BRACIOLE
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
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.
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Maria Rangel
[email protected]I've made this braciole recipe many times, and it's always a hit. The meat is always tender and flavorful, and the sauce is always rich and delicious.
Hamza rana
[email protected]This braciole was amazing! The meat was cooked perfectly, and the sauce was delicious. I served it with pasta, and it was a hit with my family.
liton uddin
[email protected]I love this braciole recipe. It's so easy to make, and it always turns out great. The meat is always tender and juicy, and the sauce is always flavorful.
Hur Jamali
[email protected]This braciole was delicious! The meat was cooked perfectly, and the sauce was flavorful and rich. I will definitely be making this again.
Bulai Alesia
[email protected]I've made this braciole recipe many times, and it's always a hit. The meat is always tender and flavorful, and the sauce is always rich and delicious.
Erica Kyles
[email protected]This braciole was amazing! The meat was cooked perfectly, and the sauce was delicious. I served it with pasta, and it was a hit with my family.
K'lia Howard
[email protected]I love this braciole recipe. It's so easy to make, and it always turns out great. The meat is always tender and juicy, and the sauce is always flavorful.
Sheila Young
[email protected]This braciole was delicious! The meat was cooked perfectly, and the sauce was flavorful and rich. I will definitely be making this again.
Blessing olaoye
[email protected]I've made this braciole recipe many times, and it's always a hit. The meat is always tender and flavorful, and the sauce is always rich and delicious.
Bloody Bear
[email protected]This was my first time making braciole, and it turned out great! I followed the recipe exactly, and it was easy to follow. The braciole was delicious, and the sauce was perfect.
Lettie York
[email protected]I love this braciole recipe. It's always a hit with my family and friends. The meat is always tender and juicy, and the sauce is always flavorful.
Cassandra Works
[email protected]This braciole was amazing! The meat was cooked perfectly, and the sauce was delicious. I served it with pasta, and it was a hit with my family and friends.
Sujan Khadka
[email protected]I've never had braciole before, but I'm so glad I tried this recipe. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Vanilla Bryce
[email protected]This braciole was a bit time-consuming to make, but it was worth it. The meat was tender and flavorful, and the sauce was rich and delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.
Stephanie Nea
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The braciole was delicious, and the sauce was perfect. I will definitely be making this again.
TEHEARA BAKER
[email protected]This braciole was delicious! The meat was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again for my next dinner party.
Shemsie Topalli
[email protected]I love braciole, and this recipe did not disappoint. The meat was cooked perfectly, and the sauce was amazing. I served it with pasta, and it was a hit with my family.
Renier Botha
[email protected]This was my first time making braciole, and it turned out great! I followed the recipe exactly, and it was easy to follow. The only thing I would change is to use a little less salt, as it was a bit salty for my taste.
Stephanie Horton
[email protected]I've made braciole many times before, but this recipe is by far the best. The addition of the pancetta and the white wine really takes it to the next level.
Bashir Olie
[email protected]This braciole recipe is a keeper! The meat was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.