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 veal is cooked in is used to garnish some pasta, served as a first course.

Serves: 4 | Preparation time: 15 mins | Cooking time: 45 mins
Beef or Veal or Horse 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 Pecorino on each slice and then close the beef 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 each slice in place.
Slice the onion. Heat up the oil in a saucepan and brown the onion on low heat.
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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MyPinchofItaly.co.uk Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161	Post Options Post Reply Quote MyPinchofItaly.co.uk Report Post Thanks(0) Quote Reply Topic: Braised Beef Rolls in Tomato Sauce Posted: 22 June 2019 at 09:48
	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 veal is cooked in is used to garnish some pasta, served as a first course. Serves: 4 \| Preparation time: 15 mins \| Cooking time: 45 mins Beef or Veal or Horse 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 Pecorino on each slice and then close the beef 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 each slice in place. Slice the onion. Heat up the oil in a saucepan and brown the onion on low heat. 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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