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View Full Version : Braciole - Not 'Que but 'How To' (lots of pics)


Mister Bob
12-24-2010, 11:37 PM
The beef is bottom round Swiss Steaks, cut in half and pounded to 1/4" thick.
The filling is 1/2 cup of grated Parmasan cheese, 1/4 cup of seasoned bread crumbs, 4 garlic cloves minced, 1 tablespoon of parsley, 1 tablespoon of oregano, 1 tablespoon of basil, 1/2 teaspoon of black pepper.
The pictures will tell the rest of the story. (the simmering part is 3 hours covered)
Mangia!

http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00003.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00004.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00006.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00007.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00008.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00009.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00010.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00013.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Braciole/Braciole00012.jpg

Phrasty
12-24-2010, 11:41 PM
:shocked: Awesome!! I want!

Cheers, Merry Christmas!

bigabyte
12-24-2010, 11:45 PM
Wow! That looks awesome!:cool:

swamprb
12-25-2010, 03:50 AM
Is it traditionally made of beef or pork? Doesn't really matter one way or another, it sure looks goooood!

River City Smokehouse
12-25-2010, 04:53 AM
Looks nice, but I have one question. How many strings were left behind? If I'd have made that, my wife would have been the lucky one to get it.

Mister Bob
12-25-2010, 07:01 AM
Is it traditionally made of beef or pork? Doesn't really matter one way or another, it sure looks goooood!

Thanks, and Merry Christmas, swamprb! Braciole is traditionally made with beef.

jestridge
12-25-2010, 07:04 AM
Looks wonderful

Mister Bob
12-25-2010, 07:04 AM
Looks nice, but I have one question. How many strings were left behind? If I'd have made that, my wife would have been the lucky one to get it.

That's why I started using butcher's twine! I used to use cotton thread, but too often wound up missing a few. Got 'em all this time! Merry Christmas!

bluetang
12-25-2010, 07:13 AM
And there goes another one on my to do list:clap2: That looks great:thumb:

aquablue22
12-25-2010, 08:06 AM
Man that looks good, My FIL (old country) used to make that every year for Christmas, sure do miss it and him! Yours look great, Thanks and Merry Christmas!

Kevin
12-25-2010, 08:14 AM
Thanks for the pictorial. That looks excellent.
Merry Christmas to you and your family.

Brian in Maine
12-25-2010, 08:23 AM
That looks fantastic!! Care to share your sauce recipe?

anamosity
12-25-2010, 10:18 AM
That's different. Looks very good.
What exactly is the red sauce?

Buster Dog BBQ
12-25-2010, 10:37 AM
That's some good looking food there. Gotta they that.

Phesant
12-25-2010, 11:05 AM
Nicely done those look great :clap2:

Merry Christmas

Gore
12-25-2010, 11:33 AM
I've always loved braciole. Yours look fabulous!

Garyclaw
12-25-2010, 12:51 PM
WOW! That looks really good. I've got to do this. Thanks and Merry Christmas!

Moose
12-25-2010, 12:54 PM
Wow. Simply awesome! :thumb:

boatnut
12-25-2010, 02:20 PM
looks awesome! I gotta try that one! thanks!

JD McGee
12-25-2010, 03:17 PM
Outstanding! :thumb: Gotta put that one on the bucket list...:becky:

Mister Bob
12-25-2010, 03:24 PM
That looks fantastic!! Care to share your sauce recipe?

That's different. Looks very good.
What exactly is the red sauce?

Thank you all for the kind words and Merry Christmas to you all!

The sauce is a simple tomato sauce, my wife's recipe:

3 tablespoons extra virgin olive oil
3 garlic cloves pressed or finely minced
2 pork neck bones
2 - 35oz cans of peeled whole tomatoes
1 - 6oz can of tomato paste
6 fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Brown the neck bones and garlic in the olive oil in a large stock pot. In a blender, puree the tomatoes then add them to the pot along with the tomato paste. Toss in the basil and add salt and pepper. Bring to a low boil, reduce the heat and simmer uncovered for 4 hours.

Paulmark
12-25-2010, 03:51 PM
Great! Thanks for posting...exactally like Mom's.:clap2:

LT72884
12-25-2010, 04:04 PM
heck yeah, looks awesome. now im hungry for that

Brian in Maine
12-25-2010, 04:10 PM
Thank you all for the kind words and Merry Christmas to you all!

The sauce is a simple tomato sauce, my wife's recipe:

3 tablespoons extra virgin olive oil
3 garlic cloves pressed or finely minced
2 pork neck bones
2 - 35oz cans of peeled whole tomatoes
1 - 6oz can of tomato paste
6 fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Brown the neck bones and garlic in the olive oil in a large stock pot. In a blender, puree the tomatoes then add them to the pot along with the tomato paste. Toss in the basil and add salt and pepper. Bring to a low boil, reduce the heat and simmer uncovered for 4 hours.
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Thanks! Do you drain the tomatoes berore you puree? And a Very Merry Christmas to you.

Mister Bob
12-25-2010, 04:17 PM
Thanks! Do you drain the tomatoes berore you puree? And a Very Merry Christmas to you.

Thanks Brian. I just asked my wife and she says no, don't drain.

Smokin Mike
12-25-2010, 05:11 PM
I never knew there was a dish like that, looks awesome, thanks for sharing.

frognot
12-25-2010, 05:13 PM
New one to me but looks mighty tasty! Thanks for posting both pics & recipes.

Meat Burner
12-25-2010, 05:45 PM
Wow that looks awsome. Have some top round thawing as we speak so now I know what I am going to try tomorrow. I hope the top round will work okay. Very nice indeed brother. Merry Christmas to you and your family.

1_T_Scot
12-25-2010, 08:33 PM
MMmmmmm Good looing eats!

The Giggler
12-25-2010, 10:36 PM
Nice going.

My grandma made em exactly like that. After we got too full from antipasto and wedding soup today, my Mom pushed out homemade ravioli, braciole, and meatballs to tomorrow.

Smokin'hoglegs
12-25-2010, 10:52 PM
Oh man, that looks like some primo eats right there!