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Sicilian Stuffed Braised Beef recipe

Sicilian Stuffed Braised Beef recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

A traditional recipe my Italian mother used to make on Sundays. After they are browned in a casserole pot, they are braised in tomato pasta sauce or passata.

31 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(32)

Reviews in English (28)

by JULIENNES

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

by WINELOVER813

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

by mer3438

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


Italian Beef Braciole is so Good It’ll Make You Cry

There’s really no way to sugar coat the truth here. Italian Beef Braciole is a time and labor-intensive recipe. It also requires some skill with knots and butcher’s string. This is definitely a special occasion dish–something to serve for Christmas dinner, or some other holiday dinner, or for an especially fancy Sunday. It’s one of those dishes that simmers on the stove top for hours, requiring you to hang out in the kitchen most of the day. And around the holidays that can be really fun, or horrible depending on your temperament. In fact, I’d say that if you really like to eat great food, but don’t really like to cook, then this isn’t the recipe for you. On the other hand, if you’re the type who doesn’t balk at the prospect of making a few hundred ravioli by hand (i.e., someone with the patience of an Italian grandmother), you may as well have a pot of braciole simmering while you’re working.

So why go to all of that trouble? Because Italian Beef Braciole is so good it’ll make you want to cry. It’s extraordinarily delicious. A lot of love goes into a dish like this, and you can definitely taste it.


Braciole (Italian Stuffed Steak)

This Braciole recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce. It’s pure Italian comfort food. Continue reading to learn how to make Braciole.

This time of the year is very special to me. October 20 was my father’s birthday. Well, it may have been the 21 st , but that’s a story for another blog post.

My dad’s favorite meal was braciole (pronouced: brah-joel). One day we were talking and he mentioned that his mother used to make it for him. According to him, she made the best braciole. Tender rolls of thinly sliced beef filled with homemade stuffing and braised all day in her homemade sauce.

It’s the way things were done back them. Dinner took all day to make and those that made it did so with love.

My dad wished out loud that he could have his mother’s braciole again. That’s when I set out on a quest to recreate my grandmother’s recipe. However, the only thing I had to go on were my father’s 25 year old memories.

Much like most things my grandmother made, her braciole was one of those dishes that had no recipe and no instructions.

I made several versions, tweaking the recipe as I went along, until I finally had it. A braciole recipe that was so good, it’s no wonder my dad had been dreaming of this dish for 25 years.

That year, I surprised him with braciole for his birthday. He was floored – it tasted just like my grandmother’s. Even though I was giving him a gift – he gave me one right back – that compliment. From that year forward, I made braciole for his birthday.

My father passed away in 2013. And, even though he’s not with us, I still like to celebrate him by making his favorite meal. It’s a small way that I can continue to honor his memory and celebrate the memories that we have of him.


Sicilian Stuffed Meat Roll

This Italian style meat roll is seasoned minced beef stuffed with ham and cheese, then glazed with tomato sauce.

Scusami! This is not your average meatloaf

This recipe was inspired by my friend Joan, who is a fantastic cook with an open mind. She worked in the Detroit-Windsor auto sector along with coworkers from a variety of ethnic groups and spoke fondly of how they would exchange recipes.

When Joan offered make us dinner one day, she served what she called Italian Stuffed Meatloaf, a recipe she got from an Italian coworker. Everybody thought it was amazing and I just loved how she had elevated the mundane meatloaf to the epicurean realm.

The Detroit River separates Windsor, Ontario and Detroit, Michigan. Photo: Hermes Rivera

Today there remains a vibrant Italian community in the Windsor-Essex region. You can experience some authentic Italian cuisine with a visit to Via Italia, the biggest Little Italy business district in the region.


Sicilian Stuffed Beef Roll


1 In a large bowl, mix together the pork, egg, cheese, bread crumbs, parsley, garlic, and salt and pepper to taste.

2 Lay a large piece of plastic wrap on a flat surface and place the beef on top. Place a second sheet of plastic over the beef and pound gently to flatten the meat to about a 1/4-inch thickness.

3 Discard the top sheet of plastic. Arrange the prosciutto slices over the beef. Spread the meat mixture over the prosciutto, leaving a 1/2-inch border all around. Place the hard-cooked eggs in a row on one long side of the meat. Fold the meat lengthwise over the eggs and filling and roll up like a jelly roll, using the bottom sheet of plastic wrap to help you roll. With cotton kitchen string, tie the roll at 1-inch intervals like a roast.

4 Heat the oil over medium heat in a large Dutch oven or other deep, heavy pot with a tight-fitting lid. Add the beef roll and brown well on one side, about 10 minutes. Turn the meat with tongs and scatter the onion all around. Brown the meat on the other side, about 10 minutes.

5 Add the wine and bring it to a simmer. Stir in the crushed tomatoes and water. Cover the pan and cook, turning the meat occasionally, about 11/2 hours, or until the beef is tender when pierced with a fork.

6 Transfer the meat to a plate. Let the meat cool 10 minutes. Remove the strings and cut the roll into 1/2-inch slices. Arrange the slices on a warm platter. Reheat the sauce if needed. Spoon the sauce over the meat and serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Sicilian Stuffed Beef Roll recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


  • Main
  • medium
  • 8
  • 1 hour 15 minutes, plus 3 hours proving time for the dough

This gorgeous Sicilian-style pizza by Helen Graves is simple to make and full of flavour. A passata-based sauce covers a creamy base of mozzarella, with slices of salami and chilli added on top before baking. You can adapt the toppings as much as you want, but a good tomato sauce is fundamental to this pizza.

Sicilian style pizza is made with a focaccia style dough which is light and fluffy. It also differs from other pizza styles in that the cheese is added before the tomato sauce. Any seasonal toppings will work here (try vegetables like asparagus and Tenderstem broccoli) but I particularly love the combination of anchovy with olives and capers, and this version, with salami and chilli.


Method

For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat.

Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper.

Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it.

Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef.

Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce.

For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce.

Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef.

Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions.

Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls.


Not your grandma’s stuffed green pepper recipe

Well, that’s assuming she didn’t grow these green peppers! This recipe doesn’t use standard green peppers. No way. These use those oblong light-ish green peppers that you see at the grocery store. And if like me, always wondered what people used them for.

I don’t grow these peppers like my mother-in-law did, so I’m not sure what kind specifically she grew, but here’s a picture below of the ones I bought for this recipe.

They are called Cubanelle peppers and cost about $3.99/lb at Heinen’s. Sometimes I’ve seen them referred to just as frying peppers.

They don’t have that real strong green-peppery flavor and the skin isn’t as tough and thick like a regular green pepper. So when they are done cooking, the pepper is soft and easy to eat (but it’s not mushy).

Plus these aren’t spicy, like Mexican poblano peppers – don’t get those! These are mild and have a slightly sweet flavor!


Recipe Summary

  • 1 ½ pounds boneless round steak
  • 1 clove garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped parsley
  • 3 slices bacon, cut into 1 inch pieces
  • salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1 (32 ounce) jar spaghetti sauce

Using a glancing motion, pound round steak to 1/2 inch with a moistened mallet or the side of a cleaver. Rub with garlic and sprinkle with cheese and parsley, leaving a small border around the edges. Place bacon pieces evenly over steak and season with salt and pepper. Roll up from the narrow end, and tie tightly with twine.

Heat oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes a side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 60 to 90 minutes, until tender.


Sicilian Stuffed Artichokes with Parmesan and Garlic á la Florence Cipolla

Stuffed Artichokes loaded with Parmesan and Garlic is a specialty of my Aunt Florence. Her artichokes are a favorite of the Cipolla family, and I was thrilled when her son and my cousin, Ron gave me the recipe. This is Sicilian cuisine at its finest.

Like all good Italian food, the quality of the ingredients matter. Use fresh artichokes and garlic from California, imported Parmigiano-Reggiano cheese, a high-quality extra virgin olive oil, and a good brand of Italian seasoned breadcrumbs. Of course, you can make your owned seasoned breadcrumbs. My cousin Ron likes to blend a good quality Pecorino Romano cheese with Parmigiano-Reggiano as well. One whole artichoke would be a meal for me. Share one with a friend for a wonderful appetizer.

Each leaf oozes with cheesy goodness and roasted garlic in a toasted breadcrumb nest. The artichokes are trimmed, stuffed and steamed for about 45 minutes. The recipe calls for 3 cloves of garlic per artichoke and lots of shaved parmesan slices – enough for one slice per leaf!

Here is the step-by-step guide to making Stuffed Artichokes:

With a chef’s knife, remove hard leaves at the base. Cut the stem off to create an even base so the artichoke can sit upright. Cut off the top leaves with the sharp tips

With kitchen shears, snip off any remaining sharp tips.

Dunk the trimmed artichokes in lemon water to prevent browning while you trim the rest.

Working on one artichoke at a time, firmly pull the leaves apart to create little pockets. Stuff each leaf with a slice of Parmesan/Romano cheese and a slice of garlic.

Gently open the pockets and carefully pour seasoned breadcrumbs over the leaves, stuffing as much as possible in each one.

Place the stuffed artichoke on a lemon slice in a large Dutch oven on the stove top. Repeat until all artichokes are stuffed and ready to steam.

Drizzle olive oil on top of the breadcrumbs to coat. Cover the bottom inch of the pan with water.

Cover the pan and bring to a boil, then lower to simmer. Cook for 45 minutes, checking the water level every 15 minutes.

With a large slotted spoon, carefully remove each Stuffed Artichoke and transfer to serving platter. Serve with a side bowl for discarded leaves.

My beautiful 98-year-old Aunt Florence passed away recently. Posting her recipe is one way to honor this amazing woman. She will be greatly missed.