Chef John's Beef Braciole
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Chef John's Beef Braciole

1. Beef top sirloin steaks - 2 (8 ounce)
2. Bread crumbs - ½ cup
3. Garlic, crushed - 2 cloves
4. Olive oil - 2 tablespoons
5. Chopped raisins - 3 tablespoons
6. Freshly shredded Parmesan cheese - ⅓ cup
7. Salt, or to taste - 1 pinch
8. Freshly ground black pepper, or to taste - 1 pinch
9. Chopped fresh oregano - 1 tablespoon
10. Egg - 1
11. Olive oil - 1 tablespoon
12. Water - 1 cup
13. Red pepper flakes, or to taste - 1 pinch
14. Bay leaf - 1
15. Tomato sauce - 1 ½ cups

How to cook deliciously - Chef John's Beef Braciole

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.