Beef Braciole

Seasonal Recipe with Private Chef Christos

Beef Braciole is a southern Italian dish, where thin slices of beef are filled with a savoury filling and slowly braised in a wine infused sauce, preferably overnight at a very low heat.

It’s definitely a special occasion dish–something to serve for a celebration dinner, date night or for an especially fancy Sunday lunch. It can be prepared a day ahead and just simply reheated in the oven.

I love this dish. I first heard about it from the television programme ‘The Sopranos’ and through the pandemic I used to make it for my Italian fresh pasta pop-up. It’s a hearty dish to be served with any kind of pasta and of course plenty of Parmesan cheese or Pecorino which is my preference for pasta.


Braciole Beef Rolls

  • 6 pieces of thinly sliced lean beef. Ask your butcher for an inexpensive cut of beef – I use top-side but you can use any cut suitable for braising.
  • 2 packs  fresh mozzarella Cheese
  • 100 gr  freshly grated Pecorino Romano cheese or Parmesan
  • 50 gr golden raisins
  • 50 gr pine nuts
  • 3 tbsp  chopped Italian parsley
  • 100 gr whole wheat bread crumbs
  • 6  thin slices prosciutto
  • cotton butcher’s string (for tying the braciole)
  • 2 tbsp extra virgin olive oil for the tomato sauce
  • 2 tbsp olive oil
  • 300 ml dry red wine
  • 300ml  beef stock
  • 800 gr crushed tomatoes – use a good brand
  • 2 tsp dried Italian seasoning or use fresh basil and dry oregano

  1. ask your butcher to slice the lean beef into very thin sheets–as thin as possible and to pound out the slices of beef until they’re as thin as you can get them
  2. Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the pecorino cheese, raisins, pine nuts, parsley, and breadcrumbs
  3. Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef (pics above). Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher’s twine or skewered with toothpicks to hold the filling (pic top right).
  4. Heat two tablespoons of olive oil in a dry pan  and brown the braciole on all sides until nicely caramelised
  5. Keep turning the meat until each roll is nicely browned on all sides. Transfer to a plate.
  6. Add the wine and the sliced garlic to the pan. Bring to the boil, scraping up any browned bits. Add beef stock, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer (pic bottom right).
  7. Cover and cook on low heat oven
  8. Cook at 150 degrees for 2-3 hours or until the beef melts or overnight at 110 for around 10 hours
  9. Please ensure that the beef is covered with tomato sauce and don’t be afraid to add extra water to the sauce as you can easily reduce the sauce once the beef is cooked.
  10. When the beef is cooked, remove the braciole from the sauce and cut the twine or remove the toothpicks. Serve with grated pecorino, and pasta for a complete meal. Enjoy.


Hosting a dinner party for a birthday, anniversary or get together can be very stressful; hours of shopping, cooking, and catering for the different needs of your guests, serving the food and cleaning up afterwards means that you don’t get to enjoy your day or spend time with your guests. Let Private Chef Christos do it for you!

Pop-up restaurants with Private Chef Christos.

Every Wednesday at New Gower Hotel Bishopston, Welsh sharing platters and small plates, tapas dishes from around the world using local and seasonal ingredients.

Every Thursday at Cru42 Mumbles, Greek street food, chicken and pork gyro with pita bread, halloumi souvlaki, vegan souvlaki, fried calamari and much more.

Sunday lunch, Fine dining weekends at the New Gower Hotel check out Private Chef Christos’ Facebook page for dates and reservation details.

Telephone: 07858 070125 or email:


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