BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
SICILIAN MEAT ROLL
A wonderful twist on your basic meat loaf! Don't be afraid of the rolling part - IT'S EASY!
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
- Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
- Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 9.7 g, Cholesterol 157 mg, Fat 30.4 g, Fiber 0.9 g, Protein 31.8 g, SaturatedFat 12.7 g, Sodium 670.3 mg, Sugar 1.5 g
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
ITALIAN STUFFED BEEF ROLLS
The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.
Nutrition Facts : Calories 438 calories, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.
SICILIAN MEAT ROLL
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor. This is always a big hit with company, and the leftovers are good either hot or cold. -Mrs. W. G. Dougherty, Crawfordsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 375 calories, Fat 23g fat (11g saturated fat), Cholesterol 163mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)
This is my first attempt ever at this incredibly unique and delicious Sicilian stuffed flatbread. What we have here is a very familiar pizza-like flavor profile, but the delivery system is unlike anything you've ever experienced. The outside edges are crispy and crunchy while that saucy and cheesy center is much like a pasta in texture. So, while this is vaguely similar to a lot of things, it's really unlike anything else.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
- Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
- Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
- Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
- Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
- Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
- Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
- Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
- Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 63.3 g, Cholesterol 29.3 mg, Fat 17.3 g, Fiber 3.9 g, Protein 21.9 g, SaturatedFat 8.1 g, Sodium 1138.2 mg, Sugar 2.7 g
SICILIAN STUFFED BEEF BRACCIOLE
Make and share this Sicilian Stuffed Beef Bracciole recipe from Food.com.
Provided by Kimschmee
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the garlic, ground beef, beaten egg, breadcrumbs, grated cheese, peas, parsley, salt and pepper. Pound the beef or veal slice until it is 1/2 inch thick.
- Cover the slice with salami and prosciutto and spoon on the ground beef mixture. Arrange the boiled eggs, end-to-end, along the short end of the beef or veal slice. Starting at the end, roll up the meat slice and secure it with twine.
- In a heavy skillet, Saute the onion in the oil over medium heat until it is transparent. Add the meat roll to the skillet and brown it on all sides. Pour in the wine and cook over medium heat until the wine evaporates. Dissolve the tomato paste in once cup of boiling water and add it to the skillet.
- Cook slowly over low heat until the meat roll is tnender and the sauce reduced, about 1 1/2 hours. Add salt and pepper to tate. Let the Bracciole stand for a few minutes. Serve it hot (with the sauce) or at room temperature in 1-inch thick slices. Each slice should have at its center a medallion of yellow egg yolk and a few peas.
Nutrition Facts : Calories 1661.5, Fat 153.7, SaturatedFat 61.4, Cholesterol 430.2, Sodium 1307.7, Carbohydrate 15.7, Fiber 2.6, Sugar 4.4, Protein 41.2
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
SICILIAN STUFFED BEEF ROLL
Number Of Ingredients 15
Steps:
- 1 In a large bowl, mix together the pork, egg, cheese, bread crumbs, parsley, garlic, and salt and pepper to taste. 2 Lay a large piece of plastic wrap on a flat surface and place the beef on top. Place a second sheet of plastic over the beef and pound gently to flatten the meat to about a 1/4-inch thickness. 3 Discard the top sheet of plastic. Arrange the prosciutto slices over the beef. Spread the meat mixture over the prosciutto, leaving a 1/2-inch border all around. Place the hard-cooked eggs in a row on one long side of the meat. Fold the meat lengthwise over the eggs and filling and roll up like a jelly roll, using the bottom sheet of plastic wrap to help you roll. With cotton kitchen string, tie the roll at 1-inch intervals like a roast. 4 Heat the oil over medium heat in a large Dutch oven or other deep, heavy pot with a tight-fitting lid. Add the beef roll and brown well on one side, about 10 minutes. Turn the meat with tongs and scatter the onion all around. Brown the meat on the other side, about 10 minutes. 5 Add the wine and bring it to a simmer. Stir in the crushed tomatoes and water. Cover the pan and cook, turning the meat occasionally, about 11/2 hours, or until the beef is tender when pierced with a fork. 6 Transfer the meat to a plate. Let the meat cool 10 minutes. Remove the strings and cut the roll into 1/2-inch slices. Arrange the slices on a warm platter. Reheat the sauce if needed. Spoon the sauce over the meat and serve. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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