This is a Sicilian version of braciola where beef is rolled with crumbs and remoulade and simmered in tomato sauce. Serve sliced with pasta.
My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people... Brasciole can be made with pork, veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients, i.e different cheeses, capicola, my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!) - 05 Nov 2005 (Review from Allrecipes USA and Canada)
I made this for the Soprano's final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again! - 11 Jun 2007 (Review from Allrecipes USA and Canada)
Excellent! My only change will be the next time is to put a little more cheese and use italian parsley. I browned them and put in crockpot. Steak was very tender. - 27 Feb 2006 (Review from Allrecipes USA and Canada)