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How to Make Chef John's Beef Braciole - A Step-by-Step Guide

Chef John's Beef Braciole is a classic Italian dish that is sure to impress your family and friends. This flavorful and hearty dish features thinly pounded beef rolls filled with a tasty blend of breadcrumbs, cheese, and herbs, all simmered in a savory tomato sauce. It's a perfect dish for a special occasion or just a cozy family dinner.

The key to a delicious Beef Braciole is using high-quality ingredients and taking the time to properly prepare and cook the dish. Chef John's recipe ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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, use it to patch a thinner area.
  • Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
  • Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, 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, 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.
  • 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, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
  • 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.
  • Bring to a boil, reduce heat to low, and simmer, covered, 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, transfer to a platter, and let them rest for 10 minutes.
  • Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

    • Nutrition

    405 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 112mg
    • Sodium: 795mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 27g
    • Vitamin C: 8mg
    • Calcium: 149mg
    • Iron: 4mg
    • Potassium: 682mg

    Categories

    Italian recipes
    Beef recipes
    Main recipes
    Stuffed recipes
    Braised recipes