Braciole di Manzo al Vino Rosso – How to Make it
Slow-Cooked Beef Bundles in Red Wine Glaze
The rich sauce in which the meat bundle slowly braises is often served with pasta in Sicily as a first course; the bundle is then sliced and served as a main course following the pasta.
Serves 4 people
- 400g flank steak, butterflied and pounded thin with a meat mallet
- 150g minced Pancetta
- 125g freshly grated Pecorino Romano or sharp Provolone
- minced rosemary
- 2 garlic cloves, minced
- 1 large yellow onion, half thinly sliced and half minced
- freshly ground black pepper
- extra-virgin extra virgin olive oil
- carrots, minced
- 1 celery stalk, minced
- dry red wine
- 1 can strained canned Italian plum tomatoes
- beef stock or water
Place the beef on a cutting board. Top with the Pancetta, Pecorino, rosemary, parsley, garlic, sliced onion, and season with salt and pepper. Roll tightly to enclose. Tie with butcher’s string to prevent the bundle from unrolling as it cooks. Heat the extra virgin olive oil in a sauté pan over a medium-high flame and add the bundle. Sear on all sides until golden brown all over, about 10 minutes, turning often. Add the minced onion, carrots, and celery, and season with the salt and pepper.
Cook until the vegetables until soft for about 10 minutes. Pour in the wine and cook until it reduces to one-third of its original volume and loses its sharp smell. Add the tomatoes and broth. Bring to a boil, cover, and lower the heat to medium-low. Cook for 2 hours, or until tender, turning once in a while and adding water if needed. Discard the butcher’s string, adjust the salt if needed, and serve hot, in thick slices, napped with the rich sauce.