Pressure Cooker Braciole Recipe 395

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.

PAMMIE'S BRACIOLE

Steps:

• Gently pound the steak to 1/4-inch thickness. Sprinkle the inside of the meat with salt and pepper. In a bowl, combine the eggs, breadcrumbs, cheese, parsley and garlic. Place the mixture down the middle of the meat. Drizzle 2 tablespoons of the olive oil over the meat. Roll the meat with the grain and tie with butcher's twine in three places to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add the remaining 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
• In the same pan, turn down the heat to medium. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom. Add Jeff Mauro's Marinara Sauce. Bring to a simmer, and then add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours.
• Remove the meat from the pot and season the sauce again with salt and pepper, if necessary. Cut the twine from the meat and slice against the grain into 1/4- to 1/2-inch slices. Serve with extra sauce and a bowl of hot giardiniera.
• Heat a large saucepan over medium heat. Add the oil, the onions, garlic, Italian seasoning and red pepper. Sweat until the onions are translucent, about 10 minutes, stirring to avoid burning. Add the crushed tomatoes. Once the sauce begins to bubble turn down the heat to low and simmer, stirring occasionally, for 20 minutes. Take off the heat and set aside for later use.

INSTANT POT BRACIOLE

Steps:

• In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
• Season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
• One steak at a time, starting at a short edge, roll each steak up.
• Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
• Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
• Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
• To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
• Add the tomato paste and stir until well blended.
• Add the wine and bring to a boil.
• Stir in tomatoes, oregano and bay leaves.
• Nestle the rolls into the sauce.
• Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
• When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
• Carefully remove the rolls and transfer to a cutting board.
• Taste the sauce, and add more salt and pepper, if desired.
• Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
• Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
• Garnish with chopped parsley. Serve at once!

BRACIOLE

Steps:

• Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.
• Suggested drink: Francis Coppola Rosso, 1995
• In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.;

BOB'S SLOW COOKER BRACIOLE

Steps:

• Pour the marinara sauce into the slow cooker and set on High to warm.
• Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
• Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
• Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.

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.