BEEF BRACIOLE RECIPE (INVOLTINI)
Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
Provided by Chef Billy Parisi
Categories Main
Time 1h40m
Number Of Ingredients 9
Steps:
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
- Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
- In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
- Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
- Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.
- Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
- Add in white wine and cook for 2-3 minutes.
- Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
- Remove the butchers twine, slice, and serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 15 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 500 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES
A nice warm dish served over pasta.
Provided by JennaBee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h28m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
- Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
- Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g
INVOLTINI OF BEEF
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
- Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
BEEF INVOLTINI WITH ARTICHOKES
Categories Beef
Number Of Ingredients 16
Steps:
- Spread out the slices of beef on a work surface and place a cherry tomato half, 4 pieces of mozzarella, 1 teaspoon of Parmigiano and 2 parsley leaves in the center of each. Fold in the sides, roll into a packet and secure with toothpicks. Season with salt and black pepper. Squeeze the juice from 1 lemon half into a bowl of water. Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Cut each half in half again, then rub the quarters with the remaining lemon half and add them to the lemon water. In a large skillet, heat the olive oil. Cook the involtini over moderately high heat, turning, until browned on both sides, 9 minutes. Transfer to a plate. Add the crushed red pepper and garlic to the skillet and cook until fragrant. Stir in the wine, water and sun-dried tomatoes. Add the artichokes and bring to a boil. Cover and cook until almost tender, 20 minutes. Return the involtini to the skillet, reduce the heat and simmer until the artichokes are tender, 10 minutes. Transfer the involtini and artichokes to plates. Season the sauce and pour it on top. Sprinkle with the pine nuts and minced parsley and serve.
ROLLED BEEF WITH ARTICHOKE STUFFING
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
- Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
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