Chef John’s Beef Braciole

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Description

This is stuffed, rolled beef that’s cooked in a little bit of tomato sauce. It’s kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Ingredients

  • 2 (8 ounce) beef top sirloin steaks
  • ½ cup bread crumbs
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 3 tablespoons chopped raisins
  • ⅓ cup freshly shredded Parmesan cheese
  • 1 pinch salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 1 tablespoon chopped fresh oregano
  • 1 egg
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 pinch red pepper flakes, or to taste
  • 1 bay leaf
  • 1 ½ cups tomato sauce

Instructions

  1. Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off
  2. use it to patch a thinner area.
  3. Place bread crumbs into a mixing bowl and stir in garlic
  4. 2 tablespoons olive oil
  5. raisins
  6. Parmesan cheese
  7. salt
  8. black pepper
  9. oregano
  10. and egg until thoroughly combined.
  11. Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak
  12. leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll
  13. starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
  14. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides
  15. 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
  16. Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
  17. Bring to a boil
  18. reduce heat to low
  19. and simmer
  20. covered
  21. for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan
  22. transfer to a platter
  23. and let them rest for 10 minutes.
  24. Raise heat to medium
  25. bring sauce to a boil
  26. and cook
  27. stirring often
  28. until sauce has reduced by half
  29. about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 4

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