Braciole, an Italian specialty, is best made from pounded slices of beef rump, top round, or bottom round. Pounded pork or veal cutlets may also be used. The individual slices are stuffed, rolled, tied, and braised in a combination of wine, stock, and tomatoes. For tips on pounding meat, see here.

Purchase from a butcher or slice from a roast:

Pound the slices to about ⅛ inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season with:

Mix together in a medium bowl:

Spread the stuffing evenly over the meat, leaving at least a 1-inch border all around. Roll up, tucking in the sides to form a tight, neat packet. Tie securely with butcher's twine, both crosswise and lengthwise. Dredge the rolls in:

Heat in a large heavy skillet over medium-high heat:

Add the meat packets and brown carefully on all sides. Remove the rolls with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet (if necessary, add more fat). Add to the skillet:

Cover and cook over medium heat for 5 minutes. Add and bring to a boil:

Return the beef rolls to the skillet, reduce the heat, cover, and simmer until the beef is fork-tender, 1 to 1 ½ hours.

Transfer the rolls to a platter and cover to keep warm. Remove the bay leaf. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until syrupy. Season to taste with:

Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.