Braciole-recipes

• 2 (8 ounce) beef top sirloin steaks
• ½ cup bread crumbs
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 3 tablespoons chopped raisins
• ⅓ cup freshly shredded Parmesan cheese
• 1 pinch salt, or to taste
• 1 pinch freshly ground black pepper, or to taste
• 1 tablespoon chopped fresh oregano
• 1 egg
• 1 tablespoon olive oil
• 1 cup water
• 1 pinch red pepper flakes, or to taste
• 1 bay leaf
• 1 ½ cups tomato sauce

Chef John's Beef Braciole

World Cuisine Recipes , European , Italian

Author: Chef John

This Is Stuffed, Rolled Beef That's Cooked In A Little Bit Of Tomato Sauce. It's Kind Of Fun To Say Bru-zhole. Usually Recipes Are Either Rustic Or Kind Of Fancy. This Recipe Is Both!

Time: 55m

Yield: 4

Number Of Ingredients: 15

• Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
• Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
• Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
• Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
• Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
• Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Calories 405.1 calories, Carbohydrate 22.1 g, Cholesterol 111.8 mg, Fat 23.7 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 6.9 g, Sodium 795.3 mg, Sugar 9.2 g

• 2 jars (24 ounces each) tomato basil pasta sauce
• 1 teaspoon crushed red pepper flakes
• 1 beef flank steak (1-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 1/2 cup seasoned bread crumbs
• 8 thin slices prosciutto or deli ham
• 1 cup shredded Italian cheese blend
• 2 tablespoons olive oil

Beef Braciole

Dinner

Author: Taste Of Home

My Great-aunt Used To Make The Most Amazing Braciole, But It Was A Laborious And Time-consuming Effort. I Took Her Basic Recipe And Transformed It Into A Slow Cooker Version, Making It Easier For Today's Hurried World. My Great-aunt Always Served The Flank Steak Sliced Over Orzo That Had Been Tossed With Olive Oil And Romano Cheese. Delicioso!-lisa Renshaw, Kansas City, Missouri

Time: 6h30m

Yield: 6 servings.

Number Of Ingredients: 10

• 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.

Calories 515 calories, Fat 25g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 1881mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 6g fiber), Protein 38g protein.

• ½ cup bread crumbs
• 1 cup shredded pecorino romano cheese, plus more for serving
• ½ cup fresh basil, chopped
• ⅓ cup shredded provolone cheese
• ½ cup fresh italian parsley, chopped
• 8 cloves garlic, minced, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• ¼ cup olive oil
• 1 lb flank steak
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 medium carrot, chopped
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 cup dry white wine
• 28 oz crushed tomato, 1 can
• 2 dried bay leaves
• 1 tablespoon dried oregano
• ½ teaspoon red pepper flakes
• 1 lb orecchiette pasta, or polenta, cooked, for serving, optional
• ¼ cup fresh basil, cut into ribbons, for serving

Beef Braciole (stuffed Italian Beef Roll) Recipe By Tasty

Dinner

Author: Matthew Johnson

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

Yield: 8 servings

Number Of Ingredients: 22

• 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!

Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

• 8 slices beef braciole, beef very thinly sliced
• Coarse salt and black pepper
• 8 slices prosciutto di Parma
• 1 1/2 cups plain bread crumbs, eyeball it
• 1/2 cup milk, eyeball it
• 2/3 cup Parmigiano-Reggiano, 3 handfuls
• 1 small onion, finely chopped
• 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
• 1 cup chopped arugula
• Plain round toothpicks
• 2 tablespoon extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, cracked away from skin
• 2 tablespoons butter
• 12 crimini mushrooms, finely chopped
• 2 tablespoons flour
• 1 cup dry white wine
• 1 cup beef broth
• 1 rounded tablespoon tomato paste

My Mama's Braciole

main-dish

Author: Rachael Ray : Food Network

Time: 35m

Yield: 4 servings

Number Of Ingredients: 18

• 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.

• 1 beef flank steak (1-1/2 pounds)
• 4 tablespoons olive oil, divided
• 1/2 cup soft bread crumbs
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• Hot cooked spaghetti, optional

Braciole

Dinner , main-dish

Author: Taste Of Home

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

Time: 1h50m

Yield: 6 servings.

Number Of Ingredients: 15

• 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.

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.