WebSprinkle the braciole with kosher salt and pepper. Heat the remaining 2 tablespoons of oil over medium heat in a heavy large dutch oven, or a large ovenproof …
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WebIngredients (makes about 1 1 / 4 cups/ 300 ml). 1 cup cherry tomatoes or regular tomatoes, chopped (150 g/ 5.3 oz) about 1 cup fresh basil leaves; 2 cloves garlic; …
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WebStep 3: Stir in tomatoes, Italian seasoning, salt, pepper and crushed pepper flakes. Step 4: Bring to a boil. Reduce the heat to a simmer and cook for 40 minutes. …
WebInstructions. Heat the olive oil in a large saucepan over low heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and water, as needed. …
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Sprinkle the Italian braciole with salt and pepper. Heat remaining 2 tablespoon of olive oil in a large Dutch oven over medium heat. Add the beef braciole and cook until browned on all sides, about 2 minutes per side. Add the wine and bring to a boil and stir in the marinara sauce. Cover and cook in the oven for 2 hours or until the meat is tender.
The beef braciole is braised in a marinara sauce. We like using shortcuts where we can, and as long as the flavor isn’t compromised, we use a jar of marinara sauce for this recipe. Our personal favorite is Rao’s Marinara, which has no added sugars.
This recipe can also be prepared in a slow cooker. Just follow all the steps of the recipe below, up through the braising, then place the meat and sauce into a slow cooker and cook on low power for 6-8 hours. For an any night of the week dish when you have very little time to cook, beef braciole is a clear winner.
Roll the flank steak with the grain of the meat so that when you slice it later, you’ll be slicing against the grain. This will assure that the beef braciole is tender and juicy. Next, sear the beef braciole in a pan with some oil.