Beef Braciola Recipes

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BEEF BRACIOLA

Provided by Food Network

Time 2h

Yield 4-6 servings

Number Of Ingredients 18



Beef Braciola image

Steps:

  • 1) Place all sauce ingredients into a food processor or blender and blitz until slightly chopped, but not smooth. Set aside.
  • 2) Saute pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
  • 3) Line a baking dish with a sheet of 18" wide heavy-duty aluminium foil. Spray with non-stick spray. Working with one at a time, lay a beef slice on a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish, seam side down, as you roll them up. Add a glug of wine to the dish then spoon sauce around the beef rolls to come half way up the sides. Cover with foil. The braciola can be stashed in the refrigerator or freezer at this point or baked immediately.
  • 4) When ready to bake: Pre-heat oven to 350 degrees F. Place covered braciola into the oven and bake for 90 minutes to 2 hours (slightly longer if baking from frozen); keep covered with foil the entire time. Make sure that the tomato sauce does not dry out-- if it does, add some water.

Sauce:
28 oz can plain, chopped tomatoes with juice
1 large clove garlic, peeled
1/4 teaspoon sea or kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
Braciola:
1 tablespoon extra virgin olive oil - EVOO
4 ounces pancetta, chopped
2 cloves garlic, minced
1 large shallot, minced
1 cup Panko breadcrumbs
1 cup chopped parsley
Freshly cracked black pepper
6 ounces Parmigiano Reggiano, grated
3 eggs, whisked
6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
Splash of dry wine (red or white)

BEEF BRACIOLA

This impressive roast comes together quickly with a no-cook stuffing, then braises gently in the oven, becoming meltingly tender. The best part? The tomatoes in the baking dish and juices from the meat cook down into an extra-savory sauce for a bowl of pasta to serve on the side.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 21



Beef Braciola image

Steps:

  • For the braciola: Preheat the oven to 350 degrees F. Toss the pine nuts in a small skillet over low heat until lightly toasted, about 3 minutes. Cool and chop.
  • Combine the bread and 2 cups warm water in a medium bowl, then let soak until softened, about 5 minutes. Squeeze out the excess water, then add to a large bowl with the Parmesan, parsley, garlic, eggs, scallions and pine nuts and mix to combine well. Season with 1/2 teaspoon salt and several grinds of black pepper.
  • Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, cutting only halfway through its thickness. Working from the center out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper.
  • Layer the prosciutto over the steak, leaving a 1-inch border around the edges. Layer the provolone over the prosciutto. Pat the stuffing in an even layer over the provolone. Roll the steak around the fillings like a jelly roll, from short side to short side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Sprinkle the outside of the braciola with salt and pepper.
  • For the sauce: Heat the oil in a large Dutch oven over medium heat. When the oil is hot, brown the braciola on all sides, about 6 minutes total. Remove to a plate. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Pour in the red wine and bring to a boil. Reduce the wine until almost gone, then add the tomatoes, oregano and bay leaf. Add the braciola back to the pot with enough water to come halfway up the sides of the braciola (1 to 2 cups). Bring to a simmer, then cover and bake until fork tender, 1 hour and 30 minutes to 1 hour and 45 minutes.
  • For serving: Remove the braciola to a cutting board and let rest 10 minutes. Meanwhile, bring the sauce to a simmer on the stove top. Stir in the parsley. Untie and slice the braciola into 6 thick slices on a slight bias. Spread about 1 1/2 cups sauce on a rimmed platter and arrange the braciola slices on top. Add the cooked pasta to the simmering sauce and toss to coat, adding up to 1/2 cup pasta cooking water if it seems dry. Sprinkle with the Parmesan, then toss and serve alongside the braciola.

1/4 cup pine nuts
6 cups cubed country bread, tough outer crust removed
1/2 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
3 cloves garlic, finely chopped
2 hard-boiled eggs, chopped
1 bunch scallions, chopped (about 1/3 cup)
Kosher salt and freshly ground black pepper
One 3-pound flank steak
3 ounces sliced prosciutto (about 5 slices)
4 ounces sliced provolone (about 7 slices)
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup dry red wine
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1 dried bay leaf
1/4 cup chopped fresh Italian parsley
One 1-pound box rigatoni, cooked according to package directions, 1/2 cup cooking water reserved
1/2 cup grated Parmesan

BEEF BRACIOLA - BRACIOLE

Make and share this Beef Braciola - Braciole recipe from Food.com.

Provided by Alvin Towriss

Categories     Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19



Beef Braciola - Braciole image

Steps:

  • Flatten slices of beef as thinley as possible.
  • Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
  • Taste mixture and season with salt and pepper.
  • Place a slice of prosciutto on each slice of beef, spread with stuffing.
  • Roll slices tightly and tie with string.
  • Heat oil, butter together in large skillet.
  • Add garlic, onion, carrots and bay leaf, saute a few minutes.
  • Add beef rolls and brown well on all sides.
  • Stir in wine and cook over moderate heat until most of the liquid has evaporated.
  • Add tomatoes and bring to a boil.
  • Reduce heat to low and simmer for an hour or until the beef is fork tender.
  • The recipe does not say but I beleive it should be covered for this simmering.
  • Remove beef to a warm platter.
  • Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
  • Pour over beef rolls and serve hot.

Nutrition Facts : Calories 364, Fat 23.5, SaturatedFat 10.7, Cholesterol 110.2, Sodium 526.5, Carbohydrate 17, Fiber 3, Sugar 7, Protein 17.1

12 slices top round beef, about 1/4 inch thick
1/4 lb italian salami, minced
1/2 lb veal, ground
1/2 cup grated parmesan cheese
2 tablespoons butter, softened
1 cup soft white breadcrumb
1/2 cup milk
2 tablespoons minced parsley
1 egg, beaten
salt and pepper
12 very thin slices prosciutto
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove
1 large onion, chopped
2 carrots, chopped
1 bay leaf
3/4-1 cup dry white wine
1 (32 ounce) can plum tomatoes, sieved (about 2 lbs.)

BEEF BRACIOLE

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 8



Beef Braciole image

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.

4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds)
5 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 cup shredded Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
5 tablespoons vegetable oil
2 quarts your favorite tomato sauce
Serving suggestion: your favorite pasta

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



Braciole image

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.

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

ULTIMATE BEEF BRACIOLE

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21



Ultimate Beef Braciole image

Steps:

  • To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
  • Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until 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, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
  • Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
  • Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

1 1/2 cups panko bread crumbs
Extra-virgin olive oil
2 anchovy fillets, minced
4 cloves garlic, minced
1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
1/2 cup store-bought, drained and roughly chopped roasted red peppers
3 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper
2-pound piece flank steak
3 hard-boiled eggs, quartered lengthwise
Extra-virgin olive oil
6 sprigs fresh thyme
2 cloves garlic, gently smashed
2 small onions, sliced
2 bay leaves
1 1/2 cups low-sodium beef broth
1 (28 ounce) can tomatoes (recommended: San Marzano)
8 vine-ripened tomatoes, separated from vine
Kosher salt and freshly ground black pepper
2 tablespoons good-quality balsamic vinegar
1/2 bunch flat-leaf parsley, chopped for garnish

BEEF BRACIOLA

The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 4 to 6 servings

Number Of Ingredients 14



Beef Braciola image

Steps:

  • Heat 1 tablespoon of the olive oil and 2 teaspoons of the garlic in a small skillet over medium heat until it sizzles but does not brown, about 30 seconds. Stir in the breadcrumbs, remove from the heat, and set aside to cool. Stir in the Parmesan, parsley, 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper, the red pepper flakes, and thyme.
  • Lay the meat slices out side by side on a clean workspace. Sprinkle each slice with the remaining 1/2 teaspoon of salt and 1/8 teaspoon black pepper. Place a scant 1/4 cup filling over each meat slice, leaving a 1/4-inch border. Drizzle on olive oil and roll each piece up from the widest to narrowest end. Tie each piece with the string.
  • Place the remaining 3 tablespoons of the olive oil in a heavy-bottomed skillet over high heat. Just before the oil smokes, add the meat bundles. (Do not crowd the pan or the meat won't brown.) Working in batches if necessary, cook for 2 to 3 minutes per side. Remove the braciola from the pan and keep warm in the oven.
  • Reduce the heat to medium, stir in the onion and the remaining teaspoon of garlic, and cook, stirring for 1 minute. Pour in the wine or water, stirring to deglaze the pan, loosening all the brown bits on the bottom of the pan.
  • Add the tomatoes and bring to a boil. Return the beef to the pan, reduce the heat, and simmer, partially covered, for 1 hour. Remove the bundles from the pan, one at a time, snip off the string, and return to the pan. The dish may be made a couple of days ahead to this point, and the taste will improve. Serve as desired.

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, minced (about 3 teaspoons)
1 1/2 cups fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
10 slices top-round sirloin, very thinly sliced, pounded to 4-6 inches
10 pieces string, 14 inches long
1 small onion, minced
2 tablespoons red wine (optional) or water
1 28-ounce can best-quality tomatoes, coarsely blended

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



The Ultimate Beef Braciole image

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.

1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick
4 slices prosciutto
1 tablespoon pignolis (pine nuts)
2 tablespoons grated pecorino romano cheese
2 cloves garlic, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 (28 ounce) cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 stalks celery, chopped chopped fine
1 cup dry red wine
flour, spread on a plate for dredging
salt and pepper

BEEF BRACIOLE

Posted by request. Every Italian family has their own version of this dish. My grandmother made it with a simple garlic/cheese "stuffing", which is the same way I still make it. It can be served as a main course or as part of the "meat course" along with the meatballs, sausage, etc.

Provided by Dee514

Categories     Cheese

Time 1h20m

Yield 1 Braciole, 2-4 serving(s)

Number Of Ingredients 9



Beef Braciole image

Steps:

  • Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
  • Pound the steak with a meat mallet until its about 1/4 inch thick.
  • Lightly season the meat with salt and pepper.
  • Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
  • Starting with the long edge, tightly roll the meat up (like for a jelly roll).
  • Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
  • Heat olive oil in a heavy frying pan, add braciole and onion.
  • Fry the meat, turning it frequently until evenly browned.
  • Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
  • To serve, remove the cords and slice the braciole into 1 inch slices.
  • Spoon some sauce over the slices.

1 (2 lb) round steaks
3 garlic cloves, minced fine
1 bunch Italian parsley, minced
1/4 lb grated romano cheese
salt
pepper
1 small onion, peeled and quartered
olive oil (for frying)
1 (28 ounce) can tomato sauce

CHEF JOHN'S BEEF BRACIOLE

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!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 15



Chef John's Beef Braciole image

Steps:

  • 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.

Nutrition Facts : 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 (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

BEEF BRACIOLE

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

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 10



Beef Braciole image

Steps:

  • 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.

Nutrition Facts : 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.

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

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



Braciola - Braciole (Italian Stuffed Beef Rolls) image

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).

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

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  • Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
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From silverbowbakery.com


BEEF BRACIOLE - ITALIAN RECIPES - THE ITALIAN CHEF
Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best. Beef Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon. Stuffed beef rolls, simmered slowly in tomato sauce so the flavors from the stuffing infuse the sauce and the meat becomes fork tender, all while filling your …
From italianchef.com


BEST BEEF FOR BRACIOLE - THERESCIPES.INFO
Ultimate Beef Braciole Recipe | Tyler Florence | Food Network hot www.foodnetwork.com. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side. Add the sliced onions and bay leaves, then stir in the beef broth to deglaze.
From therecipes.info


BEEF BRACIOLA RECIPE | MYRECIPES
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak roll, and cook 8 minutes or until browned, turning occasionally. Pour sauce into a 3-quart electric slow cooker; top with steak roll. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until steak is tender.
From myrecipes.com


BEEF BRACIOLE (BRACIOLA) - FOOD NEWS
Beef Braciole (Braciola) In a large saucepan pour the tomato sauce, the beef stock and bring to a simmer over medium heat. In a large sauté pan heat the extra virgin olive oil until sizzling hot. Add the Braciole and brown on all sides to sear in the juices. Once browned place the Braciole in the pot with the simmering tomato sauce.
From foodnewsnews.com


BEEF BRACIOLE: A RACHAEL RAY FAVORITE - SUPERMARKET ITALY
Roll tightly and secure with toothpicks. Heat a large skillet on medium-high heat. Add oil to the pan. Then add garlic and sauté until golden brown. Place the meat in the pan and brown each side for 6 minutes. Remove the meat and set aside. Add butter to the pan and then the mushrooms; sauté for 5 minutes.
From supermarketitaly.com


BEEF BRACIOLE RECIPE: AN ITALIAN DELICACY - HALENDA’S FINE ...
The most common meats used in braciole are veal, pork and beef. That being said, the term braciole refers to how the dish is assembled. (rolled, stuffed meat, slow-cooked in sauce), because of that, it can be made with almost any kind of meat!
From halendas.com


BEEF BRACIOLA - BRACIOLE | FOOD.COM
Beef Braciola - Braciole. Recipe By Little Bee See all of Little Bee's recipes > This is the best rolled up steak you ever had! A very authentic recipe from Italy. ... Our 75 Top-Rated Recipes of All Tim... 0 Photos. 20 Best Recipes for Jazzing Up a Pr... 0 Photos. The Discovery Family of Networks . HGTV; DIY Network;
From food.com


RESTAURANT STYLE BEEF BRACIOLE (BRACIOLA) - CHEF DENNIS
Place the sauteed braciole in a 350 degree preheated oven for 20 minutes. While the braciole are in the oven, start making the sauce. Saute the mushrooms in olive oil till fully cooked. Add sambuca and allow alcohol to burn off. Add tomato sauce and grated Romano cheese. re-season to taste.
From askchefdennis.com


PORK BRACIOLE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pork Braciole Recipe are provided here for you to discover and enjoy. Healthy Menu. Cabbage Recipes Healthy And Easy Healthy Colon Diet Plan Healthy Honey Recipes ... Easy Corned Beef N Cabbage Recipe ...
From recipeshappy.com


HOW TO COOK BRASCIOLE LIKE AN ITALIAN - THE PROUD ITALIAN
It has been said that braciole was derived from the French dish, beef en croute. Other people believed that the braciole recipe came from northern Italy. It is also possible that it originated from the Roman Empire era because there are some similarities between Roman Empire food and Sicilian traditional dishes.
From theprouditalian.com


ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY
Italian Beef Braciole is a time and labor-intensive recipe. It also requires some skill with knots and butcher’s string. It also requires some skill with knots and butcher’s string. This is definitely a special occasion dish–something to serve for Christmas dinner, or some other holiday dinner, or for an especially fancy Sunday.
From slowburningpassion.com


BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY ...
Braciole (also spelled as Brasciole) are a typical dish from the province of Bari in Puglia. Braciole are bundles of beef, stuffed with a mixture of parsley, garlic, and cheese, and then cooked low and slow in a tomato sauce. As with many Italian recipes there are variations. According to the Italian wikipedia it is supposed…
From foodnewsnews.com


WHAT IS BEEF BRACIOLE? - GADGETS AND RECIPES
Carefully roll one end of the beef over the mixture tightly and secure with either toothpicks or cooking string. Heat 2 tbsp of Olive Oil in the pan over a medium-high heat and brown the beef rolls on all sides. Add sauce to the pan, cover and turn the heat to low and cook for approximately 30 minutes.
From gadgetsandrecipes.com


BEEF BRACIOLE - CLEAN EATING
Return beef rolls to pot, stacking if necessary. Pour marinara and water over beef rolls but don’t stir. Lock on the lid, press Pressure and adjust to More/High for 35 minutes. Let pressure release naturally for 15 minutes and then quick-release any remaining pressure. Transfer beef rolls to a large serving bowl; remove and discard toothpicks.
From cleaneatingmag.com


BEEF BRACIOLA | RECIPE | FOOD NETWORK RECIPES, FOOD ...
Jan 24, 2018 - Get Beef Braciola Recipe from Food Network. Jan 24, 2018 - Get Beef Braciola Recipe from Food Network. Jan 24, 2018 - Get Beef Braciola Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with ...
From pinterest.ca


GRANDMA GENNACO'S BEEF BRACIOLE - A FAMILY FEAST®
To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Romano cheese.
From afamilyfeast.com


BEEF BRACIOLE RECIPE - THE SPRUCE EATS
Beef braciole are made with thin cuts of steak, pounded thinner with a rolling pin, and prepared as roulades with herbs, garlic and prosciutto. The rolls are tied with kitchen twine to hold their shape, seared, and then braised slowly in crushed tomatoes and a splash of red wine.
From thespruceeats.com


10 BEST BEEF BRACIOLE RECIPES - YUMMLY
Beef Braciole Recipes 154,374 Recipes. Last updated Apr 01, 2022. This search takes into account your taste preferences. 154,374 suggested recipes. Beef Braciole AllRecipes. top round beef, olive oil, red pepper, plain dry bread crumbs and 2 more. Italian Beef Braciole Carrie's Experimental Kitchen.
From yummly.com


HEARTY BEEF BRACIOLE WITH SIMPLE TOMATO SAUCE RECIPE ...
Hearty Beef Braciole. Beef braciole is a common Italian-American meal, stuffed with cheese, herbs, and bread crumbs, made into rolls and cooked in tomato sauce. Growing up my mother prepared it in the same manner. The sauce was used to dress the pasta and the braciole were served on the side along with the meatballs.
From foodnewsnews.com


BEEF BRACIOLA - SIDE DISH RECIPES
You can never have too many side dish recipes, so give Beef Braciolan a try. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 14g of fat, and a total of 333 calories. From preparation to the plate, this recipe takes around 45 minutes.
From fooddiez.com


HEARTY BEEF BRACIOLE - COOK'S ILLUSTRATED
Cut each piece in half, with grain, to create total of 8 pieces. Arrange 4 pieces so grain runs parallel to counter edge. Distribute filling over each piece and top with prosciutto slice. Keeping filling in place, roll each piece away from you to form tight log. Tie each roll with 2 pieces kitchen twine to secure.
From cooksillustrated.com


BEEF BRACIOLE - FROM A CHEF'S KITCHEN
Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you'll fall in love with! Prep Time 30 minutes.
From fromachefskitchen.com


310 BEEF BRACIOLE RECIPES IDEAS IN 2021 | BRACIOLE RECIPE ...
Jul 19, 2021 - Explore gilbert dureaiu's board "beef braciole recipes" on Pinterest. See more ideas about braciole recipe, beef braciole, recipes.
From pinterest.ca


BEEF BRACIOLE IN UMIDO RECIPE - ANNA TERESA CALLEN | FOOD ...
Transfer the braciole to a plate and cover with foil to keep warm. Simmer the braising liquid over moderately high heat until thickened and flavorful, about 12 minutes.
From foodandwine.com


HOW TO MAKE AN EASY BEEF BRACIOLE RECIPE (INVOLTINI ...
Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce. This is seriously is so dang good. I’ve always said that braising is my favorite cooking method and …
From billyparisi.com


BEEF BRACIOLE RECIPE | EATINGWELL
To prepare Braciole, coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness.
From eatingwell.com


10 BEST ITALIAN BEEF BRACIOLE RECIPES | YUMMLY
Italian Beef Braciole Recipes 190,080 Recipes. Last updated Apr 07, 2022. This search takes into account your taste preferences. 190,080 suggested recipes. Italian Beef Braciole Carrie's Experimental Kitchen. prosciutto, chopped basil, beef, minced garlic, Italian bread crumbs and 2 …
From yummly.com


BEST BEEF BRACIOLE WITH BUTTERED PASTA: WEEKNIGHT COMFORT FOOD
How to Make the Best Beef Braciole For the Beef Braciole Rolls: Place the beef slices between two pieces of plastic wrap and pound gently with a meat mallet to flatten and even out the slices. Season each steak with kosher salt, ground black pepper, and red pepper flakes, about 1/4 teaspoon of each to each slice.
From camilamade.com


5 BEST SIDE DISHES TO SERVE WITH BEEF BRACIOLE ...
The beef braciole is the star of the dish, with its savory flavors and juicy texture. Meanwhile, rice provides a complementary carbohydrate and flavor component. Together, these two dishes make for an incredibly satisfying meal .
From cookindocs.com


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