Beef Braciole With Olives And Raisins Recipes

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

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.

ULTIMATE BEEF BRACIOLE

Steps:

• To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
• Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
• Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
• Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

BEEF BRACIOLE WITH OLIVES AND RAISINS

Steps:

• Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
• Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
• Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
• Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
• Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
• Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

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.

BEEF BRACIOLE

Steps:

• Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
• Pound the steak with a meat mallet until its about 1/4 inch thick.
• Lightly season the meat with salt and pepper.
• Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
• Starting with the long edge, tightly roll the meat up (like for a jelly roll).
• Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
• Heat olive oil in a heavy frying pan, add braciole and onion.
• Fry the meat, turning it frequently until evenly browned.
• Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
• To serve, remove the cords and slice the braciole into 1 inch slices.
• Spoon some sauce over the slices.

BRAISED BRACIOLE

Steps:

• Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
• Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
• Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
• Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
• To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.

BRACIOLE

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.

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.

BEEF EMPANADAS WITH OLIVES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
• Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
• Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
• Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

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.

BEEF BRACIOLE

Steps:

• Filling: Preheat oven to 350 F. In a bowl, combine breadcrumbs, grated cheese, pistachios, raisins, red pepper flakes, and ground fennel seed. Use a Microplane to grate garlic cloves into the bowl. Pour in olive oil and stir to combine, then add lemon zest and combine again: the filling should feel like wet sand.
• Beef: Place flank steak on a sheet of plastic wrap, and cover with another sheet of plastic wrap. Use a rolling pin to pound meat, flattening to about ¼-inch to ½-inch thick. Set aside. Heat a heavy-bottomed pot over medium low heat. Remove top sheet of plastic from the steak. Spread half of the filling evenly over the steak. (Use remaining filling as stuffing for steak, chicken, or vegetables, or freeze for up to 2 months.) Use the back of a spoon to press the mixture into the steak; push in any stray raisins along the edges or they will burn in the pan. Starting with the thicker side of the meat, roll up the steak like a cigar, using the plastic to keep the roll tight. Wrap the rolled braciole in plastic to hold it together. Set aside.
• Truss: Cut four 12-inch strips of twine to tie the braciole. Place them on a flat surface, 2 inches apart and parallel to one another. Gently remove plastic wrap from the braciole, and lay the meat on top of twine, seam side up. Tie the outer strings first to keep the roll in place, and work inwards, finishing with the middle strings.
• Turn heat to high and heat the oil. Season braciole generously with salt and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add rosemary sprigs to the oil on either side of the braciole. Brown meat on three sides, 2 minutes per side. Before browning meat on the 4th side, smash garlic cloves and add to pot to infuse the oil (you can leave the skins on). At this time, remove and discard the rosemary sprigs.
• When the meat is brown on all sides, turn off the heat and add the wine. Turn heat to medium and bring the wine to a boil; continue boiling until there is no odor of alcohol, 1-2 minutes. Add tomato purée (and salt, if the purée is unsalted); stir and bring to a low simmer. Shape a piece of aluminum foil into a circle about the size of the pot lid. Loosely tent the foil over the simmering meat. Place in the oven and cook for 20 minutes; then remove from the oven, lift away the foil, flip the meat over, and baste with the sauce. Replace foil over the meat and place back in the oven, 25 more minutes. (Meat will cook in the oven for a total of 80 minutes.)
• After a total of 45 minutes, remove foil and discard. Flip and baste braciole again, then place back in the oven for the last 35 minutes.
• When braciole is cooked, remove from sauce; cut into slices that are 1 to 1½ inches thick. Cut the twine and discard, then place slices on a serving platter. Spoon sauce over the meat followed by chopped parsley, a drizzle of olive oil, and freshly ground pepper. Serve immediately.

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!

THE BEST BRACIOLE

Steps:

• Preheat the oven to 350 degrees.
• Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
• Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
• Pat the bread crumb mixture over the steak.
• Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
• Cook, turning until browned on all sides, about 8 minutes.
• Add the wine to the pan and bring to a boil, and stir in the tomato 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
• Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
• Transfer the slices to a platter, and spoon some sauce over the slices.