Beef Braciole with Olives and Raisins

Beef Braciole with Olives and Raisins recipe
Photo: Chris Simpson
Prep Time:
1 hrs
Total Time:
3 hrs

Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.


  • 6 (¼-inch thick) slices beef braciola (about 2 pounds total), halved crosswise

  • Kosher salt and freshly ground pepper

  • cup pimiento-stuffed green olives (3 ½ ounces), drained and chopped

  • ½ cup raisins, chopped

  • ¾ cup packed fresh parsley leaves, finely chopped

  • 2 ½ ounces Parmigiano-Reggiano, grated (½ cup plus 2 tablespoons)

  • ¼ cup extra-virgin olive oil

  • 1 tablespoon minced garlic (from 3 cloves)

  • 1 teaspoon dried oregano

  • cup dry red wine, such as Cabernet Sauvignon

  • 1 cup low-sodium chicken broth, plus more if needed

  • 3 cups All-Purpose Tomato Sauce

  • 2 teaspoons grated orange zest

  • ¼ cup lightly toasted pine nuts (optional)


  1. Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.

  2. Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.

  3. Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.

  4. Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.

  5. Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).

  6. Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

Cook's Notes

Braciola can come from a few different cuts, usually top or bottom round or rump. Most stores will sell it already thinly sliced, and sometimes pounded.

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