PRESSURE COOKER BRACIOLE RECIPE - (3.9/5)

Pressure Cooker Braciole Recipe - (3.9/5) image

Provided by mrboyton

Number Of Ingredients 19

Ingredients

4 tablespoons extra virgin olive oil
2 pounds flank steak
Salt and freshly ground black pepper, to taste
3 cloves garlic, peeled and minced
1 cup bread crumbs
1 medium carrot, peeled and grated
1/2 stalk celery, minced
1 small yellow onion, peeled and minced
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 teaspoons dried parsley
2 ounces freshly grated Parmigiano-Reggiano
2 large eggs
1 teaspoon sugar
1 (25 ounce) jar pasta sauce
1/4 cup tomato juice or beef broth
Fresh parsley, optional
Additional freshly grated Parmigiano-Reggiano, optional

Steps:

Rub 2 tablespoons oil over both sides of the steak. Put the steak between 2 pieces of plastic wrap; use a tenderizer utensil to pound the meat out until it's ¼-inch thick. Remove the top piece of plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, and then rub it into the meat. Add the bread crumbs, carrot, celery, onion, oregano, rosemary, thyme, parsley, Parmigiano-Reggiano, and eggs to a bowl; mix well. Use your hands to shape the mixture into a log and place it in the center of the meat. Roll up the steak like a jellyroll so that when you later slice the meat, the slices will be against the grain of the meat; tie with butcher's twine. Cut in half so that the meat will fit the bottom of the pressure cooker. Bring the remaining 2 tablespoons oil to temperature over medium heat in the pressure cooker. Add the meat rolls; brown them for 5 minutes on each side. Stir the sugar into the pasta sauce, and then pour it over the meat. Add the tomato juice or broth. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid. Transfer the meat to a serving platter and tent with aluminum foil. If you want a thicker sauce, return the pressure cooker to medium heat and bring the sauce to a simmer. Simmer while the meat rests for 10 minutes and the sauce thickens. Remove the foil, carve the meat, and spoon the sauce over the meat. Garnish with fresh parsley and serve topped with additional freshly grated Parmigiano-Reggiano if desired.