Sicilian Stuffed Braised Beef

    2 hours 30 min

    A traditional recipe my Italian mother used to make on Sundays. Beef braising steaks are pounded, then stuffed with toasted pine nuts, raisins, pecorino cheese and breadcrumbs. After they are browned in a casserole pot, they are braised in tomato pasta sauce or passata.

    31 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 1 tablespoon freshly chopped parsley
    • 100g breadcrumbs
    • freshly grated Pecorino cheese (about 20g)
    • raisins (about 20g)
    • 1 tablespoon pine nuts, toasted
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 1 (650g) piece beef braising steak
    • 1 tablespoon olive oil
    • 2 litres passata or tomato-based pasta sauce

    Prep:1hr  ›  Cook:1hr30min  ›  Ready in:2hr30min 

    1. Heat 1 tablespoon olive oil a heavy frying pan over medium heat. Cook onion for about 10 minutes to soften. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
    2. In a medium bowl, combine breadcrumbs, grated pecorino cheese, raisins, toasted pine nuts and season with pepper.
    3. Pound braising steak to about 1.5 cm thickness. Spread onion mixture evenly over meat, leaving a border around the edges. Spread breadcrumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
    4. Heat remaining olive oil in casserole pot over medium-high heat. Brown the beef on all sides, 1 to 2 minutes per side. Pour in passata, reduce heat to low, and simmer, covered, for 2 hours, until tender.

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    Reviews in English (28)


    My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people... Brasciole can be made with pork, veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients, i.e different cheeses, capicola, my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!)  -  05 Nov 2005  (Review from Allrecipes US | Canada)


    I made this for the Soprano's final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again!  -  11 Jun 2007  (Review from Allrecipes US | Canada)


    Excellent! My only change will be the next time is to put a little more cheese and use italian parsley. I browned them and put in crockpot. Steak was very tender.  -  27 Feb 2006  (Review from Allrecipes US | Canada)