BEEF BRACIOLE WITH OLIVES AND RAISINS

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Beef Braciole with Olives and Raisins image

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.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h

Number Of Ingredients 14

6 (1/4-inch thick) slices beef braciola (about 2 pounds total), halved crosswise
Kosher salt and freshly ground pepper
2/3 cup pimiento-stuffed green olives (3 1/2 ounces), drained and chopped
1/2 cup raisins, chopped
3/4 cup packed fresh parsley leaves, finely chopped
2 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup plus 2 tablespoons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 teaspoon dried oregano
2/3 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
1/4 cup lightly toasted pine nuts (optional)

Steps:

  • 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.
  • 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.

Robi ul Islam
i_r53@hotmail.com

I can't wait to try this recipe! It looks amazing.


Tolani Adejuyigbe
tolani_adejuyigbe81@hotmail.fr

This recipe is a great base for experimentation. I've tried it with different cuts of beef, different types of wine, and different spices. It's always delicious!


BST Tanjil Islam
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I used a different type of wine than the recipe called for, and it turned out fine.


Arifa MurtazA
murtaza-a10@aol.com

I'm not a fan of olives, so I omitted them from the recipe. It still turned out great!


Eugene Martinez
eugene_martinez@yahoo.com

This recipe was a bit too salty for my taste. I'll have to adjust the amount of salt next time.


Kristal Greg
kristal.greg99@hotmail.fr

I'm not sure what I did wrong, but my beef braciole turned out a bit dry. I'll have to try it again.


AK Sujon
as@yahoo.com

I made this recipe for a dinner party and everyone loved it! It's definitely a crowd-pleaser.


Roshana Shah
shah.roshana64@gmail.com

I had some trouble finding the right cut of beef for this recipe, but once I did, it turned out great.


Dangme TV
dtv90@yahoo.com

This recipe is a bit time-consuming, but it's worth the effort. The beef braciole was amazing!


Prince Belvedere
princeb62@yahoo.com

I'm not a big fan of beef braciole, but this recipe changed my mind. It was delicious!


Joydebআয়া Das
j26@hotmail.com

This is a great recipe for a special occasion.


Lily Morain
lily_m40@yahoo.com

I love this recipe! It's easy to make and always turns out great.


Gidget James
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Delicious!


Oniel Zenda
z6@gmail.com

This recipe is a keeper! I've made it several times and it's always a hit. The beef is tender and flavorful, and the sauce is rich and savory.


SHEIKH SHAHED RAJU
raju.s97@aol.com

I've tried many beef braciole recipes, but this one is by far the best. The meat is always tender and juicy, and the sauce is flavorful and delicious.


Matter Mendy
m.matter@yahoo.com

This is one of my favorite recipes! I love the combination of beef, olives, and raisins. It's always a hit when I make it for guests.


Tyke Henderson
henderson_t48@yahoo.com

The beef braciole was delicious! I followed the recipe exactly and it turned out perfectly. The meat was tender and flavorful, and the sauce was rich and savory.


Upendra Nayak
upendra.nayak@yahoo.com

I've made this recipe twice now and both times it has been a hit with my family! The olives and raisins add a lovely sweetness and depth of flavor to the dish. I highly recommend it!


Soryn Hoffman
hoffman-s@hotmail.com

This beef braciole is a fantastic dish! The flavors are rich and complex, and the meat is incredibly tender. I used a combination of ground beef and pork, and it turned out perfectly. Will definitely make this again!