Best 2 Braised Braciole Recipes
Indulge in the authentic Italian flavors of Braciole, a captivating dish that weaves together tender beef rolls, a rich tomato sauce, and a symphony of aromatic herbs. Experience the classic Braised Braciole, where beef slices are meticulously rolled and stuffed with a savory filling of breadcrumbs, cheese, and herbs, then braised in a flavorful tomato sauce until fall-apart tender. For a delightful variation, try the Air Fryer Braciole, which achieves a crispy exterior and succulent interior without the need for braising.
If you're short on time, the Pressure Cooker Braciole offers a speedy alternative, delivering tender and juicy beef rolls in a fraction of the time. For those who prefer a lighter option, the Baked Braciole presents a healthier rendition, using lean beef and baking it to perfection. And for a unique twist, the Stuffed Flank Steak Braciole combines the flavors of braciole with the convenience of a single large steak, stuffed and cooked to tender perfection.
Each recipe in this collection offers a distinct culinary journey, capturing the essence of traditional Italian cooking while accommodating various dietary preferences and cooking styles.
BRAISED BRACIOLE
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's 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. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
BRAISED BRACIOLE
Make and share this Braised Braciole recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's 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. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
Nutrition Facts : Calories 657.2, Fat 35.2, SaturatedFat 12.2, Cholesterol 385.4, Sodium 399.1, Carbohydrate 14.5, Fiber 1.1, Sugar 8, Protein 68.5
Tips:
- Choose the right cut of beef: Chuck roast or flank steak are good choices, as they have a lot of flavor and can withstand the long braising time.
- Pound the beef: Pounding the beef helps to tenderize it and makes it more receptive to the marinade.
- Marinate the beef: Marinating the beef in a flavorful mixture of herbs, spices, and liquids helps to add flavor and moisture.
- Sear the beef: Searing the beef before braising helps to develop a nice brown crust and lock in the juices.
- Braising liquid: The braising liquid should be flavorful and aromatic. Good options include beef broth, red wine, tomatoes, and herbs.
- Slow and low: Braise the beef over low heat for a long period of time. This allows the meat to become tender and fall apart.
- Serve with a delicious sauce: The braising liquid makes a delicious sauce that can be served over the beef and rice or pasta.
Conclusion:
Braised braciole is a delicious and hearty Italian dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your braised braciole turns out perfectly every time. So next time you're looking for a flavorful and satisfying dish, give braised braciole a try!
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