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

FAQs

What is the best cut of meat for braciole? ›

I prefer top round (often sold as London broil) for braciole. It's inexpensive and works great. Depending on where you shop, you may be able to find thinly sliced top round that's marked as “for braciole”, but if you need to filet a whole top round, I walk you through that process in the steps below.

You can easily make braciole a day or two ahead of time, I've done that many times especially for parties. If I make them ahead of time for a party I also like to take my time removing the strings and cutting the rolls while they're cold.

A risotto side dish will also pair nicely with this braciole recipe. You can also serve braciole with polenta.

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

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.

The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.

You can store the beef braciole in the refrigerator for up to 3 days, inside an airtight container. Reheat the dish in a pan over low heat for about 10 minutes or until warm.

There is only one real difference in the actual techniques of braciole versus involtini. "Involtini" translates to "little bundles," and as such, it's used to refer to smaller and thinner cuts of meat.

Pizza. Besides pasta, pizza is perhaps the most popular and recognized Italian food. Pizza is considered a national symbol representing Italy to the rest of the world, so much so that UNESCO has acknowledged pizza as an Intangible Cultural Heritage of Humanity.

Always before the boiling. Please, never cut your spaghetti in your plate with a knife in front of an Italian. There are also traditional Neapolitan and Sicilian dishes that require the spaghetti to be previously broken. For example, the Neapolitan pasta with provola cheese and potatoes.

What is the difference between braciole and braciola? ›

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

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

I learned that the difference is Braciole is cooked in a red sauce, while the Spiedini is not. While both are equally delicious, I am so glad I decided to make a Braciole because it was AMAZING 😋 and I will definitely be adding this recipe to my repertoire.

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

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

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.