From DN Recipes by David Nagy · Food & Beverage

Beef Braciole

Published

Prep Time: 25 minutes Cook Time: 1 hour 15 minutes   Total Time: 1 hour 40 minutes   Servings: 8

INGREDIENTS
  • 2 28- ounce cans of San Marzano Tomatoes
  • 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
  • sea salt and cracked pepper to taste
  • 1/2 cup white wine

INSTRUCTIONS
  1. 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.
  2. 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.
  3. In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
  4. 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.
  5. Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
  6. 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.
  7. Add in white wine and cook for 2-3 minutes.
  8. Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
  9. Remove the butcher's twine, slice, and serve.