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Brace Yourself for Some Great Braciole

Hearty braciole and pasta

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The other day at work, a woman came up to me asking all kinds of questions about braciole and what types of cheese would work best in her stuffed, braised beef dish. Then yesterday I came across this braciole recipe on the simple and rustic food blog, Whipped. I took these two braciole run-ins as a sign and decided I just had to share this with all of you.

Caroline is the owner of Whipped and occasionally her husband, “Mr. Whipped” whips up something so good, she just has to share it. This recipe is one of his creations, and as she says, it’s an Italian favorite sure to warm you through on a cold winter day (like today.)

For the braciole, you start by making the ragù, a robust combination of tomatoes, spices, red wine and pecorino cheese that simmers away on the stove while you prepare the meat.

Speaking of meat, after pounding out the flank steak a bit, you dust it with a mixture of parmesan and pecorino cheese, breadcrumbs, garlic and fresh herbs, and roll it up like a jelly roll and secure it. Then you brown it in a pan, deglaze said pan with red wine and pour the ragù over the meat so it can braise for another two to three hours until it is tender and falling apart. 

I don’t know about the rest of you, but I am definitely a fan of anything braised and the savory combination of cheese, beef and a rich tomato sauce sounds like the perfect thing to enjoy on an icy winter day when all you want to do is relax and keep warm. 

Braciole may not act like your favorite pair of flannel pajamas, but it certainly will warm you from the inside out.

Speak Italian:

Don’t confuse braciole with bresaola, an Italian air-cured, salted beef, typically served as an antipasto and often drizzled with olive oil, lemon juice or balsamic vinegar.



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