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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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).

  • 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. 

Reviews

Rating: 5.0 stars
02/01/2020
This was very flavorful. Usually I am not a fan of citrus zest but the orange zest made a great dish even better. Relatively simple to make; put takes some time to assemble the ingredients. I had a butcher slice London broil to 1/4" thick then pounded to 1/8" at home. My meat rolls were a bit on the dry side, in retrospect I don't think I should have 'browned all sides', top and bottom should be fine. Even with the oven at 325 for 35 minutes the meat was on the dry side. But oh, the yummy savory sauce with a burst of sweet from the raisins covered it up quite nicely. This recipe is company and restaurant worthy. Made polenta with Parmigiano-Reggiano, plated individually placing meat roll with sauce on top of the polenta.
Rating: 5.0 stars
02/01/2020
This was very flavorful. Usually I am not a fan of citrus zest but the orange zest made a great dish even better. Relatively simple to make; put takes some time to assemble the ingredients. I had a butcher slice London broil to 1/4" thick then pounded to 1/8" at home. My meat rolls were a bit on the dry side, in retrospect I don't think I should have 'browned all sides', top and bottom should be fine. Even with the oven at 325 for 35 minutes the meat was on the dry side. But oh, the yummy savory sauce with a burst of sweet from the raisins covered it up quite nicely. This recipe is company and restaurant worthy. Made polenta with Parmigiano-Reggiano, plated individually placing meat roll with sauce on top of the polenta.