Mamas Braciole Recipes

THE BEST BRACIOLE

The Best Braciole image

This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)

Provided by Recipe Reader

Categories Steak

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce (can use a jar of sauce)

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.

Nutrition Facts : Calories 801, Fat 41.8, SaturatedFat 14.2, Cholesterol 142.2, Sodium 2148.9, Carbohydrate 42.2, Fiber 6.4, Sugar 20.1, Protein 51.4

BRACIOLE

Braciole image

In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 beef flank steak (1-1/2 pounds)
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon sugar
Hot cooked spaghetti, optional

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.

Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

MAMA'S BRACIOLE

Mama's Braciole image

Provided by My Food and Family

Categories Home

Number Of Ingredients 18

Ingredients

8 slices beef braciole
1 units salt
8 slices prosciutto di parma
1.5 cups plain bread crumbs
0.5 cups milk
0.666666666667 cups grated
1 units onion
0.5 cups parsley leaves
1 cups arugula
1 units toothpicks
2 tablespoons olive oil
2 cloves garlic
2 tablespoons butter
12 units crimini mushrooms
2 tablespoons flour
1 cups dry white wine
1 cups beef broth
1 tablespoons tomato paste

Steps:

Season meat with salt and pepper. Top each slice of meat with a slice of Prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.
Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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