Instant Pot Braciole Recipes

BOB'S SLOW COOKER BRACIOLE

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.

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.

INSTANT POT BRACIOLE

Steps:

• In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
• Season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
• One steak at a time, starting at a short edge, roll each steak up.
• Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
• Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
• Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
• To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
• Add the tomato paste and stir until well blended.
• Add the wine and bring to a boil.
• Stir in tomatoes, oregano and bay leaves.
• Nestle the rolls into the sauce.
• Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
• When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
• Carefully remove the rolls and transfer to a cutting board.
• Taste the sauce, and add more salt and pepper, if desired.
• Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
• Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
• Garnish with chopped parsley. Serve at once!

SLOW COOKER BEEF BRACIOLE

Steps:

• In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tbsp parsley, basil, and egg until well combined.
• Lay the steaks out flat on a cutting board and liberally season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
• One steak at a time, starting at the short end, roll each steak up.
• Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
• Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
• Add 2 cups of marinara in the bottom of the Crock-Pot and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
• Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
• Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
• Place the slices on a serving dish, or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.

PRESSURE COOKER BRACIOLE RECIPE - (3.9/5)

Steps:

• Rub 2 tablespoons oil over both sides of the steak. Put the steak between 2 pieces of plastic wrap; use a tenderizer utensil to pound the meat out until it's ¼-inch thick. Remove the top piece of plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, and then rub it into the meat. Add the bread crumbs, carrot, celery, onion, oregano, rosemary, thyme, parsley, Parmigiano-Reggiano, and eggs to a bowl; mix well. Use your hands to shape the mixture into a log and place it in the center of the meat. Roll up the steak like a jellyroll so that when you later slice the meat, the slices will be against the grain of the meat; tie with butcher's twine. Cut in half so that the meat will fit the bottom of the pressure cooker. Bring the remaining 2 tablespoons oil to temperature over medium heat in the pressure cooker. Add the meat rolls; brown them for 5 minutes on each side. Stir the sugar into the pasta sauce, and then pour it over the meat. Add the tomato juice or broth. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid. Transfer the meat to a serving platter and tent with aluminum foil. If you want a thicker sauce, return the pressure cooker to medium heat and bring the sauce to a simmer. Simmer while the meat rests for 10 minutes and the sauce thickens. Remove the foil, carve the meat, and spoon the sauce over the meat. Garnish with fresh parsley and serve topped with additional freshly grated Parmigiano-Reggiano if desired.