Beef Braciole - The Single Best Italian Comfort Meal

By Sip and Feast · 120 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over slightly less than medium heat. Cook the onion until soft, about 7 to 10 minutes, then add the garlic and cook 2 more minutes until fragrant.
2. Add the tomato paste and cook 5 minutes, spreading it with a wooden spoon. If it starts to burn, add a few ounces of water.
3. Add ½ cup of the red wine and cook 2 minutes, scraping the bottom of the pan.
4. Add the plum tomatoes and water and bring to a simmer. Cover with the lid slightly ajar and lower the heat so the sauce barely bubbles. Hold off on salt for now.
5. Heat olive oil in a small pan over medium heat and add the garlic. Once lightly golden, add the pine nuts and cook 1 to 2 minutes until golden. Add the breadcrumbs, parsley and raisins and mix until a paste forms. Off the heat, mix in the Pecorino Romano and set aside.
6. Trim the top round to ½ inch thick, cut into rectangles about 3 by 4 inches, and pound each to about ¼ inch thick.
7. Arrange the beef on a board, season with salt and pepper, and spread the paste over each piece, leaving a border.
8. Roll each piece tightly and secure with toothpicks or kitchen twine.
9. Heat olive oil in a large pan to slightly below medium heat and sear the rolls on all sides, in batches if needed.
10. Add the braciole to the sauce pot. Pour off excess fat from the pan, deglaze with the remaining ½ cup red wine, scrape up the browned bits, and add the juices to the sauce.
11. Simmer very gently with the lid slightly ajar for 2 to 3 hours, or until fork tender, stirring occasionally and adding water (½ cup or more) if the sauce dries out. Alternatively, cover and bake at 300°F for 2 to 3 hours until tender.
12. Remove the braciole, take off the twine or toothpicks, and season the sauce with salt and pepper to taste.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheeseTomatoBeefTomato pasteBreadcrumbPecorino cheese