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.
THE ULTIMATE BEEF BRACIOLE
Make and share this The Ultimate Beef Braciole recipe from Food.com.
Provided by Kirstin in the Couv
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
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 and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
- Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat 1/4 cup of the olive oil in a large frying 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.
- Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery.
- Cook, stirring until tender but not browned, about 10 minutes.
- Add braciole, bay leaves, and salt& pepper.
- Add red wine and cook until most of liquid evaporates, about 2 minutes.
- Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
- Fill one of the tomato cans 1/2 way with water and add to saucepan.
- Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 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.
BEEF BRACIOLE
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.
BRAISED BRACIOLE
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
BEEF BRACIOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
- Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
- Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
- To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.
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
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