Beef Braciole

Name: Beef Braciole
Total time: 1 h 54 min
Yield: 4 servings
Ingredients: 800 g Braising steak; 4 piece Garlic; 15 g Flat-leaf parsley; 60 g Pecorino Romano; 40 g pine nuts; 40 g Raisins; 0.5 tsp Ground black pepper; 0.5 tsp Fine salt; 15 ml Extra-virgin olive oil; 80 g prosciutto; 1 piece White onion; 1 piece Carrots; 1 piece Celery stalk; 45 ml Extra-virgin olive oil; 180 ml Dry red wine; 800 g canned whole peeled tomatoes; 2 piece Bay leaf; 0.5 tsp Fine salt; 0.5 tsp Ground black pepper

1 hr 54 min · 29 min active · makes ~2.35 kg · Easy

Braised beef rolls filled with garlic, parsley, pine nuts and pecorino romano, slow-cooked until tender. Serves 4.

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Beef Braciole

Braised beef rolls filled with garlic, parsley, pine nuts and pecorino romano, slow-cooked until tender. Serves 4.

See more →

TOTAL TIME

1 hr 54 min

ACTIVE TIME

29 min

QUANTITY

~2.35 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/15

Ingredients

0/16 gathered · 4 servings

800g

4piece

15g

60g

40g

1tsp

60ml

80g

1piece

180ml

800g

2piece

#	Quantity	Notes	State
1	800g	—	—
2	4piece	—	—
3	15g	—	—
4	60g	—	—
5	40g	—	—
6	40g	—	—
7	1tsp	—	—
8	1tsp	—	—
9	60ml	—	—
10	80g	—	—
11	1piece	—	—
12	1piece	—	—
13	1piece	—	—
14	180ml	—	—
15	800g	—	—
16	2piece	—	—

Tools

15 items

Serveware

1 item

Procedure

43 steps

1 of 43

Lay the braising steak on the chopping board.

Braising steak · 800 g

⏱ 10s

ResultBraising steak

2 of 43

Beat the steak firmly all over with a meat mallet until it is an even 5 mm thickness throughout.

Braising steak · step 1

⏱ 2 min

3 of 43

Crush each garlic clove under the flat of the knife to split the skin, then peel it away.

Garlic · 4 piece

⏱ 30s

ResultPeeled garlic cloves

4 of 43

Gather the peeled cloves and chop them finely.

Peeled garlic cloves · step 3

⏱ 40s

5 of 43

Add the flat-leaf parsley to the chopping board alongside the garlic.

Flat-leaf parsley · 15 g

⏱ 5s

ResultFlat-leaf parsley

6 of 43

Chop the parsley leaves and stalks together with the garlic until both are very fine.

Flat-leaf parsley · step 5

⏱ 30s

ResultFinely chopped parsleyused in step 10

7 of 43

Grate the Pecorino Romano on the fine side of the grater directly into the mixing bowl.

Pecorino Romano · 60 g

⏱ 20s

ResultGrated pecorino romano

8 of 43

Scatter the pine nuts into the mixing bowl.

Pine nuts · 40 g

⏱ 5s

ResultGrated pecorino romano and pine nuts

9 of 43

Add the raisins to the mixing bowl.

Raisins · 40 g

⏱ 5s

ResultGrated pecorino romano and pine nuts and raisins

10 of 43

Scrape the finely chopped parsley and garlic into the mixing bowl.

Finely chopped parsley · step 6

⏱ 5s

ResultFinely chopped parsley and grated pecorino romano mixture

11 of 43

Season the filling with ground black pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultFinely chopped parsley and grated pecorino romano mixture

12 of 43

Add a pinch of fine salt to the filling.

Fine salt · 0.5 tsp

⏱ 5s

ResultFinely chopped parsley and grated pecorino romano mixture

13 of 43

Drizzle in the olive oil to help the filling bind.

Extra-virgin olive oil · 15 ml

⏱ 5s

ResultFinely chopped parsley and grated pecorino romano mixture

14 of 43

Stir everything together until the filling is evenly combined and holds together when pressed.

⏱ 20s

ResultBraciole filling

15 of 43

Lay the prosciutto slices in a single layer over the flattened beef steak, leaving a 1 cm border all around.

Prosciutto · 80 g

⏱ 30s

16 of 43

Spoon the braciole filling evenly over the prosciutto, pressing it gently into an even layer.

⏱ 30s

ResultFilled beef roll

17 of 43

Starting from the short end, roll the steak up tightly around the filling, then tie it firmly at 3 cm intervals with kitchen twine to hold the roll together.

⏱ 1 min 30s

ResultTied beef braciole rollsused in step 29

18 of 43

Halve the white onion and peel away the papery outer layers.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

19 of 43

Chop the peeled onion halves finely.

Peeled onion · step 18

⏱ 40s

ResultFinely chopped white onionused in step 26

20 of 43

Run the peeler along the carrot to remove the skin.

Carrots · 1 piece

⏱ 20s

ResultPeeled carrots

21 of 43

Chop the peeled carrot into a fine dice.

Peeled carrots · step 20

⏱ 40s

ResultFinely chopped carrotused in step 23

22 of 43

Lay the celery stalk on the chopping board alongside the carrot.

Celery stalk · 1 piece

⏱ 5s

ResultCelery stalkused in step 41

23 of 43

Chop the celery stalk finely to match the carrot.

Finely chopped carrot · step 21

⏱ 30s

ResultFinely chopped celeryused in step 27

24 of 43

Pour the remaining olive oil into the large heavy-based saucepan.

Extra-virgin olive oil · 45 ml

⏱ 5s

ResultExtra-virgin olive oil

25 of 43

Set the pan over a medium-high heat and let the oil shimmer.

⏱ 1 min

ResultHot olive oil

26 of 43

Tip the finely chopped white onion into the hot oil.

Finely chopped white onion · step 19

⏱ 5s

ResultFinely chopped white onion and hot olive oil

27 of 43

Add the finely chopped carrot and celery to the pan with the onion.

Finely chopped celery · step 23

⏱ 5s

ResultFinely chopped celery and finely chopped white onion and hot olive oil

28 of 43

Cook, stirring frequently, until the vegetables are soft and lightly golden.

⏱ 5 min

ResultSoftened soffritto

29 of 43

Nestle the tied braciole rolls into the pan in a single layer alongside the softened onion.

Tied beef braciole rolls · step 17

⏱ 10s

ResultTied beef braciole rolls and softened soffritto

30 of 43

Sear the rolls, turning them with tongs every couple of minutes, until they are deeply browned on all sides.

⏱ 8 min

ResultSeared braciole rolls

31 of 43

Pour the dry red wine into the pan around the rolls.

Dry red wine · 180 ml

⏱ 5s

ResultSeared braciole rolls and dry red wine

32 of 43

Let the wine bubble vigorously, scraping up all the caramelised bits from the base of the pan, until the wine has reduced by half.

⏱ 1 min 30s

ResultReduced wine base

33 of 43

Tip in the canned whole peeled tomatoes, crushing them roughly with the spoon as you pour them over the rolls.

Canned whole peeled tomatoes · 800 g

⏱ 10s

ResultReduced wine base and canned whole peeled tomatoes

34 of 43

Tuck the bay leaves into the sauce.

Bay leaf · 2 piece

⏱ 5s

ResultReduced wine base and canned whole peeled tomatoes and bay leaf

35 of 43

Season the sauce with fine salt.

Fine salt · 0.5 tsp

⏱ 5s

ResultCanned whole peeled tomato mixture

36 of 43

Add ground black pepper to the sauce.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultCanned whole peeled tomato mixture

37 of 43

Cover the pan with its lid, reduce the heat to low, and braise at a gentle simmer for 1 hour 30 minutes, turning the rolls once halfway through, until the beef is completely tender.

⏱ 1 hr 30 min

ResultBraised beef braciole

38 of 43

Lift the braciole rolls out of the sauce onto the chopping board, leaving all the sauce in the pan.

⏱ 20s

ResultTomato braising sauce

39 of 43

Fish out and discard the bay leaves from the sauce.

⏱ 15s

ResultCleared tomato sauceused in step 42

40 of 43

Snip and pull away all the kitchen twine from the braciole rolls.

⏱ 30s

41 of 43

Cut each braciole roll into thick slices on a slight diagonal to reveal the filling.

Celery stalk · step 22

⏱ 1 min

ResultSliced celeryused in step 43

42 of 43

Spoon a generous pool of the tomato sauce onto the serving platter.

Cleared tomato sauce · step 39

⏱ 20s

ResultCleared tomato sauce

43 of 43

Arrange the sliced braciole over the sauce on the platter, overlapping the slices so the spiral of filling faces upward.

Sliced celery · step 41

⏱ 30s

ResultBeef Braciole

Total Time1 hr 54 min

#	Product	Action
1	800 g	Lay the braising steak on the chopping board.⏱ 10sResultBraising steak
2	Braising steakstep 1	Beat the steak firmly all over with a meat mallet until it is an even 5 mm thickness throughout.⏱ 2 min
3	4 piece	Crush each garlic clove under the flat of the knife to split the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3	Gather the peeled cloves and chop them finely.⏱ 40s
5	15 g	Add the flat-leaf parsley to the chopping board alongside the garlic.⏱ 5sResultFlat-leaf parsley
6	Flat-leaf parsleystep 5	Chop the parsley leaves and stalks together with the garlic until both are very fine.⏱ 30sResultFinely chopped parsleyused in step 10
7	60 g	Grate the Pecorino Romano on the fine side of the grater directly into the mixing bowl.⏱ 20sResultGrated pecorino romano
8	40 g	Scatter the pine nuts into the mixing bowl.⏱ 5sResultGrated pecorino romano and pine nuts
9	40 g	Add the raisins to the mixing bowl.⏱ 5sResultGrated pecorino romano and pine nuts and raisins
10	Finely chopped parsleystep 6	Scrape the finely chopped parsley and garlic into the mixing bowl.⏱ 5sResultFinely chopped parsley and grated pecorino romano mixture
11	0.5 tsp	Season the filling with ground black pepper.⏱ 5sResultFinely chopped parsley and grated pecorino romano mixture
12	0.5 tsp	Add a pinch of fine salt to the filling.⏱ 5sResultFinely chopped parsley and grated pecorino romano mixture
13	15 ml	Drizzle in the olive oil to help the filling bind.⏱ 5sResultFinely chopped parsley and grated pecorino romano mixture
14	—	Stir everything together until the filling is evenly combined and holds together when pressed.⏱ 20sResultBraciole filling
15	80 g	Lay the prosciutto slices in a single layer over the flattened beef steak, leaving a 1 cm border all around.⏱ 30s
16	—	Spoon the braciole filling evenly over the prosciutto, pressing it gently into an even layer.⏱ 30sResultFilled beef roll
17	—	Starting from the short end, roll the steak up tightly around the filling, then tie it firmly at 3 cm intervals with kitchen twine to hold the roll together.⏱ 1 min 30sResultTied beef braciole rollsused in step 29
18	1 piece	Halve the white onion and peel away the papery outer layers.⏱ 20sResultPeeled onion
19	Peeled onionstep 18	Chop the peeled onion halves finely.⏱ 40sResultFinely chopped white onionused in step 26
20	1 piece	Run the peeler along the carrot to remove the skin.⏱ 20sResultPeeled carrots
21	Peeled carrotsstep 20	Chop the peeled carrot into a fine dice.⏱ 40sResultFinely chopped carrotused in step 23
22	1 piece	Lay the celery stalk on the chopping board alongside the carrot.⏱ 5sResultCelery stalkused in step 41
23	Finely chopped carrotstep 21	Chop the celery stalk finely to match the carrot.⏱ 30sResultFinely chopped celeryused in step 27
24	45 ml	Pour the remaining olive oil into the large heavy-based saucepan.⏱ 5sResultExtra-virgin olive oil
25	—	Set the pan over a medium-high heat and let the oil shimmer.⏱ 1 minResultHot olive oil
26	Finely chopped white onionstep 19	Tip the finely chopped white onion into the hot oil.⏱ 5sResultFinely chopped white onion and hot olive oil
27	Finely chopped celerystep 23	Add the finely chopped carrot and celery to the pan with the onion.⏱ 5sResultFinely chopped celery and finely chopped white onion and hot olive oil
28	—	Cook, stirring frequently, until the vegetables are soft and lightly golden.⏱ 5 minResultSoftened soffritto
29	Tied beef braciole rollsstep 17	Nestle the tied braciole rolls into the pan in a single layer alongside the softened onion.⏱ 10sResultTied beef braciole rolls and softened soffritto
30	—	Sear the rolls, turning them with tongs every couple of minutes, until they are deeply browned on all sides.⏱ 8 minResultSeared braciole rolls
31	180 ml	Pour the dry red wine into the pan around the rolls.⏱ 5sResultSeared braciole rolls and dry red wine
32	—	Let the wine bubble vigorously, scraping up all the caramelised bits from the base of the pan, until the wine has reduced by half.⏱ 1 min 30sResultReduced wine base
33	800 g	Tip in the canned whole peeled tomatoes, crushing them roughly with the spoon as you pour them over the rolls.⏱ 10sResultReduced wine base and canned whole peeled tomatoes
34	2 piece	Tuck the bay leaves into the sauce.⏱ 5sResultReduced wine base and canned whole peeled tomatoes and bay leaf
35	0.5 tsp	Season the sauce with fine salt.⏱ 5sResultCanned whole peeled tomato mixture
36	0.5 tsp	Add ground black pepper to the sauce.⏱ 5sResultCanned whole peeled tomato mixture
37	—	Cover the pan with its lid, reduce the heat to low, and braise at a gentle simmer for 1 hour 30 minutes, turning the rolls once halfway through, until the beef is completely tender.⏱ 1 hr 30 minResultBraised beef braciole
38	—	Lift the braciole rolls out of the sauce onto the chopping board, leaving all the sauce in the pan.⏱ 20sResultTomato braising sauce
39	—	Fish out and discard the bay leaves from the sauce.⏱ 15sResultCleared tomato sauceused in step 42
40	—	Snip and pull away all the kitchen twine from the braciole rolls.⏱ 30s
41	Celery stalkstep 22	Cut each braciole roll into thick slices on a slight diagonal to reveal the filling.⏱ 1 minResultSliced celeryused in step 43
42	Cleared tomato saucestep 39	Spoon a generous pool of the tomato sauce onto the serving platter.⏱ 20sResultCleared tomato sauce
43	Sliced celerystep 41	Arrange the sliced braciole over the sauce on the platter, overlapping the slices so the spiral of filling faces upward.⏱ 30sResultBeef Braciole
Total Time		1 hr 54 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	843kcal
	55g
	56g
	17g
	25g
	15g
	5g
	1,823mg

Ingredients0/16

Tools0/15

Recipe

Beef Braciole

Braised beef rolls filled with garlic, parsley, pine nuts and pecorino romano, slow-cooked until tender. Serves 4.

What you’ll doYou will pound a braising steak thin, prepare a filling of garlic, parsley, cheese, pine nuts and raisins, layer it with prosciutto and roll the meat tightly. You will sear the rolls in a vegetable soffritto, deglaze with red wine, add tomatoes and braise gently for an hour and a half until the beef is tender. Finally you will slice the rolls on the diagonal and plate them over the sauce.

Serves4

Total1 hr 54 min

LevelMedium

Ingredients

Braising steak800 g
Garlic4 piece
Flat-leaf parsley15 g
Pecorino Romano60 g
Pine nuts40 g
Raisins40 g
Ground black pepper1 tsp
Fine salt1 tsp
Extra-virgin olive oil60 ml
Prosciutto80 g
White onion1 piece
Carrots1 piece
Celery stalk1 piece
Dry red wine180 ml
Canned whole peeled tomatoes800 g
Bay leaf2 piece

Tools

Mixing bowlKitchen twineSpoonPan lidTongsMeat malletLarge heavy based saucepanChef's knifeServing platterWooden spoonKitchen scissorsGraterPeelerLadleChopping board

Method

Lay the braising steak on the chopping board.

10sChopping boardBraising steak · 800 g

Beat the steak firmly all over with a meat mallet until it is an even 5 mm thickness throughout.

2 minChopping board, Meat malletBraising steak · step 1

Crush each garlic clove under the flat of the knife to split the skin, then peel it away.

30sChopping board, PeelerGarlic · 4 piece

Gather the peeled cloves and chop them finely.

40sChopping board, Chefs knifePeeled garlic cloves · step 3

Add the flat-leaf parsley to the chopping board alongside the garlic.

5sChopping boardFlat-leaf parsley · 15 g

Chop the parsley leaves and stalks together with the garlic until both are very fine.

Result · Finely chopped parsley · used in step 10

30sChopping board, Chefs knifeFlat-leaf parsley · step 5

Grate the Pecorino Romano on the fine side of the grater directly into the mixing bowl.

20sMixing bowl, GraterPecorino Romano · 60 g

Scatter the pine nuts into the mixing bowl.

5sMixing bowlPine nuts · 40 g

Add the raisins to the mixing bowl.

5sMixing bowlRaisins · 40 g

Scrape the finely chopped parsley and garlic into the mixing bowl.

5sMixing bowlFinely chopped parsley · step 6

Season the filling with ground black pepper.

5sMixing bowlGround black pepper · 0.5 tsp

Add a pinch of fine salt to the filling.

5sMixing bowlFine salt · 0.5 tsp

Drizzle in the olive oil to help the filling bind.

5sMixing bowlExtra-virgin olive oil · 15 ml

Stir everything together until the filling is evenly combined and holds together when pressed.

20sMixing bowl, Spoon

Lay the prosciutto slices in a single layer over the flattened beef steak, leaving a 1 cm border all around.

30sChopping boardProsciutto · 80 g

Spoon the braciole filling evenly over the prosciutto, pressing it gently into an even layer.

30sChopping board, Spoon

Starting from the short end, roll the steak up tightly around the filling, then tie it firmly at 3 cm intervals with kitchen twine to hold the roll together.

Result · Tied beef braciole rolls · used in step 29

1 min 30sChopping board, Kitchen twine

Halve the white onion and peel away the papery outer layers.

20sChopping board, PeelerWhite onion · 1 piece

Chop the peeled onion halves finely.

Result · Finely chopped white onion · used in step 26

40sChopping board, Chefs knifePeeled onion · step 18

Run the peeler along the carrot to remove the skin.

20sPeelerCarrots · 1 piece

Chop the peeled carrot into a fine dice.

Result · Finely chopped carrot · used in step 23

40sChopping board, Chefs knifePeeled carrots · step 20

Lay the celery stalk on the chopping board alongside the carrot.

Result · Celery stalk · used in step 41

5sChopping boardCelery stalk · 1 piece

Chop the celery stalk finely to match the carrot.

Result · Finely chopped celery · used in step 27

30sChopping board, Chefs knifeFinely chopped carrot · step 21

Pour the remaining olive oil into the large heavy-based saucepan.

5sLarge heavy based saucepanExtra-virgin olive oil · 45 ml

Set the pan over a medium-high heat and let the oil shimmer.

1 minLarge heavy based saucepan

Tip the finely chopped white onion into the hot oil.

5sLarge heavy based saucepanFinely chopped white onion · step 19

Add the finely chopped carrot and celery to the pan with the onion.

5sLarge heavy based saucepanFinely chopped celery · step 23

Cook, stirring frequently, until the vegetables are soft and lightly golden.

5 minLarge heavy based saucepan, Wooden spoon

Nestle the tied braciole rolls into the pan in a single layer alongside the softened onion.

10sLarge heavy based saucepanTied beef braciole rolls · step 17

Sear the rolls, turning them with tongs every couple of minutes, until they are deeply browned on all sides.

8 minLarge heavy based saucepan, Tongs

Pour the dry red wine into the pan around the rolls.

5sLarge heavy based saucepanDry red wine · 180 ml

Let the wine bubble vigorously, scraping up all the caramelised bits from the base of the pan, until the wine has reduced by half.

1 min 30sLarge heavy based saucepan, Wooden spoon

Tip in the canned whole peeled tomatoes, crushing them roughly with the spoon as you pour them over the rolls.

10sLarge heavy based saucepanCanned whole peeled tomatoes · 800 g

Tuck the bay leaves into the sauce.

5sLarge heavy based saucepanBay leaf · 2 piece

Season the sauce with fine salt.

5sLarge heavy based saucepanFine salt · 0.5 tsp

Add ground black pepper to the sauce.

5sLarge heavy based saucepanGround black pepper · 0.5 tsp

Cover the pan with its lid, reduce the heat to low, and braise at a gentle simmer for 1 hour 30 minutes, turning the rolls once halfway through, until the beef is completely tender.

1 hr 30 minLarge heavy based saucepan, Pan lid

Lift the braciole rolls out of the sauce onto the chopping board, leaving all the sauce in the pan.

20sChopping board

Fish out and discard the bay leaves from the sauce.

Result · Cleared tomato sauce · used in step 42

15sLarge heavy based saucepan, Spoon

Snip and pull away all the kitchen twine from the braciole rolls.

30sChopping board, Kitchen scissors

Cut each braciole roll into thick slices on a slight diagonal to reveal the filling.

Result · Sliced celery · used in step 43

1 minChefs knifeCelery stalk · step 22

Spoon a generous pool of the tomato sauce onto the serving platter.

20sServing platter, LadleCleared tomato sauce · step 39

Arrange the sliced braciole over the sauce on the platter, overlapping the slices so the spiral of filling faces upward.

Result · Beef Braciole

30sServing platterSliced celery · step 41

Printed 28 September 2026