Best 4 Jenners Succulent Braciola Italian Rolled Beef In Tomato Sauce Recipes

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"Jenners Succulent Braciola Italian Rolled Beef in Tomato Sauce" is a delightful dish that combines the richness of braised beef with the vibrant flavors of an Italian tomato sauce. This traditional Italian dish is a labor of love, but the result is a tender, flavorful, and incredibly satisfying meal that is sure to impress your family and friends. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will take you through the process of making this classic Italian dish, ensuring that you create a delicious and memorable meal.

Here are our top 4 tried and tested recipes!

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

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.

JENNER'S SUCCULENT BRACIOLA, ITALIAN ROLLED BEEF IN TOMATO SAUCE



Jenner's Succulent Braciola, Italian Rolled Beef in Tomato Sauce image

This is a family recipe, passed down through my family for generations. It is easy to prepare and can be done ahead, as it is finished in the crockpot. The meat literally melts in your mouth.

Provided by stonecoldcrazy

Categories     Meat

Time 3h

Yield 2 serving(s)

Number Of Ingredients 15

1 lb top round steak, pounded thin
1/2 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese
3 garlic cloves, chopped
1/2 cup spinach, drained
salt and pepper
2 tablespoons olive oil
1 (28 ounce) can tomato sauce
1 bay leaf
1 tablespoon garlic powder
1 teaspoon parsley
1 teaspoon basil
1 teaspoon oregano
2 garlic cloves, chopped
drizzle olive oil

Steps:

  • I use two 1/2 lb steaks for this recipe. Make sure the meat is pounded out thinly, to at least 1/4 inch thickness.
  • Layer breadcrumbs, parmesan cheese, garlic and spinach on top of steaks and roll up tightly, securing with butcher string.
  • Salt and pepper to taste and saute each roll until browned, not cooked through.
  • To prepare sauce, combine all ingredient in crockpot.
  • Place meat rolls in the crockpot and cover with sauce. Cook for three hours on high. Serve meat with sauce.

Nutrition Facts : Calories 756.6, Fat 39.9, SaturatedFat 13.5, Cholesterol 178.6, Sodium 2750, Carbohydrate 33.9, Fiber 7.2, Sugar 17.9, Protein 67.5

BEEF BRACIOLE



Beef Braciole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3/4 cup plain breadcrumbs
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
Kosher salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
5 cloves garlic
1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
12 slices prosciutto
3/4 cup red wine, such as Pinot noir
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
  • Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
  • Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
  • To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)



Braciole (Stuffed Beef Rolls in Tomato Sauce) image

From the Sopranos Family Cookbook. Yummy!! Makes your kitchen smell fabulous. I serve this with a big green salad and crusty garlic bread.

Provided by PamLuvs2Cook

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless beef round steak, 4 thin slices
3 garlic cloves (1 finely chopped, 2 lightly crushed)
2 teaspoons freshly grated pecorino romano cheese
2 tablespoons fresh flat leaf parsley, chopped
salt
pepper, freshly ground
4 slices prosciutto (thin slices)
2 tablespoons olive oil
1 cup dry red wine
4 (14 ounce) cans tomato puree or 4 (14 ounce) cans canned Italian tomatoes, passed through a food mill
4 fresh basil leaves, torn into small pieces
1 lb ziti pasta or 1 lb penne pasta, cooked

Steps:

  • Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
  • Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
  • Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
  • Stir in the tomato puree and basil.
  • Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
  • If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

Nutrition Facts : Calories 934.8, Fat 26, SaturatedFat 7.8, Cholesterol 72.6, Sodium 183.1, Carbohydrate 123.2, Fiber 11.3, Sugar 21.6, Protein 44.5

Tips:

  • Choose the right cut of beef: Flank steak, skirt steak, and top round steak are all good choices for braciola. Look for meat that is thin and evenly sliced, with no large pieces of fat.
  • Pound the beef: Pounding the beef helps to tenderize it and make it more receptive to the marinade.
  • Use a flavorful marinade: The marinade is what gives braciola its delicious flavor. Be sure to use a marinade that contains herbs, spices, and olive oil.
  • Cook the braciola slowly: Braciola is best cooked slowly over low heat. This allows the meat to become tender and the flavors to develop.
  • Serve with a flavorful sauce: Braciola can be served with a variety of sauces, such as tomato sauce, marinara sauce, or mushroom sauce.

Conclusion:

Braciola is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can be served with a variety of sides, such as pasta, rice, or vegetables. With a little planning and effort, you can easily make braciola at home.

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