Ok, so this isn’t supposed to be made with beef, it is in fact a recipe that call’s for horsemeat. Widely eaten in Puglia and considered a delicacy. It’s lean, tender and low in fat. Consumed for many years, horsemeat was a good source of protein for agricultural communities. It has cucina povera written all over it – waste was not an option.
Now, unless I buy incredibly cheap beef and hope for horse, I don’t think I’ll be able to get hold of it here unless I go to a specialist. As well as the high cost involved, quite frankly I’m not that keen. Previous visits to the region have more than likely involved consuming horse, whether I liked it or not. A festival of food I attended in the next village from ours involved eating a suspect meat that tasted like no other I knew – Horsey.
500g Braising beef (4 pieces)
500g Tomato puree
50g Pecorino cheese
1 Garlic clove
1 Glass of red wine
Small bunch of parsley
Salt and pepper
- Tenderise the meat slices by hitting them with a mallet.
- Top with the grated pecorino, capers, parsley and black pepper.
- Roll the meat slices up and secure with a couple of toothpicks.
- Put a generous amount of olive oil in a saucepan. Add the roulades and garlic, fry. Make sure to seal all the edges of the meat.
- Add the wine and allow to evaporate.
- Add the tomato puree and salt, then a splash of water.
- Cook for at least 3 hours on a low heat, adding a little water if it starts to stick.