Braciole, an Italian specialty, is best made from thin slices of beef rump, top round, or bottom round. Pork cutlets can be substituted for the beef in this dish. The individual slices are stuffed, rolled, tied, and braised in a combination of wine, stock, and tomatoes. Stuffings vary slightly from household to household, so feel free to improvise.
Purchase from a butcher or slice from a roast:
4 1/4-inch-thick slices rump steak, bottom round steak, or top round steak (4 to 5 ounces each)
Using the flat side of a cleaver, pound the slices about 1/8 inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season lightly with:
Salt and ground black pepper to taste
For the stuffing, mix together:
1 cup soft breadcrumbs from day-old bread
4 ounces ground beef, ground veal, or ground pork
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup finely chopped prosciutto, dry salami, or hot or mild dry coppa
1/4 cup finely chopped shallots, onions, or scallions
1 large egg, lightly beaten
Lay the meat slices out flat and season with:
1 teaspoon salt
1 teaspoon ground black pepper
Spread evenly with the stuffing, leaving at least a 1-inch border all around. Roll up, tucking in the sides and forming a tight, neat packet. Tie securely with string, crosswise and lengthwise. Dredge the rolls with:
1/2 cup all-purpose flour
Shake off the excess. Heat in a large, heavy skillet with a lid over medium-high heat:
2 tablespoons olive oil
Add the meat packets and brown carefully on all sides. Remove the rolls with a slotted spoon and pour off all but 2 tablespoons of fat from the pan. Add to the pan:
1/2 cup finely chopped onions
1/4 cup finely chopped carrots
2 teaspoons minced garlic
Cover and cook the vegetables over medium-high heat for 5 minutes. Add:
1/2 cup beef stock
1/2 cup dry red wine or white wine
1/2 cup tomato puree or 2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
Bring to a boil and return the beef rolls to the pan. Reduce the heat, cover, and simmer until the beef is fork-tender, 1 to 1 1/2 hours. Remove the rolls to a platter and keep warm. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until it turns syrupy. Season with:
Salt and ground black pepper to taste
Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat. Serve with:
Soft Polenta with Butter and Cheese, buttered noodles or pasta, or risotto
