Braciole
You can never have too many main course recipes, so give Braciole a try. This recipe serves 4 and costs $6.21 per serving. One portion of this dish contains around 55g of protein, 70g of fat, and a total of 1066 calories. This recipe from Foodnetwork requires flank steak, provolone, canned tomatoes, and sea-salt. 55 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. With a spoonacular score of 94%, this dish is tremendous. Similar recipes include Braciole, Beef Braciole, and My Mama's Braciole.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 105 minutes
Ingredients:
4 to 6 basil leaves
1/2 cup dried Italian-style bread crumbs
2 (32-ounce) cans crushed tomatoes
1 carrot, chopped
1 stalk celery, chopped
2 dried bay leaves
1 cup dry white wine
1 (1 1/2-pound) flank steak
2 cloves garlic, chopped
1 garlic clove, minced
1/2 cup extra-virgin olive oil
4 tablespoons olive oil
1 small onion, chopped
2 tablespoons chopped fresh Italian parsley leaves
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
Salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Equipment:
bowl
kitchen twine
oven
frying pan
aluminum foil
knife
pot
food processor
Cooking instruction summary:
Watch how to make this recipe. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara 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 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Step by step:
1. Watch how to make this recipe.
2. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
3. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
4. Preheat the oven to 350 degrees F.
5. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat.
6. Add the braciole and cook until browned on all sides, about 8 minutes.
7. Add the wine to the pan and bring to a boil. Stir in the marinara 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 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
8. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices.
9. Transfer the slices to plates. Spoon the sauce over and serve.
10. In a large casserole pot, heat oil over medium-high heat.
11. Add onion and garlic and saute until soft and translucent, about 2 minutes.
12. Add celery and carrot and season with salt and pepper.
13. Saute until all the vegetables are soft, about 5 minutes.
14. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick.
15. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
16. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
17. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Nutrition Information:
covered percent of daily need
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