Yield: 4 Servings

adapted from Billy Parisi

First off, it’s pronounced bra-jahl not brack-e-ole, just wanted to be clear there. Beef Braciole is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously 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!
Prep: 25 Cook: 1 hour 15

• 128- oz cans of San Marzano Tomatoes
• 1lb beef top sirloin
• ½cup breadcrumbs
• ½cup grated parmesan cheese
• 2TBS minced fresh parsley
• 2finely minced cloves garlic
• 2-3TBS olive oil
• sea salt and cracked pepper to taste
• ¼cup white wine

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 into 6 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 it aside.

In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic, 2 TBS olive oil and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of each 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 toothpick.

Next, add 1-2 TBS 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.

Add in white wine and cook for 2-3 minutes.

Pour in 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.

Chef notes:

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.