Braised Braciole

Total Time:
1 hr 55 min
30 min
1 hr 25 min

6 servings

  • 2 cups cubed day-old Italian bread
  • 1 cup milk
  • 1/2 cup chopped Italian parsley
  • 1/2 cup grated pecorino-Romano
  • 4 garlic cloves, slivered
  • 1/2 pound copacola, diced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup raisins, soaked in warm water to rehydrate then drained
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 pounds veal breast (alternatively may use beef top round)
  • 4 hard boiled eggs, shelled and quartered
  • 1 cup red wine, for braising, optional
  • Tomato sauce, for braising, optional
  • Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.

  • 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 until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the 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.

  • Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.

  • 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 until tender.

  • To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.

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