Braciole (Printable Version)

Beef rolls stuffed with pecorino, pine nuts, raisins & herbs, simmered in tomato sauce for a Sicilian classic.

# What You Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can crushed tomatoes, 28 oz
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar

# Step-by-Step:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs until well mixed.
03 - Distribute filling evenly onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until deeply browned, approximately 6-8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 additional minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring mixture to a simmer.
08 - Return braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is very tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with sauce spooned generously over the top.

# Expert Advice:

01 -
  • The filling is a surprise in every bite, sweet and savory and nutty all at once.
  • It makes your house smell like an Italian grandmothers kitchen, the kind of smell that pulls people into the room.
  • Leftovers somehow taste even better the next day when the flavors have completely married.
  • Its impressive enough for guests but forgiving enough for a regular weeknight once you get the rhythm down.
02 -
  • Dont skip the searing step, it locks in flavor and gives the beef a texture that stands up to the long simmer.
  • Keep the heat low once the braciole are in the sauce or the beef will toughen instead of becoming melt in your mouth tender.
  • Count your toothpicks before and after cooking so no one gets an unexpected crunch.
  • If the sauce reduces too much during simmering, add a splash of water or broth to keep it loose and glossy.
03 -
  • Use a sharp knife to slice the finished braciole so the rolls stay intact and look beautiful on the plate.
  • Taste the sauce before serving and adjust the salt, it should be bold enough to stand up to the richness of the beef and cheese.
  • Let the braciole rest for a few minutes after removing from the sauce so the juices redistribute and every bite stays tender.
  • Save any leftover sauce for tossing with pasta the next day, it only gets better with time.
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