Description
Instant Pot Braciole. Rolled beef from southern Italy, pressure cooked in a red tomato sauce.
Ingredients
Scale
Beef Braciole
- 6-8 pieces extra-thin sliced beef round (aka Braciole or Milanesa cut), 1 ½ to 2 pounds
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
- ½ cup Italian bread crumbs
- ½ cup grated Pecorino Romano (or Parmesan)
- 3 cloves garlic, minced
- ¼ cup flat-leafed parsley, minced
- 2 tablespoons minced basil
- 18-24 toothpicks (3 per piece of beef)
- 2 tablespoons olive oil
- Tomato Sauce
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, crushed
- 1 teaspoon dried Italian Seasoning
- ½ teaspoon fine sea salt
- ¼ teaspoon crushed red pepper flakes
- ½ cup red wine (or broth or water)
- 1 cup beef or chicken broth (preferably homemade or store-bought low sodium)
- 1 (28-ounce) can of crushed tomatoes
- 1 teaspoon fresh ground black pepper
Instructions
- Roll the braciole: Sprinkle the salt and pepper over both sides of the slices of beef. Mix the bread crumbs, Pecorino Romano, minced garlic, parsley, and minced basil in a small bowl. Lay a piece of beef flat on a cutting board, and sprinkle one side evenly with an eighth of the breadcrumb mixture (about 2 tablespoons per piece). Starting on the thin side, roll up the beef, then secure the roll with three toothpicks, two near the ends and one through the middle. Repeat with the rest of the beef and filling.
- Brown the braciole on one side in two batches: Heat 2 tablespoons of olive oil in an Instant Pot set to sauté mode until the oil starts shimmering. (Use medium heat on a stovetop PC). Add half the braciole in a single layer and cook until browned on the bottom, about 3 minutes. Transfer the browned braciole to a platter. Repeat with the rest of the braciole, browning it on one side and then transfer it to the platter
- Fry the soffrito, simmer the wine: Add 1 tablespoon of olive oil to the pot, then add the onion, celery, carrot, and garlic. Sprinkle with the Italian herb mix, crushed red pepper flakes, and ½ teaspoon fine sea salt. Sauté until the onions soften, about 5 minutes, stirring and scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef. Pour the wine into the pot and stir, scraping any last stuck bits of onion or beef loose from the bottom of the pot. Simmer the wine for 1 minute to boil off some of the alcohol.
- Everything in the pot: Add the braciole to the pot, browned side facing up. Pour in the beef or chicken broth, then pour the crushed tomatoes over the braciole. (Don't stir the pot).
- Pressure Cook for 30 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 30 minutes (Use "Manual" or "Pressure Cook" mode in an Instant Pot) or for 25 minutes if using a stovetop pressure cooker. Let the pressure come down naturally, about 20 minutes. (If you're in a hurry, you can quick release the remaining pressure after 15 minutes.)
- Serve: Unlock the lid on the pot, tilting it away from you to avoid the hot steam. Gently lift the braciole rolls out of the pot with tongs or a slotted spoon (or both) and transfer them to a serving platter. Stir the fresh ground black pepper into the tomato sauce in the pot. Carefully remove the toothpicks from the braciole rolls, then pour a few spoons of sauce over the platter of braciole and sprinkle with some pecorino Romano cheese. Use the rest of the tomato sauce with dinner - it's enough to sauce a pound of pasta. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Italian