Best Bracciole Recipes

BRACCIOLE (FLANK STEAK ROLLS)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
• Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
• Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
• Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

ITALIAN CHICKEN BRACCIOLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
• Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
• Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.

STUFFED FLANK STEAK (BRACCIOLE)

Steps:

• Marinate steaks the night before with the Italian dressing and leave it overnight in the refrigerator. (This step is not necessary, but can be done to enhance flavor. If not marinating, season meat with salt, pepper and garlic before stuffing.).
• The next day, cut each of the two the flank steaks in half (thickness wise) but do not cut all the way through. For each steak, leave the two halves connected by a small amount. Unfold the two halves and lay it flat with the cut sides up.
• Combine the bacon, green onions, garlic, pepper and parsley. Divide the mixture in two - one part for each steak. For each steak, spread 1/2 of the mixture in the middle of the steak, leaving 1/4 of the steak on each edge with no mixture. Place 3 hard-boiled on the edge of the mixture. Flip the edge closest to the eggs over the eggs and roll up the steak jelly-roll style. Secure the end of the steak on the outside with toothpicks, skewers or tie with string.
• In a large stock pan, cover the bottom of the pan with oil and heat to medium heat. Brown each steak on all sides. Remove the steaks and remove excess oil from the pan. Add tomato puree, stewed tomato and tomato sauce. Add the steaks back into the pan with the sauce and bring to a boil. Lower heat and simmer for about one hour, or until the steaks are fork tender. Remove the steaks, put them on a plate and cover them. Let the sauce simmer for another hour. About 15 minutes before serving time, return the steaks to the pan with the sauce to warm them up.
• Just before serving, remove the steaks and arrange them on a plate. Remove the toothpicks, skewers or string. Using a very sharp knife or (preferably) an electric knife, slice the meat in approximately 1/2 inch thich slices. Pour some of the sauce over the side of the slices, letting the eggs and stuffing show for decorative colors. Use the remaining sauce for pasta, etc.

PASTA WITH BRACCIOLE (FLANK STEAK)

Steps:

• Fry ground sausage in a pan until thoroughly cooked.
• Thoroughly mix fried Italian sausage, chopped egg, Romano cheese, bread crumbs in a small bowl and season with salt, pepper, onion powder and garlic powder.
• Season both sides of flank steak with salt, pepper, onion powder and garlic powder and spread sausage mixture over flank steak.
• Press mixture tightly on flank steak and roll it (like a jelly roll) and tie it securely with twine, making sure the ends are sealed.
• This is the Bracciole (pronounced Brah-chee-o'-lae).
• Brown link Italian sausage over medium heat in a large stock pot and remove.
• Brown all sides of the Bracciole in the stock pot and return sausage.
• Add tomato puree, onion garlic sugar, and salt and pepper to taste.
• Keep heat at medium until it starts to boil and reduce heat to simmer.
• Place stock pot in 275° preheated oven for 3 hours, stirring occasionally (about every hour).
• You could also cook it on the stove at the lowest heat, but you have to stir it about every 15 minutes.
• Just before you are ready to serve, boil a large pot of salted water and cook pasta (spaghetti, linguini, rigatoni all work well) until it is al dente' (to the teeth).
• Strain pasta and put in a large bowl with a coating of the tomato sauce.
• But the remainder of the sauce in a bowl for those might who like more.
• Put Bracciole on a platter, remove string and cut Bracciole into 1" to 1 1/2" slices (as you would a loaf of bread) and serve as a side dish with the pasta.
• Serve some grated or shredded Romano cheese for those who might like a little cheese with their pasta.
• Note: Pasta has a nasty habit of cooling very rapidly, so it is best if you serve it in bowls, rather than plates, and preheat the bowls as well as the serving bowls and platter.

BRACCIOLE

Steps:

• Pound the steak out to about half it's thickness or less.
• Cut the rind off of the salt pork and save for a soup pot. Mince the salt pork into a paste with the rest of the ingredients.
• Spread the paste over the steak and roll the steak up from the longest end, tying the roll with kitchen twine.
• dredge with flour and fry in the same pot you will use to make your gravy (red sauce).
• After it is browned well, cover it with sauce and cook for about 2 hours. Remove strings, slice, and serve along side pasta, covered with your sauce.
• To make it a meal just serve larger portions. A one-pound bracciole would serve about 8 people alongside of pasta, meatballs, pork ribs, beef roast, etc. We would cook a ton of food for a family feast so a little bit of each was all we needed.

MY GRANDMAS BRACCIOLE (ZRAZY ZAWIJANE)

Steps:

• Wash and layout your meat slices. Pre-fry your mushrooms in butter to golden brown. Chop your onions garlic and parsley very finely. If you have a whole pickle cut it in to half, then each half in to three pieces, length wise. Bake your bacon till golden brown in the oven on high or brown it in the broiler. It saves time while preparing all the other ingredients. Cut a slice of pumpernickle bread into long strips.
• Spread a small dollop of mustard nicely all over, on each slice of beef. Put your garlic, onions and parsley in any order and spread it on each slice of meat, making sure it's all over. Put a thin slice of mozzarella cheese on each slice of meat. On the edge close to you, put a sliver of pickle, a half slice of bacon, a few golden mushrooms, a strip of pumpernickle bread. Now start wrapping/rolling it tightly and put each piece the edge down in a "clay" baking pot with a lid, (if you have one) or any baking pot big enough to fit all your bracciole. Set your oven to 300 F.
• Once you have them all in, nice and snuggly, put the left over onions, garlic, parsley, and whatever is left (not the bread) on top of the bracciole. Plop a big tablespoon of real butter on top and "little" bit of olive oil. Cover and stick in the oven for 4-5 hours. Let it bake very slowly and then let it stand for at least an hour. The longer it rests the better. Many people pound and tenderize their meat but I don't do that. It comes out juicer and very tender any way. You may add a glass of red wine about an hour before it's done and tomato sauce 1/2 hour before it's done. I like to use the juices that come out while it's baking to make my own brown gravy. It's up to you how you like it :) Serve with Gnocchi, or potatoes sprinkled with fresh chopped dill. Enjoy.