Italianbraisedbeefwithgarlicandmushrooms Recipes

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ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY



Italian Beef Braciole is so Good It'll Make You Cry image

Italian Beef Braciole, typically called involtini in Italy, are little packets of meat stuffed with a cheese filling and simmered for hours in sauce. They're ridiculously delicious.

Provided by Steve

Categories     Entree

Time 5h

Yield 8 Servings

Number Of Ingredients 23

2 Pounds Sirloin or other lean beef, sliced thinly into sheets
8 Ounces Fresh Mozzarella Cheese
¼ Cup Freshly Grated Pecorino Romano Cheese
¾ Cup Golden Raisins
¾ Cup Pine Nuts
½ Cup Chopped Italian Parsley
½ Cup Whole Wheat Bread Crumbs
6 Ounces Paper Thin Sliced Prosciutto
Cotton Butcher's String (for tying the braciole)
2 Tablespoons Extra Virgin Olive Oil
1 Large Yellow Onion
¼ Cup Extra Virgin Olive Oil
½ Teaspoon Kosher Salt
5 Cloves Garlic, minced
1 Tablespoon Fresh Chopped Rosemary
½ Teaspoon Dried Basil
½ Teaspoon Dried Oregano
1 Cup Dry Red Wine
1 Large (28 Ounce) Cans of Whole Tomatoes
1 6 Ounce Can Tomato Paste
Zest Two Lemons
4 Cloves Garlic, finely minced
¼ Cup Finely Chopped Italian Flat Leaf Parsley

Steps:

  • Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
  • Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
  • With a meat hammer, pound out the slices of beef until they're as thin as you can get them.
  • Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher's twine.
  • Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.
  • Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).
  • Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
  • Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
  • Add the tomatoes and tomato paste. Bring to a simmer,
  • Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
  • Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.

Nutrition Facts : Serving size About 2 Braciole with sauce. Calories

BRAISED ITALIAN-STYLE POT ROAST



Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories     Beef     Tomato     Braise     Dinner     Meat     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 21

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

  • To prepare the sacchétto di spezie:
  • Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
  • To prepare the pot roast:
  • 1. Preheat the oven to 350°F.
  • 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
  • 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
  • 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC



Oven-Braised Beef with Tomato Sauce and Garlic image

Categories     Beef     Garlic     Tomato     Braise     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

1 (28-oz) can whole tomatoes, including juice
1 (3- to 31/2-lb) boneless chuck roast
1 head garlic, separated into cloves (unpeeled)
Accompaniment: orzo

Steps:

  • Preheat oven to 300°.
  • Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

ITALIAN BEEF



Italian Beef image

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

Provided by Taste of Home

Categories     Dinner

Time 10h5m

Yield 14 servings.

Number Of Ingredients 6

1 beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES



Italian Braised Beef with Root Vegetables image

My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.

Provided by Michael Symon : Food Network

Time 12h

Yield 8 to 10 servings

Number Of Ingredients 23

1/4 cup olive oil
1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 pounds rump roast
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, cut into 1-inch chunks
1 small celery root, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, smashed
1 cup red wine
2 cups Yia Yia's Sunday Sauce
2 bay leaves, preferably fresh
1 1/2 pounds dried rigatoni, for serving

Steps:

  • For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
  • For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

ITALIAN BRAISED BEEF



Italian Braised Beef image

Make and share this Italian Braised Beef recipe from Food.com.

Provided by Boomette

Categories     Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg bone-in beef blade roast, fat removed
1/4 cup olive oil
1 teaspoon cornstarch
2 cups chicken stock
3 shallots, chopped
3 garlic cloves, peeled and cut in half
3 tomatoes, diced
2 tablespoons tomato paste
16 baby potatoes
12 nantes carrots, peeled
1 sprig fresh thyme
1 sprig fresh rosemary
salt and pepper

Steps:

  • With the rack in the middle position, preheat oven to 325°F.
  • In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
  • In a bowl, dissolve the cornstarch in chicken stock. Set aside.
  • In the same saucepan, brown shallots and garlic in the remaining oil.
  • Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
  • Cover and cook in oven about 4 hours or until meat shread easily with a fork.
  • Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.

Nutrition Facts : Calories 746.6, Fat 16.3, SaturatedFat 2.5, Cholesterol 3.6, Sodium 477.2, Carbohydrate 137.6, Fiber 22.9, Sugar 21.8, Protein 17.8

MOM'S ITALIAN BEEF SANDWICHES



Mom's Italian Beef Sandwiches image

My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 16 servings.

Number Of Ingredients 16

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Steps:

  • In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.

GRANDMA MAUL'S ITALIAN BEEF



Grandma Maul's Italian Beef image

Seasoned with garlic, anise, and sesame seeds, chuck roast is slowly simmered in a crock pot for a delicious Italian Beef.

Provided by Heather Oudman

Categories     World Cuisine Recipes     European     Italian

Time 10h20m

Yield 12

Number Of Ingredients 9

1 (4 pound) boneless beef chuck roast
½ cup all-purpose flour
salt and ground black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water
1 tablespoon anise seed
1 tablespoon sesame seed
1 large green bell pepper, julienned

Steps:

  • Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
  • Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.2 g, Cholesterol 68.9 mg, Fat 19.8 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 7.2 g, Sodium 43.8 mg, Sugar 0.3 g

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