BOB'S SLOW COOKER BRACIOLE
This is a cheap and easy way to make this Italian classic.
Provided by bobthecook1
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 41.1 g, Cholesterol 132.7 mg, Fat 36.9 g, Fiber 6.8 g, Protein 28 g, SaturatedFat 13.2 g, Sodium 1795.8 mg, Sugar 22.1 g
BEEF BRACIOLE
My great-aunt used to make the most amazing braciole, but it was a laborious and time-consuming effort. I took her basic recipe and transformed it into a slow cooker version, making it easier for today's hurried world. My great-aunt always served the flank steak sliced over orzo that had been tossed with olive oil and Romano cheese. Delicioso!-Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 515 calories, Fat 25g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 1881mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 6g fiber), Protein 38g protein.
ROUND STEAK ROLL-UPS
"Since I'm a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we're all our the door," writes Kimberly Alonge of Westfield, New York. "They make a great meal after a long day."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 289 calories, Fat 11 g fat (3 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 500 mg sodium, Carbohydrate 9 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 38 g protein. Diabetic Exchanges
SLOW-COOKER ITALIAN STEAK ROLL FOR TWO
If you're not serving a crowd, and aren't a fan of leftovers, this mini beef roll-up is an ideal entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 2
Number Of Ingredients 9
Steps:
- Place steak on work surface; sprinkle with Italian seasoning, salt and pepper. Top with onion slice halves. Roll up beef, jelly-roll fashion, with onion inside; tie with string.
- In 2- to 3-quart slow cooker, place beef roll, seam side down. Sprinkle garlic, mushrooms and tomato around roll. Spoon gravy over roll.
- Cover; cook on Low setting 5 to 6 hours.
- Remove beef roll from slow cooker; place on serving platter. Remove string; cut roll into slices. Stir gravy mixture in slow cooker until blended; pour into serving bowl. Serve beef roll slices with gravy.
Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 2 1/2 g, ServingSize 1/2 of Recipe, Sodium 850 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER BRACIOLE, STEAK ROLL-UPS
Number Of Ingredients 9
Steps:
- Chop/Mince garlic, onions and spinach and bacon
- sauté bacon, garlic, onions and then add spinach and parmesan
- Remove from pan
- pound steaks and salt and pepper on both sides
- Put filling in steaks and roll up, tie with string
- Sear on all sides the steak roll-ups
- Put steak roll-ups into slow cooker
- Deglaze pan with 1/4 cup of water, add to slow cooker
- Add tomato cans (used slightly less than two whole cans) to slow cooker
- Add Siracha
- Cook on HIGH for 6 hours
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
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
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