Beef Bracioleal Sugo

Beef Braciole al Sugo

Beef Braciole, or Involtini, is a classic Italian comfort food. They are made with slices of beef and a tasty filling, that is rolled inside. Everything is than simmered in a rich tomato sauce. Beef Braciole is often prepared for family gatherings or special occasions.
Ingredients:
Beef Slices: Thin slices of top round are traditional. You can also use flank steak or veal because they work just as well. Just make sure the meat is tender and easy to roll.
Breadcrumbs: These give the filling a nice texture and soak up all the delicious flavors of the herbs and cheese.

1 1/2 pounds top sirloin, sliced thin

3 garlic cloves, 

1/2 cup fresh bread crumbs

1 cup grated Pecorino Romano

4 tablespoons coarsely chopped parsley

1/4 cup dry red wine

28 oz. peeled and crushed tomatoes

 
Directions:
Place the beef slices between two sheets of parchment paper and gently pound them with a meat mallet, starting from the center and working outward. If the slices are very large, cut them in half. This amount of meat typically yields four large steaks, which can be divided into eight smaller portions if preferred.

In a small bowl, combine the breadcrumbs, Pecorino Romano, parsley, and one chopped garlic clove. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, and mix well.

Lay the beef slices flat on your work surface. Season them evenly with ½ teaspoon salt and a light grind of black pepper. Divide the breadcrumb filling evenly over each piece of beef.

Roll the beef tightly, folding in the sides as you go, and secure each roll with kitchen twine or toothpicks.

Heat the olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 3–4 minutes total.

Add the remaining garlic to the pan. As soon as the garlic becomes fragrant, pour in the red wine and let it come to a boil.

Add the crushed or puréed tomatoes along with additional salt and pepper to taste. Bring the sauce back to a boil, spooning some sauce over the Braciole.

Lower the heat to a gentle simmer, cover the pan, and cook for 1½ to 2 hours, or until the beef is fork-tender. Turn the braciole occasionally during cooking. If the sauce thickens too quickly, add a small splash of water to prevent it from drying out.

Once tender, remove the twine. If the braciole are large, slice them thickly before serving.

Serve with plenty of tomato sauce and crusty bread, or toss the sauce with pasta and serve alongside the braciole.
Notes – Tips for Success
Top round steak works beautifully, but flank, skirt, or rump steak can also be used.

Ask your butcher to slice the beef thin; it makes rolling much easier.

Pound gently between parchment or plastic wrap for tenderness.
Secure rolls with kitchen twine or wooden toothpicks before cooking.
Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Sear the Braciole: Add the beef rolls to the skillet and brown them on all sides, about 5-7 minutes. Once browned, remove the rolls from the skillet and set them aside.
Make the Tomato Sauce:  Sauté the Onion: In the same skillet, add 1 chopped onion and sauté until soft, about 5 minutes.

Add the Tomatoes: Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Bring to a simmer.
Return the Braciole: Place the browned beef rolls back into the skillet, submerging them in the sauce.

Simmer the Braciole

1. Simmer on Low: Cover the skillet and let the braciole simmer on low heat f

My Latest Videos

Ad · 0:07 left

The filling can change depending on the region, but no matter what it is, the beef its always tender and very delicious. Yoy can serve it with pasta, potatoes or some crusty bread. It’s a simple and very impressive dinner that’s all about Italian home cooking!

Why I Love This Recipe?

This Beef Braciole is one of my favorite comfort food! Soft beef, aromatic herbs, and a rich tomato sauce are the perfect combination that’s packed with flavor.

The slow simmering makes the beef very tender and delicious because it soaks up all of the flavors from the sauce. And all of the simple ingredients let each flavor shine. You can season the filling to your taste by adding your favorite additions and spices. A true classic!

Key Ingredients & Substitutions for Beef Braciole

Beef Slices: Thin slices of top round are traditional. You can also use flank steak or veal because they work just as well. Just make sure the meat is tender and easy to roll.

Breadcrumbs: These give the filling a nice texture and soak up all the delicious flavors of the herbs and cheese.

Parmesan Cheese: Grated Parmigiano-Reggiano adds a rich, nutty flavor that makes the filling irresistible.

Garlic & Fresh Herbs: Garlic, parsley, and basil are the stars here, bringing bold, fresh flavor to the filling.

Olive Oil: A drizzle of high-quality extra virgin olive oil elevates the flavor of the dish—don’t skimp on this one!

Tomato Sauce: A simple crushed tomato and onion sauce is perfect for simmering the braciole, making it tender and flavorful.

Tools You’ll Need

• Meat Mallet: To pound the beef slices thin.
• Twine or Toothpicks: To secure the beef rolls.
• Large Skillet: For browning the beef and simmering the sauce.
• Large Pot: If making a larger batch of sauce.

Step-by-Step Instructions for Traditional Beef Braciole (Involtini)

Prepare the Beef

1. Pound the Beef: Place the beef slices between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼ inch thick. Be careful not to make any holes in the meat, because it won’t hold the filling.
2. Season and Fill: Season the beef with salt and pepper. In a small bowl, mix 1 cup breadcrumbs, ½ cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, and 1 tablespoon olive oil. Spread the filling evenly over each beef slice.

Roll and Secure the Beef

1. Roll the Beef: Starting from one end, tightly roll each beef slice around the filling.
2. Secure the Rolls: Use kitchen twine or toothpicks to secure each roll, making sure the filling doesn’t spill out.

Brown the Braciole

1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the Braciole: Add the beef rolls to the skillet and brown them on all sides, about 5-7 minutes. Once browned, remove the rolls from the skillet and set them aside.

Subscribe to our Newsletter!

Get updates on the latest posts and more from EasyWorldRecipes straight to your inbox.

We use your personal data for interest-based advertising, as outlined in our Privacy Notice.

Make the Tomato Sauce

1. Sauté the Onion: In the same skillet, add 1 chopped onion and sauté until soft, about 5 minutes.
2. Add the Tomatoes: Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Bring to a simmer.
3. Return the Braciole: Place the browned beef rolls back into the skillet, submerging them in the sauce.

Simmer the Braciole

1. Simmer on Low: Cover the skillet and let the braciole simmer on low heat for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add water if the sauce becomes too thick.

Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.