Beef Braciole (Stuffed Italian Beef Roll)
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SRF Flank steak Italian Rolls
Here is a step by step video on how I made these delicious wagyu beef pinwheels. the ingredients will be posted below.⬇️⬇️⬇️⬇️
INGREDIENTS
* 4 cloves garlic minced or pressed through garlic press
* 1 small shallot minced
* 2 Tbsp fresh parsley finely minced
* 1 tsp sage leaves finely minced
* 1 tsp basil minced
* 2 Tbsp olive oil
* 2 - 3 pounds flank steak
* 4 ounces thinly sliced prosciutto
* 4 ounces thinly sliced provolone cheese
* toothpicks soaked water for 10 minutes
* Salt and pepper to taste
Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 2 28-ounce cans of San Marzano Tomatoes
• 2-pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.
Marinated Flank Steak with Rosemary and Thyme | Cooking Italian with Joe
????✨ Dive into the flavors of Italy with my latest creation: Marinated Steak with Rosemary and Thyme! ???? Join me in the kitchen on Cooking Italian With Joe for a taste of culinary perfection. Visit cookingitalianwithjoe.com or my YouTube Channel for the complete recipe – let's savor the essence of Italian cuisine together! ????????????
Ingredients
* Flank steak
* Balsamic vinegar (1 cup)
* Onion (1/3 – diced)
* Rosemary (1 tbsp.)
* Thyme (1 tsp.)
* Salt
* Garlic (1 clove – loosely chopped)
* Freshly ground black pepper
* Vito & Joe’s Extra Virgin Olive Oil (1 cup)
How to Prepare
1. In a large mixing bowl, mix Vito & Joe’s Extra Virgin Olive Oil, balsamic vinegar, rosemary, thyme, garlic cloves, onions, salt (to taste) and freshly ground black pepper (to taste). Set the marinade aside.
2. Using a sharp knife, make multiple slices and cuts into the flank steak. Cut into tendons of you come upon them.
3. Pour the marinade over both sides of the steak and work it into the meat. Let sit in the refrigerator for a minimum of 2 hours to overnight to allow the flavors to soak into the meat.
4. To cook, sear on high both sides on the grill under meat reaches desired temperate.
5. When slicing, cut across on grain. Enjoy!
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JAMIE’S SPECIALS | Steak | Jamie’s Italian
If you are in the UK get down to your local Jamie’s Italian Restaurant and try one of Jamie’s new specials. If you can’t then get a sneak peek into how he creates the dishes for the restaurants and teaches them to his brigade.
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