Bracciole Flank Steak Rolls Recipes

BRACCIOLE (FLANK STEAK ROLLS)

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.

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

BRACIOLE

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.

STUFFED FLANK STEAK (BRACCIOLE)

Steps:

• Marinate steaks the night before with the Italian dressing and leave it overnight in the refrigerator. (This step is not necessary, but can be done to enhance flavor. If not marinating, season meat with salt, pepper and garlic before stuffing.).
• The next day, cut each of the two the flank steaks in half (thickness wise) but do not cut all the way through. For each steak, leave the two halves connected by a small amount. Unfold the two halves and lay it flat with the cut sides up.
• Combine the bacon, green onions, garlic, pepper and parsley. Divide the mixture in two - one part for each steak. For each steak, spread 1/2 of the mixture in the middle of the steak, leaving 1/4 of the steak on each edge with no mixture. Place 3 hard-boiled on the edge of the mixture. Flip the edge closest to the eggs over the eggs and roll up the steak jelly-roll style. Secure the end of the steak on the outside with toothpicks, skewers or tie with string.
• In a large stock pan, cover the bottom of the pan with oil and heat to medium heat. Brown each steak on all sides. Remove the steaks and remove excess oil from the pan. Add tomato puree, stewed tomato and tomato sauce. Add the steaks back into the pan with the sauce and bring to a boil. Lower heat and simmer for about one hour, or until the steaks are fork tender. Remove the steaks, put them on a plate and cover them. Let the sauce simmer for another hour. About 15 minutes before serving time, return the steaks to the pan with the sauce to warm them up.
• Just before serving, remove the steaks and arrange them on a plate. Remove the toothpicks, skewers or string. Using a very sharp knife or (preferably) an electric knife, slice the meat in approximately 1/2 inch thich slices. Pour some of the sauce over the side of the slices, letting the eggs and stuffing show for decorative colors. Use the remaining sauce for pasta, etc.

PASTA WITH BRACCIOLE (FLANK STEAK)

Steps:

• Fry ground sausage in a pan until thoroughly cooked.
• Thoroughly mix fried Italian sausage, chopped egg, Romano cheese, bread crumbs in a small bowl and season with salt, pepper, onion powder and garlic powder.
• Season both sides of flank steak with salt, pepper, onion powder and garlic powder and spread sausage mixture over flank steak.
• Press mixture tightly on flank steak and roll it (like a jelly roll) and tie it securely with twine, making sure the ends are sealed.
• This is the Bracciole (pronounced Brah-chee-o'-lae).
• Brown link Italian sausage over medium heat in a large stock pot and remove.
• Brown all sides of the Bracciole in the stock pot and return sausage.
• Add tomato puree, onion garlic sugar, and salt and pepper to taste.
• Keep heat at medium until it starts to boil and reduce heat to simmer.
• Place stock pot in 275° preheated oven for 3 hours, stirring occasionally (about every hour).
• You could also cook it on the stove at the lowest heat, but you have to stir it about every 15 minutes.
• Just before you are ready to serve, boil a large pot of salted water and cook pasta (spaghetti, linguini, rigatoni all work well) until it is al dente' (to the teeth).
• Strain pasta and put in a large bowl with a coating of the tomato sauce.
• But the remainder of the sauce in a bowl for those might who like more.
• Put Bracciole on a platter, remove string and cut Bracciole into 1" to 1 1/2" slices (as you would a loaf of bread) and serve as a side dish with the pasta.
• Serve some grated or shredded Romano cheese for those who might like a little cheese with their pasta.
• Note: Pasta has a nasty habit of cooling very rapidly, so it is best if you serve it in bowls, rather than plates, and preheat the bowls as well as the serving bowls and platter.

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!

THE BEST BRACIOLE

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.