Braciole Recipe (2024)

FAQs

What cut of meat is used for braciole? ›

To make the braciole, you'll need flank steak that has been butterflied and pounded until it is 1/4-inch thick for the base of the braciole. First, layer the steak with prosciutto, then top it with the toasted panko (toasting the breadcrumbs first means they will absorb the flavor of the roll and sauce).

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve. Storage: Refrigerate leftovers in an airtight container for up to 3 days.

For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5.

The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Make sure you give yourself enough time to let those cuts break down, which could take four or more hours in a Dutch oven or slow cooker.

The origin of Braciola

It originated in Palermo, and its name refers to the lean meat that covers a rich interior.” Still today, Braciola is treasured in Italy's home cooking repertoire. Mostly prepared in the home, there are as many cooks as there are recipes for Braciola.

If freezing: wrap uncooked rolls in foil; label & freeze. To bake frozen rolls: unwrap, place in baking pan and pour 3/4 cup water over. Bake in 350 oven for 1 hour and 40 minutes, basting occasionally. Sprinkle cheese on top and bake 10 minutes longer.

What is a Braciole slang? ›

braciole (n.) —1. a piece of Italian beef pan fried in its own juices. 2. a euphemism for male genitalia.

ˌbrä-chē-ˈō-ˌlā : a thin slice of meat wrapped around a seasoned filling and often cooked in wine.

Texture is everything; you don't want a dense sandwich. I like buying three or four meats: something cured and aged like a soppressata; mortadella, the rich, smooth progenitor of what we call bologna; a cooked ham, such as Parma cotto; and then, if you like heat, get a spicy coppa.

Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.

Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.