Beef braciole is Italian-American comfort food at its best!  Comprised of thinly sliced beef rolled with breadcrumbs, cheese, pine nuts and raisins, this is truly a dish that you will crave every time you’re making a pot of sauce.


  • 1.25-1.5 pound top round
  • 3 Tbsp pine nuts
  • 1/2 cup chopped parsley
  • 1/2 tsp pepper
  • 1 tsp kosher salt
  • 1 cup breadcrumbs
  • Tbsp garlic paste
  • Tbsp raisins
  • Tbsp olive oil
  • 1/2 cup grated parmigiano reggiano
  • 1 roll kitchen twine


  • Pound out beef into 4 equal pieces roughly 1/4" thick.  Using plastic wrap on bottom and top of meat makes it easy to flatten meat and avoid a mess.  A good size for the meat is 5" by 7". This allows for an easy roll up and ability to tie them up like in the picture. 
  • Arrange the 4 pieces of meat out on a cutting board and spread a 1/4 of the garlic paste on each piece.  Next, sprinkle them with salt and pepper. 
  • Then sprinkle 1/4 of the breadcrumbs, raisins, cheese, parsley, and pine nuts onto each piece.
  • You should have a thin layer of the mixture on each of the 4 pieces.  Roll them up tightly and tie kitchen twine around them to keep them together.  Don't be shy with the twine, it will all be taken off before the meat is served.  Toothpicks can also be used.  
  • Heat a large pan on medium heat with olive oil.  Sear the pieces on all sides, turning them every 2 minutes or so to brown them nicely.  The whole frying process should take roughly 10-15 minutes.
  • After the braciole is fried, add to pot of sauce and braise for 2-3 hours on low heat with lid left slightly ajar. 
  • Remove braciole from sauce and cut away twine with knife or kitchen scissors.  Serve with grated parmagiano reggiano, bread, and pasta for a complete meal.  Enjoy!


  • meat - Many cuts of beef can be used like top round, bottom round, eye of round or flank steak.  They should all be pounded flat to within a 1/4-3/8" thick.  
  • breadcrumbs - Seasoned or unseasoned are fine.  Use a good amount but don't go too heavy as it could make it difficult to roll the braciole.
  • cooking time - The longer the braciole braises, the better.  The meat goes from tough to tender as it cooks.   2-3 hours is a good amount of time, but longer will definitely not hurt.  Just keep the tomato sauce set to a very low simmer.
  • leftovers - Italian beef braciole can be stored in the fridge for up to 3 days.  It will taste even better the next day.  Just reheat on a stovetop until completely heated through.  Freeze for up to 3 months.
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