Braciole Recipes

Steps:

• Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
• Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Steps:

• Preheat oven to 400 degrees F.
• Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
• Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.

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.

Steps:

• Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
• Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
• Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
• To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

Steps:

• Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.
• Suggested drink: Francis Coppola Rosso, 1995
• In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.;

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.

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!

Steps:

• 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.