Braciole Recipe

Pounding the beef thin and rolling it around a garlicky breadcrumb-and-cheese filling gives every bite structure and flavor, while a long, low simmer in tomato sauce breaks down the connective tissue in the meat until it's fork-tender, and the sauce itself becomes richer from the beef juices and browned bits left in the pot.

Prep

35 min

Cook

105 min

Total

140 min

Servings

6

Ingredients

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Instructions

1. 1If the beef isn't already cut into thin cutlets, slice it against the grain into six 1/4-inch-thick pieces, then place each between sheets of plastic wrap and pound with a meat mallet until about 1/8 inch thick.
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2. 2In a bowl, combine the breadcrumbs, pecorino, garlic, parsley, pine nuts, and raisins. Drizzle in 1 tablespoon of olive oil and toss with your fingers until the mixture looks like damp sand.
3. 3Lay the beef cutlets flat on a work surface. Season each lightly with salt and pepper, then lay a slice of prosciutto on top of each.
4. 4Divide the breadcrumb filling evenly among the cutlets, pressing it into a thin, even layer and leaving a 1/2-inch border on all sides.
5. 5Starting from one short end, roll each cutlet up tightly into a log. Tie each roll with kitchen twine in two or three places, or secure with toothpicks, to keep it from unraveling during braising.
6. 6Heat the remaining olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef rolls on all sides until deeply browned, 6-8 minutes per batch. Transfer to a plate.
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7. 7Add the onion to the same pot and cook over medium heat, stirring often, until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom.
8. 8Pour in the red wine and simmer for 2 minutes, scraping the pot again, until reduced by about half.
9. 9Stir in the crushed tomatoes, salt, and pepper. Return the browned beef rolls to the pot, nestling them into the sauce and spooning some sauce over the top.
10. 10Bring to a bare simmer, then cover and cook on low heat for 90 minutes to 2 hours, turning the rolls once or twice, until the beef is fork-tender and easily pierced with a knife.
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11. 11Remove the twine or toothpicks, slice each roll into pinwheels about 3/4 inch thick, and serve over the sauce with the pinwheel cross-section facing up.

Tips & variations

• Ask a butcher to slice the beef thin for rolling ('braciole cut') if slicing it evenly at home feels tricky, this saves a lot of prep time.
• Swap the raisins for a small handful of chopped sun-dried tomatoes if a sweeter filling isn't wanted.
• A splash of the reserved braising sauce whisked into cooked pasta makes a natural first course before serving the sliced braciole as the main.
• If the sauce looks too thin after braising, remove the beef rolls and simmer the sauce uncovered for 5-10 minutes to reduce before slicing and serving.

Storage & reheating

Store cooled braciole and sauce together in an airtight container in the refrigerator for up to 4 days, the flavor actually improves overnight. Reheat gently in a covered skillet over low heat with a splash of water or broth to loosen the sauce, or in a 300°F (150°C) oven until warmed through. Freeze whole rolls submerged in sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQ

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