Prep Time
Cook Time
2h 45m
Ready In

"Recipe source: Step-by-step Italian recipes"

Original is 4-6 servings


  • Serving Size: 1 (371.3 g)
  • Calories 624.3
  • Total Fat - 35.3 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 162.1 mg
  • Sodium - 235.1 mg
  • Total Carbohydrate - 22.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 14.6 g
  • Protein - 54.1 g
  • Calcium - 236 mg
  • Iron - 4.8 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees F. Place steak on cutting board (long edge should be parallel to counter edge) and cover with plastic wrap and then pound the meat with a meat tenderizer to an even 1/2 inch thickness; trim ragged edges so you have a rectangle that is about 11 x 9 inches; pat steak with paper towels.

Step 2

In a microwave-safe bowl combine the garlic and oil and microwave for one minute. Let cool slightly and then remove garlic from the oil -- both the garlic and the garlic-oil will be reserved separately. In another bowl combine half of the garlic with the raisins, parmesan, 1/4 cup basil, parsley, 1/2 teaspoon oregano and 1/4 teaspoon pepper flakes.

Step 3

Brush steak with 1 tablespoon of the garlic-oil and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon pepper. Spread the raisin mixture over the steak, leaving 1 inch border along the top. Starting from the bottom and rolling away from you, roll up steak into a log, seam side down. Tie steak with kitchen string (I use embroidery perle cotton) at one-inch intervals.

Step 4

In a skillet over medium high heat heat 1 tablespoon of the garlic oil and then add the rolled meat (braciole), seam side down and cook until browned on all sides (5 minutes) and then place in an 12 x 9 inch baking dish.

Step 5

Reduce heat to medium and add onion, remaining garlic oil, 1/2 teaspoon oregano, and 1/4 teaspoon pepper to the skillet (it is now empty) and cook for 3-5 minutes or until onion softens. Stir in tomato paste and the rest of the garlic and cook for another minute; stir in tomatoes and bring to a simmer and then pour the sauce over the braciole. Cover with foil and bake for 1 1/2 - 1 3/4 hours. Transfer pan to wire rack and spoon the sauce over the meat; cover with foil and let meat rest in sauce for 30 minutes.

Step 6

Transfer braciole to board, seam side down and remove string and slice gracile into slices that are 3/4 inch thick. Stir 1/4 cup basil into the sauce and season with salt and pepper. Pour 2 cups sauce onto serving platter and then top with with the sliced gracile. Serve with pasta and remaining sauce.


No special items needed.

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