Description
Ina Garten’s Beef Braciole brings rustic Italian charm to dinner tables with tender rolled beef filled with savory herbs and Parmesan. Rich marinara sauce cradles these delightful meat rolls, promising a comforting meal you’ll savor from first bite to last.
Ingredients
Scale
Meat:
- 2 pound beef top sirloin roast
Dairy and Bread:
- 1 cup grated parmesan cheese
- 1 cup bread crumbs
Herbs, Seasonings, and Liquids:
- 2 28-ounce (794 grams) cans of San Marzano Tomatoes
- 5 tablespoons (75 milliliters) olive oil
- ½ cup (120 milliliters) white wine
- 4 finely minced cloves of garlic
- ¼ cup (4 tablespoons) minced fresh parsley
- sea salt and cracked pepper to taste
Instructions
- Craft a velvety tomato sauce by pulverizing ripe tomatoes in a blender until achieving a silky consistency. Transfer the puree into a simmering pot, season with a delicate balance of salt and freshly ground black pepper, and allow it to gently reduce over low heat.
- Transform beef into delicate, paper-thin slices by carefully cutting and using a meat mallet to flatten each piece uniformly. Season both sides with a judicious sprinkle of salt and coarsely ground black pepper.
- Assemble the aromatic stuffing by combining crisp breadcrumbs, aged grated cheese, freshly chopped parsley, minced garlic, high-quality olive oil, and a nuanced blend of salt and pepper in a mixing bowl. Blend ingredients until they form a cohesive mixture.
- Lay each beef slice flat, generously spread the prepared breadcrumb mixture across the surface, then meticulously roll the meat into compact cylinders, ensuring an even distribution of filling.
- Secure each rolled beef bundle using kitchen twine or slender toothpicks, preventing the delicate parcels from unraveling during cooking.
- Heat a robust quantity of olive oil in a large, heavy-bottomed skillet. Carefully introduce the beef rolls, searing until a rich, golden-brown crust develops on all sides.
- Deglaze the pan with a splash of crisp white wine, allowing it to reduce slightly. Pour the prepared tomato sauce over the beef rolls, cover the skillet, and allow the meat to braise gently on low heat for approximately 60 minutes.
- Once cooking is complete, remove any binding twine or toothpicks. Garnish the beef rolls with a sprinkle of freshly grated cheese and chopped parsley. Slice carefully and serve immediately, presenting a rustic, flavor-packed dish.
Notes
- Leftovers develop even more intense flavors when refrigerated overnight, making next-day meals surprisingly delicious.
- Store braciole carefully in sealed containers within three days for maximum freshness and taste preservation.
- Complement the rich beef with creamy polenta, soft pasta, or buttery mashed potatoes to capture every drop of luxurious sauce.
- Pause after cooking to let meat rest, allowing internal juices to redistribute and ensure each slice remains incredibly tender.
- Utilize slow braising technique to transform tough beef cuts into mouthwatering, melt-in-your-mouth delicacies.
- Select flavorful white wine as a secret weapon to tenderize meat and introduce complex, aromatic undertones during cooking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 392
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg