I know most Italian families had Sunday “gravy” nights with pasta and sauce. For some reason my Sicilian grandmother always had the macaroni, gravy and braciola on Thursdays. In our house it’s any time I have the ingredients. This morning, after feeding our animals on the farm, packing the kids lunches and in between getting myself ready for work and taking the kids to school, I quickly threw together a perfect dish to slow cook while we are gone. That is our Braciola.
Braciole is a thin slice of meat that is rolled with various stuffings. In our house it is always beef. I prefer the thin flank steak but will use thin top round when needed which is what I had today.
The picture below is from the last time I made it (ummm I admit it was last week but we LOVE it so it’s ok we are having it again) plus I forgot to freeze the second package I bought!!
You can tell just by looking at that picture how wonderfully tender the meat gets and the stuffing is thin, garlicky (is that a word??) and just enough so you only need a vegetable to go with your meal.
This is such an easy throw together and forget it until after work meal that it fits into most busy schedules (like mine tonight with hockey and softball practice). And my 71 year old mother is coming home from her road trip (living like a gypsy with her 71 year old long time friend who is also widowed but that’s a WHOLE other story!!) and she is coming for dinner so I wanted to have some “comfort” food for her after her months of travel, relaxation and non home cooked meals.
Here is how I make our Braciole
mix Italian seasoned bread crumbs, salt/pepper, minced garlic, one egg and a splash of milk and spread it thin on the meat as it makes stuffing as it’s cooking. I cover with tomato sauce and slow bake about 6 hours on 220 (you can reduce it to 185 and cook longer if needed). I have my own tomato sauce I make and can but you can use store bought.
I know the measurements are not on here as it depends on the size of the meat I purchased but I will list the ingredients and you can easily make it eyeballing it to what you will need for the cuts of your braciole
Italian seasoned bread crumbs
splash of milk
Mix it all together to a consistency of a regular “stuffing”. Add bread crumbs/milk as needed to make it thicker or to thin it if you added to many bread crumbs
Lay the meat out and spread a thin layer of the stuffing mixture on top. Roll the meat and tie it or you can use toothpicks if you don’t have meat string. Toss in a pan with a little garlic flavored oil or regular olive oil and brown it all around.
Lay it in a backing pan and cover with sauce. Put it in the oven at 200 degrees for 6 hours or 185 for longer.
Come in the door after a long day, smell the wonderful aroma, get a salad made or any other type of vegetable, macaroni if you want and get ready for dinner!!!