Braciole Recipe

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.

Prep: 0 25min0

Total: 0 2h10min0

Yield: 4 servings

Ingredients:

• 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

Instruction:

1. 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.
2. 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.
3. Preheat the oven to 350 degrees F.
4. 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.
5. 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.
6. 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.
7. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
8. 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.

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.

Prep: 25min

Total: 100min

Serving Size: 1 serving

Nutrition Facts: calories 334 kcal, Carbohydrate 15 g, Protein 34 g, Fat 15 g, Saturated Fat 4 g, Cholesterol 81 mg, Sodium 500 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 28- ounce cans of San Marzano Tomatoes
• 2- pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
• 1/2 cup white wine

Instruction:

1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.
3. In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
4. Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.
7. Add in white wine and cook for 2-3 minutes.
8. Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
9. Remove the butcher’s twine, slice, and serve.

Authentic Italian Braciole Recipe

In Italy Braciole are called involtini, you can probably found a version of this recipe for each region but the most traditional braciole recipe hails from Campania. Try this out and let us know what you think!

Prep: 15min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 385 kcal, Carbohydrate 12 g, Protein 32 g, Fat 23 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 1287 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 pounds flank steak (thinly sliced)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup grated parmesan
• 1/2 cup grated provolone
• 1/2 cup Italian breadcrumbs
• 1/2 tsp garlic powder
• 1 tsp dried basil
• 5 Tbsp olive oil
• 4 cups Tomato Sauce (or your grandmas Italian ‘Sunday’ Sauce!)

Instruction:

1. In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
2. Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
3. Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
4. Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
5. Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
6. Serve hot along with the sauce!

Making Beef and Cheese Braciole like a Nonna!