First off, it\u2019s 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.
\nThis is seriously so dang good. I\u2019ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!
\nPrep: 25 Cook: 1 hour 15<\/p>\n
Add the tomatoes<\/strong> to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt<\/strong> and pepper,<\/strong> and cook on low heat.<\/p>\n Next, slice the sirloin<\/strong> into 6 thin fillets<\/strong> and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about \u00bc thick. Season with salt<\/strong> and pepper.<\/strong> Set it aside.<\/p>\n In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic,<\/strong> 2 TBS olive oil<\/strong> and salt<\/strong> and pepper<\/strong> until combined.<\/p>\n Add a small amount of the breadcrumb mixture<\/strong> to the center of each pounded beef fillet<\/strong> and spread it out across the beef fillet<\/strong> pressing it down into the beef.<\/strong> Roll up the beef to make a roulade.<\/strong><\/p>\n Repeat until the beef<\/strong> and stuffing<\/strong> has all been used and truss each beef roulade<\/strong> with butcher\u2019s twine or a toothpick.<\/p>\n Next, add 1-2 TBS olive oil<\/strong> to a large pan over medium-high heat and sear the beef<\/strong> on all sides until golden-brown, about 2 to 3 minutes per side.<\/p>\n Add in white wine<\/strong> and cook for 2-3 minutes.<\/p>\n Pour in the tomato sauce,<\/strong> add a lid to the pan and cook over low heat for 1 hour.<\/p>\n Remove the butcher\u2019s twine, slice, and serve.<\/p>\n Chef notes:<\/strong><\/p>\n You can get creative with this braciole<\/strong> recipe and use pounded out pork<\/strong> or chicken<\/strong> instead of beef.<\/strong><\/p>\n You can use strip loin<\/strong> as well.<\/p>\n Make sure the oil<\/strong> is lightly smoking over medium-high heat before adding in the beef<\/strong> to sear.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings adapted from Billy Parisi First off, it\u2019s 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\u2019ve 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…<\/p>\n