my braciole is gone - stuffed shells are left with meatballs - I froze it till tomorrow's dinner - I'll finish off the beef and gravy today and make some veggies and a salad

I would really appreciate a great Baciole Recipe........

I took it easy for our Christmas dinner, well, almost. I just butterflied a boneless turkey breast and stuffed it with an apple and cranberry stuffing and tying it onto a spit. It went over very well and served 8 people. Nice to slice instaead of carving.
As usual though between all the sides and a baked ziti with my home grown canned tomatoes, I couldn't stop eating and ended up in a coma. I never made it to the sweets afterwards. Pie makes an excellent breakfast food though. lol.... Everyone should have pie for breakfast, it sure beats poptarts.

IC - my dad was a big meat man and he loved his braciole stuffed with meat. Many use hard cooked eggs for the filling - we always used ground chuck with bread crumbs, eggs, salt, pepper, parsley, garlic - very basic sounding but so good. Roll and tie, skillet fry nice and slow until done in olive oil with fresh garlic; transfer to sauce pot and let the flavors of the sauce and the meat meld. Remove from pot, remove strings and slice - which most of the time in our house - you can use a spoon on it - it just melts in your mouth. That's the part dad liked most of all.

IC, I used parsley, bread crumbs, romano cheese, raisins and olive oil to make a paste sort of that I spread the on the meat before I rolled it. I need to learn how to tie the roll better. It held together but looked like heck.

By the way IC guess what I used to pound the meat flat ..................



























the rubber side of a flooring mallet, it was all I had LOL

I hope I am not being confused here. I make a braciole that consist of beef flattened really thin, I usually stuff it with mozzarella cheese and spinach, roll it up tight and tie it closed. I brown the rolls and then simmer them in a sauce on low heat for most of a day.

I am usually dissapointed because the cheese melts out of it and the meat doesn't melt in the mouth as I would like it to. I may be using the wrong beef cut. I usually go with bottom round and slice my own pieces.