BEEF BRACIOLE RECIPE
Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.
Provided by Phil Torre
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
- Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
- If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
- Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
- Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
- Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
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 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
SICILIAN STUFFED BEEF BRACCIOLE
Make and share this Sicilian Stuffed Beef Bracciole recipe from Food.com.
Provided by Kimschmee
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the garlic, ground beef, beaten egg, breadcrumbs, grated cheese, peas, parsley, salt and pepper. Pound the beef or veal slice until it is 1/2 inch thick.
- Cover the slice with salami and prosciutto and spoon on the ground beef mixture. Arrange the boiled eggs, end-to-end, along the short end of the beef or veal slice. Starting at the end, roll up the meat slice and secure it with twine.
- In a heavy skillet, Saute the onion in the oil over medium heat until it is transparent. Add the meat roll to the skillet and brown it on all sides. Pour in the wine and cook over medium heat until the wine evaporates. Dissolve the tomato paste in once cup of boiling water and add it to the skillet.
- Cook slowly over low heat until the meat roll is tnender and the sauce reduced, about 1 1/2 hours. Add salt and pepper to tate. Let the Bracciole stand for a few minutes. Serve it hot (with the sauce) or at room temperature in 1-inch thick slices. Each slice should have at its center a medallion of yellow egg yolk and a few peas.
Nutrition Facts : Calories 1661.5, Fat 153.7, SaturatedFat 61.4, Cholesterol 430.2, Sodium 1307.7, Carbohydrate 15.7, Fiber 2.6, Sugar 4.4, Protein 41.2
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.
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- Combine fresh breadcrumbs (crumb of day old bread); Pecorino Romano cheese; provolone cheese; fresh chopped parsley; minced garlic; and pepper in a medium sized bowl. Stir in some olive oil and combine all ingredients well.
- Place a slice of prosciutto on each slice of meat. Top with breadcrumb mixture and add a few raisins (I added 3-4).
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