Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades

I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 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
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
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 ¼ 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 tooth pick.
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. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.

[@winkpinky1445]

Our stuffing recipe is dead on the same as our Famiglia! It is soo delicious. I’ve been making pork and beef bracoile for 60 years. I was my Nonnas’ sous chef since I was 5. We made 12-15 hour sauce and we browned neck bones, both beef and pork along w the braciole, both beef and pork. We also braised giant meatballs. They all were cooked at intervals and were removed when they were fork tender. The sauce was then strained to remove any bones, brought back up to a simmer and added all the meats. Pasta, homemade of course, wasn’t put on to cook until all the family arrived (lots of them). Nonna called this Sunday Gravy although idk why. I know we were all stuffed after, soup, salad, another appetizer or 2, then the serious meats everyone was waiting for. I have to say that the giant pot got really low after they ate and made their to go bowls. lol My Nonna said she’d made this for many years so not to fret. The next day she sliced any meatballs and braciole left and we’d use the sauce to make a beautiful lasagna. Mio Nonna (my grandfather) always said that THAT Sunday dinner would almost feed all the rest of the week, and it did. My mothers Portuguese family did the same. We call it peasant cooking. They were poor so cheap cuts of meat were cooked low and slow w tons of beautiful, fresh spices and herbs. If you need any Portuguese recipes let me know chef. I have some doozies from generations ago. I love your recipes and videos!!!

[@allenlivera1611]

My Sicilian aunt made this for me a while back using pork. The flavor was out of this world. I had my aunt show me step by step how she made them and made note of the recipe, which is similar to yours. I made it once and it was okay, but this video inspires me to give it another try.

[@ChefBillyParisi]

You got this my friend!

[@Konsens.Stoerer]

Allen, could you please let us know your aunt's recipe. Thx❤👍🏻🇩🇪

[@allenlivera1611]

@@Konsens.Stoerer It'll take some digging, but if I find it I'll post it. Except for using pork pounded thin, it was virtually the same as Billy's. As you would expect with an elderly, experienced cook, nothing was measured; everything was approximated. My take-away is that it's more about technique and less about precise measurements.

[@Konsens.Stoerer]

@@allenlivera1611 Dankeschön 👍🏻

[@PEL_man]

First recipe I tried from Billy. The dude was spot on about how simple and great tasting this dish is. Love the quick prep and how the braise does all the work. Was nervous about the light seasoning for the sauce so added some Italian dried seasoning. Turned out great and might not have needed it- the meat flavored the sauce beautifully. Thanks Billy!

[@sabrinadebarge1926]

I made this last week for my family and some guests, AMAZING! I love the idea of the flavor in every bite, growing up we ate braciole as 1 big “loaf”. I was a bit skeptical about the sauce to be honest, but I stuck to your recipe and the sauce was so simple and out of this world delicious! Thank you for sharing.

[@ChefBillyParisi]

Thanks so much for giving it a shot. We used to do 1 gigantic roll as well :-)

[@loispatterson5656]

I just made this as your ingredients and instructions. I did use my paste tomatoes from the garden. Thanks this is a perfect recipe and I served with polenta. My husband loves it. He said out of sight!! Thank you Billy Parisi!!

[@robertsaltzman8379]

I made this for company, I fed 6 people. It came out awesome. I tweaked it a bit but followed your instructions...thanks Billy

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@AllYouNeedIsLove601]

Basically the same stuffing for stuffed artichokes. Really delicious! 😋

[@Madridme3]

Exactly.

[@ChristopherCaranna]

I made this and was quite satisfied. Kudos to you!

[@christinebelletti3249]

I haven’t had this since I was a child. I made them for dinner while camping ⛺️. My husband and I love it. I made spaghetti 🍝 on the side. Will try it out on my family next Sunday dinner. Thank you! Yummy 😋

[@ChefBillyParisi]

Thanks for watching!

[@ColinCropley]

you really outdid yourself on this one. love how it looks!

[@drufeedingsystem306]

Billy, we share the same last name, Parisi. Every Sunday at home in Pglia my mother made Ragu’. Brasciol it’s the original name in slang Pugliese. Involtino is the Italian language version. In the North spelled Braciola is totally different and is made with pork. The original version of Brasciol is somewhat different. The main difference is the sauté process taking about two hours. This process tenderizes the beef before adding la passata di pomodoro to the beef and finish the dish within one hour. Memories of my childhood in Puglia Italy. BTW. I love your cooking shows!

[@ChefBillyParisi]

This is great, thanks for the explanation

[@drufeedingsystem306]

My Name is Armando. You are welcome.

[@Dsky40]

I made this, I added white wine too and it was superb!!!

[@jeffbrescia58]

Looks great. Can't wait to try. My Mom did a little different version. Thank you and I love the hat !

[@SaraWainwright]

Love the hat! It's been a long time since I made a version of this, I have to make it soon!

[@susie6593]

I need to add comments on all of your recipes i have been making!! Ok, so, yeah... this ONE ☝️ is GOLD!!! I am a pretty good cook, but this dish put me in the major leagues LOL it so so simple but honestly, it is wholesome and feeds the soul. This is great!

[@ChefBillyParisi]

Thanks for binging lol

[@russellbehrman6175]

I think you pretty much nailed the essence of the Braciole! Your recipe is almost exactly like my Mimi's. Bravo!

[@ChefBillyParisi]

Thanks friend

[@mary-jeanslaughter8]

As always you are amazing!!! Gonna make these for supper on Sunday!!!😍😍😍

[@woohunter1]

I’m gonna try making this Sunday, I’ll let you know how it turns out!

[@jamescampolo7824]

Hi Billy, my shortcut for the meat is to pick out a top round roast that is one muscle and have the butcher slice and cube it. Saves you the slicing and pounding. If you buy a big roast and have that done, you can also use some for chicken fried steak, rouladen or milanese.

[@hayleyfay4779]

Awesome stuff - so yummy

[@dlamarca]

Happy Easter Chef.

[@michaelsegura9652]

I have ate this most of my life with pine nuts and raisins. As I have gotten older don’t have a taste for raisins anymore. Feel the dish still needs the sweet though more recently traded the raisins for sweet peppers works well for a replacement IMO

[@AmericanWomom]

Excellent. I made it!

[@HBSuccess]

Northern Italian here - our family version had some finely julliened carrots, fresh spinach, and provolone as part of the stuffing - much less garlic. Much longer braise too 3-4 hrs.until fork tender. Dang good 😂

[@walter.bellini]

Chef, Thank you for the good video, good lighting, video and audio, clear instructions and flow Wanting to make this for 2021 Mother's Day today, just two questions Out of your choices of meat (Top Round, Flank Steak, Skirt Steak, Sirloin) why did you pick Top Round Sirloin? When slowing cooking the meat in the pan with the sauce, will the braciole get tougher the longer you cook it past one hour, or get softer? Appreciate your time and effort to share this with all of us

[@RobbieE56]

I know this is late, but top round is what most consider to be the more "traditional" cut to use. I think that's why he went with that. Did you find an answer to your second question? I am also curious.

[@winkpinky1445]

I also use round for the beef and loin for the pork in braciole. My butcher slices it for me but most of the time it’s already cut and in the meat case in my local Portuguese grocery store. Go figure. Btw we always braise them until fork tender.

[@oceanbaby4521]

Beautiful dish! Easy and yummy! 😋❤️

[@buddhadodo]

Looks awesome, I can't wait to try it. It reminds me of spiedini. Great video (but I found the background music destracting).

[@nitaf71]

That Looks So good

[@vincenzosplate]

Wow, perfect

[@ChefBillyParisi]

Thank you my friend!

[@TNCelt1]

Very good, but I also tie the ends off to keep the stuffings in. It's also good to use "speck" italiano which is a smoked version of prosciuttto, (which can be a little tough to find), but Aldi has it, believe it or not! (don't use the American versions of prosciutto...usually too gamey.)

[@SaraWainwright]

I love this dish and your cap, :-)

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@georgianadiolosa4222]

I made these and they are wonderful, just like my did made them....

[@ChefBillyParisi]

Amazing!

[@craigsavarese8631]

Very close to how my mom used to make these. Though I thought she added an egg to make the bread/cheese filling more like a paste that she spooned into place.

[@dellaangel]

That's exactly what I was thinking, i made this with my nonna years ago and remembered using egg w bread crumb seasoning mixture. But the oil he uses im sure makes the consider workable. Now im making it this weekend

[@braddaquila2689]

Pretty close to Grandma's, she would add a bit of lemon zest and a bit of spice, but you nailed it as usual.

[@analumel]

Amazing! Here in Brazil I know this dish with bacon and julliene carrots inside.

[@BrianDoolittleAustin]

Get it chef!

[@ChefBillyParisi]

Hah

[@CA-lf7jt]

Ok! It’s in the oven!!

[@studimeglio7110]

This live oks more like spadini. I enjoy your cooking, my mom was napaitano. I would buy my stuffed.

[@ginastipo]

It’s very definitely ITALIAN! It’s called Bra-chee-oh-lay in italy

[@1John5-13-Lisa]

Remember cotica pig skin, seasoned, tied, fried and put in spaghetti sauce!! I use veal for braciole

[@lindaguida4074]

I make at Christmas 🤶

[@gabbyrogersnest751]

Yum!!

[@bondtony123]

That a Cardinals cap you got on?

[@OutdoorMS]

Wow

[@janetbrouillard6974]

what would you serve with it ?

[@aaronachetcuti3808]

And in Malta we call them Bragioli

[@cherylbaney1287]

Butchers twine leaves too much fuzz! Use white cotton kitchen twine.

[@IHS333]

Braciole i believe is Southern Italian

[@juliebates1454]

Is it tender looks brown

[@benedettocracolici197]

It looks good, but I think to much olive oil in the sauce pan. Also I would saute my garlic with oil and put some fresh basil. Good suff.

[@ChefBillyParisi]

That’s fair, recipes are malleable and you should make them how you want.

[@HermanCulprit]

Hipster braciole 😝

[@ChefBillyParisi]

if my grandma from Sicily was hipster then yes lol

[@annamariamemoli6397]

Is not Brazul.. is braciole. That is a southern dialect. Most immigrant came from the south.

[@catherinegray1367]

So I tried making this, and while the taste was incredible the meat was tough. I'm hoping for melt in your mouth meat. Should I cook for 2 hrs instead???

[@mycaddigo4562]

Flank stake ??You need to check the grain …. When you are cutting the roll the steak needs to be in proper position so that ur jutting cross grain …

[@mycaddigo4562]

Recommend you check out this recipe with Laura in the kitchen

[@wondering8923]

Great recipe. Out of all the ones I’ve looked at, yours is the one I’m going to choose. But…my god…that background music is annoying.

[@mkaldatym]

The Bear brought me here

[@dray1842]

Where's the garlic?

[@diegoforest]

If you need a steak knife for your Braciole, you're doing it wrong. This was probably needed another hour.

[@violetgaribyan-jg9ll]

🥰🍄🎁🎄🍷🫒🍄

[@johnc3601]

Looks like a nice simple recipe however there's a Salt fest going on there.

[@geordiefooda5218]

They aren't S.Marzano DOP. Don't be fooled!

[@FattoriaSVittoria]

Brajul??? Braciole sounds different!!

[@Madridme3]

Yup...he doesn't know how to pronounce it.

[@bethie_t93]

Nice recipe, but you're pronouncing it totally wrong. 😕 It's bra-cho-lay.

[@Madridme3]

Yup...he could have looked it up. Not authentic pronunciation!

[@gemini92406]

1 hour... 😆 🤣

[@jayq7463]

Should have added mozzarella cheese to it

[@Madridme3]

What up. Mispronounced..