Today we’re sharing a very special family recipe for Beef Braciole that was passed down to our family from my husband’s grandmother. This recipe originated from her mother, Grandma Gennaco, and it has stood the test of time for over 100 years.
To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Romano cheese. After being cut into smaller pieces and tied with a string to hold them together, the rolls of meat are seared in a pan until browned. Then the beef rolls are placed in tomato sauce to cook through to fork-tender perfection, then sliced and served over pasta.
Over the years, this beef braciole was served as a special Sunday meal at my husband’s family gatherings. While dinner was cooking, Jack’s boyhood job was to walk down to the local Italian bakery to get bread for the meal. When he returned, he was so happy to see his grandfather – always dressed in a shirt, tie, and grey cardigan sweater. Jack would run over to greet him because he knew hidden in those sweater pockets were M&M’s or Life Saver candies that Grandpa had hidden in there specifically for Jack to find.
This recipe brings back some very happy family memories for my husband – what are some of your own long-standing family recipes? We’d love to hear about them!