Braised Braciole
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 978
- Total Fat
- 66
- Saturated Fat
- 23
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 64
- Cholesterol
- 330
- Sodium
- 1092
- Total: 1 hr 55 min
- Prep: 30 min
- Cook: 1 hr 25 min
Ingredients
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
Directions
- 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.