Neapolitan Beef Braciole

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.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 781
• Protein: 51 g
• Carbs: 19 g
• Fat: 60 g

Ingredients

• 800 g Beef chuck ( thinly sliced )
• 50 g Parmesan cheese ( grated )
• 50 g Pecorino cheese (sheep cheese) ( grated )
• 2 piece Garlic ( finely minced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 30 g Pine nut ( whole )
• 30 g Raisin ( rehydrated )
• 1 piece Onion ( finely diced )
• 150 ml Red wine
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 800 g Tomato pulp

Instructions

1. Preparing the meat

   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. Stuffing and rolling

   Spread chopped garlic, parsley, parmesan, pecorino, raisins, and pine nuts over each slice. Roll tightly and secure with kitchen twine or wooden skewers.

3. Searing the meat

   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. Deglazing and sauce

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge. The sauce tastes even better when gently reheated the next day.