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

FAQs

What cut of meat is used for braciole? ›

One of the biggest divides in the Italian-American braciole world centers around which cut of beef to use. The two main camps are those that favor flank steak and those that prefer top round.

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.

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.

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.

In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, braciola ( pl. : braciole) are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as involtini in Italian) with cheese and breadcrumbs and fried.

Simmering is a process that you can't rush, you'll know they're done, they'll be nice and tender and the tip of a knife should go through them like butter! You can easily make braciole a day or two ahead of time, I've done that many times especially for parties.

Acidic ingredients like lemon juice, vinegar, or wine work great to soften up meat. Even a simple salmuera can do the trick! Let your steak soak for at least 30 minutes, but no more than a few hours, or it might get mushy. Also, a generous sprinkling of coarse salt can help break down proteins.

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.

What wine goes with beef braciole? ›

Braciole's rich, savory flavors pair well with wines that offer good acidity and complementary fruit and herbal notes. Chianti Classico, Barbera, Nero d'Avola, and red Patrimonio are all excellent choices.

If you have never had braciole, it is basically thin flank steak stuffed with a bread crumb mixture and rolled up.

If you want a slightly leaner salami you can use the chuck roast (which should have an 80/20 lean/fat ratio). Beef fat isn't a fat of choice for making salami as it's more firm than pork fat (higher melting point), it has a slight yellowish tint (unlike pork fat which is snow white), and it's flavor is rather strong.

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.

Filet mignon: A steakhouse favorite, filet mignon is considered the most tender steak on the market. Sear it in a cast-iron skillet on high heat or broil it in the oven. As long as you avoid overcooking it, you cannot diminish filet mignon's tenderness. 2.