This is a print preview of "Braised Braciole" recipe.

Braised Braciole Recipe
by Global Cookbook

Braised Braciole
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  Servings: 6

Ingredients

  • 2 c. cubed day-old Italian bread
  • 1 c. lowfat milk
  • 1/2 c. minced Italian parsley
  • 1/2 c. grated pecorino-Romano
  • 4 x garlic cloves slivered
  • 1/2 lb copacola diced
  • 1/2 c. pine nuts toasted
  • 1/2 c. raisins soaked in hot water to rehydrate then liquid removed Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
  • 4 lb veal breast (alternatively may use beef top round)
  • 4 x hard boiled Large eggs shelled, quartered
  • 1 c. red wine for braising Tomato sauce for braising

Directions

  1. Prepare the bread stuffing by soaking the bread in lowfat milk for 5 min. Squeeze out the excess lowfat milk with your hands then put the bread in a clean mixing bowl. Add in parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with extra virgin olive oil to moisten and mix thoroughly.
  2. Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal till it's about 1/2-inch thick; take care not to tear. Throw away the top sheet of plastic wrap; rub the surface with extra virgin olive oil and season with salt and pepper. Spread the stuffing proportionately over the meat, leaving a 1-inch border all around. Place the Large eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
  3. Heat extra virgin olive oil over medium heat in a Dutch oven or possibly roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree oven for 1 hour.
  4. Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour till tender.
  5. To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or possibly without sauce.
  6. This recipe yields 6 servings.