{"id":29799,"date":"2012-11-08T22:12:16","date_gmt":"2012-11-08T22:12:16","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=29799"},"modified":"2017-04-18T06:17:44","modified_gmt":"2017-04-18T11:17:44","slug":"braciole-italian-cooking-at-finest-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/braciole-italian-cooking-at-finest-eileen-goltz\/","title":{"rendered":"Braciole: Italian Cooking at Its Finest"},"content":{"rendered":"

Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

I grew up in a ethnically and culinary diverse neighborhood and to say I ate well was an understatement. My Jewish Italian friend\u2019s parents were always cooking cannoli and linguini and, mama mia<\/em>, braciole.<\/p>\n

For anyone who\u2019s never experienced the sheer culinary pleasure of beef (or chicken) wrapped around a succulent vegetable filling and then slowly simmered in a fabulous sauce, you have not truly experienced Italian cooking at its finest.<\/p>\n

A braciole is so much more than just stuffed meat (I suggest a beef roast, butterflied for your first attempt). It\u2019s a meal all by itself.<\/p>\n

There exist many variations on the recipe. Changing the type of assorted vegetables can significantly alter the taste and texture. Always remember to pound the meat very thin and then spread the filling on one half of the meat and roll it up jelly-roll style. But it\u2019s not only what you put into the filling, but how you prepare the filling. You can stuff the braciole with either a chunky mixture or smooth filling and any combination of stuff.\u00a0The sky is pretty much the limit.<\/p>\n

You will need to secure the meat so the filling doesn\u2019t come out when it\u2019s cooked in the sauce. You can use toothpicks, string or just sear the meat roll shut.<\/p>\n

Once you’ve secured the filling in the braciole sear the outside of the stuffed roll in a few tablespoons of hot oil in a skillet. Don\u2019t cook the bundle thoroughly; just sear the outside and don’t forget about the ends.<\/p>\n

After searing the meat gently place the bundles in a sauce pan of simmering sauce (you can use homemade, store bought spaghetti or pizza sauce) and simmer for at least 2 and up to 8 hours depending on the cut of meat, the filling and whether you\u2019re doing this on the stove top, in the oven or in a slow cooker. I have been known to caramelize a few onions before adding the sauce to the pan, but you do what you like.<\/p>\n

All the variations of the recipes I\u2019m including are delicious but for my money, I\u2019ll take the slow-cooked, tomato sauce braciole every time.<\/p>\n

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\"Braciole\"<\/strong><\/em>Quick\u00a0Baked\u00a0<\/strong>Cheaters‘ Braciole (meat)<\/strong><\/span><\/h3>\n

Yields 4 servings<\/p>\n

Ingredients<\/span>:<\/strong><\/h4>\n