Recipe for Italian Beef Using Ketchup
Italian Beef Braciole in a rich slowly simmered tomato sauce. This southern Italian dish is super comforting and succulent made with sparse slices of beefiness blimp with prosciutto, pecorino, garlic, and herbs. Toss the incredible lycopersicon esculentum sauce with pasta and serve the braciole with your sides of selection!
Beef Braciole also known equally involtini (rolled stuffed meat) is just such a homely and comforting meal perfect for a lazy Dominicus afternoon feast with the family.
This version, in item, is traditionally served in Puglia, southern Italy although there are so many filling options you could try.
And don't worry information technology's also non an overly complicated dish to make either. A sharp knife (or your butcher) will ensure that the beef is cut into overnice thin slices ready to exist stuffed.
And the whole dish is simmered for only 2 hours, this really is rustic dwelling house cooking at it's finest!
Ingredients you demand
This recipe is made with super simple ingredients all of which are pretty easy to find in most supermarkets; peak or bottom round beefiness roast (also know equally silverside), pecorino cheese, fresh basil and parsley, slices of prosciutto, garlic, strained tomatoes (passata), olive oil and salt and pepper.
Run into the photo below that shows all the ingredients you need.
Stride by step recipe instructions
Cutting the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pivot (photos 1 & 2).
Sprinkle the inside of each slice of beef with a footling table salt and pepper so lay a slice of prosciutto on elevation. Sprinkle over a pocket-sized amount of garlic, parsley and place a piece of pecorino in the middle (photograph 3).
Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beefiness (photos 4 & five).
Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes (passata) and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for two hours (photos half-dozen-x).
Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
How to serve it the Italian mode
The traditional way to serve beef braciole is to first toss a niggling lycopersicon esculentum sauce with cooked pasta and serve that equally a kickoff form, the portion should be small and non your average main sized portion (photos 11 & 12 bear witness how some of the sauce can be used to toss with pasta).
The braciole are then served with a little remaining sauce with some sides such every bit sauteed green veggies, beans, grilled vegetables or roasted potatoes.
I admittedly love serving braciole this manner because the starter and master class are all prepared in the one pot and while information technology cooks you can ready your sides.
It'south such a delicious, hearty and rustic home cooked meal that fills your home with the virtually incredible scent and brings the whole family together.
Filling options
The great affair about this recipe is that it's super versatile and yous tin can stuff the braciole with whatever y'all similar.
In Napoli the braciole are traditionally stuffed with pine nuts and raisins (no prosciutto) whereas this version is often found in Puglia.
You tin can become creative and choose your own fillings but one top tip to bear in mind is that less is more, don't go overboard and don't overcomplicate it.
Top tips and recipe FAQs
- Beef thickness - it's essential to pound the beefiness using a meat mallet or rolling pivot to one-half of its thickness to tenderise the beef and make information technology easier to whorl.
What cut of meat do I demand?
The cutting of beefiness you lot need is top round or a bottom round roast, either ane will do. You'll want the beef to be cutting into thin slices so a sharp pocketknife is essential otherwise enquire your butcher to cut the beef for you. The slices should be ¼ inch (½ cm) before pounding. Also if you're using top round the slices will be fairly large so cutting them in half lengthways starting time.
Can I set up this in advance?
Admittedly, you can stuff the braciole and store them in the fridge before cooking or you can cook the whole dish and store information technology in the refrigerator until you're ready to re-heat and serve.
How can I store leftovers?
Leftovers volition keep well in the refrigerator for around two-3 days or can be frozen in suitable containers. After freezing thaw the braciole completely then reheat until pipe hot all the way through.
More Italian dinner recipes you might like
- Lasagne al Forno (beef lasagna)
- Ossobuco Milanese (Braised Veal Shanks)
- Steak Pizzaiola
- Spinach and Ricotta Cannelloni
- Florentine Steak (Bistecca alla Fiorentina)
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Italian Beefiness Braciole
Italian Beefiness Braciole in a rich slowly simmered tomato sauce. This southern Italian dish is super comforting and delicious fabricated with thin slices of beefiness stuffed with prosciutto, pecorino, garlic, and herbs. Toss the incredible tomato sauce with pasta and serve the braciole with your sides of choice!
Servings 4 servings
Calories 386 kcal
- 1.3 lbs elevation or bottom circular beef roast can also utilize sirloin or silverside (600g)
- eight-10 slices prosciutto
- 2 garlic cloves finely chopped
- ii tablespoon fresh parsley finely chopped
- 8-ten slices of pecorino cheese
- three cups crushed strained tomatoes passata
- i tablespoon fresh basil chopped
- 1 tablespoon olive oil
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Cut the beefiness into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
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Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
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Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beefiness and secure each end with a toothpick.
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Rut the olive oil in a big pot and brown the braciole on all sides. Once browned add together the strained tomatoes and stir to combine. Comprehend with a hat and turn the heat down to low, simmer slowly for ii hours.
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Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
How to serve it traditionally
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Once cooked remove the beef braciole and ready aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second grade with a fiddling reserved love apple sauce and your sides of choice.
- Beefiness thickness - it's essential to pound the beefiness using a meat mallet or rolling pin to half of its thickness to tenderise the beef and make information technology easier to roll.
- leftovers & freezing - leftovers volition keep well in the fridge for two-iii days and tin be reheated equally needed alternatively you can freeze leftovers in suitable containers the thaw completely earlier reheating.
Calories: 386 kcal | Carbohydrates: 18 g | Protein: 39 g | Fat: 18 m | Saturated Fat: vi 1000 | Cholesterol: 104 mg | Sodium: 266 mg | Potassium: 1368 mg | Fiber: 4 thou | Sugar: nine g | Vitamin A: 1199 IU | Vitamin C: 23 mg | Calcium: 91 mg | Iron: 7 mg
Source: https://www.insidetherustickitchen.com/italian-beef-braciole/