Beef Braciole with Cavolo Nero and Parmesan Salad


Beef Braciole with Cavolo Nero and Parmesan Salad

Serves: 6


Blue Triangle 70 ml olive oil
Blue Triangle 1 onion, finely chopped
Blue Triangle 80 gm mild pancetta, finely chopped
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 2 tbsp each rosemary and thyme, finely chopped
Blue Triangle 80 gm coarse sourdough crumbs from day-old bread
Blue Triangle 20 gm currants, soaked in 40ml aged red wine vinegar for 10 minutes
Blue Triangle 1 beef fillet (about 1.2kg)


Cavolo Nero and Parmesan Salad

Blue Triangle 1 bunch cavolo nero, thinly sliced
Blue Triangle 1 fennel bulb, thinly sliced on a mandolin, fronds reserved
Blue Triangle 30 ml lemon juice
Blue Triangle 2 tbsp extra-virgin olive oil
Blue Triangle 30 gm finely grated parmesan



  1. Preheat oven to 200C. Heat 30ml oil in a frying pan over medium heat, add onion, pancetta and garlic, stir occasionally until tender (5-7 minutes). Add herbs, stir until fragrant, remove from heat, cool slightly, add crumbs and currant mixture, season to taste.
  2. Place beef on a work surface, scatter over filling, roll beef to form a long cylinder, then tie at intervals with kitchen string to secure and cut width-ways into six rounds.
  3. Preheat a char-grill pan over high heat. Drizzle beef with remaining oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking tray, roast until cooked (7-10 minutes for medium-rare), set aside to rest (5 minutes).
  4. Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

 For more great Australian beef recipes and advice on how to cook a steak, check out our recipes section.


 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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