Pammies Braciole Recipes

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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.

PAMMIE'S BRACIOLE



Pammie's Braciole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

One 1 1/2- to 2-pound flank steak
Salt and freshly ground black pepper
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 cup grated Pecorino Romano
3/4 cup fresh flat-leaf parsley leaves, minced
3 cloves garlic, minced
1/4 cup plus 2 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup dry red wine
Jeff Mauro's Marinara Sauce, recipe follows
Jarred hot giardiniera, optional
3 tablespoons olive oil
8 cloves garlic, minced
1/2 large yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • Gently pound the steak to 1/4-inch thickness. Sprinkle the inside of the meat with salt and pepper. In a bowl, combine the eggs, breadcrumbs, cheese, parsley and garlic. Place the mixture down the middle of the meat. Drizzle 2 tablespoons of the olive oil over the meat. Roll the meat with the grain and tie with butcher's twine in three places to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add the remaining 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
  • In the same pan, turn down the heat to medium. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom. Add Jeff Mauro's Marinara Sauce. Bring to a simmer, and then add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours.
  • Remove the meat from the pot and season the sauce again with salt and pepper, if necessary. Cut the twine from the meat and slice against the grain into 1/4- to 1/2-inch slices. Serve with extra sauce and a bowl of hot giardiniera.
  • Heat a large saucepan over medium heat. Add the oil, the onions, garlic, Italian seasoning and red pepper. Sweat until the onions are translucent, about 10 minutes, stirring to avoid burning. Add the crushed tomatoes. Once the sauce begins to bubble turn down the heat to low and simmer, stirring occasionally, for 20 minutes. Take off the heat and set aside for later use.

PAMMIE'S BRACIOLE SANDWICH



Pammie's Braciole Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 3h45m

Yield 6 servings

Number Of Ingredients 24

1 flank steak
1 cup seasoned breadcrumbs
1 cup grated Pecorino Romano
3/4 cup fresh flat-leaf parsley leaves, minced
Salt and freshly ground black pepper
2 tablespoons minced garlic
1/2 yellow onion, diced
Olive oil, as needed
1/4 cup cloves garlic, minced
1 tablespoon dry Italian seasoning
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1/4 cup dry red wine
2 (28-ounce) cans crushed tomatoes, preferably San Marzanos
6 soft Italian hero rolls, buttered and grilled in a pan
4 ounces Parmigiano-Reggiano, shaved
2 pounds burrata
8 ounces red peppadew peppers, sliced
French Fried Onions, recipe follows
2 cups buttermilk
3 cups all-purpose flour
4 cups vegetable oil
2 yellow onions
Salt and freshly ground black pepper

Steps:

  • For the steak: Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat. Drizzle 2 tablespoons olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
  • Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper. Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Taste and season again with salt and pepper, if necessary. Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce.
  • To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions. Serve with a side of the tomato sauce for dipping.
  • In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown. Drain on paper towels.

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