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Bon Appetit's Braciole

Rated as 3.83 out of 5 Stars
168

"A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat."
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Ingredients

3 h servings 223
Original recipe yields 16 servings

Directions

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  1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Footnotes

  • Cook's Notes:
  • The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but I always like to try different things with my cooking.

Nutrition Facts


Per Serving: 223 calories; 12.3 13.6 13.7 114 680 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some oni...

Most helpful critical review

I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.

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Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some oni...

All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.

I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.

Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the ...

This recipe requires a bit more skill than this cook has. The flattening of the cutlets and subsequent rolling with the filling are difficult. Flavor was mediocre and I used very good ingredien...

Delicious. The Basil is a must. I Spread some basil paste on it and some onion powder. Pain to make, tough to roll. Next time I will leave out the pork or make sure it's the outer later, becaus...