RECIPES FOR BRACIOLE RECIPES

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BRACIOLE RECIPE | ALTON BROWN - FOOD NETWORK



Braciole Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

3 cups tomato sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing

Steps:

  • Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
  • In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
  • Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
  • In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
  • Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

BRACIOLE RECIPE | ANNE BURRELL | FOOD NETWORK



Braciole Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     main-dish

Total Time 6 hours 35 minutes

Prep Time 35 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 26

Extra-virgin olive oil
1/2 cup finely diced pancetta
1 large onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
1 cup milk
2 cloves garlic, smashed and finely chopped
1/2 pound button or cremini mushrooms, sliced
1/2 pound spinach, stems removed and cut into chiffonade
1/2 cup toasted pine nuts
1/2 cup grated provolone
1/2 cup grated Parmigiano-Reggiano
2 pounds top round, cut into 1/2-inch thick slices (about 12)
Extra-virgin olive oil
1 large onion, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
4 tablespoons tomato paste
1 cup red wine
1 (32-ounce) can San Marzano tomatoes, passed through the food mill
2 cups water
Grated Parmigiano-Reggiano, for garnish
Chopped parsley leaves, for garnish
Special equipment: toothpicks

Steps:

  • For the beef rolls:
  • Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.
  • While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.
  • Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach.
  • Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside.
  • Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.
  • Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.
  • Remove the oil from the pot that the beef was just browned in. Add a light coating of fresh olive oil and add the onions and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, and 2 cups of water and season with salt, to taste. Return the beef rolls to the pan and snuggle them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours. Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.
  • Wow! That's a great braciole!

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ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
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!
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Reviews 4.4
Total Time 75 minutes
Category Secondi
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  • Serve hot along with the sauce! 
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BEEF BRACIOLE RECIPE: HOW TO MAKE IT - 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
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Calories 515 calories per serving
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BRACIOLE RECIPE | 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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 330 calories per serving
  • 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.
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THE BEST BRACIOLE RECIPE - FOOD.COM - FOOD.COM - RECIP…
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.)
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Reviews 5.0
Total Time 2 hours 30 minutes
Calories 801 per serving
  • Transfer the slices to a platter, and spoon some sauce over the slices.
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BRACIOLE RECIPE | 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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 330 calories per serving
  • 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.
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THE BEST BRACIOLE RECIPE - FOOD.COM - FOOD.COM - RECIP…
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.)
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 801 per serving
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Mar 07, 2020 · Heat a large skillet over medium heat. Add a little oil to coat the bottom. When hot, add the braciole and brown on all sides, carefully turning the rolls so as not to disturb the filling. Remove the browned rolls to a larger pot or deep skillet with a cover. Combine the tomatoes and tomato paste until smooth. Pour over the braciole.
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