Grape Gourmet – Cucina Dello Zio

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Beef Braciole

with 2 comments

#Braciole #sauce #gravy #homemade #CucinaDelloZio -

Beef Braciole (Italian-American Style)
by James Belardo

Flank (Skirt) Steak is a cut from the abdominal muscles of the cow, it could be a rather tough meat. By cutting it thin and possibly braising, wonderful flavors can be coaxed into revealing themselves. Brasciola is rolled beef, stuffed with simple ingredients and braised. It’s a fantastic side meat to be served with Sunday Gravy. Brasciola is prepared by rolling the meat around stuffing held together by tooth picks or string.

Note: After a talking with our butcher, it was suggested we try a new cut of meat called ‘Claude Petite Tender.’ It’s commonly referred as Petite Tender or Shoulder Tender. It’s a cut that is from one of the most tender muscles and is of similar quality as fillet mignon but less expensive. The only provision was that I do not cook it too long! One thing you do need to do is get it prepared properly, the slices of meat should measure +/- 6×6-inch and flattened.


Thinly sliced beef steak (flank/skirt), petite shoulder tender or thinly sliced top round, pounded flat
Seasoned bread crumbs (preferably home-made)
Egg, beaten
avocado or grape seed oil

Stuffing Suggestions

Spinach and mozzarella
Sun dried Tomato, spinach and mozzarella
Mozzarella cheese (fior d’latte) & Fresh Basil
Roasted red peppers
Hard-boiled egg

Sliced Tomato (or cherry tomato) & cheese

Assembly Directions

1. Roll and pound beef steaks flat as possible (or ask your butcher to prep it for you).

2. Flour one side and brush with egg wash
#Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio -

3. Spread layer of seasoned bread crumbs.
#Braciole #sauce #gravy #homemade #CucinaDelloZio -

4. Roll meat with the filling of your choice (see list of suggestions above); use toothpicks to hold it together.
#Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio -

Cooking Directions

1. Heat pan with avocado oil oil and a bit of olive oil to mudium-high temperature. 2. Sear the Braciole on all sides
#Braciole #sauce #gravy #homemade #CucinaDelloZio -

4a. Oven Method
Place seared braciole in baking pan on top of layer of ‘gravy.’ On low temperature (250F-300F), using pan filled with Sunday Gravy, immerse seared Braciole. Cover and let cook for about an hour.
 #Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio - #Braciole #sauce #gravy #homemade #CucinaDelloZio -

4b. Dutch Oven Method
On low temperature immerse seared Braciole in Sunday Gravy and let stew for 45-min to and hour.
#CucinaDelloZio - #braciola in the #Sunday #gravy

4c. Sunday Gravy Method
Add to Sunday gravy when sufficiently browned. Let simmer in gravy for at least 45-min to 1 hour.


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

November 30, 2012 at 8:58 PM

2 Responses

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  1. Looks Delicious!
    My childhood friends Dad was. Butcher, and her Mom made braciole with pork OMG I still remember
    And that was many years ago but I could never find pork sliced so thin.


    November 30, 2018 at 12:41 PM

    • I’m surprised, you can’t get pork cutlets? Maybe you can ask your butcher?

      Zio James

      November 30, 2018 at 1:21 PM

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