← Back to Search Results
braising Italian
Stuffed Beef Rolls in Tomato Sauce 

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Braciole al Pomodoro

Thin slices of beef round are perfect for braciole—commonly pronounced brazholl—a flavorful, slow-cooked favorite. Look for large slices of beef without a lot of connective tissue so that they will hold their shape well.

Braciole can be cooked as part of Neapolitan Ragù . Some cooks stuff braciole with a hard-cooked egg, while others add raisins and pine nuts to the basic filling.

Yield: Makes 4 servings

Ingredients

  • 4 thin slices boneless beef round, about 1 pound
  • 3 garlic cloves, finely chopped
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 cups canned imported Italian tomatoes with their juice, passed through a food mill
  • 4 fresh basil leaves, torn into small pieces

Directions

1. Place the beef between 2 pieces of plastic wrap and pound gently with the flat side of a meat pounder or a rubber mallet to an even 1/8-inch thickness. Discard the top piece of plastic.

2. Set aside 1 chopped garlic clove for the sauce. Sprinkle the meat with the remaining garlic, the cheese, parsley, and salt and pepper to taste. Roll up each piece like a sausage and tie it like a small roast with cotton kitchen string.

3. Heat the oil in a large pot. Add the braciole. Cook, turning the meat occasionally, until it is browned on all sides, about 10 minutes. Scatter the remaining garlic around the meat and cook 1 minute. Add the wine and simmer for 2 minutes. Stir in the tomatoes and basil.

4. Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick. Serve hot.


© 2004 Michele Scicolone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon salt per serving.

372kcal (19%)
117mg (12%)
20mg (33%)
26mcg RAE (1%)
799mg
54mg
26g
5g
2g
10g
68mg (23%)
647mg (27%)
7g (33%)
21g (32%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?