Sicilian Brasciole

    2 hours 20 minutes

    This is a Sicilian version of braciola where beef is rolled with crumbs and remoulade and simmered in tomato sauce. Serve sliced with pasta.

    33 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 1/8 cup chopped fresh parsley
    • 1 cup bread crumbs
    • 1/8 cup grated Romano cheese
    • 1/8 cup raisins
    • 1/8 cup pine nuts, toasted
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 700g round steak
    • 1 tablespoon olive oil
    • 1 (800g) jar spaghetti sauce

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Heat 1 tablespoon olive oil a heavy frypan over medium heat. Saute onion until translucent, 10 minutes. 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 bread crumbs, Romano cheese, raisins, pine nuts and pepper.
    3. Pound steak to 1cm with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 2cm border around the edges. Spread bread crumb 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 Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, 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 USA and 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 USA and 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 USA and Canada)