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.

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.

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.

Braciole is an Italian-style roulade, a rolled and stuffed meat. It's also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to a slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut.

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.

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

Season with salt and pepper. Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.

How to Reheat: Add the sauce and steaks to a saucepan and cook covered over low heat for 8-10 minutes or until warm. Being incredibly classic, I've also seen horse meat being used in classic braciole, but I'll stay clear of that for now.

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What meat do you tie? ›

Tying a piece of meat helps it keep its shape and cook more uniformly. You can tie evenly-shaped cuts like pork loin or prime rib. This makes for a nice presentation. Irregular cuts, like roulades, pork shoulder or boneless leg of lamb should always be tied in order to cook properly.

While it has deep roots in Italian cuisine, the Braciole most familiar to American palates is largely an Italian-American invention, molded by the hands of immigrants adapting to a new land while longing for their native flavors. In Italy, "braciole" often refers to simple grilled slices of meat, usually pork.

Braciole (singular for braciola) can be found on Italian menus worldwide, but contenne, or pork skin, braciole is a rarity indeed.

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 cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well.

Our Rump Prego is hand trimmed to Chalmar Beef specification and vacuum packed to remove extra oxygen to ensure product shelf life is met. This is a random mass product, the average mass is displayed above.

beef is the king of red meat, and the most Italian cut is the bistecca alla Fiorentina, a very nice version of the T-bone steak! But you'll find stews as well. veal is also commonly seen, used quite like beef. lamb is rare (no pun intended) in the pl.