Braciole with Sirloin Steak

Beef Braciole (Brah-chi-ol-ay), also sometimes called Involtini, are rolled beef slices, traditionally filled with breadcrumbs and cheese then simmered in tomato sauce. Some kind of magic happens when you simmer meat in tomato sauce where the end result is greater than the sum of its parts. We kept this version simple but feel free to add other ingredients. Spinach puree, pine nuts, and fresh herbs like basil would all be delicious additions. You can serve Braciole as a main dish or a prepare ahead appetizer. It’s particularly good with a crusty roll or bread and butter. Add a salad and you are set!

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A skillet full of marinara and braciole rolls with parsley and parmasean cheese sprinkles.

ACTIVE: 30 min. PASSIVE: 1 hr. 15 min. DIFFICULTY Medium

1 hour 45 minutes serves 2-4

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Ingredients:

1 Pre Top Sirloin or Petite Sirloin
1 28 OZ can pureed tomatoes
2 cloves garlic, finely minced or passed through a garlic press
1 t sea salt
1/2 t black pepper
1/8 t crushed red pepper
1 bay leaf
1/2 C bread crumbs
1/2 C grated parmesan cheese
2 T minced fresh parsley
2 T high heat cooking oil such as grape seed
1/2 C dry white wine

Equipment:

Kitchen twine for tying the roulades

Place meat in freezer about 20 minutes before preparing the Braciole. You want the meat to be firm but not frozen solid. This will help you achieve even, thin slices. Remove meat from package, blot with paper towel and place on a tray or plate in freezer, uncovered.
Assemble your other ingredients while the meat is chilling in the freezer.
Add tomatoes to a large skillet. Add garlic, salt, pepper, crushed red pepper and bayleaf and bring to a simmer over medium low heat, stirring occasionally. Let sauce simmer while you prepare the roulades, making sure heat is low enough that you are not scorching the tomato sauce.
Mix breadcrumbs, parmesan and parsley in a bowl and set aside.
Cut kitchen twine into 6 inch long pieces. You will need about 10 total pieces of string.
Remove Braciole meat from freezer and slice against the grain, into 1/2 inch slices. Using a tenderizing tool or mallet gently pound the meat to about 1/4 inch thick. You should have about 10 slices.
Place about 1 1/2 T of breadcrumb mixture across the middle of the tenderized meat slice. Roll the meat around the filling. Place a piece of the kitchen twine under the roulade, about 2/3rds down. Watch how to do this here. Crisscross the twine around the other side of the roulade then back to the front, tie twine to secure but not so tightly that the filling seeps out. Repeat with remaining Braciole meat slices.
Preheat a cast iron skillet and add oil. Brown roulades, working in batches if necessary, on all sides, about 2 to 3 minutes total. Add wine and simmer until almost evaporated, about 2 minutes.
Add browned roulades and any remaining wine to tomato sauce and cover with lid. Simmer on low for 1 hour. Use kitchen scissors to snip twine, the roulades should stay intact at this point. You can serve whole or cut each piece in half.
Leftovers keep refirgerated for 4 days or frozen for 1 month. This dish freezes and reheats well so it makes for a great make ahead, have on hand snack or appetizer. To freeze, put sauce and roulades in a container. Defrost and reheat on the stove on medium low heat until sauce is simmering and meat is warmed through, about 15 minutes.