Have you ever heard of braciole di manzo before?
They are delectable stuffed beef parcels in tomato sauce. These buggers are absolutely to die for, I am not kidding. Over the years I have also come across quite a couple of versions of this Italian beef roll dish. The main difference lays in the specific stuffing that chef use to fill the beef with.
Braciole di Manzo (Beef Rolls in Tomato Sauce)
The very first time that I came across braciole was not in Italy however. But on the lovely mediterranean island of Malta! We were visiting Valletta, the capital. Around noon we started to look for a nice place for lunch. After scouring lots of menu offers around town, we decided to stop at a little restaurant by the name of D’Office. On the menu: sea urchin spaghetti and beef braciole.
We loved the braciole and I decided to give this dish a try at home as well. I wanted a powerful stuffing so I went for a thick paste of black olives, basil and hard boiled egg, all wrapped in cured serrano ham and thin slices of beef carpaccio.
Well I guess that next time I will be making 6 beef rolls instead of 4 because they were way too yummy. And we also devoured them in just a couple of minutes. I need more of this stuff on my plate.
You can serve this Italian beef with a couple of slices of grilled bread. Are you more adventurous? Then serve it them with a Tuscan bread salad, panzarella!
- 7 oz raw beef (200 g), thinly sliced
- 4 slices cured ham
- 1 medium garlic clove chopped
- 2 tbsp onion chopped
- 1 small fresh carrot diced finely
- 1 large fresh tomato diced
- 7 oz canned chopped tomatoes (200 g)
- 1 tsp tomato paste
- 1 cup beef stock (240 ml)
- 10 black olives pitted
- 1 hard-boiled egg
- 1 tbsp parmesan cheese grated
- 2 bay leaves
- 1 sprig fresh rosemary
- a handful fresh basil
- olive oil
Add the black olives and hard-boiled egg to a blender.
Pulse until you get a crumble. Then add the grated parmesan cheese and half of the basil. Season with pepper and salt.
Pulse again until you get a wet black paste. Place the beef slices on a clean surface and top with a slice of ham.
Divide the olive paste evenly and spread it on top of the ham. Use the remaining fresh basil and sprinkle with extra pepper.
- Fold the sides to the center.
- And roll the parcels up neatly.
You can secure them with a toothpick if you like.
Pour some olive oil in a heavy casserole and add the rosemary. Place the pan over high heat until hot. Then add the beef.
- Quickly sear them on all sides for a couple of minutes.
Then remove them from the pan to a plate. Put them aside until needed later. Add the chopped garlic, onion and bay leaves to the hot pan.
- Stir well, turn the heat to medium and gently cook the onion for 2 minutes. Then add the diced carrot (I also added some leftover leeks).
Stir well and add the canned tomatoes, diced tomato and tomato paste. Season with some pepper and salt.
Add the beef stock.
- Stir and bring the sauce to a rolling boil. Then cover the pan and simmer the sauce for 20 minutes. Then add the seared beef parcels.
Drizzle them with the sauce, cover the pan again and cook for another 20 minutes. The tomato sauce should be nicely thick.
Then check the seasoning and add extra pepper or salt to taste. Remove the bay leaves and rosemary. Scoop the tomato sauce onto plates and top with the beef parcels. Serve hot.