Best Jenners Succulent Braciola Italian Rolled Beef In Tomato Sauce Recipes
JENNER'S SUCCULENT BRACIOLA, ITALIAN ROLLED BEEF IN TOMATO SAUCE
This is a family recipe, passed down through my family for generations. It is easy to prepare and can be done ahead, as it is finished in the crockpot. The meat literally melts in your mouth.
Provided by stonecoldcrazy
Categories Meat
Time 3h
Yield 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 756.6, Fat 39.9, SaturatedFat 13.5, Cholesterol 178.6, Sodium 2750, Carbohydrate 33.9, Fiber 7.2, Sugar 17.9, Protein 67.5
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
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