120 min
Beef Braciole with Olives and Raisins
Recipe GLPR7630b580a5b722
Tender beef rolls stuffed with a savory-sweet filling of pimiento-stuffed olives, raisins, parsley, and Parmigiano-Reggiano, braised in red wine and tomato sauce until fork-tender. The combination of briny olives and sweet raisins creates a classic Italian flavor profile that is balanced with bright orange zest and nutty pine nuts.
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Ingredients
12 slices Beef braciole slices (1/4-inch thick), halved crosswise
Kosher salt
Freshly ground black pepper
2 cups Pimiento-stuffed green olives, drained and chopped
½ cup Raisins, chopped
¾ cup Fresh parsley leaves, finely chopped
½ cup plus 2 tablespoons Parmigiano-Reggiano cheese, grated
¼ cup Extra-virgin olive oil
1 tablespoon Garlic, minced
1 teaspoon Dried oregano
⅔ cup Dry red wine, such as Cabernet Sauvignon
1 cup Low-sodium chicken broth
3 cups All-purpose tomato sauce
2 teaspoons Orange zest, grated
¼ cup Pine nuts, lightly toasted (optional)
Directions
In a small bowl, combine the chopped olives, raisins, parsley, grated Parmigiano-Reggiano, minced garlic, and dried oregano. Mix until well blended.
Pat the beef braciole slices dry with paper towels and lay them flat on a clean work surface. Season both sides lightly with kosher salt and freshly ground black pepper.
Distribute approximately 2 tablespoons of the olive-raisin filling evenly across each beef slice. Roll tightly from one end to the other and secure each roll with kitchen twine or toothpicks.
Heat the extra-virgin olive oil in a large, heavy-bottomed braising pot or Dutch oven over medium-high heat. Once shimmering, working in batches if necessary, carefully place the beef rolls seam-side down into the pot. Brown them on all sides for about 2 to 3 minutes per side until golden-brown. Transfer the browned rolls to a plate.
Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1 to 2 minutes to reduce slightly.
Add the chicken broth and tomato sauce to the pot, stirring to combine. Return the beef rolls to the pot, nestling them into the liquid. The rolls should be mostly submerged; add more broth if needed.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot partially and braise for 1.5 to 2 hours, turning the rolls occasionally, until the beef is very tender when pierced with a fork.
Remove the pot from heat. Stir in the grated orange zest. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
Divide the beef braciole rolls among serving plates, spoon the sauce over and around them, and garnish with toasted pine nuts if desired. Serve warm.
