BRASCIOLE RECIPES

Name: Braciole
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: italian
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

BRACIOLE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Braciole Recipe | Giada De Laurentiis | Food Network image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield 4 servings

Number Of Ingredients 20

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

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.

THE BEST BRACIOLE RECIPE - FOOD.COM

The Best Braciole Recipe - Food.com image

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.)

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce (can use a jar of sauce)

Steps:

Preheat the oven to 350 degrees.
Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
Pat the bread crumb mixture over the steak.
Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
Cook, turning until browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil, and stir in the tomato 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
Transfer the slices to a platter, and spoon some sauce over the slices.

Nutrition Facts : Calories 801, FatContent 41.8, SaturatedFatContent 14.2, CholesterolContent 142.2, SodiumContent 2148.9, CarbohydrateContent 42.2, FiberContent 6.4, SugarContent 20.1, ProteinContent 51.4

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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
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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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