Beef Braciole Recipe (Involtini)

• servings: 8 servings
• active time: 25 minutes
• total time: 1 hour 40 minutes

Ingredients

2 28- ounce cans of San Marzano Tomatoes

2- pound beef top sirloin roast

1 cup bread crumbs

1 cup grated parmesan cheese

¼ cup minced fresh parsley

4 finely minced cloves garlic

5 tablespoons olive oil

sea salt and cracked pepper to taste

1/2 cup white wine

Directions

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.

In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Roll up the beef to make a roulade.

Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.

Remove the butcher's twine, slice, and serve.

Nutrition

• Calories: 334 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Cholesterol: 81 mg
• Sodium: 500 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 34 g