Instant Pot Braciole Food

INSTANT POT BRACIOLE

Steps:

• In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
• Season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
• One steak at a time, starting at a short edge, roll each steak up.
• Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
• Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
• Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
• To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
• Add the tomato paste and stir until well blended.
• Add the wine and bring to a boil.
• Stir in tomatoes, oregano and bay leaves.
• Nestle the rolls into the sauce.
• Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
• When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
• Carefully remove the rolls and transfer to a cutting board.
• Taste the sauce, and add more salt and pepper, if desired.
• Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
• Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
• Garnish with chopped parsley. Serve at once!

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

BRACIOLE

Steps:

• For the beef rolls:
• Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.
• While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.
• Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach.
• Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside.
• Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.
• Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.
• Remove the oil from the pot that the beef was just browned in. Add a light coating of fresh olive oil and add the onions and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, and 2 cups of water and season with salt, to taste. Return the beef rolls to the pan and snuggle them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours. Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.
• Wow! That's a great braciole!