Sicilian Stuffed Braised Beef

Sicilian Stuffed Braised Beef


30 people made this

About this recipe: A traditional recipe my Italian mother used to make on Sundays. Beef braising steaks are pounded, then stuffed with toasted pine nuts, raisins, pecorino cheese and breadcrumbs. After they are browned in a casserole pot, they are braised in tomato pasta sauce or passata.

Anthony J. Canestro

Serves: 4 

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon freshly chopped parsley
  • 100g breadcrumbs
  • freshly grated Pecorino cheese (about 20g)
  • raisins (about 20g)
  • 1 tablespoon pine nuts, toasted
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 (650g) piece beef braising steak
  • 1 tablespoon olive oil
  • 2 litres passata or tomato-based pasta sauce

Prep:1hr  ›  Cook:1hr30min  ›  Ready in:2hr30min 

  1. Heat 1 tablespoon olive oil a heavy frying pan over medium heat. Cook onion for about 10 minutes to soften. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
  2. In a medium bowl, combine breadcrumbs, grated pecorino cheese, raisins, toasted pine nuts and season with pepper.
  3. Pound braising steak to about 1.5 cm thickness. Spread onion mixture evenly over meat, leaving a border around the edges. Spread breadcrumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
  4. Heat remaining olive oil in casserole pot over medium-high heat. Brown the beef on all sides, 1 to 2 minutes per side. Pour in passata, reduce heat to low, and simmer, covered, for 2 hours, until tender.

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