BEEF BRACIOLE
Steps:
- Preheat oven to 400 degrees F.
- Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
- Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.
THE ULTIMATE BEEF BRACIOLE
Make and share this The Ultimate Beef Braciole recipe from Food.com.
Provided by Kirstin in the Couv
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
- Sprinkle with salt& pepper.
- Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
- Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
- Dredge the braciole in flour shaking off any excess, then place in the pan.
- Cook until browned on all sides, about 15 minutes.
- Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery.
- Cook, stirring until tender but not browned, about 10 minutes.
- Add braciole, bay leaves, and salt& pepper.
- Add red wine and cook until most of liquid evaporates, about 2 minutes.
- Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
- Fill one of the tomato cans 1/2 way with water and add to saucepan.
- Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer.
- Transfer to serving plates, spoon the sauce over the top and serve at once.
BEEF BRACIOLE RECIPE
Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you'll fall in love with!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 2h30m
Number Of Ingredients 13
Steps:
- Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto.
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
- Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
- Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
- To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
- Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.
Nutrition Facts : ServingSize 2, Calories 570 kcal, Carbohydrate 8 g, Protein 63 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 163 mg, Sodium 832 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g
THE BEST BRACIOLE
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
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
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.
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
CHEF JOHN'S BEEF BRACIOLE
This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
- Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
- Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
- Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
- Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
- Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 22.1 g, Cholesterol 111.8 mg, Fat 23.7 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 6.9 g, Sodium 795.3 mg, Sugar 9.2 g
BEEF BRACIOLE WITH OLIVES AND RAISINS
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
- Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
- Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
- Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
- Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
- Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.
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