Beef Braciole Recipe (Involtini)
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 40 mins
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Servings
8
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Calories
334 kcal
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Course
Main Course
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Cuisine
Italian
Beef Braciole Recipe (Involtini)
Description
The Beef Braciole Recipe (Involtini) features thin sirloin fillets that are pounded to about a quarter-inch thickness and then spread with a seasoned filling of bread crumbs, grated Parmesan, parsley, and garlic mixed with olive oil. The beef rolls are secured, seared to develop a golden crust, and finished by simmering slowly in a homemade sauce made from blended San Marzano tomatoes and white wine. This technique produces tender beef with a flavorful, moist interior inside a savory, well-seasoned tomato sauce. The searing step adds texture and caramelization, while the slow cooking melds the sauce and filling flavors.
This robust dish is typically served as a main course, pairing well with pasta or polenta to complement the tomato sauce and beef's richness. The balance of cheese and herbs in the filling enhances the meat's natural flavors.
The recipe allows for some flexibility such as substituting strip loin or different proteins like pork or chicken. Braciole can be stored refrigerated for up to four days or frozen for up to three months, with reheating gently in the sauce to maintain moisture. Proper searing includes heating olive oil until lightly smoking before adding beef to get a good crust. The dish can be kept warm on very low heat for a short time when ready to serve.
Ingredients
- 2 28- ounce San Marzano tomato canned
- 2- pound beef top sirloin roast
- 1 cup bread crumbs
- 1 cup Parmesan Cheese grated
- ¼ cup parsley fresh, minced
- 4 garlic finely minced cloves
- 5 tablespoons olive oil
- sea salt cracked, to taste
- black pepper cracked, to taste
- 1/2 cup white wine
Instructions
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized 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-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
- Add a small amount of the breadcrumb 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 have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
- Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.
- Add in white wine and cook for 2-3 minutes.
- Pour 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.
Notes
- Use a heavy pan to sear the beef rolls and ensure the olive oil is hot but not smoking before adding the meat.
- Braciole can be refrigerated covered for up to 4 days or frozen for up to 3 months for meal prep or leftovers.
- Reheat gently in the sauce over low heat to maintain tenderness and moisture.
- Feel free to substitute strip loin or other proteins like pork or chicken for variation.
- Allow resting after cooking to let juices redistribute within the beef rolls before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 500mg | 21% |
| Potassium | 711mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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