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Braciola – Stuffed Beef Roll

January 18, 2012 / By Foodland

Braciola – Stuffed Beef Roll

Chef Keoni Chang shares this wonderful hearty recipe for traditional Italian Braciola!
Course Dinner, Main Course
Cuisine Beef
Servings 4 Servings


  • beef
  • 1 pound sirloin tip or top round steak
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 3 tablespoons olive oil
  • Cheese Filling
  • 1 pound hot italian sausage, casing removed
  • 0.5 cup Ricotta Cheese
  • 0.5 cup Mozzarella cheese, shredded
  • 0.5 cup asiago cheese, shredded or grated
  • 2 cloves garlic, minced
  • 1 teaspoon garlic salt
  • 1 tablespoon Italian herb seasoning
  • Tomato Sauce
  • 1 cup red wine
  • 1 26 oz. bottle prepared tomato pasta sauce
  • 1 14 oz. can chicken broth
  • 10 fresh basil, chopped
  • 3 bay leaves



  1. Pound steak until about ¼” thick.
  2. Cut into two pieces. Salt and pepper each side.
  3. Spoon half of the Cheese Filling down the center of beef.
  4. Roll beef around filling like a jelly roll. Tie with string to secure.
  5. Repeat with remaining beef and filling.
  6. Heat olive oil in a large sauce pan and brown beef rolls.

Cheese Filling

  1. Combine all above ingredients, mix well and reserve.

Tomato Sauce

  1. Add all Tomato Sauce ingredients to large sauce pan with beef rolls.
  2. Turn heat to low and braise 3-4 hours until beef is tender and filling is cooked through.
  3. Remove beef rolls from sauce.
  4. Let beef cool 10 minutes, then slice and serve with Tomato Sauce.
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