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.
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.