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.

1.  Purchase from a butcher or slice from a roast:

• Four ¼-inch-thick slices rum, bottom round, or top round steak (4 to 5 ounces each)

 

2.  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

 

3.  For the stuffing, mix together:

• 1-cup breadcrumbs from day-old bread
• 4 oz ground beef, veal or pork
• ½ cup grated Parmesan cheese
• ¼ cup chipped fresh parsley
• ¼ cup finely chipped prosciutto, dry salami, or hot or mild dry coppa
• ¼ cup finely chopped shallots, onions or scallions
• 1 large egg, lightly beaten

 

4.  Lay the meat slices out flat and season with:

• 1 tsp salt
• 1 tsp ground black pepper

 

5.  Spread evenly with the stuffing, leaving at least 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:

• ½ cup all-purpose flour

 

6.  Shake off the excess. Heat in a large, heavy skillet with a lid over medium-high heat:

• 2 tbsp olive oil

 

7.  Add the meat packets and brown carefully on all sides. Remove the rolls with a slipped spoon and pour off all but 2 tablespoons of fat from the pan. Add to the pan:

• ¼ cup finely chopped onions
• ¼ cup chopped carrots
• 2 tsp minced garlic

 

8.  Cover and cook the vegetables over medium-high heat for 5 minutes. Add:

• ½ cup beef stock
• ½ cup dry red or white wine
• ½ cup tomato puree or 2 tbsp tomato paste
• 1 bay leaf
• ½ tsp dried thyme

 

9.  Bring to a boil and return beef rolls to the pan. Reduce the heat, cover and simmer until the beef is fork-tender, 1 to 1 ½ 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

 

10. Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.

 

11. Serve with:

• Soft polenta with butter and cheese, buttered noodles or pasta, or risotto

 

Source: The Joy of Cooking

Serves: 4