Best 2 Braciole Courtesy Of Giada De Laurentiis Recipes

Get ready to tantalize your taste buds with a culinary masterpiece, the braciole, brought to you by the renowned chef Giada De Laurentiis. This classic Italian dish, hailing from Naples, is a symphony of flavors, textures, and aromas that will transport you to the heart of Italy with every bite. Experience the magic of thinly sliced flank steak, lovingly wrapped around savory fillings, and simmered to perfection in a rich tomato sauce. As you dive into this delectable dish, you'll discover a burst of flavors, from the succulent meat to the tangy sauce, all complemented by a medley of herbs and spices.

Here are our top 2 tried and tested recipes!

BRACIOLE - COURTESY OF GIADA DE LAURENTIIS

Braciole - Courtesy of Giada De Laurentiis image

Brciole, with Flank Steak and Giada's Simple Tomato Sauce have become a staple of my family's diet since the day this episode aired! This is my version as it is a little different from the on-air presentation.

Provided by HailFoodies

Categories One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup breadcrumbs
2 garlic cloves
2/3 cup grated fresh parmesan cheese
2/3 cup grated provolone cheese
2 tablespoons fresh parsley
2 tablespoons marjoram
1 tablespoon thyme
1 tablespoon basil
1 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups tomato sauce (see Simple Tomato Sauce, or use canned tomoto sauce)

Steps:

Stir the the bread crumbs, cheeses, garlic and herbs together with 2 tablespoons of the olive oil.
Pound the flank steak as thin as possible. Add the mixture of herbs and cheese to the flank steak and spread evenly on the work surface. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher's twine or toothpick.
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 flank steak and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the tomato 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.
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.

Nutrition Facts : Calories 721.3, Fat 39.5, SaturatedFat 14.6, Cholesterol 99.6, Sodium 2268.3, Carbohydrate 28.4, Fiber 4.2, Sugar 10.3, Protein 52.9

BRACIOLE

Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

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
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

Steps:

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.
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.

Tips:

Choose high-quality beef: Use flank steak or skirt steak for best results. Look for meat that is well-marbled and has a deep red color.
Tenderize the meat: Pound the meat with a meat mallet or use a fork to pierce it all over. This will help to break down the tough fibers and make the meat more tender.
Use a flavorful marinade: Marinate the meat for at least 30 minutes, or up to overnight. This will help to infuse the meat with flavor and make it more moist.
Stuff the meat with a variety of fillings: Use a combination of breadcrumbs, cheese, herbs, and vegetables to create a flavorful filling. Be creative and experiment with different combinations.
Roll the meat tightly: Roll the meat up tightly and secure it with toothpicks or butcher's twine. This will help to keep the filling inside the meat while it cooks.
Cook the meat over medium heat: Cook the meat over medium heat until it is cooked through. This will help to prevent the meat from becoming tough.
Let the meat rest before slicing: Let the meat rest for a few minutes before slicing. This will help to redistribute the juices and make the meat more tender.

Conclusion:

Braciole is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover beef and vegetables, and it is also a perfect dish for a party or potluck. With a little planning and preparation, you can easily make braciole at home. So next time you are looking for a new and exciting way to cook beef, give braciole a try!

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