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Beef bracciole with soft polenta
Beef bracciole with soft polenta
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Cheesy breadcrumb stuffed beef rolls that are perfect for a hearty family dinner, with versatile leftover sauce for more nutritious meals.
Ingredients:
  • 562.50 ml fresh breadcrumbs
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 187.50 ml grated parmesan
  • 450g beef schnitzels (uncrumbed)
  • 6 long slices prosciutto
  • 18.20 gm olive oil
  • 2 garlic cloves, finely chopped
  • 250.00 gm dry white wine
  • 2 x 400g cans diced tomatoes
  • 892.50 gm chicken style liquid stock
  • 112.50 gm instant polenta
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a bowl, mix together breadcrumbs, parsley, egg, and 1/2 cup parmesan. Season with salt and pepper. Place beef between 2 sheets of plastic wrap, slightly overlapping, then pound with a meat mallet to combine. Remove plastic wrap and lay prosciutto over beef. Spread breadcrumb mixture evenly on top. Roll up the beef to enclose the filling and tie with kitchen string at 2cm intervals. Refrigerate covered for 30 minutes before serving.
  • Preheat oven to 180°C/160°C fan-forced. In a large flameproof casserole dish, heat oil over high heat. Sear beef for 5 minutes until browned, then transfer to a plate.
  • - Infuse dish with the aromatic essence of garlic by adding it and stirring for 30 seconds, allowing its fragrance to envelop the kitchen. - Intensify flavors by pouring in the wine and letting it simmer for 5 minutes, reducing it by two-thirds for added depth. - Enhance the dish by adding tomatoes and 1 1/2 cups stock and bringing it to a vigorous boil. - Complete the dish by gently placing the beef back in the pot, covering it, and placing it in the oven to bake for 50 minutes to 1 hour until the beef reaches the desired level of tenderness.
  • In a saucepan over medium-high heat, combine the remaining stock and 1 cup of cold water. Bring to a boil. Gradually stir in the polenta while simmering on low heat for 5 minutes until thickened. Mix in the rest of the Parmesan and season with pepper to taste.
  • Remove the kitchen string from the beef and slice it. Set aside 1 1/2 cups of the sauce (for Tomato, ricotta and pancetta tortiglioni - see related recipe). Divide the polenta between plates, top with the beef and the remaining sauce, sprinkle with parsley leaves, and serve.

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