Sicilian Stuffed Beef Bracciole Recipes

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

Steps:

• In a large bowl, combine the garlic, ground beef, beaten egg, breadcrumbs, grated cheese, peas, parsley, salt and pepper. Pound the beef or veal slice until it is 1/2 inch thick.
• Cover the slice with salami and prosciutto and spoon on the ground beef mixture. Arrange the boiled eggs, end-to-end, along the short end of the beef or veal slice. Starting at the end, roll up the meat slice and secure it with twine.
• In a heavy skillet, Saute the onion in the oil over medium heat until it is transparent. Add the meat roll to the skillet and brown it on all sides. Pour in the wine and cook over medium heat until the wine evaporates. Dissolve the tomato paste in once cup of boiling water and add it to the skillet.
• Cook slowly over low heat until the meat roll is tnender and the sauce reduced, about 1 1/2 hours. Add salt and pepper to tate. Let the Bracciole stand for a few minutes. Serve it hot (with the sauce) or at room temperature in 1-inch thick slices. Each slice should have at its center a medallion of yellow egg yolk and a few peas.

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).