Best 2 Braised Braciole Recipes

Braised braciole is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. This classic Italian dish consists of thin slices of beef that are rolled up with a savory filling and then braised in a flavorful sauce. The result is a tender and juicy dish that is packed with flavor. In this article, we will provide you with a step-by-step guide on how to make the best braised braciole, as well as some tips and tricks to ensure that your dish turns out perfectly. We hope you will enjoy this classic Italian dish as much as we do!

Here are our top 2 tried and tested recipes!

BRAISED BRACIOLE

Braised Braciole image

Provided by Tyler Florence

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups cubed day-old Italian bread
1 cup milk
1/2 cup chopped Italian parsley
1/2 cup grated pecorino-Romano
4 garlic cloves, slivered
1/2 pound copacola, diced
1/2 cup pine nuts, toasted
1/2 cup raisins, soaked in warm water to rehydrate then drained
Salt and freshly ground black pepper
Olive oil
4 pounds veal breast (alternatively may use beef top round)
4 hard boiled eggs, shelled and quartered
1 cup red wine, for braising, optional
Tomato sauce, for braising, optional

Steps:

Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.

BRAISED BRACIOLE

Braised Braciole image

Make and share this Braised Braciole recipe from Food.com.

Provided by Valerie in Florida

Categories Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cubed day-old Italian bread
1 cup milk
1/2 cup chopped Italian parsley
1/2 cup grated romano cheese
4 garlic cloves, slivered
1/2 lb capicola, diced
1/2 cup pine nuts, toasted
1/2 cup raisins, soaked in warm water to rehydrate then drained
salt & freshly ground black pepper
olive oil
4 lbs veal, breast (alternatively may use beef top round)
4 hard-boiled eggs, shelled and quartered
1 cup red wine, for braising (optional)
tomato sauce, for braising (optional)

Steps:

Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.

Nutrition Facts : Calories 657.2, Fat 35.2, SaturatedFat 12.2, Cholesterol 385.4, Sodium 399.1, Carbohydrate 14.5, Fiber 1.1, Sugar 8, Protein 68.5

Tips:

Choose the right cut of beef. A flank steak or skirt steak is a good option, as it is thin and will cook quickly. You can also use a top round steak, but it will need to be cooked for a longer period of time.
Marinate the beef before cooking. This will help to tenderize the meat and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade with red wine, balsamic vinegar, and spices.
Cook the beef over medium heat. This will help to prevent the meat from becoming tough. Cook the beef for about 5-7 minutes per side, or until it is cooked to your desired doneness.
Let the beef rest before slicing. This will help to keep the juices in the meat. Let the beef rest for about 5-10 minutes before slicing it against the grain.
Serve the beef with your favorite sides. Braciole can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Braciole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can also be made ahead of time and reheated. Whether you are serving it as a main course or a side dish, braciole is sure to be a hit.