|

Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades

Byamazingfoodstv


I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It’s delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.

PRINT THIS RECIPE:
SUBSCRIBE:

WEBSITE:

INSTAGRAM:

FACEBOOK:

PINTEREST:

Ingredients for this Beef Braciole Recipe:

• 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

Serves 6
Prep Time: 25 minutes

Cook Time: 75 minutes

Procedures:

1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. 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.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb 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.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.

source

Similar Posts

42 Comments

  1. Northern Italian here – our family version had some finely julliened carrots, fresh spinach, and provolone as part of the stuffing – much less garlic. Much longer braise too 3-4 hrs.until fork tender. Dang good 😂

  5. I made almost the same, however I add egg to the stuffing to hold stuffing together. Garlic salt ok too, the meat most store come pre-sliced if in a rush, if no twine string, I use tooth picks while cooling then prior to putting in sauce/gravy I take them out they are secure by then, bon a petite 👍

  15. First recipe I tried from Billy. The dude was spot on about how simple and great tasting this dish is. Love the quick prep and how the braise does all the work. Was nervous about the light seasoning for the sauce so added some Italian dried seasoning. Turned out great and might not have needed it- the meat flavored the sauce beautifully. Thanks Billy!

  17. I have ate this most of my life with pine nuts and raisins. As I have gotten older don’t have a taste for raisins anymore. Feel the dish still needs the sweet though more recently traded the raisins for sweet peppers works well for a replacement IMO

  22. Such a ignorant you are. Braciolette pugliesi, check that seppo. Was an extremely easy task. Bragiolette/braciole you find video and tons of links. Please don't spread false information about italy. Stick to frigging US.

    In addition you missed the important part of stuffing them with some kind of fat (pancetta for instance). You didn't nail the folding techinque, it needs additional lateral folds. And it's pecorino no parmigiano but this is not even the most important problem

  23. I just made this as your ingredients and instructions. I did use my paste tomatoes from the garden. Thanks this is a perfect recipe and I served with polenta. My husband loves it. He said out of sight!! Thank you Billy Parisi!!

  28. Chef,
    Thank you for the good video, good lighting, video and audio, clear instructions and flow
    Wanting to make this for 2021 Mother's Day today, just two questions
    Out of your choices of meat (Top Round, Flank Steak, Skirt Steak, Sirloin) why did you pick Top Round Sirloin?
    When slowing cooking the meat in the pan with the sauce, will the braciole get tougher the longer you cook it past one hour, or get softer?
    Appreciate your time and effort to share this with all of us

  32. Very good, but I also tie the ends off to keep the stuffings in. It's also good to use "speck" italiano which is a smoked version of prosciuttto, (which can be a little tough to find), but Aldi has it, believe it or not! (don't use the American versions of prosciutto…usually too gamey.)

  37. I need to add comments on all of your recipes i have been making!! Ok, so, yeah… this ONE ☝️ is GOLD!!! I am a pretty good cook, but this dish put me in the major leagues LOL it so so simple but honestly, it is wholesome and feeds the soul. This is great!

  38. I made this last week for my family and some guests, AMAZING! I love the idea of the flavor in every bite, growing up we ate braciole as 1 big “loaf”. I was a bit skeptical about the sauce to be honest, but I stuck to your recipe and the sauce was so simple and out of this world delicious! Thank you for sharing.

  39. My Sicilian aunt made this for me a while back using pork. The flavor was out of this world. I had my aunt show me step by step how she made them and made note of the recipe, which is similar to yours. I made it once and it was okay, but this video inspires me to give it another try.

Leave a Reply