Three Ways To make Braciole

Ingredients

Three Ways To make Braciole
by Chef Patricia DeMauro

For this recipe, I used Italian Flavored bread crumbs. If you do not use Italian Flavored bread crumbs, add

• 1 tablespoon Italian seasoning

Preparation

1. Start preparing the sauce with your favorite recipe for Italian sauce. After the braciole is browned, you will cook the braciole in this Italian sauce.
2. Place the braciole steaks on a cutting board. Sprinkle with salt and black pepper.
3. I like to sauté the onion and garlic before I add to the braciole. Sautéeing enhances the flavors. Dice the onion and garlic then cook in a sauce pan that you have heated until moderately hot, then add 1 to 2 tablespoons of cooking olive oil. Cook the onion and garlic until both are lightly browned. Remove cooked onion and garlic and place on a paper towel to absorb the oils.
4. I like to pan brown the bread crumbs this gives them a depth of flavor. Refer to the full recipe for pan browned bread crumbs here. If you prefer, you can use boxed bread crumbs that you will pan brown.
5. Spread the onion and garlic mixture evenly over the steak. If you don’t use flavored bread crumbs, spread the Italian seasoning over the steak. Spread the pan browned bread crumbs evenly over the steak. Spread the parsley and the grated Italian cheese evenly over the steak. Once all ingredients have been spread evenly, start rolling the braciole. As you are rolling the braciole, if any ingredients fall out, gently push them back into the sides of the braciole. Roll it like a jelly roll.
6. Using butcher’s twine, wrap the braciole horizontally and vertically, then tie a knot.
7. In a sauce pan or dutch oven, add 2 to 3 tablespoons of cooking olive oil, and heat until moderately hot. Then place the tied braciole in the pan and cook for 3 to 4 minutes on each side until the meat is browned. Browning the meat seals in the flavors and helps to tenderize the braciole.
8. Place the browned braciole in the prepared sauce and cook on low for 2 to 2 1/2 hours. This process further tenderizes the braciole. After 2 to 2 1/2 hours remove the braciole from the sauce and place in a dish. Let the braciole cool down or 15 to 20 minutes.
9. Remove the butchers twinefrom the braciole, then cut into thick slices. Pour sauce over the braciole. Serve as a side dish with pasta.

Be creative and and mangia!