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
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.
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
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.
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.
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
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).
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
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
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
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