Beef or Veal Braciole Recipe (Involtini)

Ingredients

• Pomi

  3 Box or 300g

• Tomato Paste, Double Concentrated

  Pomi

  2 tbsp or 30g

• Beef round

  Bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 lb or 907g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Parsley

  Raw

  ¼ cup or 15g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

Directions

1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
2. 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 1/4 thick. Season with salt and pepper Set aside.
3. In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb 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.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Add in white wine and cook for 2-3 minutes.
8. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
9. Remove the butchers twine, slice, and serve.
10. Recipe by: Chef Billy Parisi (source: https://www.billyparisi.com/beef-braciole-recipe/)