From the EFK recipe collection
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Combine the breadcrumbs, Parmesan, parsley, garlic, pine nuts and raisins. Season the beef lightly with salt and pepper and spread a small amount of filling over each slice, leaving a border at the edges.
- Roll the slices tightly and secure each with kitchen twine or toothpicks.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the rolls on all sides in batches, then transfer them to a plate.
- Reduce the heat to medium. Cook the onion until softened. Add the wine and scrape up the browned bits. Stir in the tomatoes, stock, bay leaf and red pepper flakes if using.
- Return the beef rolls and any juices to the pot. Bring to a gentle simmer, partially cover and braise on low heat for about 2 hours, until the beef is very tender and the sauce has thickened.
- Remove twine or toothpicks before serving. Spoon the tomato sauce over the braciole and serve with pasta, polenta or crusty bread.
Equipment
Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; meat mallet; mixing bowl; kitchen twine or toothpicks; Dutch oven; tongs
Food safety & storage
Use a separate board or sanitize surfaces after handling raw beef. Braise until the beef is fully cooked and tender; it will exceed the 145°F minimum during the long simmer. Remove all twine or toothpicks before serving. Reheat leftovers to 165°F.
View this recipe on the original EFK website ↗