ITALIAN STUFFED BEEF BRACIOLE
Every region of Italy has its own recipe for beef braciole, but above all is in how many ways such recipe is called and in south Italy, especially in Naples, the custom of renaming dishes is very common...
Naples’ sunday lunch is often made with a classic meat sauce.
But when the sauce can’t be made because it requires the use of many different parts of meat.
It’s then made just by adding a few slices of rolled beef named braciole, into a tomato sauce and served as a second dish.
Well I think it's worth the time, because these braciole become very soft and tender that they will melt in your mouth...
Recipe:
ITALIAN STUFFED BEEF BRACIOLE
INGREDIENTS: Yield 2 portions
- 2 thin slices of beef (round tip roast cut)
- 2 tbsp, 30g pine nuts
- 2 tbsp, 30g raisins
- 2 oz. 60g pecorino cheese
- 1 bottle rough 2 ½ cups, 600ml tomato puree
- 2 or 3 tbsp, 30-45ml extra virgin olive oil
- ½ cup, ½ glass of white wine
- 1 clove of garlic
- 1 onion
- 1 sprig of parsley
- few basil leaves
- salt & pepper
DIRECTIONS
- Flatten the beef on a chopping board.
- Sprinkle with salt, pepper, pine nuts, raisins, pecorino cheese and parsley.
-
Roll-up and seal the slices of beef with 2 toothpicks.
- In a pot fry the onion with a couple of tablespoons of extra virgin olive oil. Then place the braciole in the pot and cook until lightly brown.
- Season with salt and pepper, pour in the white wine, add all the tomato sauce and cover with a lid.
- Cook for at least 1 hour and just at the end add a few basil leaves.
FOLLOW STEP-BY-STEP DIRECTIONS
This meat are Neapolitan rolls of beef stuffed with raisins, pine nuts, garlic, parsley and pecorino cheese named “braciole”.
They are cooked into a tomato sauce which it's then used to season the pasta and traditionally made on sundays.
Forget roasted meat or chops when you think about these beef braciole.
Perhaps not everyone knows the original preparation of this delicious dish, but sure they are a close relative of meat rolls.
Simple, tasty and cooked quickly with an exceptional result.
INGREDIENTS: serves 2
- 2 thin slices of beef (round tip roast cut)
- 2 tbsp (30g) pine nuts
- 2 tbsp (30g) raisins
- 2 oz (60g) pecorino cheese
- 1 bottle of tomato puree (about 2 ½ cups - 600ml)
- 2 or 3 tbsp (30-45ml) extra virgin olive oil
- ½ cup of white wine
- 1 clove of garlic
- few leaves of basil
- 1 onion
Begin by chopping finely the garlic and parsley on a cutting board.
Place the slices of beef on a chopping board and flatten gently with a meat mallet.
Sprinkle the slices with salt and pepper, add a handful of pine nuts and raisins.
Sprinkle with pecorino cheese, chopped parsley and garlic freeing the edges of the meat so the filling will not come out.
Close the meat by rolling-up and seal them by inserting a couple of toothpicks across.
In a large pot fry the onion with a couple of tablespoons of extra virgin olive oil add the beef braciole and cook until lightly brown.
Add a pinch of salt, pour the white wine in, add all the tomato puree and cover with a lid.
Cook at low heat for at least for 1 hour and the sauce must, as they say in Naples: "pippiare" (onomatopoeic word describing the sound made by the sauce), meaning "must simmer".
At this point remove the lid and let the tomato sauce reduce.
Once the sauce is ready add a few basil leaves and give it a final stir.
With the leftover of the tomato sauce you can season any pasta.
