CookEat Recipe
Bracioline alla Bartola
Beef slices browned with a finely chopped prosciutto and vegetable topping, slowly cooked in tomato juices with potato pieces added near the end.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless beef eye of round or tenderloin, cut into 7–8 slices about 1–1.5 cm thick; 50 g prosciutto with fat and lean; 1 small garlic clove; A small wedge of onion, about 20 g; 1 celery stalk about a handspan long; A good-sized piece of carrot, about 50 g; 1 teaspoon chopped parsley; 6 tablespoons olive oil; A little salt and black pepper; The flower heads only from 4–5 whole cloves, finely crushed; discard the stems; 200 ml plain tomato purée; About 150 ml water, plus a little as needed; 1 large potato, about 250–300 g, peeled and cut into 10–12 pieces.
Step 2
Pound the beef slices lightly to an even thickness. Chop the prosciutto, garlic, onion, celery, carrot and parsley very finely together. Put the six tablespoons oil in a wide cold frying pan or shallow casserole. Lay the meat in the oil and spread a little of the chopped mixture over each slice. Season sparingly with salt, pepper and the crushed clove flower heads.
Step 3
Set over fairly high heat and brown the underside of the slices, about 3–4 minutes. Turn each slice with its topping so the chopped mixture cooks against the pan. Once that has softened and coloured, turn the meat again so the topping faces upward, scraping up any mixture left in the pan and returning it to the meat.
Step 4
Pour in the tomato purée and water, cover and simmer very gently for nearly 2 hours, checking periodically and adding a little hot water if needed. Keep the slices and their topping together as much as possible. About 30 minutes before the end, fit the potato pieces into the spaces between the meat and let them cook in the same sauce.
Step 5
Check that the meat reaches at least 72°C and is tender, and that the potatoes are cooked through. Serve in the cooking pan if suitable, or move the slices carefully to a platter with their topping still uppermost and arrange the potatoes around them.
Step 6
Veal may replace the beef in the same quantity, with tenderness and internal temperature checked in the same way. Rump or other suitable thigh cuts are also permitted. For the tomato-paste version, replace the purée with 2 tablespoons plain tomato paste dissolved in about 250 ml water, adjusting the other braising water as needed.
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