italian beef recipes

Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that&#x27;s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you&#x27;ll fall in love with!

Beef Braciole

thin slices boneless top round (about 2 pounds)

garlic

breadcrumbs

salt and black pepper,

prosciutto

olive oil

dry red wine

beef broth

(28-ounce) crushed tomatoes

Italian seasoning

all-purpose flour

Cut top-round slices in half widthwise so that...

Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.

Mince 4 cloves of garlic; slice the remaining...

Mince 4 cloves of garlic; slice the remaining 8 cloves.

Combine minced garlic, parsley, cheese, breadcrumbs, salt and...

Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.

Roll the beef into a cylinder, tucking in...

Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.

Heat olive oil in a Dutch oven or...

Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.

Add the wine and the sliced garlic. Bring...

Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.

Cover and cook on low heat, turning occasionally...

Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.

To thicken, place pot back on the stove...

To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.

Season with salt and black pepper to taste....

Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

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Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night!  Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!

This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

olive oil (divided)

(4-pound) chuck roast (tied)

Salt and black pepper

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

pancetta (diced)

garlic (2 chopped, 10 sliced, divided)

(14.5-ounce) beef broth (with enough water added to make 2 cups)

tomatoes

rosemary

bay leaves

fresh parsley

Cooking spray

chicken broth (or water)

half-and-half

polenta or corn grits (not instant, coarse ground)

Salt and black pepper (to taste)

Gorgonzola cheese

butter

Preheat oven to 350 degrees F.  Season the chuck roast liberally with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven.  Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side.  Transfer to a plate, pour off and discard browning fat.

Refresh oil with remaining 2 tablespoons oil.  Add onion, carrot, celery and pancetta.  Reduce heat to medium.  Cook 7-8 minutes or until vegetables are tender.

Add chopped garlic and cook briefly 10-15 seconds or until fragrant.

Add the wine and bring to a boil.  Boil 1-2 minutes.

Add the beef back to the pot along with any accumulated juices.

Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves.  Bring to a gentle simmer over medium heat.

Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid.  (You want to minimize evaporation as much as possible.)

Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.

Place on a serving platter and slice or shred as desired.

Roast

Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.

Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.

Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast.  After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.  Return to the oven for another 10-15 minutes.

Serve polenta with pot roast.

Polenta

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Top 2 italian beef recipes recipes from across the web

The most viewed italian beef recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Braciole

Italian Pot Roast (Stracotto) and O...

The most viewed italian beef recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine