Stuffed roast beef: the recipe for the second dish stuffed with ricotta, cheese and bacon

L’stuffed roast beef is a great classic of the Italian tradition, a second dish rich and sumptuous, perfect for great festive occasions and Sunday lunches with the family. In our recipe, the beef is beaten with a meat tenderizer to make it thinner and more tender, stuffed with a mixture of ricotta, parmesan, bacon and egg, then rolled up and tied with kitchen twine.

Brown the meat roll in a pan with a knob of butter and a drizzle of extra virgin olive oil, deglaze with the white wine then cook over low heat, adding the vegetable broth for just under an hour . The result is a tender flesh and succulent, to be cut into slices, covered with the mixed cooking juices and finally served with crispy baked potatoes.

Roast beef is one of those dishes that always appeals to everyone, simple and with an irresistible taste: it can be stuffed with your favorite ingredients and accompanied by mashed potatoes, a salad or a side dish of pan-fried seasonal vegetables, such as artichokes, mushrooms or squash.

For the roast, you can use both beef and veal: the best cuts are the race and the cut of beef, tender and poor in connective tissue; alternatively, you can opt for the equally valuable rump, walnut or girello.

Find out how to make a stuffed roast beef by following the step-by-step instructions and tips. Also try the dead man’s roast and the grilled veal roast.

How to make stuffed roast beef

To prepare the Ricotta Stuffed Roast Beef, start beating a pound of tender beef with a meat mallet 1.

Always remember to remove cartilage and excess fat, which could otherwise harden during cooking 2.

After beating the meat, combine the ricotta, cheese, bacon and egg in a bowl 3.

Add half a teaspoon of salt and the chopped basil leaves 4.

mix it all up 5.

Spread the mixture over the meat, leaving a few inches of space around the edges. 6.

Roll the meat starting with the short side 7.

Form a perfect roll with the closure underneath 8.

Tie the roast with kitchen twine 9.

Meanwhile, pour three tablespoons of oil and a knob of butter into a pan ten.

Add the meat 11.

Brown evenly on all sides 12.

Shade with white wine 13 and let it evaporate.

Put a lid on the pan and lower the heat. Continue cooking by adding a little broth and bring to a boil 14.

It will take about 50 minutes to cook the roast perfectly 15.

After this time, drain it on a cutting board 16.

Cut the roast into slices about one cm thick 17.

Mix the cooking juices with an immersion blender and use it to garnish the slices of meat 18.

The roast beef is ready to be served piping hot with baked potatoes 19.

Tips

If you prefer, you can also cook the stuffed roast in the oven. For this type of cooking, it is advisable to use cuts with little collagen, such as veal for example. First brown the piece of meat in a pan with a knob of butter and a drizzle of oil, then put it in the oven at 180°C, possibly on a skewer, for about an hour and a half (times vary depending on the parts).

You can replace the ricotta filling with a egg omelet and vegetables, pan-fried artichokes and smoked provola, pan-fried mushrooms, cooked ham and walnut kernels or, for a second course in a fragrant and golden crust, you can wrap it in puff pastry. For an even more tender and delicate dish, instead of broth, you can cook the meat in latte.

storage

Stuffed roast beef can be stored in the refrigerator, in an airtight container, for 1-2 days. If you used fresh ingredients, you can also freeze it, cut it into slices and place it in the appropriate disposable trays.