Recipe For Italian Braciole Stuffed

Beef Braciole Recipe with Prosciutto and Parmesan

WEBSep 5, 2018 · First caramelize onions and garlic in olive oil. When done, add to a bowl. Make the filling by combining the onions and garlic, …

Rating: 4.8/5(73)
1. First caramelize onions and garlic in olive oil. When done, add to a bowl.
2. Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
3. Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even. Season with salt and pepper.
4. Remove the plastic wrap and place the filling evenly on the steak.

Preview

See Also:

Show details

The Best Beef Braciole Sip and Feast

WEBJan 26, 2024 · For the sauce. Heat a large pot to a touch less than medium heat with the extra virgin olive oil. Add the onion and cook until soft …

1. Pound out beef into 4 equal pieces roughly 1/4" thick. Using plastic wrap on bottom and top of meat makes it easy to flatten meat and avoid a mess. A good size for the meat is 5" by 7". This allows for an easy roll up and ability to tie them up like in the picture.
2. Arrange the 4 pieces of meat out on a cutting board and spread a 1/4 of the garlic paste on each piece. Next, sprinkle them with salt and pepper.
3. Then sprinkle 1/4 of the breadcrumbs, raisins, cheese, parsley, and pine nuts onto each piece.
4. You should have a thin layer of the mixture on each of the 4 pieces. Roll them up tightly and tie kitchen twine around them to keep them together. Don't be shy with the twine, it will all be taken off before the meat is served. Toothpicks can also be used.

Preview

See Also: Beef RecipesShow details

Italian Beef Braciole (Braciole al Sugo Pugliesi) Inside …

WEBJun 8, 2020 · Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef (photos 4 & 5). Heat the olive oil in a large …

1. Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
2. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
3. Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
4. Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.

Preview

See Also: Beef Recipes, Italian RecipesShow details