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Italian beef braciole

Italian Beef Braciole Pugliesi (Apulian Style)

Alessia
Try out simple yet mouthwatering recipe for Italian beef braciole Pugliesi. You'll love it. Make sure to do the scarpetta.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 580 kcal

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.
    cutting yellow onion and garlic
  • 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.
    adding pecorino cheese
  • Chop your parsley and add that too. Mix well. This will be your beef braciole filling.
    chopping parsley
  • Season the beef slices with salt.
    seasoning beef
  • Fill the beef slice with 4 teaspoons of the filling.
    filling braciole
  • 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.
    beef braciole stuffed
  • Add your onion into a large pot to sauté, together with a generous drizzle of Belmorso EVOO.
    stir frying onion
  • 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.
    adding braciole to pot
  • When they have finished cooking on the second side, you can add the wine, and leave to evaporate while the beef keeps cooking.
    adding red wine to braciole
  • Then add your polpa, and 1/3 glass of water. Leave to simmer for 50 minutes over low heat and with the lid on.
    adding polpa to braciole
  • When ready, take off the heat, and serve them with some rustic bread. Buon appetito.
    scarpetta with beef braciole

Notes

The calories above do not include the bread.
Keyword beef, braciole, polpa