SUNDAY GRAVY WITH BRACIOLE
Forget meatballs: Serve this rich tomato sauce with braciole stuffed with salami and provolone.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Arrange each piece of beef with a short edge facing you. Sprinkle with 2 teaspoons of salt. Cut the provolone and salami in half. Cover the entire surface of each piece of meat with 1 1/2 pieces of salami, going up to but not beyond the edges; press down on the salami to adhere to the meat. Lay 1 1/2 pieces of provolone over the salami. (If there is any extra salami or provolone, distribute evenly among the braciole.) Mix the panko and parsley together in a small bowl. Scatter 2 rounded tablespoons down the center of the provolone. Tightly roll the meat away from you, pressing gently to make the rolls as even and uniform as possible. Tie each tightly with kitchen twine (2 or 3 pieces per braciola) or seal by inserting a toothpick to close.
- Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, add the braciole and cook, turning, until browned all the way around, about 5 minutes. Transfer to a plate.
- Lower the heat to medium, add the garlic and cook, stirring gently until barely toasted, about 30 seconds. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half. Add the crushed tomatoes (if using whole, crush the tomatoes by hand), Parmesan rinds, tomato paste and the browned braciole. Simmer until the sauce is thickened and the braciole are tender, about 4 hours, stirring occasionally to prevent the rinds from sticking to the bottom of the pot.
- Remove the rinds and discard. Remove the braciole, cutting the strings or removing the toothpicks and discarding. Serve the meat with the pasta or as a separate course. Top with grated Parmesan if desired.
BEEF BRACIOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
- Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
- Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
- To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.
BRACIOLA AND SAUSAGE SUNDAY GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 28
Steps:
- Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
- Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
- In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
- For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
- To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
- Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
- Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.
VITA GRECO'S GRAVY
Provided by Food Network
Time 4h
Yield about 1 quart
Number Of Ingredients 25
Steps:
- Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
- Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
- Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS
Provided by Food Network
Categories appetizer
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
- Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
- Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
- Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
- In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
- Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
- Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
- Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
- One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
- To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.
More about "tonys braciole with gravy food"
OUR GRANDMA’S ITALIAN SUNDAY GRAVY - SUNDAY SAUCE WITH …
Web May 16, 2021 10.8K subscribers 63K views 1 year ago UNITED STATES Sunday Gravy, our ultimate comfort food! Our Grandma’s Italian Sunday gravy recipe was passed down to our mother, and …
From youtube.com
Author Brooklyn Brothers Cooking - Papa P & Chef DomViews 67K
From youtube.com
Author Brooklyn Brothers Cooking - Papa P & Chef DomViews 67K
MAKING THE BEST BRACIOLE IN SUNDAY GRAVY - YOUTUBE
Web Mar 20, 2020 0:00 / 11:29 SUNDAY DINNER SERIES EP. 3 BEEF BRACIOLE Making The BEST BRACIOLE In Sunday Gravy Sip and Feast 580K subscribers Subscribe 104K views 2 years ago NEW …
From youtube.com
Author Sip and FeastViews 109K
From youtube.com
Author Sip and FeastViews 109K
TONY'S BRACIOLE WITH GRAVY : RECIPES - COOKING CHANNEL
Web Ingredients 2 pounds beef tenderloin, cut into 1/2-inch slices Bunch fresh parsley leaves, chopped 1/2 cup raisins 1/2 cup pine nuts Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed …
From cookingchanneltv.com
From cookingchanneltv.com
BEEF BRACIOLE RECIPE (INVOLTINI) - CHEF BILLY PARISI
Web Mar 2, 2023 Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side. Add in white wine and cook for 2-3 minutes. Pour the tomato …
From billyparisi.com
From billyparisi.com
TONY'S BRACIOLE WITH GRAVY | TLN
Web Tony's Braciole with Gravy | TLN By David Rocco’s Dolce Vita INGREDIENTS – 2 pounds beef tenderloin, cut into 1/2-inch slices (900g) – Bunch of fresh parsley, diced – 1/2 cup …
From tln.ca
Estimated Reading Time 50 secs
From tln.ca
Estimated Reading Time 50 secs
BRACIOLE : RECIPES : COOKING CHANNEL RECIPE | GIADA DE LAURENTIIS ...
Web 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 …
From cookingchanneltv.com
From cookingchanneltv.com
VEAL BRACIOLE – CUCINA STREGA
Web To make the Braciole, place a cutlet on a cutting board, sprinkle with a little salt and pepper. Place a few pieces of garlic on the cutlet, place two pieces of Prosciutto on the cutlet, …
From cucinastrega.com
From cucinastrega.com
TONY’S BRACIOLE WITH GRAVY – RECIPES NETWORK
Web Ingredients 2 pounds beef tenderloin, cut into 1/2-inch slices Bunch fresh parsley leaves, chopped 1/2 cup raisins 1/2 cup pine nuts Salt and freshly ground black pepper 1/4 cup …
From recipenet.org
From recipenet.org
GRANDMA GENNACO’S BEEF BRACIOLE - A FAMILY FEAST®
Web May 27, 2022 In a large Dutch oven or heavy bottomed pot that has a lid, add the third of a cup of olive oil and heat over medium high heat. Once the oil is hot, sear the beef rolls …
From afamilyfeast.com
From afamilyfeast.com
THE SOPRANOS ITALIAN RECIPES TO MAKE AT HOME - LA CUCINA ITALIANA
Web May 3, 2020 Meals were mostly prepared by Carmela, Tony's wife. Bread and a green salad were staples, along with a rotating menu of pasta featuring macaroni with marinara …
From lacucinaitaliana.com
From lacucinaitaliana.com
TONY'S BRACIOLE WITH GRAVY | RECIPE | RECIPES, COOKING …
Web Feb 26, 2018 - Cooking Channel serves up this Tony's Braciole with Gravy recipe from David Rocco plus many other recipes at CookingChannelTV.com. Pinterest. Today. …
From pinterest.com
From pinterest.com
BRACIOLE : RECIPES : COOKING CHANNEL RECIPE | ALTON BROWN
Web Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat. In a the bowl of a food processor mix the croutons, …
From cookingchanneltv.com
From cookingchanneltv.com
DINERS BLAST 'WORST KFC' IN THE UK, SLAMMING ITS 'OOZY GREASY FOOD'
Web 6 hours ago Diners blast the 'worst KFC' in the UK, slamming the 'oozy greasy food' and describing it as 'filthy' Chestfield, Kent branch of KFC has a 1.5 star rating on review site …
From dailymail.co.uk
From dailymail.co.uk
HOW TO MAKE BRACIOLE FOR SUNDAY GRAVY | PORK BRACIOLA RECIPE
Web 0:00 / 12:01 How to make Braciole for Sunday Gravy | Pork Braciola Recipe Brooklyn Brothers Cooking - Papa P & Chef Dom 10.3K subscribers Subscribe 178 Share 3.1K …
From youtube.com
From youtube.com
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