BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
BRACIOLE
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
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.
THE BEST BRACIOLE
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
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
MY MAMA'S BRACIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
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.
ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY
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
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
Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!
Provided by Kimberly Killebrew
Yield 4
Number Of Ingredients 23
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.
BEEF BRACIOLE RECIPE
Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.
Provided by Phil Torre
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
- Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
- If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
- Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
- Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
- Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
AUTHENTIC BRACIOLE RECIPE
beef braciole in sauce with raisins and pine nuts
Provided by Claudia Rinaldi
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
- Sprinkle them with a pinch of salt and a few grinds of pepper.
- Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
- Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
- Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
- Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
- Peel and finely chop the onion, the carrot, and the celery stalk.
- Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
- Remove the meat and set it aside.
- If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
- Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
- Add a pinch of salt and pepper. Mix and taste for salt.
- Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
- Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
- Cook pasta according to package directions and season it with the remaining tomato sauce.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
BRACIOLE
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
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.
More about "italian braciole recipes"
ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
From nonnabox.com
Ratings 215Calories 385 per servingCategory Secondi
- In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
- Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
- 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.
- Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
SICILIAN BRACIOLE - BAKER BY NATURE
From bakerbynature.com
5/5 (5)Category DinnerCuisine ItalianTotal 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.
- Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
- Lay the braciole flat on a large, clean work surface. Sprinkle the bread crumb/onion mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly). Starting at 1 short end, and roll up the steak "jelly roll style" to enclose the filling completely. 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.
BRACIOLE - SICILIAN STYLE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
4.4/5 (13)Total Time 1 hr 20 minsCategory DinnerCalories 224 per serving
- On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
- Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
- 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.
10 BEST ITALIAN BEEF BRACIOLE RECIPES - YUMMLY
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ITALIAN BRACIOLE RECIPE - CHISEL & FORK
From chiselandfork.com
4.8/5 (9)Total Time 3 hrs 10 minsCategory Main CourseCalories 381 per serving
- Preheat oven to 350°F. Heat 2 tbsp olive oil in large sauté pan over medium heat. Add pancetta and cook until it's browned and crispy, about 5 minutes. Add the onions and crushed red pepper and cook until onions are translucent, about 5 minutes. With 1 minute remaining, add garlic. Remove and let cool.
- Mix together the breadcrumbs, cheese, parsley and pepper. Stir in the pancetta onion mixture until everything is combined. Set aside.
- Lay the flank steak flat and pound until about 1/4" thick. Sprinkle the breadcrumb mixture evenly to cover the steak. Starting at the short end, roll up the steak like you would a jelly roll to enclose the filling. Using some butcher's twice, tie the steak to secure. Sprinkle the braciole with salt and pepper.
- Heat remaining 2 tbsp of olive oil in a large Dutch oven over medium heat. Add the braciole and cook until browned on all sides, about 2 minutes per side. Add the wine and bring to a boil and stir in the marinara sauce. Cover and cook in the oven for 2 hours or until the meat is tender. Baste with the sauce very 30 minutes and remove the cover with 30 minutes remaining.
CLASSIC ITALIAN BRACIOLE - STEFFANIE AT HOME
From steffaniebusseyathome.com
Reviews 1Category Main CourseCuisine American, ItalianTotal Time 2 hrs
- Using a large cutting board with a kitchen towel underneath it, lay out the beef slices on the board with a little space between each. You'll need to do this in batches. Using a meat mallet, starting at the center of the beef, pound firmly over each slice, but not hard enough to create holes. Turn the beef over and repeat on the other side. Repeat on all of the beef slices.
- In a heavy bottom, oven safe pan, heat the olive oil over medium-high heat. Season the rolls liberally all over with Kosher salt and black pepper. Sear the beef on all sides, lowering the heat if the pan begins to get too dark. Work in batches so you don't over crowd the pan which will prevent good browning. Remove the fully browned rolls to a clean plate and set aside.
ITALIAN BEEF BRACIOLE (BRACIOLE AL SUGO PUGLIESI) - INSIDE ...
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5/5 (2)Calories 386 per servingCategory Main Course
- Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
- Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
- Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
- Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
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