Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Braciole is a rich, velvety main course that will make your holiday party the hit of the season - Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
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.
Simple Tomato Sauce:
Yield: 6 cups
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.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
How To Make Crockpot Beef Short Ribs | Short Ribs Recipe
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Hey in today's Recipe I'm making Slow Cooker Beef Short Ribs in a Crockpot. These Short Ribs Recipe are cooked in the crockpot until they reach fall-off-the-bone deliciousness
Oven Baked Beef Short Ribs|Baked Ribs Recipe
Ingredients
Beef short ribs
1/4 cup all purpose flour
1/4 cup onion
2 cup beef broth
1 tbsp honey
1 tbsp dark soy sauce
5 bacon strips
1 garlic clove
2 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp olive oil
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NEAPOLITAN BRACIOLE RECIPE stuffed with Prosciutto and Provolone cheese
Braciole recipe Neapolitan-style is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious rolled meat come from Ancient Greece via the discovery of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow-cooked in a tasty tomato sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as the first course. The meat will be a fantastic second course, a complete meal depicting an Italian-style authentic feast!
Try it and let me know!
Filippo
INGREDIENTS
8 slices top round meat extra thin cut (Milanesa)
8 slices Italian Prosciutto
2 Lb tomato puree
2 tbsp double concentrated tomato paste
6 tbsp pine nuts
6 tbsp raisins
2 tbsp extra-virgin olive oil
3 tbsp lard (manteca)
3 cloves garlic
1 red onion
1 bunch fresh parsley
4 leaves fresh basil
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
1 glass red wine
1 tbsp black pepper
to taste table salt
FOR THE PASTA
24 oz short pasta (best if Rigatoni or Tortiglioni)
Braciole sauce
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
4.5 tbsp rock salt every 5 qt of water
INSTRUCTIONS
FIRST STEPS
1. First, choose the proper cut of beef; best if top-round extra thin cut Milanesa-style.
2. Now, soak 3 tbsp of raisins into room temperature water for about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
3. Finally, grate the cheese, and mince the fresh parsley finely, along with 1 clove of garlic.
HOW TO MAKE BRACIOLE
1. Now, tenderize the meat beating each steak lightly with the flat side of a tenderizer. It's critical not to rip the meat.
2. After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.
3. Eventually, bend the steaks' longer sides and roll the meat's shorter side, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
1. Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
2. Now sear the rolled meat for a couple of minutes until golden brown. This step is critical and can be tricky the first time because the meat tends to stick; if it happens, baste it with a few tbsp of wine.
3. When all the meat rolls are seared, place in a bowl covered, and sauté one finely sliced onion and 2 cloves of garlic into the lard and meat juices until soft and translucent.
SLOW-COOKED BRACIOLE
1. Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
2. Cook and stir for a few minutes over high heat, then add the tomato paste. Cook for a couple of minutes more, then add the tomato puree and stir fry for a few minutes.
3. After that, low the flame and cook the meat for 1 hour and 30 minutes. To preserve their tenderness, You want to cook the Neapolitan braciole very gently, bubbling slowly.
TOMATO SAUCE
1. After 90 minutes, raise the meat and place it into a bowl, covered.
2. Cook the sauce until very thick, about 2 hours, stirring occasionally.
3. Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, pine nuts, and raisins, and cook 30 mins more, very slowly.
4. Serve the Neapolitan braciole over a few tbsp of sauce, and save the remaining sauce to toss the pasta.
How To Make Authentic Italian Braciole In Sauce [Best Braciole Recipe]
In Italy, this dish is called involtini, but beef braciole is one of the most famous Italian dish in America. Luckily they are also easy to make, watch the video and see yourself!
#braciole #braciole recipe #involtini #beefbraciole
For those interested in exploring more, the braciole recipe is below, or visit
Ingredients
- 2 pounds thinly sliced beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup grated parmesan
- 1/2 cup grated provolone
- 1/2 cup Italian breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 5 Tbsp olive oil
- 4 cups Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)
Instructions
- In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
- Lay the steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
- Evenly distribute the breadcrumb filling among the steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
- Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
- Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
- Serve hot along with the sauce!
Cooking With Carlo 6 - Traditional Italian Braciole
Cooking With Carlo 6 - Traditional Italian Braciole
High Roller Flank Steak Braciole Recipe | Flavor Anonymous Kitchen
Flavor Anonymous brings you High Roller Braciole made with flank steak and will have everyone asking for seconds. This juicy and savory dish is prepared with Flavor Anonymous Moo'd Enhancer, Ante Up and Double Down used to season the beef flank steak. These three seasonings formulate the trifecta of all flavoring for your beef dishes. Check them out at
Ingredients List:
Flavor Anonymous Moo'd Enhancer Beef Seasoning
Flavor Anonymous Double Down Garlic Seasoning
Flavor Anonymous Ante Up Seasoning
1 Thick Flank Steak
4 TBS Garlic
2 Onions Sliced Thin
1 Package Sliced Mushrooms
2-3oz Goat Cheese
1 Cup Bread Crumbs
2 Cup Beef Stock
2 TBS Tomato Paste
Fresh Basil
1 Stick Butter