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Braciole

Want to try my hand at making braciole ---- best cut of beef to use, top round or flank steak?

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  1. Flank is more typical for that dish.

    1 Reply
    1. re: Brandon Nelson

      Really, flank is more typical? I've always heard round. Regardless, when I make rolled beef, I use flank, so I'd have to agree it's the better cut. Nevertheless, most people use round, probably cause it's cheaper. This is a simple, but good recipe:

      http://www.foodnetwork.com/recipes/al...

    2. Have you considered using pork? I totally prefer pork braciole myself. I buy it already made at the butcher; but my MIL used pork shoulder, pounded very thin.

      4 Replies
      1. re: coll

        Coll do you have recipe or approximation of what you use... I was thinking "the other white meat" would be great for this.

        is the braise, chicken stock, apple etc?

        1. re: sparky403

          When I first started cooking, I'd buy my braciole at the butcher. I'd buy both beef and pork sometimes, to compare. The pork always comes out much more tender. My MIL also used to usually buy hers, but did tell me how previously made it themselves. These were the kind of conversations we'd have at the dinner table!

          Here's what I know about the filling: breadcrumbs, mixed with hard boiled egg, olive oil, parsley and parmesan cheese. I really think that was basically it. Chop those ingredients together ,and roll that in the flattened piece of pork then tie securely with butcher twine. Next it gets browned just a bit in a cast iron pan, using a bit of olive oil, and then dumped into the pot of sauce, along with the meatballs and sausage. If you wanted to make it separately, I would think you'd want to braise it in a covered pot with ...I don't know? Some wine or beer, or broth? I would somehow include some tomato though. I've only cooked it in the sauce myself, to be served on a platter with the other meats.

          1. re: coll

            good Ideas, I will try with pork soon

            1. re: sparky403

              Let me know what you do and how it comes out, buying it at the butcher is getting sort of expensive lately!

      2. I've read that you're supposed to use Round Steak.

        1. In New Orleans, making bruccialone, I use round and try to get the so-called full cut. It pounds out better than flank which is still too thick for me in this use. Veal is the classic way if you can find it.

          1. Round is more typical but, flank will work very well.

            1. I have had great results using Skirt Steak.

              1. A thin cut boneless ribeye is nice in it too, and you don't need to cook it as long to tenderize it.

                1. Never heard of using flank. The local markets sell pounded cuts of beef labeled 'for braciole.' Ask your butcher. This is going to one of those posts with a lot of variation on 'How to.'
                  My mother makes a pot of sauce, known forevermore as gravy that includes about 6 smallish braciole, meat balls, and usually pork shoulder or sausage. My Sicilian grandfather would put raisins in his. That seems odd to me. I have seen people make one giant braciole. Also weird to me.

                  Mom's are made with slices of garlic, parsley, slice of bacon and a slice of locatelli cheese. Tooth pick together, brown in the pot with the other meat then add crushed tomatoes and paste, cook for couple hours. Chill, skim fat, reheat, ready to go.