Best 5 Beef Braciola Recipes

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)

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).

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS

Steps:

• Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
• Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
• Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
• Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
• In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
• Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
• Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
• Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
• One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
• To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

BEEF BRACIOLA

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.

BEEF BRACIOLA

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.

JENNER'S SUCCULENT BRACIOLA, ITALIAN ROLLED BEEF IN TOMATO SAUCE

Steps:

• I use two 1/2 lb steaks for this recipe. Make sure the meat is pounded out thinly, to at least 1/4 inch thickness.
• Layer breadcrumbs, parmesan cheese, garlic and spinach on top of steaks and roll up tightly, securing with butcher string.
• Salt and pepper to taste and saute each roll until browned, not cooked through.
• To prepare sauce, combine all ingredient in crockpot.
• Place meat rolls in the crockpot and cover with sauce. Cook for three hours on high. Serve meat with sauce.