Description
This traditional Italian Beef Braciole recipe features tender top sirloin rolled with a flavorful breadcrumb, parmesan, garlic, and parsley filling, then seared and slow-simmered in a rich San Marzano tomato sauce for a delicious, comforting meal perfect for a family dinner.
Ingredients
Scale
Tomato Sauce
- 2 28-ounce cans of San Marzano Tomatoes
- Sea salt and cracked pepper to taste
- ½ cup white wine
- 2 tablespoons olive oil (for cooking)
Beef Braciole
- 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 total (3 tablespoons for filling, 2 tablespoons for searing)
- Sea salt and cracked pepper to taste
Instructions
- Prepare the Tomato Sauce: Add the San Marzano tomatoes to a blender and blend on medium speed until completely smooth. Transfer the pureed tomatoes to a medium-sized pot, season generously with sea salt and cracked pepper, and cook on low heat to develop flavor while preparing the beef.
- Slice and Pound the Beef: Slice the top sirloin roast into 12 thin fillets. Lay each slice between plastic wrap or a plastic bag and pound until approximately ¼ inch thick. Season both sides well with salt and pepper, then set aside for filling.
- Make the Filling Mixture: In a medium bowl, combine the bread crumbs, grated parmesan cheese, minced fresh parsley, finely minced garlic, 3 tablespoons olive oil, salt, and pepper. Mix thoroughly until evenly combined.
- Fill and Roll the Beef: Spread a small amount of the breadcrumb mixture evenly over the center of each pounded beef fillet, pressing the mixture into the meat. Carefully roll each fillet into a roulade and secure tightly with butcher’s twine or toothpicks to hold their shape during cooking.
- Sear the Beef Rolls: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the beef roulades for about 2 to 3 minutes per side, until they develop a beautiful golden brown crust.
- Deglaze with White Wine: Pour in the ½ cup white wine and cook for 2 to 3 minutes, allowing the alcohol to evaporate and flavors to meld.
- Simmer in Tomato Sauce: Pour the prepared tomato sauce over the seared beef rolls, cover the pan with a lid, reduce heat to low, and simmer gently for 1 hour until the beef is tender and fully cooked through.
- Serve: Remove the twine or toothpicks from each roulade. Slice into medallions if desired and serve hot with the rich tomato sauce spooned over the top.
Notes
- Use San Marzano tomatoes for a sweeter and less acidic sauce.
- Ensure the beef slices are pounded evenly thin for uniform cooking.
- Trussing the beef rolls firmly helps them maintain shape during cooking.
- Leftovers keep well refrigerated for up to 3 days and freeze well.
- Pair with your favorite pasta, polenta, or crusty bread to soak up the luscious tomato sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
