FARGO — My Italian Christmas theme continues this week with Tony’s Sicilian Beef Braciole, one of my favorite dishes from Tony’s heritage. Tender rolls of sirloin wrapped around a savory breadcrumb filling, cooked low and slow in a simple tomato sauce until fork-tender … this rustic peasant dish is a delight for beef lovers everywhere and is sure to be a showstopper on your holiday table this season.
Last weekend, I finally persuaded Tony to teach me how to make his family’s braciole (pronounced brah-zhol-uh), which is made with top sirloin and a filling of breadcrumbs seasoned with fresh garlic, Parmesan cheese, olive oil, salt and pepper. We used large top sirloin steaks for this occasion, but you could also use a top sirloin roast.
ADVERTISEMENT
Tony made a simple tomato sauce first so that it had time to thicken as we assembled the beef rolls, using just two cans of whole, peeled tomatoes that he pureed in a blender, one clove of garlic, olive oil, fresh basil and seasoning. He cooked the garlic in the olive oil and then discarded it before adding the pureed tomatoes, so that only its essence would remain in the sauce.
“That sauce seems too simple,” I said. “Just wait,” he replied with an eye roll and a knowing grin as he moved on to the steaks.
We sliced the sirloin steaks lengthwise into pieces about a quarter-inch thick, then pounded them into thin cutlets. Many butchers will perform these tasks for you upon request, but, if you do it yourself, use the flat side of a meat mallet and pound each slice out between two pieces of plastic wrap to protect the beef and prevent any cross-contamination of your work surface.
Next, we made the breadcrumb filling and spread it on top of each cutlet in a smooth, even layer and then rolled the beef up tightly around the filling. You can secure the rolls with a toothpick or butcher’s twine to hold them together, but Tony simply placed each roll seam-side down in a hot pan with olive oil and let the heat create the seal as the meat seared. I was doubtful about this trick at first, but it worked like a charm.
Once browned, Tony removed the beef rolls and deglazed the pan with white wine to release the flavorful brown bits from the bottom. Then he returned the beef rolls to the pan, covered them with tomato sauce, placed a lid on the pan and let the braciole cook over the lowest heat for an hour.
The braciole was melt-in-your mouth tender and we needed only our forks to cut it. And the sauce — oh, boy was Tony right about that. The beef infused the sauce with terrific flavor as it braised, turning this humble tomato sauce into a stunningly delicious ragu.
With its delightfully festive presentation and fabulous flavor, Tony’s Sicilian Beef Braciole is the perfect holiday main course. On behalf of the Nasello family, we wish you happy holidays, and a very merry and delicious Christmas.
ADVERTISEMENT
Tony’s Sicilian Beef Braciole
Serves 4
For the sauce:
- 2 cans whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and cut into quarters
- 1 sprig of fresh basil (about 5 leaves)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the beef:
- 2 (1-pound) top sirloin steaks or 2 pounds top sirloin roast
- 1 cup breadcrumbs (we use Panko but regular plain or Italian breadcrumbs will also work)
- 1 cup grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil, divided
- ¼ cup fresh parsley, finely chopped (reserve a teaspoon to garnish)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ cup dry white wine
Directions:
Prepare the sauce first. Use a blender to puree the tomatoes until they are smooth; set aside.
In a medium-sized pot, heat the olive oil over medium heat until hot. Add the garlic quarters and reduce heat to medium-low. Cook the garlic, stirring often, until it is just starting to brown, about 2 minutes.
Remove the garlic from the pot and discard (the garlic will infuse the olive oil).
ADVERTISEMENT
Add the pureed tomatoes to the pot and bring them to a boil over medium-high heat. Reduce heat to the lowest setting and add the fresh basil.
Stir in the salt and pepper and let the sauce simmer while you prepare the beef, stirring occasionally.
Slice the steaks or roast into thin cutlets no thicker than ½-inch (you can also ask your butcher to do this for you). Working one at a time, place each cutlet between two pieces of plastic wrap and use the flat side of a meat mallet to pound the cutlet on a cutting board until it is about 1/8 to ¼ inch thick. Remove the cutlet from the plastic wrap and set aside until each cutlet is done.
In a medium bowl, add the breadcrumbs, Parmesan cheese, parsley (save 1 teaspoon to use later as a garnish), 3 tablespoons of olive oil, garlic, salt and pepper. Stir until well combined.
Place one beef cutlet on a cutting board. Cover the entire surface with a layer of the breadcrumbs mixture and use your hand to gently press it into the beef. Roll the cutlet up tightly, tucking any loose ends in to secure them. Place the roll on a plate, seam-side-down and repeat until all the beef has been rolled.
In a large pan over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, place the beef rolls in the pan seam-side down. The heat should fuse the seams together so that you do not need to use toothpicks or butcher’s twine to keep the rolls together.
Sear the beef rolls until they are browned all over, about 2 to 3 minutes per side. Once browned, remove the beef rolls from the pan and set aside.
ADVERTISEMENT
Add the white wine to the hot pan and cook over medium-high heat for 2 to 3 minutes until the liquid reduces by half. Use a spatula or wooden spoon to release any brown bits from the bottom of the pan as the wine deglazes.
Return the beef rolls to the pan. Pour all the tomato sauce over the rolls, cover the pan and cook on the lowest heat setting for 1 hour, until the meat is tender enough to cut with a fork. Transfer the braciole to a serving dish. Cover with the sauce and garnish with the remaining parsley and a sprinkling of grated Parmesan.
To store: Leftovers should be refrigerated in an airtight container with the sauce and reheated on the stove or in the microwave. The braciole can also be frozen with the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove in a covered pot until hot all the way through.
Advanced preparation:
- The cutlets can be pounded out up to 1 day in advance and refrigerated between individual layers of plastic.
- The breadcrumb mixture can be prepared up to 1 day in advance and refrigerated until ready to use.
- The tomato sauce can be made up to 3 days in advance and reheated when ready to use, or frozen for up to 3 months.
- The braciole can be assembled a day in advance of cooking and refrigerated in an airtight container.
The Trust Project
