Beef Braciole (Involtini) is an American-Italian braise of pounded beef roulades filled with seasoned bread crumbs and parmesan, then braised in tomato sauce for one hour until tender and flavorful.
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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.
Store braciole and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, or microwave covered at 50% power, stirring halfway through.
blender · butcher's twine or toothpicks · plastic wrap or plastic bags (for pounding)
Pound each fillet between plastic wrap to about ¼ inch thick. This allows them to roll compactly without tearing and cook evenly.
Yes. Assemble and refrigerate the rolled braciole up to 8 hours before searing, or freeze up to 3 months. Thaw before cooking, then sear and braise as directed.
Use butcher's twine or toothpicks. Twine provides a secure hold; toothpicks are faster but less reliable if the braciole roll during braising.
Braise covered over low heat for 1 hour. The beef should be fork-tender and the sauce slightly thickened. Pierce with a knife; there should be no resistance.
Yes. Use beef broth or additional tomato sauce (2–3 minutes cook time remains the same). Skip wine entirely if preferred, though it adds acidity and depth.
