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Chef John's Beef Braciole
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Raisin and Parmesan-stuffed beef rolls simmered in flavorful tomato sauce.
Ingredients:
  • 2 (8 ounce) beef top sirloin steaks
  • 0.5 cup bread crumbs
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 3 tablespoons chopped raisins
  • 0.33333334326744 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 cup water
  • 1 pinch red pepper flakes, or to taste
  • 1 bay leaf
  • 1.5 cups tomato sauce
Instructions:
  • Place steaks between 2 sheets of heavy plastic and gently pound them to about 1/4-inch thickness using a meat pounder. If a piece breaks off, use it to patch any thinner areas.
  • Combine bread crumbs, garlic, 2 tablespoons of olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg in a mixing bowl, stirring until well mixed.
  • Season the steak with salt and pepper. Spread half of the bread crumb stuffing on the bottom two-thirds of the steak, leaving the top third uncovered. Gently press the stuffing onto the meat and roll up the steak tightly from the stuffed end. Secure the roll with 3 to 4 pieces of kitchen string, trimming the ends. Repeat with the other steak and stuffing.
  • In a hot skillet, sear the steak rolls in 1 tablespoon of olive oil until golden brown all around, about 2 to 3 minutes per side. Deglaze the pan by adding water to release all the flavorful bits stuck to the bottom.
  • Season the steak rolls with a pinch of salt and pepper. Sprinkle red pepper flakes and add a bay leaf to the water. Spread a generous amount of tomato sauce on the rolls ensuring the pan liquid covers them halfway.
  • Bring the mixture to a boil, then lower the heat and simmer, covered, for 10 minutes. Flip the rolls over and continue to cook covered for an additional 10 minutes until an instant-read meat thermometer inserted into the center of the stuffing reads at least 145 degrees F (65 degrees C). Remove from the pan, transfer to a platter, and let them rest for 10 minutes before serving.
  • Increase the heat to medium and simmer the sauce until it's reduced by half, approximately 10 minutes. Slice the rolls horizontally, plate them over a small amount of sauce, and finish by drizzling more sauce on top.

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