Braciole
serves 4-6
Braciole
Top Sirloin, butterflied and pounded thin, is rolled up with stuffing mix and cooked in homemade sugo and served over creamy polenta. Don't forget to top with a bit of olive oil and plenty of fresh parmesan.
Filling:
- 1 bag Pepperidge Farms herb seasoning stuffing mix
- 1/4 cup extra virgin olive oil
- 4 oz sharp provolone, grated fine
- 4 oz Parmesan, grated fine
- ½ bunch parsley, chopped
- ¼ bunch oregano, chopped
- 5 cloves garlic, minced
Sugo:
- 1 large sweet onion
- 5 cloves of garlic
- ½ cup dry white wine
- ½ cup olive oil
- 1 28-ounce can of tomatoes (crushed, Jersey Fresh preferred, or San Marzano)
- 1 bay leaf
- 6-8 leaves of basil, torn
- 2 sprigs of oregano
Meat:
- 2 top sirloin, butterflied and pounded 1/4” thickness
Polenta:
- 1 cup instant polenta
- 2 cups chicken broth
- 1 cup heavy cream
- 6 butter
- 2 cloves garlic, smashed
- salt to taste
- Parmesan to taste (at least 3/4 cup)
To make the sugo:
In a food processor, process the onion and garlic until chopped fine.
Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color.
Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the braciole. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil.
To make the Braciole:
Butterfly and pound out your sirloin to make one large piece, no thicker than 1/4” thick.
In a separate bowl, combine all the ingredients for your filling.
Add filling evenly to your sirloin. You want this to be about 1/4” thick of filling. Roll your sirloin to make a nice tight pinwheel. Use butchers twine to tie the braciole every 1 1/2”. Season the outside with salt.
In a pan heat up some olive oil on medium high heat. Once your skillet is nice and hot, add your braciole. Sear on all sides. Once your braciole is seared, add to your pot of sugo and braise for 1 1/2 hrs on low.
To make the Polenta:
Heat up your stock, heavy cream and garlic until it comes to a boil. Slowly whisk your polenta into your liquid and turn your heat to low, whisking occasionally so it doesn’t burn on the bottom. After 25 min your polenta will be super creamy and sexy. Turn off your polenta and whisk in desired parmesan, butter and salt to taste.
Plating and serving:
Add a ladle of polenta to a shallow bowl.
Take your braciole out of the sugo. Remove string and slice into 1 1/2 inch slices. Place on top of polenta. Ladle some sugo on top of braciole, garnish with a little parm and a drizzle of olive oil.
Serve salad on the side.
In a food processor, process the onion and garlic until chopped fine.
Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color.
Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the braciole. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil.
To make the Braciole:
Butterfly and pound out your sirloin to make one large piece, no thicker than 1/4” thick.
In a separate bowl, combine all the ingredients for your filling.
Add filling evenly to your sirloin. You want this to be about 1/4” thick of filling. Roll your sirloin to make a nice tight pinwheel. Use butchers twine to tie the braciole every 1 1/2”. Season the outside with salt.
In a pan heat up some olive oil on medium high heat. Once your skillet is nice and hot, add your braciole. Sear on all sides. Once your braciole is seared, add to your pot of sugo and braise for 1 1/2 hrs on low.
To make the Polenta:
Heat up your stock, heavy cream and garlic until it comes to a boil. Slowly whisk your polenta into your liquid and turn your heat to low, whisking occasionally so it doesn’t burn on the bottom. After 25 min your polenta will be super creamy and sexy. Turn off your polenta and whisk in desired parmesan, butter and salt to taste.
Plating and serving:
Add a ladle of polenta to a shallow bowl.
Take your braciole out of the sugo. Remove string and slice into 1 1/2 inch slices. Place on top of polenta. Ladle some sugo on top of braciole, garnish with a little parm and a drizzle of olive oil.
Serve salad on the side.
Amount per 100g
-
4-6g
1 serving