Braciole is a rolled meat roulade stuffed with breadcrumbs, cheese, pine nuts, and herbs. This braciole recipe braises the roulade in a homemade tomato sauce until it’s meltingly tender, making it perfect for a family dinner.

Braciole is a rolled meat roulade stuffed with breadcrumbs, cheese, pine nuts, and herbs. This braciole recipe braises the roulade in a homemade tomato sauce until it’s meltingly tender, making it perfect for a family dinner.

Braciole is a dish of meat worthiness and holds a special place in The Chopping Block's Chef Quincy's heart. Here's how he makes this labor of love.

Italian Braciole Recipe (Stuffed Beef with Sauce) is a cozy and comforting meal made of thinly sliced steak stuffed with Italian herbs, two kinds of cheese, prosciutto, and breadcrumbs. The beef roll is slow-cooked in red wine and a rich tomato sauce. It's a specialty of Southern Italy. This recipe will become an Italian favorite in your home!

Pork Braciole Stuffed With Herbed Breadcrumbs. Pork loin (8oz), Arugula (2 cups), Basil (5-6 leaves), Rolls (2-3), Garlic (6 cloves), Olive Oil (dash), Kosher Salt (dash), Black Pepper (dash), Tomato...

Braciole is a classic main course that will make your holiday party the hit of the season. I can’t think of a more elegant main for a holiday dinner: it has such a stunning presentation, but it’s truly easy to prepare, the the cooking is entirely hands-off. Serve this with homemade polenta, or a rich and velvety risotto.

Braciola is a term which, in northern Italy, refers to a cut of meat with bone from the loin of cattle and pigs. At one time, it even referred to a rib of beef or a veal chop. Today, pork knuckle or pork chop is referred to as braciola. In southern Italy, on the other hand, a braciola is a roulade, made from loin or rump, stuffed with herbs, cheese and so on.

This Instant Pot Braciole is so incredibly flavorful, and is classic Italian cuisine. But made super simple in the Instant Pot. What normally takes hours of low and slow braising in the oven, comes together in just under an hour with your Instant Pot. So delicious!

Rouladen, the German version of the French roulade, makes for a hearty weeknight meal. Get the recipe at Food & Wine.

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In our family, braciole was served as a special treat for holidays. It was Grandma’s specialty and the preparation was time consuming. When the meat and sauce were fully cooked Grandma called us into the kitchen to watch her lift the roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

Thinly sliced beef rolled around seasoned breadcrumbs, cheese and prosciutto. slow cooked in rich tomato sauce.

Italian comfort food at its best.

In Italy, these beef rolls are known as ‘falsomagro’. They are deceptively plain – until you cut into them to reveal bright yellow egg yolks. Like so many stew and braises, falsomagro  is better after a few hours’ rest, better still overnight. Just reheat the rolls gently. In Sicily the rolls are served alone, with bread for the sauce.

Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!

Nice braciole recipe made with pine nuts, sausage, or hard boiled egg. Sauce recipe to go with it as well. Take a look at me cooking it on our Cleveland, Ohio Morning show. http://fox8.com/2013/01/29/january-29-2013-2/

Learn How To Make Braciole - the ultimate Italian Comfort Food of Flank steak that is stuffed and braised in a homemade marinara sauce.

Spice up your homemade marinara sauce with one of our delicious variations including creamy vodka and Puttanesca.

Perfect for the upcoming grilling season, this is a delicious recipe for you to try! I was a little concerned about the ingredients whe...

Indulge in the delectable Braciole Involtini di Carne. This dish features juicy veal steak, prosciutto, cheese, and spinach. Try it today!

Welcome 2008!!As my first post of the New Year, I'm posting quite possibly the only dish that I had be dying to make in 2007...which not-so-coincidentally didn't happen until almost the "11th hour." I know

Braciole with a Red Wine Sauce is made with flank steak rolled up with cheese and herbs and covered in a rich red wine sauce.

Braciole Recipe 2 When a Rizzo birthday happens at my home Braciole is always the main dish. It’s his favorite! This year I wanted to try something a little different. Just a change up in the stuffing … like a bread stuffing. My use of flank steak is a favorite but other meats work too, such as round steak, pork, veal. You still can’t beat flank steak for its flavor and tenderness in this recipe. If you’d like to try my Braciole Recipe 1 click here. Recipe 2 3/4 to 3 Pounds flank steak (will easily serve 6) Salt and Pepper 3-4 Tablespoons olive oil 3 Cloves garlic-minced 1 Cup Italian seasoned bread crumbs 1 Cup grated Asiago cheese, or Parmesan for a milder flavor 2/3 Cup grated Provolone cheese, or combined Provolone-Mozzarella cheeses for a milder taste 1/4 Cup finely chopped parsley (more for garnish) 5 Cups of your favorite marinara, jarred or mine 15 Ounce can petite cut tomatoes 2/3 Cup dry red wine Recommend: Serve a slice over your favorite pasta cooked al dente. We like linguini. Spoon sauce over all. Place flank steak between sheets of waxed paper or parchment paper (I used a turkey roasting bag.) and pound meat until about 1/2 inch thick. Do you have a meat mallet? If not, use a wooden rolling pin. Place meat on a working counter top and sprinkle with salt and pepper, both sides. Sprinkle the top surface with the garlic, cheeses, bread crumbs and parsley. Roll the meat starting with the longest side and rolling to the opposite longest side. (When all is done you will be cutting across the grain.) Use butchers twine to tie the roll about every two to three inches across the roll. Use toothpicks to hold the roll together temporarily if needed. If you have little bits of meat hanging from each end trim these off. Cut these trimmed pieces into smaller bits and add later. Preheat oven to 350 degrees F. In a large skillet (with a lid that will be used later) over moderately high heat add olive oil. Oil should not be smoking but allow it to heat up to hot. Add meat roll and brown all sides. Add the bits of meat from the trimming if any. Turn heat down when roll is browned on all sides and add the marinara, wine and tomatoes. Cover the skillet with the lid. Place into the oven for 2 1/2 hours. Flank steak requires cooking time to tenderize. If you desire a taste remove one of the little meat pieces you cut from the ends earlier. Test for tenderness. Remove the skillet from the oven, and remove the meat from the sauce to a serving dish. Let the meat rest while you cook the pasta. Spoon off any fat collected over the top of the sauce. Spoon a little sauce over the roll and garnish with parsley. Slice the meat, make serving size pieces, 1 1/2 inch thick or slightly more. Cut and remove twine as you go. Serve on a bed of sauce covered pasta. Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) Like this: Like Loading... Related

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