5 from 246 votes
Beef Braciole Recipe (Involtini)
Beef Braciole involves thinly pounded sirloin slices rolled with a mixture of bread crumbs, Parmesan, parsley, and garlic, then seared and simmered in a smooth San Marzano tomato sauce enriched with white wine. The preparation balances tender, flavorful beef rolls with a rich, hearty tomato base, creating a comforting, traditional dish suitable for a main course. The cooking technique of searing before slow simmering ensures a golden crust while allowing flavors to meld deeply.
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings:
8
Calories:
334 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 334
% 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.