Sicilian-Style Beef Braciole (Printable Version)

Tender beef rolls with pecorino, pine nuts, raisins, and herbs simmered in rich tomato sauce.

# What You’ll Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 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 to balance acidity

# Step-by-Step Guide:

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 incorporated.
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, about 6 to 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 until fragrant.
06 - Pour in red wine and let reduce by half, scraping up browned bits from the pan bottom with a wooden spoon.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a gentle simmer over medium heat.
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, discard twine or toothpicks, slice, and serve with sauce spooned generously over the top.

# Additional Tips::

01 -
  • The filling is sweet, salty, and nutty all at once, tucked inside tender beef that practically melts after simmering in tomato sauce.
  • It looks impressive but uses simple ingredients you probably already have, plus the house smells incredible for hours.
  • Leftovers somehow taste even better the next day, and the sauce is perfect tossed with rigatoni or soaked up with bread.
02 -
  • Do not skip the searing step, because that caramelized crust adds a depth of flavor the sauce alone cannot give you.
  • If your rolls keep unraveling, you tied them too loosely or the filling was too wet, so press out excess moisture from the raisins and do not be shy with the twine.
  • Low and slow is the secret here, high heat will toughen the beef instead of melting it into tenderness.
03 -
  • Freeze the beef for about twenty minutes before pounding it, the slight firmness makes it easier to flatten without tearing.
  • Always tie the rolls in at least two places, once near each end, because one piece of twine in the middle is never enough to hold everything together.
  • Taste the sauce halfway through simmering and adjust the seasoning, because tomatoes vary wildly in sweetness and acidity depending on the brand.
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