Beef Braciole Recipe (Involtini)
Beef Braciole Recipe is an American-Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
Ingredients
- 2 28- ounce cans of San Marzano Tomatoes
- 2- pound beef top sirloin roast
- 1 cup bread crumbs
- 1 cup grated parmesan cheese
- ¼ cup minced fresh parsley
- 4 finely minced cloves garlic
- 5 tablespoons olive oil
- sea salt and cracked pepper to taste
- 1/2 cup white wine
Instructions
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.
- Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.
- In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
- Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Roll up the beef to make a roulade.
- Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
- Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.
- Add in white wine and cook for 2-3 minutes.
- Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
- Remove the butcher's twine, slice, and serve.
Notes
Make-Ahead: This recipe is meant to be eaten after cooking. However, it can be kept warm over very low heat for up to 30 minutes covered in the pan.
How to Store: Store the steak and sauce covered in plastic for up to 4 days in the refrigerator. Braciole will freeze well covered in a container for up to 3 months.
How to Reheat: Add the sauce and steaks to a saucepan and cook covered over low heat for 8-10 minutes or until warm.
Being incredibly classic, I’ve also seen horse meat being used in classic braciole, but I’ll stay clear of that for now.
You can use strip loin in this recipe as well.
Ensure the oil is lightly smoked over medium-high heat before adding the beef to sear.
You can get creative with this and use pounded pork or chicken instead of beef.
Nutrition
Calories: 334kcalCarbohydrates: 15gProtein: 34gFat: 15gSaturated Fat: 4gCholesterol: 81mgSodium: 500mgPotassium: 711mgFiber: 2gSugar: 4gVitamin A: 390IUVitamin C: 13mgCalcium: 207mgIron: 3mg