Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously is so dang good. I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! I don’t have much of a family history making this but I’ve definitely made it at some the eateries that I worked out throughout the last 15 years.
WHAT IS BRACIOLE
First off braciole is pronounced bra-jahl not brock-e-ole, just wanted to be clear there. Braciole is an American-Italian dish that is a pounded beef filet that is stuffed up with ingredients, pan seared and braised in a tomato sauce.
I say that this recipe is American-Italian because after doing a lot of research a real braciole in Italy is a sort of breaded pork steak cooked and simmered in a tomato sauce. The real Italian version as we know it is something known as Involtini in Italy. Why did that name not make it over to America or why was it changed you ask? Yeah, I’ve got nothin’.
I do know that regardless of how the name has been changed, this beef braciole recipe is ridiculously delicious and easy to make.
- CHEF NOTE: You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef
I’ve scoured the internet and picked up a ton of books to try and find the most authentic version of braciole and since the name has changed here in the states, I’ve really just gone to make involtini as it’s known in Italy.
With that being said if you google braciole you are going to get a million different versions. From using top round beef, to flank steak, to its being stuffed with raisins and pine nuts and tons of herbs, blah, blah blah.
On google this recipe is murky and it is incredibly hard to get a read on what this original dish might have looked like. Knowing what I know now about Italian cuisine, just like in these Torta Caprese or this Cioppino recipe, is that recipes were simple.
People used what they had on hand to make the most delicious recipe possible, nothing more than that. Most recipes, like this, were peasant food and with that in mind I took that approach when creating this braciole recipe.
Recipe ingredients would include:
- Parmesan Cheese
- Bread Crumbs
- Top Sirloin
I’ve also seen different beef being used in braciole as I stated above. I believe this is about personal preference and availability so this recipe in its original intent may have been dependent upon what was available.
- CHEF NOTE: Being incredibly classic, I’ve also seen horse meet being used in a classic braciole like this sfilacci, but I’ll stay clear of that for now.
HOW TO MAKE BRACIOLE
STEP 1: Slice the sirloin round into individual filets and pound them out
- CHEF NOTE: You can use strip loin as well
STEP 2: Mix together bread crumbs, parmesan cheese, parsley, garlic, salt and pepper and olive oil.
STEP 3: Stuff the pounded sirloin and roll it up into a roulade.
STEP 4: Truss it and sear them until golden brown in olive oil.
- CHEF TIP: Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.
STEP 5: Once browned, pour in the tomato sauce and braise over low heat for 1 hour.
STEP 6: Serve.
That’s all I got friends, really hope you are digging following me on this journey to find the most authentic version of recipes out there and that you enjoy this beef braciole recipe.
REHEATING: Add the sauce and steaks to a sauce pan and cook covered over low heat for 8-10 minutes or until warm.
STORING AND FREEZING: 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.
*If you love this Braciole then you have to try Bistecca alla Fiorentina or my Filet Mignon with Blue Cheese Butter is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing steak pizzaiola recipe*
Beef Braciole Recipe (Involtini)
- 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
- 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.
- 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 size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
- 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.
- Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
- 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.
- Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
- Remove the butchers twine, slice and serve.
- You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef.
- You can use strip loin as well.
- Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.