Slow-Cooked Beef Bundles in Red Wine Glaze

Braciole di Manzo al Vino Rosso

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.

• 1 pound flank steak, butterflied and pounded thin with a meat mallet
• ¼ pound minced Pancetta
• ½ cup freshly grated Pecorino Romano or sharp Provolone
• 2 tablespoons minced rosemary
• 2 tablespoons minced Italian parsley
• 2 garlic cloves, minced
• 1 large yellow onion, half thinly sliced and half minced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 carrots, minced
• 1 celery stalk, minced
• 1 cup dry red wine
• 1 cup strained canned Italian plum tomatoes
• 1 cup beef broth or water

Place the beef on a cutting board. Top with the Pancetta, Pecorino, rosemary, parsley, garlic, and sliced onion, and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Roll tightly to enclose. Tie with butcher's string to prevent the bundle from unrolling as it cooks.

Heat the olive oil in a 14-inch 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 remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the vegetables soften, 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. 

Serves 6

* rusticocooking.com