Braciole Recipe / How to make Braciole -Laura Vitale Laura In The Kitchen Episode 24
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MAKING ITALIAN BRACIOLE FOR THE FIRST TIME... | SAM THE COOKING GUY
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▪️The time has come for us to make the most deliiously beefy and cheesy BRACIOLE at home!
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00:00 Intro
00:19 Viator Ad
1:36 What is Braciole?
2:35 Making the Stuffing
3:24 Slicing. Pounding, & Seasoning Top Round
5:09 Building
6:42 Tying up Braciole
8:22 Searing Braciole
9:08 Cooking Onions & Building Sauce
9:48 Adding in Braciole
10:03 Cooking Instructions
10:13 The Reveal & Serving
11:34 First Bite
12:03 Outro
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How to Make Rachael’s Beef Braciola | 30 Minute Meals with Rachael Ray | Food Network
Rachael Ray re-creates her mom's Beef Braciole, a classic Italian dish.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Beef Braciole
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Directions
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.
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How to Make Rachael’s Beef Braciola | 30 Minute Meals with Rachael Ray | Food Network
Beef Braciole – Delicious Italian Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my Beef Braciole. This Italian Classic has been around for a long time and has quite a few different varieties of recipes and techniques. This recipe is delicious – and the meat, fork tender!
#papag #italian #braciole
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Braciole:
2 lbs. Beef Round Steak
8 thin slices prosciutto
4 Tbs oil
Salt & Pepper
Butcher’s twine
Dutch oven
Garlic Press
Filling:
1 beaten egg
1/2 cup whole ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1/4 tsp salt
5 cloves minced garlic
1/4 tsp black pepper
2 tsp dried basil
Sauce
1/4 tsp salt
1/2 tsp ground black pepper
1 medium onion, chopped fine
2 Tbs tomato paste
1/2 cup red wine
1 (15-ounce) can crushed tomatoes
2 1/2 cups beef stock
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp dried oregano
1 tsp garlic powder
Zero carb sugar substitute = 2 tsp regular sugar
1/2 Tbs dried basil
1 Tbs dried parsley
Directions:
1. Preheat oven to 325°F.
2. Mix together filling and set aside.
3. Pound steak to ¼ inch thickness.
4. Cut steak in to eight even portions and season one side of each with salt and pepper.
5. Add filling and prosciutto to unseasoned side of beef.
6. Roll and tie with butcher twine.
7. Heat oil in large Dutch oven over medium-high heat. Brown beef rolls on two sides.
8. Transfer rolls to a plate.
9. Add onion to pot and cook, stirring occasionally, until softened and lightly browned.
10. Stir in tomato paste and cook until slightly darkened.
11. Add wine and cook for about a minute or so to allow the alcohol to cook out, scraping up any browned bits from the bottom of the pan.
12. Stir in crushed tomatoes, beef stock, red pepper flakes, half of the basil, Italian seasoning, oregano, garlic powder, basil and sugar substitute.
13. Return rolls to pot; bring to simmer. Cover and transfer to preheated 325°F oven. Braise 2 hours. Flip rolls halfway through cooking.
14. Transfer braciole to serving dish and discard twine.
15. Mix the dried parsley into sauce.
16. Ladle sauce over braciole.
17. (optional) garnish with some extra parmesan and parsley.
Makes 8 beef rolls
Each Beef Roll:
350 calories / 18.56g fat / 4.65g net carbs / 35.29g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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Beef Braciole - Italian Stuffed Rolled Steak
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Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 2 28-ounce cans of San Marzano Tomatoes
• 2-pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.