Braciole is an Italian American staple at the Sunday dinner table. Beef is pounded thin and is stuffed with breadcrumbs, grated parmesan cheese, parsley and egg. The beef is rolled up, secured and seared until brown. Braciole is then braised in homemade tomato sauce until moist and tender. While braciole is typically served with meatballs and sausage, it is great on its own with a side of fresh pasta.
Many Italian American families have their own way of making braciole. Some use pork, while others have a secret stuffing recipe they use. Beef is the preferred protein to use because it stands up to the braise and imparts a wonderful flavor. Flank steak is a popular choice, but it can be expensive. Instead, I chose petite sirloin steaks. They were lean with just a little marbling running through it. The goal of braciole is keep the meat together, and if a cut of beef with a lot of connective tissue is used, it will break down into a shredded mess. Plus, petite sirloin steaks are dirt cheap.
Braciole – Italian Stuffed Rolled Beef
- 4 petite sirloin steaks, about 6-8 oz each
- ¾ cup Italian breadcrumbs
- ¼ cup freshly grated parmesan cheese
- ½ cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1 egg yolk
- Tomato Sauce Recipe
Begin by pounding the steaks to a 1/8th of an inch thick. In a small bowl, combine the breadcrumbs, cheese, parsley, garlic and egg. The mixture should be moist but not wet.
Spread the filling on the pounded beef leaving ½ inch border on all sides. This is to ensure that the stuffing doesn’t come out when it’s rolled. Tightly roll the beef and secure it with either toothpicks or string. Season the rolls with salt and pepper.
Heat olive oil in a dutch oven over medium heat. Brown the braciole on all sides; about 3 minutes a side. Remove from the pan and set aside to rest. Use the olive oil and meat drippings to begin making the tomato sauce.
Once the tomato sauce is at a simmer, add the braciole to the sauce and lower the heat. Cover and gently simmer the braciole for 2 hours. Serve with lots of parmesan cheese, crusty bread and pasta.
Petite sirloin steaks can be found at:
Farm Fresh
203 East Little Creek Road
Norfolk, VA 23505
These steaks usually run about $1.98 to $2.98 per pound – ultra affordable!
Comments
There is a Cajun dish--Rolled Round Steak in Gravy, that is very similar. Both dishes are Yum!
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