Braciole Recipes

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BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

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

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

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

THE BEST BRACIOLE



The Best Braciole image

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

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce (can use a jar of sauce)

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

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

RACHAEL'S SICILIAN SUNDAY BRACIOLE



Rachael's Sicilian Sunday Braciole image

This braised Sunday roast gets stuffed with a currant-and-pine nut-studded bread crumb combo before settling in for a period of slow-cooking to let the flavors develop.

Provided by Rachael Ray

Number Of Ingredients 30

5 tablespoons extra-virgin olive oil (EVOO)
2 small/medium onions
finely chopped
6 cloves garlic
thinly sliced or finely chopped
2 tablespoons sundried tomato paste or tomato paste
1 teaspoon dried oregano
About 2 teaspoons chili flakes (2/3 palm full)
2 cups white wine
1 cup beef or chicken stock
2 cups passata or tomato sauce
1 can (28 ounces) Italian tomatoes
A handful of basil leaves
1 chunk of rind of Parmigiano-Reggiano
Salt and pepper
½ cup pine nuts
toasted
Zest of 1 lemon
1 cup packed chopped baby arugula
baby kale or flat-leaf parsley tops
8-10 pieces top round beef
thinly sliced
pounded to 1/8 inch
8 slices riserva Prosciutto di Parma
1 cup homemade or store-bought bread crumbs
toasted
¾ cup grated Parm or pecorino cheese
¾ cup grated provolone cheese
About ¼ cup currants
soaked in hot water and drained

Steps:

  • In a Dutch oven, heat 2 tablespoons EVOO over medium heat
  • Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes
  • Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup
  • Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind
  • Preheat oven to 300˚F
  • In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper
  • Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes
  • Season pounded out meat with salt and pepper
  • Arrange a slice of Prosciutto on each slice of beef
  • Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch
  • Tuck in sides of beef and roll lengthwise tightly
  • Secure rolls with kitchen string
  • Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over
  • Add remaining 1 cup wine and evaporate
  • Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet
  • Bring to simmer, cover and place in oven
  • Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking
  • Sicilian Puttanesca with Almond

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

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.

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.

BOB'S SLOW COOKER BRACIOLE



Bob's Slow Cooker Braciole image

This is a cheap and easy way to make this Italian classic.

Provided by bobthecook1

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 6

Number Of Ingredients 9

2 (26 ounce) jars marinara sauce
2 eggs, beaten
½ cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil

Steps:

  • Pour the marinara sauce into the slow cooker and set on High to warm.
  • Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
  • Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
  • Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 41.1 g, Cholesterol 132.7 mg, Fat 36.9 g, Fiber 6.8 g, Protein 28 g, SaturatedFat 13.2 g, Sodium 1795.8 mg, Sugar 22.1 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.

BON APPETIT'S BRACIOLE



Bon Appetit's Braciole image

A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.

Provided by Buon Appetito

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 16

Number Of Ingredients 10

2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
2 (6 ounce) top round beef cutlets
8 ounces Genoa salami, thinly sliced
6 hard-cooked eggs, sliced
Italian flat leaf parsley, chopped
4 cloves garlic, minced
1 cup Pecorino Romano cheese (such as Locatelli®), grated
kitchen twine
1 tablespoon extra-virgin olive oil
6 cups spaghetti sauce, or as desired (see note for recipe link)

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  • Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  • Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  • Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  • Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 113.6 mg, Fat 12.3 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 680.4 mg, Sugar 8.5 g

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

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!

BRACIOLE WITH TOMATO SAUCE



Braciole with Tomato Sauce image

Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party.

Categories     dinner

Time 1h50m

Number Of Ingredients 11

1 lb - 1.25lb Flank Steak
Salt and Pepper
1/3 cup grated Parmesan
1/3 cup grated Provolone
1/3 cup Italian Breadcrumbs
2 tablespoons finely chopped Italian Parsley
2 cloves pressed or finely chopped garlic
2 tablespoons Butter
1 cup White Wine
3 cups Tomato Sauce
*Butchers Twine

Steps:

  • First heat your oven to 300 degrees. Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper. Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak. Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks. Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes. Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven. Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it. After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.

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.

BRACIOLE



Braciole image

In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

1 beef flank steak (1-1/2 pounds)
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon sugar
Hot cooked spaghetti, optional

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.

Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

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SICILIAN BRACIOLE - BAKER BY NATURE
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2014-04-06 Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper. Heat the remaining tablespoon of oil in a heavy large dutch oven over medium heat. Add the braciole …
From bakerbynature.com
5/5 (5)
Category Dinner
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Total Time 4 hrs 15 mins
  • Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
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BEST BEEF BRACIOLE (EASY ITALIAN BEEF BRACIOLE RECIPE)
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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 …
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  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
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  • 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.
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BRACIOLE - SICILIAN STYLE - 2 SISTERS RECIPES BY ANNA AND LIZ
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4.2/5 (9)
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  • On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
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  • Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
  • Grab one end of the meat and roll tightly, then tie with a strong string, or butcher's twine to secure. You can also use strong toothpicks to secure the meat. Finally, sprinkle braciole with salt and pepper. Set them aside in a dish. Repeat with the other package of sliced steak.


EVERYBODY LOVES RAYMOND'S BRACIOLE RECIPE | …
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SICILIAN BEEF BRACIOLE RECIPE - YOUR GUARDIAN CHEF
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Total Time 1 hr
  • Slice your beef about 1/4-inch thick; then use a meat mallet to pound it out evenly.(Sometimes you can even find the meat already sliced thin at your grocer or ask your local butcher to slice it for you.)
  • In a small bowl, combine the basil, garlic, cheese, bread crumbs and 3 tablespoons of the oil; then mix together to form a paste.
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RESTAURANT STYLE BEEF BRACIOLE (BRACIOLA) - CHEF DENNIS
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