Beef Braciole Recipes

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BEEF BRACIOLE



Beef Braciole image

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

2 jars (24 ounces each) tomato basil pasta sauce
1 teaspoon crushed red pepper flakes
1 beef flank steak (1-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten
1/2 cup seasoned bread crumbs
8 thin slices prosciutto or deli ham
1 cup shredded Italian cheese blend
2 tablespoons olive oil

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 RECIPE (INVOLTINI)



Beef Braciole Recipe (Involtini) image

Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.

Provided by Chef Billy Parisi

Categories     Main

Time 1h40m

Number Of Ingredients 9

2 28- ounce cans of San Marzano Tomatoes
2- pound beef top sirloin roast
1 cup bread crumbs
1 cup grated parmesan cheese
¼ cup minced fresh parsley
4 finely minced cloves garlic
5 tablespoons olive oil
sea salt and cracked pepper to taste
1/2 cup white wine

Steps:

  • Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
  • Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
  • In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
  • Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
  • Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.
  • Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
  • Add in white wine and cook for 2-3 minutes.
  • Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
  • Remove the butchers twine, slice, and serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 15 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 500 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEF JOHN'S BEEF BRACIOLE



Chef John's Beef Braciole image

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

2 (8 ounce) beef top sirloin steaks
½ cup bread crumbs
2 cloves garlic, crushed
2 tablespoons olive oil
3 tablespoons chopped raisins
⅓ cup freshly shredded Parmesan cheese
1 pinch salt, or to taste
1 pinch freshly ground black pepper, or to taste
1 tablespoon chopped fresh oregano
1 egg
1 tablespoon olive oil
1 cup water
1 pinch red pepper flakes, or to taste
1 bay leaf
1 ½ cups tomato sauce

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

ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY



Italian Beef Braciole is so Good It'll Make You Cry image

Italian Beef Braciole, typically called involtini in Italy, are little packets of meat stuffed with a cheese filling and simmered for hours in sauce. They're ridiculously delicious.

Provided by Steve

Categories     Entree

Time 5h

Yield 8 Servings

Number Of Ingredients 23

2 Pounds Sirloin or other lean beef, sliced thinly into sheets
8 Ounces Fresh Mozzarella Cheese
¼ Cup Freshly Grated Pecorino Romano Cheese
¾ Cup Golden Raisins
¾ Cup Pine Nuts
½ Cup Chopped Italian Parsley
½ Cup Whole Wheat Bread Crumbs
6 Ounces Paper Thin Sliced Prosciutto
Cotton Butcher's String (for tying the braciole)
2 Tablespoons Extra Virgin Olive Oil
1 Large Yellow Onion
¼ Cup Extra Virgin Olive Oil
½ Teaspoon Kosher Salt
5 Cloves Garlic, minced
1 Tablespoon Fresh Chopped Rosemary
½ Teaspoon Dried Basil
½ Teaspoon Dried Oregano
1 Cup Dry Red Wine
1 Large (28 Ounce) Cans of Whole Tomatoes
1 6 Ounce Can Tomato Paste
Zest Two Lemons
4 Cloves Garlic, finely minced
¼ Cup Finely Chopped Italian Flat Leaf Parsley

Steps:

  • Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
  • Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
  • With a meat hammer, pound out the slices of beef until they're as thin as you can get them.
  • Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher's twine.
  • Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.
  • Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).
  • Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
  • Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
  • Add the tomatoes and tomato paste. Bring to a simmer,
  • Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
  • Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.

Nutrition Facts : Serving size About 2 Braciole with sauce. Calories

ITALIAN BEEF BRACIOLE



Italian Beef Braciole image

Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!

Provided by Kimberly Killebrew

Yield 4

Number Of Ingredients 23

1 pound beef top round cut into 4 thin slices, about ¼ inch thick
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
4 slices prosciutto ham
2 slices Provolone cheese, cut in half
For the Filling:
½ cup fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes)
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons raisins
2 cloves garlic, minced
1 tablespoons fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
For the Tomato Sauce:
1 medium yellow onion, chopped
1 clove garlic, minced
½ cup dry red wine (such as pinot noir)
1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoon fresh basil, chopped
Basil leaves, torn, for garnish

Steps:

  • For the Filling: Combine all ingredients in a small bowl.
  • Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
  • Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
  • Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
  • Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
  • To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

BEEF BRACIOLE RECIPE



Beef Braciole Recipe image

Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.

Provided by Phil Torre

Time 2h30m

Yield 4

Number Of Ingredients 16

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
2 28oz cans imported Italian tomatoes
2 bay leaves
3 fresh basil leaves, torn into small pieces
flour spread on a plate for dredging
salt & pepper to taste

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.
  • Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
  • Heat the olive oil in a large sauce 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. Remove from pan with a slotted spoon and keep to the side.
  • If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
  • Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
  • Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
  • Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 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 Recipe image

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

6 thin slices boneless top round (about 2 pounds)
12 cloves garlic
1/2 cup finely chopped Italian parsley ((flat-leaf parsley), plus more for garnish)
1 cup shredded Parmesan or Romano cheese (plus more for serving if desired)
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper (to taste)
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
2 teaspoons dried Italian seasoning
2 heaping tablespoons all-purpose flour

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

BRACIOLE



Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara 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 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
  • Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

ULTIMATE BEEF BRACIOLE



Ultimate Beef Braciole image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups panko bread crumbs
Extra-virgin olive oil
2 anchovy fillets, minced
4 cloves garlic, minced
1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
1/2 cup store-bought, drained and roughly chopped roasted red peppers
3 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper
2-pound piece flank steak
3 hard-boiled eggs, quartered lengthwise
Extra-virgin olive oil
6 sprigs fresh thyme
2 cloves garlic, gently smashed
2 small onions, sliced
2 bay leaves
1 1/2 cups low-sodium beef broth
1 (28 ounce) can tomatoes (recommended: San Marzano)
8 vine-ripened tomatoes, separated from vine
Kosher salt and freshly ground black pepper
2 tablespoons good-quality balsamic vinegar
1/2 bunch flat-leaf parsley, chopped for garnish

Steps:

  • To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
  • Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
  • Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
  • Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

MY MAMA'S BRACIOLE



My Mama's Braciole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon 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.

BEEF BRACIOLE



Beef Braciole image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 8

4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds)
5 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 cup shredded Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
5 tablespoons vegetable oil
2 quarts your favorite tomato sauce
Serving suggestion: your favorite pasta

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.

BRACIOLE



Braciole image

Provided by Anne Burrell

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 26

Extra-virgin olive oil
1/2 cup finely diced pancetta
1 large onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
1 cup milk
2 cloves garlic, smashed and finely chopped
1/2 pound button or cremini mushrooms, sliced
1/2 pound spinach, stems removed and cut into chiffonade
1/2 cup toasted pine nuts
1/2 cup grated provolone
1/2 cup grated Parmigiano-Reggiano
2 pounds top round, cut into 1/2-inch thick slices (about 12)
Extra-virgin olive oil
1 large onion, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
4 tablespoons tomato paste
1 cup red wine
1 (32-ounce) can San Marzano tomatoes, passed through the food mill
2 cups water
Grated Parmigiano-Reggiano, for garnish
Chopped parsley leaves, for garnish
Special equipment: toothpicks

Steps:

  • For the beef rolls:
  • Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.
  • While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.
  • Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach.
  • Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside.
  • Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.
  • Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.
  • Remove the oil from the pot that the beef was just browned in. Add a light coating of fresh olive oil and add the onions and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, and 2 cups of water and season with salt, to taste. Return the beef rolls to the pan and snuggle them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours. Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.
  • Wow! That's a great braciole!

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BEST BEEF BRACIOLE WITHOUT EGG OR RAISINS | ITALIAN ROLLED ...
best-beef-braciole-without-egg-or-raisins-italian-rolled image
2020-01-20 This EASY Beef Braciole recipe is the best Italian comfort food! Juicy flank steak, tomato sauce, herbs and cheese make up this delicious Italian rolled steak! Prep Time 10 mins. Cook Time 1 hr. Total Time 1 hr 10 mins. Course: Main Course, Main Dish. Cuisine: Italian. Keyword: beef braciole, italian rolled beef, rolled beef…
From savoryexperiments.com
Estimated Reading Time 7 mins
  • Add chopped onion, garlic and flat parsley. Saute until softened. Add breadcrumbs and remaining olive oil.


ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
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2018-06-30 This Authentic Italian Braciole Recipe is an amazing version of beef braciole and is great when cooked in a homemade Italian Sunday sauce. Get ready to have your mouth water as this recipe will taste like your Italian grandma made it from scratch! Authentic Italian Braciole Recipe. In Italy Braciole are called involtini, you can probably found a version of this recipe …
From nonnabox.com
4.4/5 (189)
Category Secondi
Cuisine Italian
Total Time 1 hr 15 mins
  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
  • Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
  • Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
  • Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.


10 BEST BEEF BRACIOLE RECIPES | YUMMLY
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Beef Braciole Recipes 151,555 Recipes. Last updated Sep 22, 2021. This search takes into account your taste preferences. 151,555 suggested recipes. Beef Braciole AllRecipes. plain dry bread crumbs, onion, red pepper, top round beef, olive oil and 1 more. Italian Beef Braciole …
From yummly.com


ITALIAN BEEF BRACIOLE (BRACIOLE AL SUGO PUGLIESI) - INSIDE ...
2020-06-08 Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes (passata) and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours (photos 6-10).. Once the braciole …
From insidetherustickitchen.com
Estimated Reading Time 7 mins
  • Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
  • Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
  • Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
  • Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.


RESTAURANT STYLE BEEF BRACIOLE (BRACIOLA) - CHEF DENNIS
2021-05-27 Place the sauteed braciole in a 350 degree preheated oven for 20 minutes. While the braciole are in the oven, start making the sauce. Saute the mushrooms in olive oil till fully …
From askchefdennis.com
  • Start by briefly cooking the spinach in a little water (2-3 Minutes). Once the spinach has been prepared allow it to cool and then squeeze out any remaining water.Chop the spinach so that the pieces are easier to deal with when mixing.
  • Trim any excess fat, and grizzle from meat you'll be using for the braciole. Slice the meat, against the grain, just like you would cut it if it was a roast. *Each piece will weigh 2-3 ounces


BEEF BRACIOLE RECIPE | EATINGWELL
To prepare Braciole, coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef …
From eatingwell.com
  • Preheat oven to 375 degrees F. To prepare Braciole, coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef slices; set aside. Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a medium bowl, combine chopped eggs, Romano cheese, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure each with a wooden toothpick.
  • Pour the water into prepared baking dish. Arrange beef roll-ups in dish. Cover dish with foil. Bake about 1 1/4 hours or until beef roll-ups are tender.
  • To prepare Basil Tomato Sauce: In a 5- to 7-quart Dutch oven, heat olive oil over medium heat. Add onion and carrot; cook about 10 minutes or until very tender, stirring occasionally. Add garlic and oregano; cook 2 minutes more, stirring frequently. Add dry red wine; bring to boiling, stirring up any browned bits on bottom of the pan. Boil gently, uncovered, about 10 minutes or until most of the wine evaporates. Add tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Cover; simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in basil just before serving.


81 BEEF: BRACIOLE!!! IDEAS IN 2021 | BRACIOLE RECIPE ...
Feb 9, 2021 - Explore Larry Baatz's board "Beef: Braciole!!!" on Pinterest. See more ideas about braciole recipe, italian recipes, beef recipes.
From pinterest.ca


19 BEEF BRACIOLE IDEAS | BEEF BRACIOLE, BRACIOLE RECIPE ...
See more ideas about beef braciole, braciole recipe, beef dishes. Apr 13, 2019 - Explore Elena Traficante's board "beef braciole" on Pinterest. See more ideas about beef braciole, braciole recipe, beef dishes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca


17 BRACIOLE RECIPE IDEAS IN 2021 | BRACIOLE RECIPE, BEEF ...
Aug 3, 2021 - Explore Vickie Morabito-Young's board "Braciole recipe", followed by 180 people on Pinterest. See more ideas about braciole recipe, beef braciole, beef dishes.
From pinterest.com


84 BEEF BRACIOLE AND ROULADEN RECIPES IDEAS IN 2021 ...
Apr 21, 2021 - Explore John Furnas's board "Beef Braciole And Rouladen Recipes", followed by 441 people on Pinterest. See more ideas about recipes, beef braciole, cooking recipes.
From pinterest.com


BEEF BRACIOLE RECIPE - COOKIST.COM
Beef braciole is a traditional recipe from Southern Italy (in Naples) people enjoy during a family dinner.In Neapolitan dialect, the term braciola refers to a thin meat roll up, but it can also be pork, fish or vegetables.Tasty and super easy to make, they are delicious thin beef rolls similar to a roulade which are stuffed with raisins, pine nuts, parsley, garlic and pecorino cheese.
From cookist.com


BEEF BRACIOLE RECIPE - HOW TO MAKE IT EASILY - FIT MEN COOK
Lean Beef Braciole Recipe Prep Time. Cook Time. Total Time. Ingredients INGREDIENTS FOR 6 BEEF BRACIOLE SERVINGS. 1 1/2 lb lean top sirloin, thinly sliced SUBSTITUTE: chicken breasts; Stuffing. 3/4 cup (gluten-free) panko; 1/2 cup grated parmesan; 1/3 cup finely chopped parsley; 2 tablespoons olive oil ; 2 tablespoons pine nuts (OPTIONAL) 2 tablespoons olive oil; …
From fitmencook.com


BEEF BRACIOLE | CLEAN EATING
Return beef rolls to pot, stacking if necessary. Pour marinara and water over beef rolls but don’t stir. Lock on the lid, press Pressure and adjust to More/High for 35 minutes. Let pressure release naturally for 15 minutes and then quick-release any remaining pressure. Transfer beef rolls to a large serving bowl; remove and discard toothpicks ...
From cleaneatingmag.com


HOW TO MAKE WORLD’S BEST BRACIOLE RECIPE — COOKING ITALIAN ...
Season with salt and cracked pepper. Place into the large pot with olive oil on high heat to sear. Turn to cook each side for 2 – 3 minutes. Add 1 ½ - 2 cups of wine and cover. Turn the heat to the lowest setting, cover and cook for 1 hour. Stir every 15 minutes. With tongs, place the braciola onto a platter. Save the sauce in the pot.
From cookingitalianwithjoe.com


ULTIMATE BEEF BRACIOLE RECIPES
Ultimate Beef Braciole Recipes 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. Ingredients; 1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick : 4 slices prosciutto: 1 tablespoon …
From tfrecipes.com


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