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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