↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
Sauce
3 1/2 tbsp olive oil
8 clove garlic, minced
1 large onions, chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/2 lb chopped mushrooms, optional
Pinch red pepper flakes
1 1/2 cups red wine and chicken stock
1 (12 oz) can tomato puree and tomato sauce (add 1 can water)
3 bay leaves
1 pinch hot red pepper and sugar
Salt and pepper, to taste
Braciola
2 lbs round steak, cut in half
Italian seasoning
Fresh whole basil leaves
Parmesan, Fontina or Asiago cheese, thinly sliced
6 oz thinly sliced prosciutto or ham
Flour, seasoned with salt and pepper
Paste
2 tbsp softened butter
1 1/2 tbsp flour
Braciola: Pound steak very thin, cut into 4 1/2 x 3 inch wide, lightly sprinkle with seasonings, top with basil, roll cheese around the slices of prosciutto and place on one end of the meat. Roll up, securing with a toothpicks or with butchers twine. Dust the meat roll with the seasoned flour.
Fry the meat rolls in a small amount of olive oil until lightly brown on all sides and remove from pan while preparing sauce.
Saute vegetables, garlic and red pepper flakes in oil until tender. Add remaining ingredients for sauce and let simmer but no boil. Deglaze pan with wine. Bring to a boil, and continue cooking to reduce liquid by half. Add the stock, bring to a boil, and add remaining sauce ingredients. Add the braciola to the sauce and simmer on very low heat for 2 1/2 hours or longer. (Tilt the lid a bit so the sauce does not boil.)
Preheat oven to 200 and place meat on a serving tray and place in the oven while finishing the sauce. Remove the bay leaves and ladle the sauce, a little bit at a time, until smooth. Put back into pan and simmer and add the butter paste. While the sauce is simmering to thicken, remove the meat from the oven, and remove the toothpicks or twine and slice. Place on a serving plate and serve with sauce
view more member recipes
*BRACIOLA*
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
Sauce
3 1/2 tbsp olive oil
8 clove garlic, minced
1 large onions, chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/2 lb chopped mushrooms, optional
Pinch red pepper flakes
1 1/2 cups red wine and chicken stock
1 (12 oz) can tomato puree and tomato sauce (add 1 can water)
3 bay leaves
1 pinch hot red pepper and sugar
Salt and pepper, to taste
Braciola
2 lbs round steak, cut in half
Italian seasoning
Fresh whole basil leaves
Parmesan, Fontina or Asiago cheese, thinly sliced
6 oz thinly sliced prosciutto or ham
Flour, seasoned with salt and pepper
Paste
2 tbsp softened butter
1 1/2 tbsp flour
Braciola: Pound steak very thin, cut into 4 1/2 x 3 inch wide, lightly sprinkle with seasonings, top with basil, roll cheese around the slices of prosciutto and place on one end of the meat. Roll up, securing with a toothpicks or with butchers twine. Dust the meat roll with the seasoned flour.
Fry the meat rolls in a small amount of olive oil until lightly brown on all sides and remove from pan while preparing sauce.
Saute vegetables, garlic and red pepper flakes in oil until tender. Add remaining ingredients for sauce and let simmer but no boil. Deglaze pan with wine. Bring to a boil, and continue cooking to reduce liquid by half. Add the stock, bring to a boil, and add remaining sauce ingredients. Add the braciola to the sauce and simmer on very low heat for 2 1/2 hours or longer. (Tilt the lid a bit so the sauce does not boil.)
Preheat oven to 200 and place meat on a serving tray and place in the oven while finishing the sauce. Remove the bay leaves and ladle the sauce, a little bit at a time, until smooth. Put back into pan and simmer and add the butter paste. While the sauce is simmering to thicken, remove the meat from the oven, and remove the toothpicks or twine and slice. Place on a serving plate and serve with sauce
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Meatball Braciola
by sgre52160
1/2 cup dry Italian bread crumbs 3 hard cooked eggs, chopped 3 T. olive oil 1/2 cup Pecorino Romano, shredded 1/4 cup fresh Italian flat leaf parsley, chopped 8 thin slices capicola (Italian hot
by sgre52160
1/2 cup dry Italian bread crumbs 3 hard cooked eggs, chopped 3 T. olive oil 1/2 cup Pecorino Romano, shredded 1/4 cup fresh Italian flat leaf parsley, chopped 8 thin slices capicola (Italian hot
Braciola Verdi
by sgre52160
2 lb (1/4 inch thick) beef round steak 1 tsp dried crushed basil 1/2 tsp ground nutmeg and finely crushed bay leaf 4 oz thinly sliced prosciutto and provolone cheese 1/4 cup grated parmesan cheese
by sgre52160
2 lb (1/4 inch thick) beef round steak 1 tsp dried crushed basil 1/2 tsp ground nutmeg and finely crushed bay leaf 4 oz thinly sliced prosciutto and provolone cheese 1/4 cup grated parmesan cheese
Braciola With Spaghetti Sauce*
by sgre52160
Sauce 3 1/2 tbsp olive oil 3 large onions, chopped 8 clove garlic, minced 2 (16 oz) cans Italian tomatoes, chopped 4 (6 oz) cans tomato paste 1 (12 oz) can tomato puree and tomato sauce (add 1 c
by sgre52160
Sauce 3 1/2 tbsp olive oil 3 large onions, chopped 8 clove garlic, minced 2 (16 oz) cans Italian tomatoes, chopped 4 (6 oz) cans tomato paste 1 (12 oz) can tomato puree and tomato sauce (add 1 c
view more member recipes