Italian Beef Braciole Pugliesi (Apulian style)

Italian beef braciole Pugliesi are a traditional dish in our home region of Puglia. They are the perfect home-style main course to prepare for Sunday lunch, dinners with the family and friends. They look beautiful plated and served on the table, and they taste even better. Plus, in true Italian style, they are made with a few high quality ingredients. Let’s make them!

What to expect: cut into your beef braciola and taste the freshness of the tomato, the richness of the pecorino and the sweetness from the cooked onions. Aren’t they just gorgeous?

What cut of meat is best for Braciole Pugliesi?

The Sottospalla cut is the best part of the beef for braciole. It’s the part right under the shoulder and it’s perfect for slow cooking. It’s also very tasty because of the good amount of fat.

You can also use any other cut, including round and rump, as long as it yields large and thin slices.

I personally prefer using thin slices of cube roll.

What is Braciole Pugliesi stuffed with?

Garlic, pecorino and parsley are the standard ingredients, those you find in most variations. You can then add any of all of these: bacon, pine nuts, even sultanas. Of course, feel free to get creative and choose your own filling, but remember that this recipe is meant to be a simple yet flavourful one.

How to cook Braciole Pugliesi in sauce?

The steps to cook braciole in sauce are simple:

You prepare your braciole Pugliesi.
Then you put them in a large pan to cook the edges.
Then you make the sauce around them, yes in the same pot.

This method allows both the sauce and the braciole to be flavourful, because all the ingredients are cooking together, rather than making the sauce in one pot and cooking the braciole in another.

Authentic Italian Braciole Pugliesi Recipe

Italian Beef Braciole Pugliesi (Apulian Style)

Try out simple yet mouthwatering recipe for Italian beef braciole Pugliesi. You'll love it. Make sure to do the scarpetta.

Course Main Course

Cuisine Italian

Keyword beef, braciole, polpa

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 2

Calories 580kcal

Author Alessia

Cost €10

Equipment

1 chopping board
1 chopping knife
1 large plate
1 bowl
1 small bowl
1 teaspoon
1 grater
food-safe wooden sticks
1 large pot

Ingredients

400 gr beef Equals 4 slices. I am using cube roll thin slices.
half onion
5 cloves garlic
30 gr Italian pecorino cheese or Romano
2 handfuls parsley I am using frozen
1/3 glass red wine
salt and pepper
400 gr Italian polpa Mine came with extra garlic in it.
Belmorso Extra Virgin Olive Oil 1 lt or Novello, if in season
1 loaf rustic bread

Instructions

Peel, clean and chop your garlic. Transfer to a large bowl.
Do the same with the onion, cut into thin slices, and place into a separate bowl.
Then, grate the pecorino and add with the garlic.
Chop your parsley and add that too. Mix well. This will be your beef braciole filling.
Season the beef slices with salt.
Fill the beef slice with 4 teaspoons of the filling.
Then, roll it, tucking in the sides to help the filling stay in the braciola. Secure with two wooden sticks. Alternatively, you could use some cooking tie.
Repeat for all your beef slices. Then season them with black pepper.
Add your onion into a large pot to sauté, together with a generous drizzle of Belmorso EVOO.
After 5 minutes, you can add in the braciole. You'll need a very large pot since the braciole with wooden sticks take more space than usual. Let the braciole cook on both sides.
When they have finished cooking on the second side, you can add the wine, and leave to evaporate while the beef keeps cooking.
Then add your polpa, and 1/3 glass of water. Leave to simmer for 50 minutes over low heat and with the lid on.
When ready, take off the heat, and serve them with some rustic bread. Buon appetito.

Notes

The calories above do not include the bread.

What do you serve with Braciole Pugliesi?

In all truth, nothing. You really don’t need anything else to enjoy your braciole cooked in sauce, other than lots of bread and a nice glass of wine.

However, if that’s not your style, and you need a side dish or two, here are my suggestions:

Simple roasted potatoes
A medley of steamed vegetables
A simple side salad
Polenta

Braciole Pugliesi vs Sicilian Braciole

The most famous braciole in Sicily are probably the Messinese ones. These are not cooked in sauce, but they are breaded and grilled. They are delicious because of the crispy exterior, and the cheesy interior, especially since Sicilians like to add large chunks of good cheese inside.

Braciole Messinesi might include Ragusa cheese, scamorza, caciocavallo, or provolone. You can also add pistachio crumble inside or in the breading.

Tell me, did you like today’s beef braciole recipe? Are you going to try it?