Beef Braciole With Olives And Raisins Recipes

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BEEF BRACIOLE WITH OLIVES AND RAISINS



Beef Braciole with Olives and Raisins image

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

6 (1/4-inch thick) slices beef braciola (about 2 pounds total), halved crosswise
Kosher salt and freshly ground pepper
2/3 cup pimiento-stuffed green olives (3 1/2 ounces), drained and chopped
1/2 cup raisins, chopped
3/4 cup packed fresh parsley leaves, finely chopped
2 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup plus 2 tablespoons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 teaspoon dried oregano
2/3 cup dry red wine, such as Cabernet Sauvignon
1 cup low-sodium chicken broth, plus more if needed
3 cups All-Purpose Tomato Sauce
2 teaspoons grated orange zest
1/4 cup lightly toasted pine nuts (optional)

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.

BEEF EMPANADAS WITH OLIVES AND RAISINS



Beef Empanadas with Olives and Raisins image

Super tasty, sweet, and salty beef empanadas from my mom's recipe.

Provided by Joelorado

Categories     Appetizers and Snacks     Pastries     Empanadas

Time 1h20m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil, or to taste
1 medium sweet onion, diced
1 tablespoon minced garlic, or more to taste
1 ½ pounds ground beef
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
2 large hard-cooked eggs, chopped
2 large egg yolks, beaten
½ cup pimiento-stuffed green olives, chopped
½ cup raisins
1 sprig fresh parsley
20 pieces empanada pastry discs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
  • Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
  • Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
  • Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 48.4 g, Cholesterol 126 mg, Fat 17.8 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 648.6 mg, Sugar 5.5 g

BRAISED BRACIOLE



Braised Braciole image

Provided by Tyler Florence

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

2 cups cubed day-old Italian bread
1 cup milk
1/2 cup chopped Italian parsley
1/2 cup grated pecorino-Romano
4 garlic cloves, slivered
1/2 pound copacola, diced
1/2 cup pine nuts, toasted
1/2 cup raisins, soaked in warm water to rehydrate then drained
Salt and freshly ground black pepper
Olive oil
4 pounds veal breast (alternatively may use beef top round)
4 hard boiled eggs, shelled and quartered
1 cup red wine, for braising, optional
Tomato sauce, for braising, optional

Steps:

  • Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
  • Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's 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. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
  • Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
  • Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
  • To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.

BEEF BRACIOLE



Beef Braciole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3/4 cup plain breadcrumbs
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
Kosher salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
5 cloves garlic
1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
12 slices prosciutto
3/4 cup red wine, such as Pinot noir
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
  • Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
  • Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
  • To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

BEEF BRACIOLE



Beef Braciole image

Chef Elise Kornack's grandmother handed down this classic Italian recipe, and you can practically taste the family tradition in this dish! A simple homestyle tomato sauce coats pinwheels of juicy beef rolled with seasoned bread crumbs for a hearty, filling dinner.

Provided by Elise Kornack

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

1 cup breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano, or provolone or pecorino
1/4 cup pistachios, roughly chopped, or nut of your choice
1/4 cup golden raisins, or dried fruit of your choice
1 teaspoon dried red pepper flakes
1/2 teaspoon ground fennel seed
2 cloves garlic, peeled
1/4 cup extra-virgin olive oil
Zest of ½ lemon, about ¼ teaspoon
1 flank steak, 2 lb (900 g)
kosher salt
1/4 cup extra-virgin olive oil
2 sprigs rosemary
2 cloves garlic
1 cup dry white wine
3 1/2 cups tomato purée, one 28-oz can
Roughly chopped parsley
extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Filling: Preheat oven to 350 F. In a bowl, combine breadcrumbs, grated cheese, pistachios, raisins, red pepper flakes, and ground fennel seed. Use a Microplane to grate garlic cloves into the bowl. Pour in olive oil and stir to combine, then add lemon zest and combine again: the filling should feel like wet sand.
  • Beef: Place flank steak on a sheet of plastic wrap, and cover with another sheet of plastic wrap. Use a rolling pin to pound meat, flattening to about ¼-inch to ½-inch thick. Set aside. Heat a heavy-bottomed pot over medium low heat. Remove top sheet of plastic from the steak. Spread half of the filling evenly over the steak. (Use remaining filling as stuffing for steak, chicken, or vegetables, or freeze for up to 2 months.) Use the back of a spoon to press the mixture into the steak; push in any stray raisins along the edges or they will burn in the pan. Starting with the thicker side of the meat, roll up the steak like a cigar, using the plastic to keep the roll tight. Wrap the rolled braciole in plastic to hold it together. Set aside.
  • Truss: Cut four 12-inch strips of twine to tie the braciole. Place them on a flat surface, 2 inches apart and parallel to one another. Gently remove plastic wrap from the braciole, and lay the meat on top of twine, seam side up. Tie the outer strings first to keep the roll in place, and work inwards, finishing with the middle strings.
  • Turn heat to high and heat the oil. Season braciole generously with salt and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add rosemary sprigs to the oil on either side of the braciole. Brown meat on three sides, 2 minutes per side. Before browning meat on the 4th side, smash garlic cloves and add to pot to infuse the oil (you can leave the skins on). At this time, remove and discard the rosemary sprigs.
  • When the meat is brown on all sides, turn off the heat and add the wine. Turn heat to medium and bring the wine to a boil; continue boiling until there is no odor of alcohol, 1-2 minutes. Add tomato purée (and salt, if the purée is unsalted); stir and bring to a low simmer. Shape a piece of aluminum foil into a circle about the size of the pot lid. Loosely tent the foil over the simmering meat. Place in the oven and cook for 20 minutes; then remove from the oven, lift away the foil, flip the meat over, and baste with the sauce. Replace foil over the meat and place back in the oven, 25 more minutes. (Meat will cook in the oven for a total of 80 minutes.)
  • After a total of 45 minutes, remove foil and discard. Flip and baste braciole again, then place back in the oven for the last 35 minutes.
  • When braciole is cooked, remove from sauce; cut into slices that are 1 to 1½ inches thick. Cut the twine and discard, then place slices on a serving platter. Spoon sauce over the meat followed by chopped parsley, a drizzle of olive oil, and freshly ground pepper. Serve immediately.

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