Braciole alla Napoletana (Italian Stuffed Beef Rolls)

Method13 steps · about 2 hr 15 min

1. 1

   Step 1: Spread all eight raw beef slices on a board. If thick, gently pound them thinner and wider so they can enclose the filling. Clean hands and tools after handling the raw meat.

   Uses 8 raw thin slices of top-round sirloin or flank steak, pounded in step 1

2. 2

   Step 2: Wash and dry the parsley (½ cup), peel both garlic (2 cloves) cloves and chop them together finely. Keep all the chopped mixture ready for the beef filling.

   Uses ½ cup parsley (- a small bunch, fresh and chopped) · 2 cloves garlic (- minced)

3. 3

   Step 3: Divide the chopped parsley-garlic mixture among the centres of all eight prepared beef slices.

   Uses All eight prepared meat slices · All prepared parsley and garlic

4. 4

   Step 4: Distribute all the raisins (50 g) and pine nuts (40 g) among the eight partly filled beef slices.

   Uses All eight partly filled slices · 50 g raisins (- ⅓ cup) · 40 g pine nuts (- ¼ cup)

   
5. 5

   Step 5: Grate all 100 g pecorino and distribute it over the filling on the eight beef slices.

   Uses All eight filled slices · 100 g pecorino cheese (- 1 cup, grated)

   
6. 6

   Step 6: Fold each slice’s sides over its filling, then roll it tightly so the filling is enclosed.

   Uses All eight slices with complete filling

   
7. 7

   Step 7: Secure each roll with two toothpicks or kitchen twine. Hold all eight rolls ready for the pot, keeping them chilled if delayed.

   Uses All eight rolled parcels

   
8. 8

   Step 8: Peel and finely chop the half onion. Heat all four tablespoons extra virgin olive oil in a wide heavy pot over low heat. Cook the onion until soft and translucent.

   Uses ½ onion ( - or 1 small shallot, finely chopped) · 4 tbsp extra virgin olive oil

9. 9

   Step 9: Place all eight secured beef rolls in the softened-onion pot, without overlapping them, and raise the heat.

   Uses All cooked onion and its oil · All eight assembled raw rolls

   
10. 10

    Step 10: Brown the rolls on all sides, then pour in all the white wine. Let it bubble and reduce until its sharp alcoholic aroma fades, then lower the heat.

    Uses All assembled rolls, onion and oil · 100 ml dry white wine (- ½ cup)

11. 11

    Step 11: Add all the tomato passata (800 g) and salt to taste. If the sauce is too thick to simmer gently, add a ladle of the optional lukewarm water. Bring the complete pot to a gentle simmer.

    Uses All rolls and their pan base · 800 g tomato passata (- 3 ¼ cups) · salt (- to taste) · A ladle of lukewarm water only if the tomato sauce is too thick

12. 12

    Step 12: Cover and cook over low heat for about two hours, keeping a gentle simmer, until the beef is very tender, the centres of the filled rolls are fully cooked at 74°C / 165°F, and the sauce is rich and thickened. Continue gently if needed for tenderness.

    Simmer braciole until very tender · 120 minUses All beef rolls and tomato sauce

13. 13

    Step 13: Turn off the heat and let the rolls stand for a few minutes. Remove every toothpick or piece of twine. Serve hot with the tomato sauce, two rolls per person for four portions.

    Uses All cooked rolls and their sauce