How to Cook Neapolitan Beef Chops: Flavors of Tradition
If there is a dish that embodies the authenticity of Neapolitan cuisine, it is Braciole di Manzo alla Napoletana . Not only do they represent a rich and tasty second course, but they are also the symbol of tradition and conviviality. The braciole, prepared as the classic recipe dictates, are simple to make and bring the intense aromas and flavors of Naples to the table. Today I will guide you in the preparation of this dish, starting from the selection of ingredients to the advice for perfect cooking.
What Are Neapolitan Beef Braciole?
Braciole are thin slices of beef, stuffed with garlic, parsley, pecorino, pine nuts and raisins, rolled and cooked slowly in tomato sauce. This preparation makes the meat tender and tasty, perfect to serve with a side of potatoes or as a condiment for pasta. The slow cooking in the sauce allows the aromas to blend, creating a unique flavor that makes braciole irresistible.
Recipe: Neapolitan Beef Chops
Ingredients (for 4 people):
- 500g of our Braciole available in the "Steaks" category
- 2 cloves of garlic
- 4 tablespoons of grated pecorino cheese
- 2 tablespoons pine nuts
- 2 tablespoons of raisins
- Chopped fresh parsley (to taste)
- Salt and pepper to taste
- Extra virgin olive oil
- 1 litre of tomato puree
- 1 small onion
Procedure:
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Meat Preparation: Place the beef slices on a cutting board and beat them lightly with a meat tenderizer to make them thinner and more tender.
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Preparation of the Filling: Finely chop the garlic and parsley. Mix together the garlic, parsley, pecorino, pine nuts and raisins, creating a smooth mixture. Season with salt and pepper.
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Filling the Chops: Spread a little of the filling on each slice of beef, then roll the meat up and close the chops with toothpicks or kitchen string to prevent them from opening during cooking.
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Sauce Preparation: In a large saucepan, heat a drizzle of extra virgin olive oil and add the finely chopped onion. Let it fry until the onion becomes golden.
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Cooking the Braciole: Add the braciole to the pan and brown them on all sides, until they take on a nice golden color.
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Adding the Passata: Add the tomato puree and a glass of water. Season with salt and pepper, then cover the pot with a lid and lower the heat.
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Slow Cooking: Let the chops cook on low heat for about 2 hours. The long cooking time will make the meat very tender and will allow the aromas to be released into the sauce. Stir occasionally and, if necessary, add a little water to prevent the sauce from drying out too much.
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Service: Once ready, remove the braciole from the pot, remove the toothpicks or string and serve piping hot, accompanied by a little sauce. You can use the remaining sauce to dress a nice plate of pasta, perhaps rigatoni or ziti, which will marry perfectly with the rich flavor of the sauce.
Tips and Variations
- Stuffing Variations: Some traditional versions include the addition of bacon or raw ham inside the chops for an even stronger flavor.
- Extra Flavours: If you like a more intense flavour, you can add a sprig of fresh basil or a pinch of chilli pepper to the sauce.
- Pairing: Serve the chops with a generous portion of fresh bread, to collect all the sauce left on the plate!
Conclusion
Braciole di Manzo alla Napoletana are a celebration of rustic and intense flavors, which enclose the soul of Neapolitan cuisine. Prepare them for a family dinner or a Sunday lunch: success is guaranteed! Enjoy your meal!
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