Beef Braciole Recipe Involtini

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.

BRAISED BEEF ROLLS (BRACIOLE DI MANZO)

Steps:

• To make the stuffing: Place the bread cubes and milk into a medium bowl and stir for full coverage. Let soak until bread is very soft (at least 20 minutes).
• Drain the bread, squeeze out the excess milk, and return bread to the bowl. Stir in the chopped egg, parsley, grated cheese, raisins and garlic. Lightly salt and pepper. Mix well and set aside.
• For the beef rolls: With the toothed side of a heavy meat mallet, pound each slice of beef round to a thickness of about 1/4" and about 5 to 6" wide, 6-7" long.
• Top each with a slice of the prosciutto and tap with fingertips to lightly adhere to the beef. Spread 2 to 3 tablespoons of the stuffing over the beef slice, leaving a 1" border around the edges.
• Place one stick of the provolone across the short end on top of the stuffing and fold the short end over the top of it. Fold the side borders in to overlap the edges of the stuffing, then roll the beef into as compact of a tube as possible. Secure the end of flap with one or two toothpicks. Repeat with remaining beef and stuffing. Lightly salt and pepper the rolls.
• Empty the tomatoes into a medium bowl and squeeze them with your hands until they are coarsely crushed, removing the core and ends if there are any.
• Heat the olive oil in a large, heavy casserole (I used a dutch oven) over medium heat. When the oil is hot, stir in the onions and garlic and cook until the onions are wilted, about 5 minutes. Add the braciole into a single layer and cook, turning the braciole every 2-3 minutes until all sides are lightly browned, about 7 minutes. Adjust the heat to prevent the beef from scorching.
• Add the wine to the pot and bring to a boil. Cook until most of it has evaporated. Stir in the tomatoes and bring to a boil. Add tomato paste and bay leaves and stir until the paste is dissolved. Season with the red pepper flakes and lightly salt.
• Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged. Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15-20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).
• Carefully remove the toothpicks before serving (they're hot!). Lidia says the braciole can be prepared up to 2 days in advance, then warmed over low heat until heated through.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

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!

CHEF JOHN'S BEEF BRACIOLE

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.

BEEF BRACIOLE RECIPE (INVOLTINI)

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.

ITALIAN BEEF BRACIOLE

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.

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

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.

INVOLTINI DI MANZO

Steps:

• Preheat the oven to 160ºC/gas 2½.
• Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
• Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
• Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
• Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
• Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
• Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
• Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
• Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.

SICILIAN VEAL INVOLTINI

Steps:

• Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

INVOLTINI OF BEEF

Steps:

• Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
• Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

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.