Sicilian-Style Beef Braciole (Print Version)

Beef rolls filled with pecorino, pine nuts, raisins, and herbs in tomato sauce—authentic Sicilian comfort food.

# What You 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 securing

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
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

# How-To Steps:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides with salt and pepper.
02 - In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs. Mix until well incorporated.
03 - Evenly distribute the filling 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 the braciole on all sides until browned, about 6-8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more 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 to a simmer.
08 - Return the braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole and discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Hints:

01 -
  • The filling is a perfect balance of savory pecorino, sweet raisins, and toasted pine nuts that surprise you in every slice.
  • Braciole tastes even better the next day, making it ideal for feeding a crowd without last minute stress.
  • Simmering the rolls in tomato sauce creates two dishes at once: tender meat and a deeply flavored sauce for pasta or bread.
  • It looks impressive on the table but uses simple, honest ingredients you probably already love.
02 -
  • Don't skip pounding the beef, uneven thickness means some parts will be tough while others turn mushy.
  • Searing the rolls properly before simmering locks in flavor and keeps them from falling apart in the sauce.
  • If the sauce reduces too much during braising, add a splash of water or broth to keep it loose and glossy.
  • Let the braciole rest for a few minutes after removing from the sauce so the juices redistribute and the slices hold together when you cut them.
03 -
  • Use a sharp knife to slice the finished braciole, a dull blade will squish the rolls and make them look messy on the plate.
  • If you're nervous about rolling, practice with one slice first, once you get the feel for how tight to roll without tearing the meat, the rest go quickly.
  • Taste the sauce halfway through simmering and adjust the seasoning, tomatoes vary in acidity and sometimes you need an extra pinch of sugar or salt to bring everything into balance.
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