Beef Braciole Recipe (Braciola) (2024)

FAQs

Why is my braciole so tough? ›

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.

ˌbrä-chē-ˈō-ˌlā : a thin slice of meat wrapped around a seasoned filling and often cooked in wine.

You can easily make braciole a day or two ahead of time, I've done that many times especially for parties. If I make them ahead of time for a party I also like to take my time removing the strings and cutting the rolls while they're cold.

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

A5 Japanese Kobe Beef

What is this? Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

1. Italian for bean . 2. Term used for money or a bill .

While they are quite similar, Spiedini means "skewer" in Italian and can refer to a number of different Italian meat preparations. My recipe uses pecorino Romano, lots of onions, and bay leaves and gets baked, while my braciole uses parmesan, a little bit of garlic, and parsley and is braised.

How do you reheat beef braciole? ›

You can store the beef braciole in the refrigerator for up to 3 days, inside an airtight container. Reheat the dish in a pan over low heat for about 10 minutes or until warm.

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.

When cooked in the presence of moisture, collagen dissolves into gelatin, which allows the meat fibers to separate more easily. This is the essence of tenderizing tough cuts of meat.

Your overcooked steak is tough and chewy because of a lack of its natural liquid and fat, so here are some ways to infuse liquids and fats into your steak. Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor.