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 …
source
Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
Tweet on Twitter
Share on Facebook
Pinterest
I made these and they are wonderful, just like my did made them….
If you need a steak knife for your Braciole, you're doing it wrong. This was probably needed another hour.
What up. Mispronounced..
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.
Happy Easter Chef.
🥰🍄🎁🎄🍷🫒🍄
It’s very definitely ITALIAN! It’s called Bra-chee-oh-lay in italy
I made this, I added white wine too and it was superb!!!
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!!!
Brajul??? Braciole sounds different!!
Love the hat! It's been a long time since I made a version of this, I have to make it soon!
I love this dish and your cap, 🙂
I made this and was quite satisfied. Kudos to you!
what would
you serve with it ?
I made this for company, I fed 6 people. It came out awesome. I tweaked it a bit but followed your instructions…thanks Billy
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!
Excellent. I made it!
you really outdid yourself on this one. love how it looks!
Looks awesome, I can't wait to try it. It reminds me of spiedini. Great video (but I found the background music destracting).
Basically the same stuffing for stuffed artichokes. Really delicious! 😋
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 😂