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My review
Bon Appetit's Braciole
164
Buon Appetito
"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 223Original recipe yields 16 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.)
- Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
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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.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
6/4/2012
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
7/14/2012
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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6/4/2012
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...
7/4/2012
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.
7/14/2012
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.
7/21/2012
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 ...
1/29/2019
This is exactly how my grand mother from Italy makes it. It is fabulous. The only change is that I make my own sauce rather than a jar sauce.
3/7/2016
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...
1/5/2015
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...