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Everybody Loves Raymond's Braciole
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Made popular from the tv sitcom, "Everybody Loves Raymond", this classic Italian dish is made with thin sliced beef (top round works well), that is spread with bread crumbs, cheese, and basil, and rolled up and baked in a tomato sauce.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
12 reviews
8 comments
ingredients
1 pound beef, sliced very thin (use beef rump, top round, or bottom round)
1/2 cup bread crumbs
1/4 pound Parmesan cheese, grated
1/4 cup minced fresh basil (or to taste)
1 1/2 cup fresh or canned tomatoes
3/4 cup tomato paste
directions
Place the slices of beef between two pieces of waxed paper and pound thin with a rolling pin or meat mallet. Sprinkle each pounded piece with bread crumbs, grated cheese, and basil.
Roll up the slices carefully and secure with toothpicks as needed.
Heat a large skillet over medium heat. Add a little oil to coat the bottom. When hot, add the braciole and brown on all sides, carefully turning the rolls so as not to disturb the filling.
Remove the browned rolls to a larger pot or deep skillet with a cover.
Combine the tomatoes and tomato paste until smooth. Pour over the braciole. Place the pan over medium heat and bring to a simmer. Reduce the heat to low, cover and let cook, turning the rolls occasionally, until the beef is tender when pierced with a knife (about 2 hours).
If the sauce becomes dry while cooking, add a little water (or red wine if you're feeling adventurous) as needed.
To serve, place 1 or 2 rolls on individual serving plates. Spoon some of the sauce over the top and serve hot.
recipe tips
Use a meat mallet or rolling pin to evenly thin the beef slices.
Secure the rolls with kitchen twine instead of toothpicks for easier removal.
For added flavor, include minced garlic or onion in the filling.
Deglaze the pan after browning the braciole with a splash of red wine for extra flavor.
Simmer the braciole gently to prevent the meat from becoming tough.
Check the seasoning of the sauce before serving and adjust as needed.
Let the braciole rest for a few minutes after cooking. It will make slicing easier.
For a richer sauce, add a small amount of beef broth.
Try different cheeses like Romano or Asiago for variety.
Add a pinch of red pepper flakes to the sauce for a slight kick.
Garnish with fresh basil or parsley before serving.
If the sauce is too acidic, a pinch of sugar can help balance the flavor.
common recipe questions
What type of beef is best for braciole?
Thinly sliced beef such as beef rump, top round, or bottom round is ideal for braciole.
Can I use dried basil instead of fresh?
Yes, but the flavor will be less vibrant. Use 1/3rd the quantity as dried herbs are more potent.
How thin should the beef slices be?
They should be thin enough to roll easily, about 1/8 to 1/4 inch thick.
Can I prepare braciole ahead of time?
Yes, you can prepare and refrigerate it a day ahead, then cook it slowly before serving.
Is it necessary to brown the braciole before simmering?
Browning adds flavor and texture, but you can skip this step if short on time.
Can I cook braciole in a slow cooker?
Yes, after browning, transfer to a slow cooker and cook on low for 3-4 hours or until done.
What should I serve with braciole?
Serve with pasta, polenta, or crusty bread to soak up the sauce.
Can I freeze leftover braciole?
Yes, it freezes well. Thaw in the refrigerator before reheating.
tools needed
Meat Mallet or Rolling Pin: For pounding the beef slices thin and tenderizing the meat before rolling and cooking.
Toothpicks: For securing the rolled-up braciole so that the filling stays intact during browning and cooking.
Large Skillet: For browning the braciole on all sides before transferring them to a larger pot or deep skillet to continue cooking in the tomato sauce.
Waxed Paper: Helpful for pounding the beef slices thin without tearing the meat or making a mess on the countertop.
what goes with it?
Garlic Bread: no Italian meal is complete without garlic bread. The crunchy, garlic-infused bread will soak up the delicious tomato sauce from the braciole.
Caprese Salad: balance out the rich and hearty braciole with a light and refreshing caprese salad. The juicy tomatoes, fresh basil, and creamy mozzarella will provide a nice contrast to the savory beef rolls.
Tiramisu: end your meal on a sweet note with tiramisu. The coffee-soaked ladyfingers, creamy mascarpone, and rich cocoa powder will complement the flavors of the braciole perfectly.
beverage pairings
Wine Pairings
Chianti: A classic Italian dish deserves a classic Italian wine. Chianti's medium-bodied nature with hints of cherry and earthiness will complement the richness of the beef and tomato sauce. Look for one with a slightly higher acidity to balance the flavors.
Barolo: If you're feeling fancy, a full-bodied Barolo with its bold tannins and notes of dark fruit can elevate the flavors of the braciole. The richness of the wine pairs well with the hearty nature of the dish.
Merlot: For those who prefer a softer wine, a Merlot with its plummy notes and smooth finish can enhance the beef's flavor without overpowering it. Look for one with a good balance of fruit and oak for a well-rounded pairing.
Other Alcohol Pairings
Negroni: The bittersweet flavors of a Negroni can be a refreshing palate cleanser between bites of the braciole. The herbal notes complement the basil in the filling and the acidity can cut through the richness of the tomato sauce.
Amaretto Sour: The almond sweetness of an Amaretto Sour is a delightful contrast to the savory flavors of the beef and cheese. The citrusy tang can brighten up the dish and add a touch of elegance to your meal.
Non-Alcoholic Pairings
Sparkling Water: A simple and refreshing choice, sparkling water can cleanse your palate between bites and help balance the flavors of the braciole. The effervescence can enhance the dining experience without overwhelming the dish.
Iced Tea: A classic choice, iced tea can provide a cool and soothing accompaniment to the hearty flavors of the braciole.
Lemonade: The tangy sweetness of lemonade can add a burst of citrusy flavor to your meal. The acidity can cut through the richness of the beef and cheese.
nutrition data
350 calories, 21 grams fat, 16 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 26, 2022
Anyone who can make braciole like this deserves a whole hillside of heavenly scented marigolds and daffodils.
Looks awesome!! I am trying it tomorrow with some fresh round steaks got from the farm.
August 20, 2022
We were invited to dinner last night. It was fabulous. It was cooked without the breadcrumbs and added spinach. Out of this world!! She used Italian canned tomatoes
Can someone please tell me what are currents I can't get a straight answer anywhere.
Currants are dried grapes similar to raisins and sultanas.
I grew up with it. But with a hard boiled egg inside. Fresh garlic, salt, peper, parsley, and parmigiana cheese. Roll it up, secure with toothpicks, then fry it. After that, throw it in the sauce for a few hours. Soooo good.
August 28, 2019
Love this
February 22, 2019
I love braciole and I also love everybody loves Raymord
January 28, 2019
I made mine stuffed with spinich mushrooms and carmelized onions fine cropped and parma cheese
Saturday, 27 of February, 2016--I just saw the "Raymond" episode as a re-run, for the first time. Thank you!
December 6, 2015
Fantastic recipe!! Thank you for posting it. It turned out delicious!
January 25, 2015
I followed the recipe as written except I spread Currant on the meat before I put the bread crumbs, cheese and basil before rolling them. What did Frank say? "Geez-O-Lou?" I triple that! It was super delicious. Fantastic recipe. I will definitely make this again and again!!!
July 29, 2014
Yes, Braciole was loved by all! For a more intense Mediterranean flavor, use seasoned Italian bread crumbs, with a small amount of minced fresh onion. Serve with salad, pasta in a garlic-butter sauce, Italian bread, and red wine. Sorry, Raymond, there won't be any leftovers for your Mama to send home with you.
June 26, 2014
If you remember the episodet revealed that the wife's Braciole was better than the Mother-in-Law's. This recipe must be the one the wife followed, because it's absolutely scrumptious. Take care to pound the beef, so it rolls smoothly and covers the filling.
What cut of beef do you use for this?
July 1, 2013
This is a good braciole recipe. I wouldn't ruin it with the currants that kittycatlane suggests even if it is in the show!
April 25, 2011
In the episode, which I just got finished watching-we have the dvd's, Raymond isn't referring to the meat when he says,"every color of the rainbow."...He's referring to the remark Robert made after he tasted Debra's braciole, saying, "So Debra can now cook...the missing color in the Raymond rainbow." Even Ray's family thought it was excellent, even though his Mom wouldn't say so because Debra didn't typically make meals that were appetizing to the others..
February 27, 2011
combine the juice from the tomatos and 1/2 chopped raisins or currants in a food processor blend till smooth. That's the original, however I soak my currants in red wine for about two to three hours and then process. I generally add the wine to extend the sauce while simmering. Also toast a cup of bread crumbs and combine with half a cup of parm cheese sprinkle over the top when serving.
On the show Raymond doesn't say every color of the rainbow, Robert comments "so now Debra can cook, the missing color in the Raymond rainbow!" meaning that Raymond now has everything! Raymond now has every color of the rainbow in his life.
yes, and if you watch that episode of Everybody Loves Raymond, you will hear Raymond muttering about the meat: " Every color of the rainbowwwww..",referring to the rainbow effect seen on the surface of improperly sliced meat,lol.
If you watch the show, when Debra makes this, her Father-in-law Frank says it has a, sweetness to it. She says that most people use raisins but that she used currents. There are no raisins or currents in this recipe.