CookEat Recipe
Stuffed Beef Roll Braised in Tomato
A beef roll filled with finely chopped cooked veal and chicken liver, bread, Parmesan and small cured-meat dice, gently braised in butter and tomato.
Method
Steps
Step 1
Gather the ingredients: 500 g beef in one broad boneless piece about a finger thick, suitable for flattening, rolling and braising; 200 g lean veal, cut into small pieces; 30 g prosciutto with both fat and lean, diced; 30 g cooked cured beef tongue, diced; 30 g grated Parmesan; 50 g butter, divided into 30 g for the filling and an estimated 20 g for braising; 2 cleaned chicken livers with gallbladders removed; 1 egg; 60 g soft fresh bread crumb, about a fist-sized piece; About 20 g onion, finely chopped; 1 short piece celery, about 15 g, finely chopped; 1 small piece carrot, about 20 g, finely chopped; 1 teaspoon chopped parsley; About 150 ml prepared meat broth, added as needed for the filling; About 200 ml plain tomato sauce; About 250 ml water for braising, with more as needed; Salt and black pepper to taste.
Step 2
Make the filling first. Melt 30 g butter in a pan and cook the finely chopped onion, celery, carrot and parsley until lightly coloured. Add the veal pieces and chicken livers, season modestly with salt and pepper, and cook with small additions of broth until both are fully cooked through to at least 74°C, about 10–15 minutes depending on size.
Step 3
Lift out the meat and livers and chop very finely. In the juices left in the pan, cook the fresh bread crumb into a firm thick paste, adding only enough broth to soften it. Remove from the heat and let the meat and bread mixtures cool briefly until no longer hot; keep this preparation brief and refrigerate promptly if assembly is delayed.
Step 4
Mix the finely chopped cooked meat and liver with the bread paste, egg and Parmesan. Fold in the prosciutto and cooked cured-tongue dice. The filling should be cohesive and fairly firm, not runny. Do not taste after adding the raw egg.
Step 5
Place the beef between two clean sheets of food-safe wrap on a sturdy board and flatten with a meat mallet into a broad even sheet large enough to enclose the filling. Remove the wrap, lay the filling along the centre, fold and roll the beef around it, then tie firmly with food-safe cotton kitchen string along its length and across it.
Step 6
Melt the remaining 20 g butter in a close-fitting braising pan and brown the roll gently on its surfaces. Add the plain tomato sauce and enough of the water to keep the roll moist without completely submerging it. Cover and simmer very gently for about 1½–2 hours, turning occasionally and adding small amounts of water as needed. Cook until the beef is tender and the centre of the stuffing reaches at least 74°C.
Step 7
Lift out the roll and remove every piece of string. If needed simmer the sauce briefly to a spoon-coating consistency. Slice the roll across, spoon over the tomato braising sauce and serve hot. A separately prepared side is optional.
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