Stuffed and Braised Beef

    Stuffed and Braised Beef


    12 people made this

    This is a Sicilian rolled and stuffed steak known as a 'Braccialoni'. It is seared then finished in a simmering pasta sauce. It can also be cooked in a slow cooker.

    Serves: 8 

    • 1 (1kg) boneless round steak
    • 1 tablespoon olive oil
    • 1/2 cup breadcrumbs
    • 250g thinly sliced prosciutto
    • 2 hard boiled eggs, diced
    • 2 tablespoons olive oil
    • 1 litre spaghetti sauce
    • 500g spaghetti

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Pound meat as thin as possible, hopefully 6mm thick. Drizzle or brush with 1 tablespoon of olive oil then sprinkle with a thin layer of breadcrumbs.
    2. Layer the prosciutto over the breadcrumbs and sprinkle with remaining breadcrumbs and hard boiled eggs.
    3. Roll the meat up into a tight spiral and secure with kitchen string.
    4. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Sear the outside of the roast on all sides.
    5. Pour spaghetti sauce over the roast and reduce heat to medium-low. Cover and simmer for 2 to 3 hours stirring occasionally.
    6. Remove meat from the sauce to a serving plate then let stand for 15 minutes.
    7. Bring a large saucepan of lightly salted water to a boil. Add spaghetti and cook until tender; about 7 minutes. Drain.
    8. Carve the meat into slices about 1cm thick. Serve with spaghetti and sauce.

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