Bon Appetits Braciole Recipes

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.

Steps:

• Preheat oven to 225°F. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.
• Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3-4 places with kitchen twine.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10-12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200-205°F), 4-5 hours. Keep covered and let rest in pot 30 minutes.
• Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.
• Do Ahead
• Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
• Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
• Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
• Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
• Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Steps:

• Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours.
• Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl.
• Trim beef slices into 6x2" pieces; season with salt and pepper. Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. Set remaining breadcrumb mixture aside.
• Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5-8 minutes. Transfer to a large rimmed baking sheet.
• Season ribs with salt and pepper; cook in same pot until browned on all sides, 8-10 minutes. Transfer to baking sheet with sausage. Cook reserved braciole in pot, turning occasionally, until browned, 5-8 minutes; transfer to same baking sheet.
• Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8-10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes.
• Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1-1 1/2 hours.
• Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2-3 hours longer. Season sauce with salt and pepper.
• Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Remove bones from ribs and remove toothpicks from braciole. Serve braciole, ribs, sausage, and remaining sauce with pasta alongside.
• DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. Sauce can be cooked 2 days ahead; cover and chill. Gently reheat sauce, covered, before cooking pasta.

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
• Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
• Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
• Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
• Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Steps:

• Mix garlic, parsley, onion, Parmesan, crumbs in a food processor and process into a paste.
• Lay round steak flat and pound very thin to tenderize. At this point I usuall cut the beef into 2 pieces for manageable rolls, but you can keep it large.
• Spread mixture on beef. Layer the salami, Mozzarella, salt and pepper to taste. Roll up and secure with string or tooth picks.
• Sprinkle with salt and pepper and saute in oil, brown on all sides. Remove from pan.
• To oil and drippings a add red wine, tomato products, water, basil, sugar, salt and pepper and mix well.
• Add beef back to the sauce and simmer very for approximately 90 minutes.
• Serve over gnocchi, pasta, mashed potatoes or whatever you like!

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.