Chef John's Beef Braciole

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    55 m
Chef John
Recipe by  Chef John

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Review (1)

Rate This Recipe
Sue
5

Sue

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 easy and so incredibly delicious! (I love recipes that taste and look complex, but really aren't! This one fits the bill perfectly!!) I rarely tweak a Chef John recipe, but I did substitute basil for the oregano (simply personal preference, but I did add a dash of oregano as well) and I admit, I was tempted to leave out that pinch of red pepper flakes. I am so glad I didn't! It was just a tiny hint of "heat" that complemented this dish perfectly! Thanks for another fabulous recipe that my family has asked be put into the "regular rotation"! :-) And be sure to watch the accompanying video. Chef John gives some great hints and tips and talks about using other cuts of beef and how to cook them a bit differently for tenderness.

More Reviews

Similar Recipes

Chef John's Classic Beef Stroganoff
(99)

Chef John's Classic Beef Stroganoff

Chef John's Beef Goulash
(84)

Chef John's Beef Goulash

Chef John's Sloppy Joes
(49)

Chef John's Sloppy Joes

Chef John's Ricotta Meatballs
(13)

Chef John's Ricotta Meatballs

Chef John's Meatless Meatballs
(14)

Chef John's Meatless Meatballs

Chef John's Corned Beef and Cabbage
(8)

Chef John's Corned Beef and Cabbage

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 853 mg
  • 34%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Classic Beef Stroganoff

>

next recipe:

Chef John's Beef Sliders