Braised Beef Rolls in Tomato Sauce

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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.
 

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GimmeAnother1

Senior Cook
Joined
Oct 15, 2019
Messages
322
I like the German braised rolled beef recipe myself. I call it Beef with pickles although there’s an official name for it. :)
 

Sir_Loin_of_Beef

Chef Extraordinaire
Joined
Apr 19, 2011
Messages
12,131
Location
Sandy Eggo
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.
 
Last edited:

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
12,967
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.

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.
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,435
Location
Southeast US
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.

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!
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,447
Location
USA,Michigan
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
 

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