Neapolitan Beef Braciole
Ingredients
- 800 gBeef chuck (thinly sliced)
- 50 gParmesan cheese (grated)
- 50 gPecorino cheese (sheep cheese) (grated)
- 2 pcGarlic (finely minced)
- 0.5 pcFlat-leaf parsley (chopped)
- 30 gPine nut (whole)
- 30 gRaisin (rehydrated)
- 1 pcOnion (finely diced)
- 150 mlRed wine
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 800 gTomato pulp
Method
Beef slices that fall apart with a fork, revealing a melting heart of pecorino and pine nuts. The dark, glossy tomato sauce has reduced to coat the meat perfectly, exhaling aromas of garlic and red wine.
- 1
Flatten the beef slices between two sheets of parchment paper using a rolling pin or meat mallet. They must be thin and even to roll easily.
- 2
Spread chopped garlic, parsley, parmesan, pecorino, raisins, and pine nuts over each slice. Roll tightly and secure with kitchen twine or wooden skewers.
- 3
In a sauté pan with olive oil, brown the rolls on all sides. A dark crust must form: that's where the flavor is. Remove and set aside.
- 4
Sauté the chopped onion in the pan drippings. Deglaze with red wine, scraping the bottom well. Add the tomato pulp and return the meat to the pan.
- 5
Cover and simmer over very low heat. The sauce should thicken and become velvety. The meat is ready when it offers no resistance to the tip of a knife.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the stuffing, as pecorino and parmesan are already quite salty.
- The sauce is ready when you see small beads of oil rising to the surface.
How long does this dish keep?
Keep for 3 days in the fridge. The sauce tastes even better when gently reheated the next day.
