Beef Braciole Recipe 455

BEEF BRACIOLE RECIPE (INVOLTINI)

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.

BEEF BRACIOLE

Steps:

• Preheat oven to 400 degrees F.
• Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
• Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.

BEEF BRACIOLE RECIPE

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.

BEEF BRACIOLE

Steps:

• In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper., In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string., In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours., Remove meat from sauce and discard string. Cut into slices; serve with sauce.

CHEF JOHN'S BEEF BRACIOLE

Steps:

• Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
• Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
• Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
• Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
• Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
• Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

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!

BEEF BRACIOLE RECIPE - (4.5/5)

Steps:

• To start the sauce for the braciole: In a saucepan, heat the 3 tbsp. olive oil over medium heat. Add the onions and cook until soft, about 3 to 5 minutes. Add tomato purée and salt, and simmer gently. While the sauce is simmering, start the braciole. To make the stuffing for the braciole: add prosciutto, garlic, parsley and basil to a bowl. Mix to combine. Season slices of beef with salt and pepper. Add 1 tbsp. proscuitto stuffing to centre of each beef cutlet. Roll, folding in sides, like a burrito or spring roll. Secure with toothpicks. Heat a large frying pan over medium heat. Add 3 tbsp. olive oil. When oil is hot, add beef rolls and brown on each side. Transfer rolls to sauce. Add red wine to pan. Stir, scraping brown bits on the bottom of the pan to incorporate. Add to sauce. Stir to combine. Cook, uncovered, until braciole is tender, about 1 1/2 hour.

BEEF BRACIOLE RECIPE

Steps:

• Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
• Mince 4 cloves of garlic; slice the remaining 8 cloves.
• Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto.
• Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
• Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
• Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
• Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
• To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
• Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

THE ULTIMATE BEEF BRACIOLE

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 and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
• Roll up the slices, tucking in the ends and tie with kitchen string.
• Heat 1/4 cup of the olive oil in a large frying 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.
• Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
• Add the onion, carrots, and celery.
• Cook, stirring until tender but not browned, about 10 minutes.
• Add braciole, bay leaves, and salt& pepper.
• Add red wine and cook until most of liquid evaporates, about 2 minutes.
• Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
• Fill one of the tomato cans 1/2 way with water and add to saucepan.
• Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 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.