I'm not a big fan of the typical "bracciole" but every so often I'll make a version of it. Using thin cuts of beef or even flank steak. I usually just wing it. You can pretty much stuff the meat with whatever you prefer.

Last time I made it I rolled the meat around roasted red peppers, spinach and mushrooms. There was also garlic and a little cheese in there as well as salt and pepper. Brown the meat and then simmer in a tomato/wine sauce and serve with a side of pasta or with mashed potatoes.

Here is a more traditional style "Braciole".

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Braciole
=============
http://www.italianchef.com/braciole.html

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste

1. Place each slice of beef between 2 sheets of plastic wrap and pound
with a meat

pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice
of prosciutto on each one and sprinkle evenly with with the pignoli
beans, pecorino romano cheese, garlic and parsley. Roll up the slices,
tucking in the ends and tie with kitchen string.
2. Heat 1/4 cup of the olive oil in a large frying pan over medium
heat. Dredge the braciole in flour shaking off any excess, then place
in the pan. Cook until browned on all sides, about 15 minutes.
3. Heat the other 1/4 cup of olive oil in a large saucepan over medium
heat. Add the onion, carrots, and celery. Cook, stirring until tender
but not browned, about 10 minutes. Add braciole, bay leaves, and salt &
pepper.
4. Add red wine and cook until most of liquid evaporates, about 2
minutes. Pass the tomatoes, with their juices through a food mill or
sieve into the saucepan. Fill one of the tomato cans 1/2 way with water
and add to saucepan. Add tomatoe puree, turn heat to low and cook at a
simmer until beef is tender 1.5 - 2 hours.
5. Sprinkle the basil over the rolls, and cook for 2 minutes longer.
Transfer to serving plates, spoon the sauce over the top and serve at
once.

Friends of ours, from Italy do a t and t recipe from his mom......it is basically a meatball mixture rolled in the bacciole, doused with olive oil, and browned under a broiler and simmered in Italian gravy for a few hourse. My DH thinks it is fabulous, "meat wrapped in meat"!

I have the recipe at home for the specifics, but a nice moist meatball filling would work. I must admit, before I got this recipe my meatballs were hit or miss, but if I follow this recipe it is always a hit!

Tell us what you do!

i pretty much do the same as chancesmom does. i wrap meat inside my meat! sometimes i'll add fresh spinach first or fresh basil leaves, but for the most part it's a meatball/sausage mix and them some cheese. it then slowly simmers in gravy (tomato) to a day. delicious!

maryanne

I have no idea what bracciole' is but if I get my hands on some thinly sliced beef or veal I wrap it around stuffing and bake... But, unfortunately, hubby doesn't like that either... sigh....

Rita

Try using Sirloin Steak. Use all of those ingredients and add some Shrimp and Crabmeat.
Simmer in Spaghetti Sauce (Gravy, in Italian )and put over some cooked Pasta.
LOU