Braised Beef Rolls

Name: Braised Beef Rolls
Yield: makes 6 servings
Ingredients: 1 1/2 cups milk; 2 cups cubed (1/2-inch) day-old Italian bread, crusts removed; 2 hard-boiled eggs, peeled and coarsely chopped; 1/4 cup chopped fresh Italian parsley; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup raisins; 1/4 cup toasted pine nuts (see page 149); 1 clove garlic, chopped fine; 2 pounds beef bottom round, cut into 12 slices, each about 1/2 inch thick, or slice yourself following illustration on page 212; 12 slices imported Italian prosciutto (about 6 ounces); 1/4 pound imported provola or provolone cheese, cut into 1/4 × 1/4 × 2-inch sticks; Salt; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 small onions (about 8 ounces), chopped; 2 cloves garlic, chopped fine; One 35-ounce can Italian plum tomatoes (preferably San Marzano); 1/2 cup dry red wine; 3 tablespoons tomato paste; 2 bay leaves; Water as needed; Salt; Crushed hot red pepper

December 9, 2011

Cooks' Note

The slices of beef should measure about 4 to 5 inches on each side before pounding. To obtain pieces of the right size, you want to cut—or ask your butcher to do it—six 1/2-inch-thick slices from the widest part of a bottom round, then cut those slices crosswise into two pieces.

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