Chef John's Beef Braciole Tasty Recipes

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Chef John's Beef Braciole

"This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!"

Ingredients :

2 (8 ounce) beef top sirloin steaks
1/2 cup bread crumbs
2 cloves garlic, crushed
2 tablespoons olive oil
3 tablespoons chopped raisins
1/3 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 egg
1 tablespoon olive oil
1 cup water
1 pinch red pepper flakes, or to taste
1 bay leaf
1 1/2 cups tomato sauce

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.