How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (2024)

FAQs

What cut of meat is braciole made from? ›

Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used.

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.

If you try to cook braciole quickly, you're going to end up with a dense brick to chew through instead of the tender beef roll we're going for. Slow cooking is a crucial component that can't be overlooked.

What can I use instead of flank steak for braciole? Instead of flank steak, use a top round, which is typically a more cost-effective cut of beef and will yield similar results when pounded thinly. On the other hand, you can also use sirloin, pork loins, or even turkey breasts to make braciole.

Two pounds of top round can be cut by your butcher to give you about 6 1/8 inch strips of 5 inch by 10 inch top round. Your supermarket may even have the meat pre-cut for you if you look for it. When each strip is rolled up, you will cut them in half, creating 12 bracioles.

Reserve the term "braciole" for pork loins, large cuts of flank steak or turkey breasts - essentially, big cuts and roasts that get sliced up and served to many people. Involtini, however, is the name used for thin cutlets of meat that are most often served in individual portions.

The main difference between Spiedini and Braciole lies in the cooking technique. 'Spiedini' refers to skewers of meat, whereas 'Braciole' refers to rolled slices of meat. In Sicily, however, these terms can often be used interchangeably, as the meat is rolled and then sometimes cooked on skewers.

If you have leftover braciole you can transfer it to a container with a lid and store it in the fridge. This will keep for about 3 to 4 days. If you want to keep it longer, wrap your braciole completely in tin foil. Then put it in a covered container or freezer-safe bag.

Force: Pounding, Massaging, Cutting, and More

Mallets and meat pounders, for example, can be used to hammer steaks and thin slices of meat; the heavy force from banging the meat breaks up the connective tissue and collagen around the muscle fibers, causing the muscle fibers to separate and the meat to be more tender.

Can you prep braciole ahead of time? ›

Braciole is easy and may be made ahead of time. The version I have here is a simple one which is rolled with garlic, Italian parsley and grated cheeses. Once you master this recipe you may get creative and try some other versions filled with slices of prosciutto, provolone, hard cooked eggs and more!

Braciole. Slang term for woman; literally, an Italian dish of flattened stuffed steak.

The Ingredients You Will Need To Make An Italian Beef Sandwich. The Meat: Boneless chuck roast is the cut of choice. Due to its fantastic marbling, chuck roast cooks to that signature melt-in-your-mouth texture and rich beefy flavor you love.

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.

Italian Cuts and Dishes

The filetto is used for tender steaks, beef medalions, filet mignon, and tartare. Almost as prized are the fesa and scamone, both cuts of the rump, used for roasts, spezzatino (a beef and potato stew), cutlets for cotolette alla milanese, and steaks.