"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-19-2020, 09:18 AM   #1
Cook
 
MyPinchofItaly's Avatar
 
Join Date: Mar 2020
Location: Milan
Posts: 71
Braised Beef Rolls in Tomato Sauce

This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is considered a valid alternative.
These rolls are often served on Sundays as the second course of a rather big lunch. This second course is presented with a side serving of baked potatoes or sautéed broccoli rabe, and the tomato sauce the beef is cooked in is used to garnish some pasta, served as a first course. You’ll have hardly any space left for dessert!

Serves: 4 | Preparation time: 15 mins | Cooking time: 45 mins

Beef or Veal meat: 4 slices (about 500 g in total)
Tomato sauce: 250 ml
White onions: ½
Basil, fresh: 4 to 5 leaves
Garlic: 2 cloves
Parsley, fresh: 1 sprig
Extra virgin olive oil (EVOO): 2 tbsp
Whole plum peeled tomatoes: 400 g
Pecorino or Parmigiano, grated: to taste
Salt and pepper: to taste

Method

Peel the garlic and press it or dice it in extremely small pieces. Finely chop the parsley, as well, then combine the two in a bowl and set it aside.

Place the beef slices on a plate or a clean work surface and season them with salt and pepper, using your fingers to rub them into the meat. Distribute a couple spoonfuls of garlic and parsley on the beef slices and gently press the mixture down on the meat to make sure it adheres well to its surface.

Sprinkle a handful of grated Pecorino on each slice and then close the rolls: start by folding in the longer sides, to make sure the filling doesn’t spill out, then roll up the slice by starting at one end and moving towards the other. Use either a kitchen string or toothpicks to close the roll and secure the slices in place.

Slice the onion. Heat up the oil in a saucepan and brown the onion on low heat.

Tip: We like to leave our onion in the sauce, but if you’re not really into its strong flavour, simply remove it from the oil right after browning it. The sauce will still have a pleasant, delicate aroma.

Fry up the rolls on medium to low heat, turning them often to make sure they brown evenly. Il will take about 10-15 minutes. Add the tomatoes, the basil leaves and season to taste.

Stir well and cook over low heat for 25-30 minutes.

Serve warm on a generous spoonful of the tomato sauce.

Attached Thumbnails
Click image for larger version

Name:	Beef.jpg
Views:	194
Size:	64.0 KB
ID:	39829  
MyPinchofItaly is offline   Reply With Quote
Old 03-19-2020, 02:15 PM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,945
Sounds wonderful!

This is my version of braciole.

Ms. Mofet's Beef Braciole

Click image for larger version

Name:	braciole_013011_13_P1070526.jpg
Views:	59
Size:	40.8 KB
ID:	39836

Click image for larger version

Name:	braciole_013011_14_P1070527.jpg
Views:	50
Size:	146.6 KB
ID:	39837
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 03-20-2020, 11:30 AM   #3
Senior Cook
 
Join Date: Oct 2019
Posts: 316
I like the German braised rolled beef recipe myself. I call it Beef with pickles although there’s an official name for it. :)
GimmeAnother1 is offline   Reply With Quote
Old 03-20-2020, 11:53 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,909
Quote:
Originally Posted by GimmeAnother1 View Post
I like the German braised rolled beef recipe myself. I call it Beef with pickles although there’s an official name for it. :)
Rouladen
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-20-2020, 02:26 PM   #5
Senior Cook
 
Join Date: Oct 2019
Posts: 316
Braised Beef Rolls in Tomato Sauce

Quote:
Originally Posted by GotGarlic View Post
Rouladen


Yep that’s it! This one looks good too though. Maybe I’ll try it for a change. :)
What r the typical sides with this dish on this thread? Some pasta?
GimmeAnother1 is offline   Reply With Quote
Old 03-20-2020, 02:33 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,909
Quote:
Originally Posted by GimmeAnother1 View Post
Yep that’s it! This one looks good too though. Maybe I’ll try it for a change. :)
What r the typical sides with this dish on this thread? Some pasta?
The second paragraph of the OP mentions side dishes that Italians serve with it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-20-2020, 06:30 PM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,578
With braciole, it's all in the stuffing, and every family has their own recipe for it, just like every family has their own recipe for sauce. I use the same sauce recipe my grandmother handed down to my mother, my mother handed down to me and I handed down to my son.

My Sicilian grandfather used to use chopped hard boiled egg to stuff his braciole. I also use egg, but add chopped spinach, along with sauteed onions (raw onions give me grave agita!) or shallots and some finely chopped garlic. I've also seen a slice of prosciutto or chopped pancetta used.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-22-2020, 10:28 AM   #8
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,490
Type of meat? How thin to slice it?
Stuffing. Your favorite?
Tomato or other sauce?

TIA
Roll_Bones is online now   Reply With Quote
Old 03-22-2020, 10:53 AM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,909
Quote:
Originally Posted by Roll_Bones View Post
Type of meat? How thin to slice it?
Stuffing. Your favorite?
Tomato or other sauce?

TIA
From what I've read, it's thin slices of something like round steak. I believe msmofet has posted her recipe on the site.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-22-2020, 10:59 AM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,945
Quote:
Originally Posted by Roll_Bones View Post
Type of meat? How thin to slice it?
Stuffing. Your favorite?
Tomato or other sauce?

TIA
Quote:
Originally Posted by GotGarlic View Post
From what I've read, it's thin slices of something like round steak. I believe msmofet has posted her recipe on the site.
Thank you GG.
Yes I posted pictures of the package of beef and a tutorial. Just click the link above. It will give you ideas. You can then go from there to make it to your liking. I serve mine in the sauce with pasta and meatballs usually.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 03-23-2020, 10:01 AM   #11
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,490
Quote:
Originally Posted by GotGarlic View Post
From what I've read, it's thin slices of something like round steak. I believe msmofet has posted her recipe on the site.
Thanks GG.

Quote:
Originally Posted by msmofet View Post
Thank you GG.
Yes I posted pictures of the package of beef and a tutorial. Just click the link above. It will give you ideas. You can then go from there to make it to your liking. I serve mine in the sauce with pasta and meatballs usually.
Thanks @msmofet, Yes.I will check it out.
I have had these before, but they were made with bread stuffing like in Thanksgiving stuffing and I believe thew gravy was from a jar?
My ex MIL, RIP made them. They were okay.
I'm certain we can do much better!
Roll_Bones is online now   Reply With Quote
Old 03-25-2020, 04:34 PM   #12
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,673
I've had them stuffed with a savory, sage/bread stuffing as well, with a homemade beed gravy on top. It was deliciuos. Seeeeya; Chief longwind of the North.
Chief Longwind Of The North is offline   Reply With Quote
Old 03-25-2020, 08:21 PM   #13
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,673
This thread has been on my mind. I've been thinking of fillings for this. Here are some ideas:

1. Beef Roulaides with Duxelles in Sauce Tomate
2.Bracioe stuffed with onions, olives, and feta cheese, covered wth Lamb Veloute
3. Beef Rouladen stuffed with Spanish Rice, Peppers, and minced Spanish Chorizo, covered with Mojo de Cilantr
4. Veal stuffed Rouladen with diced potato, onion, and caraway seed, covered with Alfredo Sauce

The list can go on and on, and can be used to make finger foods, main courses, football game snacks, brunch, or whatever. Also, don't limit this to beef. Sliced corned beef, or pastrami, thin sliced sausages such as pepperoni, or you could use ham, prosciutto, chicken, turkey, wild game, etc. You are limited only by your imagination.

Seeeeeeyaa; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
beef, beef braciole, italian food, recipe, rolls, sauce, tomato, tomato sauce

Braised Beef Rolls in Tomato Sauce This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is considered a valid alternative. These rolls are often served on Sundays as the second course of a rather big lunch. This second course is presented with a side serving of baked potatoes or sautéed broccoli rabe, and the tomato sauce the beef is cooked in is used to garnish some pasta, served as a first course. You’ll have hardly any space left for dessert! [B]Serves: 4 | Preparation time: 15 mins | Cooking time: 45 mins[/B] Beef or Veal meat: 4 slices (about 500 g in total) Tomato sauce: 250 ml White onions: ½ Basil, fresh: 4 to 5 leaves Garlic: 2 cloves Parsley, fresh: 1 sprig Extra virgin olive oil (EVOO): 2 tbsp Whole plum peeled tomatoes: 400 g Pecorino or Parmigiano, grated: to taste Salt and pepper: to taste Method Peel the garlic and press it or dice it in extremely small pieces. Finely chop the parsley, as well, then combine the two in a bowl and set it aside. Place the beef slices on a plate or a clean work surface and season them with salt and pepper, using your fingers to rub them into the meat. Distribute a couple spoonfuls of garlic and parsley on the beef slices and gently press the mixture down on the meat to make sure it adheres well to its surface. Sprinkle a handful of grated Pecorino on each slice and then close the rolls: start by folding in the longer sides, to make sure the filling doesn’t spill out, then roll up the slice by starting at one end and moving towards the other. Use either a kitchen string or toothpicks to close the roll and secure the slices in place. Slice the onion. Heat up the oil in a saucepan and brown the onion on low heat. [B]Tip: We like to leave our onion in the sauce, but if you’re not really into its strong flavour, simply remove it from the oil right after browning it. The sauce will still have a pleasant, delicate aroma.[/B] Fry up the rolls on medium to low heat, turning them often to make sure they brown evenly. Il will take about 10-15 minutes. Add the tomatoes, the basil leaves and season to taste. Stir well and cook over low heat for 25-30 minutes. Serve warm on a generous spoonful of the tomato sauce. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.