BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
BEEF BRACIOLA - BRACIOLE
Make and share this Beef Braciola - Braciole recipe from Food.com.
Provided by Alvin Towriss
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Flatten slices of beef as thinley as possible.
- Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
- Taste mixture and season with salt and pepper.
- Place a slice of prosciutto on each slice of beef, spread with stuffing.
- Roll slices tightly and tie with string.
- Heat oil, butter together in large skillet.
- Add garlic, onion, carrots and bay leaf, saute a few minutes.
- Add beef rolls and brown well on all sides.
- Stir in wine and cook over moderate heat until most of the liquid has evaporated.
- Add tomatoes and bring to a boil.
- Reduce heat to low and simmer for an hour or until the beef is fork tender.
- The recipe does not say but I beleive it should be covered for this simmering.
- Remove beef to a warm platter.
- Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
- Pour over beef rolls and serve hot.
Nutrition Facts : Calories 364, Fat 23.5, SaturatedFat 10.7, Cholesterol 110.2, Sodium 526.5, Carbohydrate 17, Fiber 3, Sugar 7, Protein 17.1
BEEF BRACIOLA
This impressive roast comes together quickly with a no-cook stuffing, then braises gently in the oven, becoming meltingly tender. The best part? The tomatoes in the baking dish and juices from the meat cook down into an extra-savory sauce for a bowl of pasta to serve on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braciola: Preheat the oven to 350 degrees F. Toss the pine nuts in a small skillet over low heat until lightly toasted, about 3 minutes. Cool and chop.
- Combine the bread and 2 cups warm water in a medium bowl, then let soak until softened, about 5 minutes. Squeeze out the excess water, then add to a large bowl with the Parmesan, parsley, garlic, eggs, scallions and pine nuts and mix to combine well. Season with 1/2 teaspoon salt and several grinds of black pepper.
- Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, cutting only halfway through its thickness. Working from the center out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper.
- Layer the prosciutto over the steak, leaving a 1-inch border around the edges. Layer the provolone over the prosciutto. Pat the stuffing in an even layer over the provolone. Roll the steak around the fillings like a jelly roll, from short side to short side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Sprinkle the outside of the braciola with salt and pepper.
- For the sauce: Heat the oil in a large Dutch oven over medium heat. When the oil is hot, brown the braciola on all sides, about 6 minutes total. Remove to a plate. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Pour in the red wine and bring to a boil. Reduce the wine until almost gone, then add the tomatoes, oregano and bay leaf. Add the braciola back to the pot with enough water to come halfway up the sides of the braciola (1 to 2 cups). Bring to a simmer, then cover and bake until fork tender, 1 hour and 30 minutes to 1 hour and 45 minutes.
- For serving: Remove the braciola to a cutting board and let rest 10 minutes. Meanwhile, bring the sauce to a simmer on the stove top. Stir in the parsley. Untie and slice the braciola into 6 thick slices on a slight bias. Spread about 1 1/2 cups sauce on a rimmed platter and arrange the braciola slices on top. Add the cooked pasta to the simmering sauce and toss to coat, adding up to 1/2 cup pasta cooking water if it seems dry. Sprinkle with the Parmesan, then toss and serve alongside the braciola.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)
From the Sopranos Family Cookbook. Yummy!! Makes your kitchen smell fabulous. I serve this with a big green salad and crusty garlic bread.
Provided by PamLuvs2Cook
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
- Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
- Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
- Stir in the tomato puree and basil.
- Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
- If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.
Nutrition Facts : Calories 934.8, Fat 26, SaturatedFat 7.8, Cholesterol 72.6, Sodium 183.1, Carbohydrate 123.2, Fiber 11.3, Sugar 21.6, Protein 44.5
JENNER'S SUCCULENT BRACIOLA, ITALIAN ROLLED BEEF IN TOMATO SAUCE
This is a family recipe, passed down through my family for generations. It is easy to prepare and can be done ahead, as it is finished in the crockpot. The meat literally melts in your mouth.
Provided by stonecoldcrazy
Categories Meat
Time 3h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- I use two 1/2 lb steaks for this recipe. Make sure the meat is pounded out thinly, to at least 1/4 inch thickness.
- Layer breadcrumbs, parmesan cheese, garlic and spinach on top of steaks and roll up tightly, securing with butcher string.
- Salt and pepper to taste and saute each roll until browned, not cooked through.
- To prepare sauce, combine all ingredient in crockpot.
- Place meat rolls in the crockpot and cover with sauce. Cook for three hours on high. Serve meat with sauce.
Nutrition Facts : Calories 756.6, Fat 39.9, SaturatedFat 13.5, Cholesterol 178.6, Sodium 2750, Carbohydrate 33.9, Fiber 7.2, Sugar 17.9, Protein 67.5
BRACIOLA (BRACIOLE) WITH TOMATO AND WINE SAUCE
I cut this recipe out of the newspaper years ago. It is TERRIFIC, and I have never seen this recipe anywhere else.
Provided by papergoddess
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place steaks between waxed paper or plastic wrap- pound until very thin.
- Cut steaks into serving size pieces (about 8), or you can roll the whole thing and tie with string (That's how I do it!) Combine garlic, crumbs, egg, bacon, 1 1/2 tsp oregano, cheese, parsley flakes, 1/2 tsp salt 1/8 teaspoons pepper, 1 tbs. olive oil.
- Spoon equal amounts of this mixture on steaks.
- Roll steak and tie with string, or secure with toothpicks.
- Heat oil in skillet and brown rolls.
- Transfer to oven proof casserole.
- Add tomatoes, onion powder, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper.
- Simmer, covered (or bake in 350 degree oven) for 1 1/2 hours.
- Add water if necessary- Add wine and cook another 10 minute.
- Serve with pasta.
- YUMMMMMMYYYYYYYY!
Nutrition Facts : Calories 704.3, Fat 39.3, SaturatedFat 11.1, Cholesterol 312.5, Sodium 1575, Carbohydrate 20.4, Fiber 3.9, Sugar 9.6, Protein 63.4
More about "braciola braciole italian stuffed beef rolls food"
ITALIAN STUFFED-BEEF ROLLS IN TOMATO SAUCE (BRACIOLA ALLA
From saveur.com
HOW TO MAKE BRACIOLE: ITALIAN STUFFED AND BRAISED BEEF ROLLS
From delishably.com
Author Peggy Woods
BRACIOLE RECIPE STUFFED BEEF ROLLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF BRACIOLE ITALIAN STUFFED BEEF ROLL - CRAFTING A FAMILY
From craftingafamily.com
BRACIOLA, THE ULTIMATE ITALIAN COMFORT FOOD - ARLENECOCO
From arlenecoco.com
BRAISED BEEF ROLLS - LIDIA
From lidiasitaly.com
BRACIOLE STUFFED MEAT ROLLS - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
BEEF BRACIOLE RECIPE (BRACIOLA) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
BRACIOLE ITALIAN STUFFED STEAK ROLLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF BRACIOLE STUFFED ITALIAN BEEF ROLL - CREATE THE MOST AMAZING …
From recipeshappy.com
BRACIOLE (BRACIOLI) ITALIAN BEEF ROLLS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEEF BRACIOLE - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
ITALIAN BEEF BRACIOLE RECIPES - TUTDEMY.COM
From tutdemy.com
BEEF BRACIOLE ITALIAN BEEF ROLLS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
NEAPOLITAN STUFFED BEEF ROLLS | GIANNI'S NORTH BEACH
From gianni.tv
HEARTY BEEF BRACIOLE - COOK'S ILLUSTRATED
From cooksillustrated.com
BRACIOLE (ITALIAN STUFFED STEAK) - IT IS A KEEPER
From itisakeeper.com
ITALIAN STUFFED BEEF BRACIOLE RECIPE - THERESCIPES.INFO
From therecipes.info
BRACIOLE, MEAT ROLLS & INVOLTINI RECIPE - ITALIAN FOOD
From bellaonline.com
BEEF BRACIOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF BRACIOLE: THE SIMPLE ITALIAN RECIPE FOR STUFFED BEEF ROLLS
From cookist.com
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS) RECIPE - FOOD.COM
From pinterest.com
ITALIAN BEEF BRACIOLE RECIPE - THE DARING GOURMET
From daringgourmet.com
BEEF BRACIOLE STUFFED ITALIAN BEEF ROLL RECIPE - THERESCIPES.INFO
From therecipes.info
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS) | RECIPES, STUFFED ...
From pinterest.ca
BRACIOLE: ITALIAN BEEF ROLLS IN SAUCE FOR SUNDAY DINNER
From learntravelitalian.com
BEEF BRACIOLE ITALIAN BEEF ROLLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRACIOLE ALLA BARESE (STUFFED BEEF BUNDLES) - STEFAN'S GOURMET BLOG
From stefangourmet.com
THE HAIRY BIKERS' BRACIOLE RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC ITALIAN BRACIOLE RECIPE FROM NAPLES - GOURMET PROJECT
From gourmetproject.net
ITALIAN BEEF ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRACIOLE RECIPE STUFFED BEEF ROLLS | SABRINA'S ORGANIZING
From sabrinasorganizing.com
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS) RECIPE - YOUTUBE
BRACIOLE...ITALIAN STUFFED & ROLLED FLANK STEAK RECIPE ON FOOD52
From pinterest.com
STUFFED BEEF BRACIOLE ITALIAN RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BRACIOLA – STUFFED BEEF ROLL - FOODLAND
From foodland.com
ITALIAN BEEF BRACIOLE IS SO GOOD IT’LL MAKE YOU CRY
From slowburningpassion.com
HOW TO COOK BRASCIOLE LIKE AN ITALIAN - THE PROUD ITALIAN
From theprouditalian.com
10 BEST ITALIAN BEEF BRACIOLE RECIPES - YUMMLY
From yummly.com
BRACIOLA BRACIOLE ITALIAN STUFFED BEEF ROLLS - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love