BRACIOLE RECIPE

This is a classic Italian dish that you will repeat over and over again! The best part is, that you can add your own twist to it every time. If you are looking for a hearty Sunday recipe, Braciole will be your new go-to!

What is Braciole?

It is thinly sliced, juicy strips of meat rolled together with cheese and bread crumbs then seared and cooked slowly in a rich tomato sauce! Talk about mouth-watering! For our meat, we used a beautiful hip roast from Halenda’s Meats!Braciole Ingredients

The most common meats used in braciole are veal, pork and beef.

That being said, the term braciole refers to how the dish is assembled. (rolled, stuffed meat, slow-cooked in sauce), because of that, it can be made with almost any kind of meat! As long as you can get thin, tender slices, you can make it into a braciole dish! 

We choose to use Halenda’s Hip Roast because of the quality, affordable and that cut of meat is easy to slice into thin pieces!

Don’t be afraid to get creative with the fillings! We went traditional with breadcrumbs, pecorino romano cheese, provolone and herbs, but you can also add caramelized onions, prosciutto and more! 

Feel free to make the recipe your own!

Let’s get into the recipe.

 

An Italian Delicacy, BRACIOLE!

This is an Italian dish that is filled with history and has many variations and is very versatile. If you are feeling chicken, veal or beef then braciole can be on the menu!

We love this recipe because it is fun to make and full of flavour. I mean, who doesn't love a menu when you can bring out the meat cleaver right?

For this recipe, we used a Beef Hip Roast. This is a bottom round beef roast that is a thick cut from the outside round. It has an irregular shape with elongated muscling and a slight fat covering. We loved this cut because we were able to get it very thin, which allowed for an amazing juicy and tender braciole!

  • Butchers Twine
  • Meat Tenderizer
  • 2.5 lbs Halenda’s Beef Hip Roast

Filling Mixture

  • 4 cloves Garlic, finely chopped
  • 1 cup Breadcrumbs
  • 1 cup Pecorino romano cheese
  • 1/2 cup Provolone
  • 1 tsp Oregano
  • 1 tbsp Fresh basil
  • 1/2 cup Fresh parsley
  • 4 tbsp Olive Oil
  • Salt/pepper to taste

Sauce

  • 2 L Homemade tomato or store-bought sauce
  • 1 Small Can (6oz) Tomato paste
  • 1 Onion
  • 2 Bay leaves 
  • Olive Oil
  • Salt/pepper to taste

Sauce 

  1. Put oil in a pan and sauté your onion.

  2. Once golden brown, add 1 small can of tomato paste

  3. Stir and allow to caramelize, then add in your homemade or store-bought tomato sauce

  4. Add in your bay leaves, salt and pepper, and allow to simmer.

Assemble Braciole

  1. Cut your meat into quarter-inch slices and begin to pound as thinly as possible

  2. Lay out your slices of hip roast on a flat service

  3. Grab your Meat tenderizer and pound eat slice of meat until it's as thing as possible

  4. Combine together all filling mixture ingredients into a bowl and mix together.

  5. Lightly season your meat with salt and paper

  6. Add filling mixture over each piece of meat and drizzle with olive oil

  7. To assemble braciole, fold in both sides of your slices of beer and roll together 

  8. Grab your butchers twine and tie meat tightly to ensure no filling can fall out

  9. Sear meat on all sides until golden brown

  10. Place meat into the sauce that was prepared earlier

  11. Cook on a gently boil for approximately 1 hour

  12. Allow to cool, and ENJOY! 

Main Course
Italian
braciole, braciole recipe, involtini, italian cooking

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