BEEF BRACIOLE

Ingredients:

Braciole

¼ inch thick sirloin beef cuts pounded thin
2 cups of Italian breadcrumbs
grated Parmesan cheese
fresh parsley
garlic
Olive oil
salt
black pepper
½ cup of white cooking wine

The sauce

¼ cup extra-virgin olive oil
5 garlic cloves, minced
1 medium yellow onion, diced
3 tablespoons tomato paste
½ cup of red cooking wine (optional)
6 cups of tomato puree
3 tablespoons granulated sugar
2 fresh bay leaves

Directions:

• Ask your butcher (Paulina Meat Market) to pre-pound each of the sirloin pieces. Each piece should be about ¼ inch thick. Season with salt and pepper. Set aside.

•  In a medium-sized bowl, mix breadcrumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined. mixing herbs and breadcrumbs.

• Add a small amount of the breadcrumb 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. rolling up beef. Repeat until the beef and stuffing have all been used and truss each beef roulade with a butcher’s twine or a toothpick, tying butcher's twine around beef.

• 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 searing beef braciole. Remove the browned meat.

• Now using the meat remains in the pot, make the marinara sauce. Heat 2 tablespoons of olive oil in a large dutch oven over medium. Scrape all of the good remaining crusty bits into the middle. Add in red wine and cook for 2-3 minutes.

• Add the garlic and onion and cook until translucent and fragrant, about 5 minutes. Stir in the tomato paste and continue to cook until the color deepens into a dark red and raw, “tinny” taste disappears, about 5 minutes. Pour in the tomato puree, sugar, and bay leaves and season with salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer.

• Add beef rolls back into the red sauce and let simmer. Cook for at least 1 hour.

• Remove the butcher’s twine, garnish with parmesan cheese and chopped parsley, slice, and serve. served beef braciole.