Recipes » Everybody Loves Raymond Braciole Recipe
by Liss | 6 Comments This post may contain affiliate links, see Disclosure.
I can’t be the only person in the world that saw the episode of Everybody Loves Raymond where Debra outshines her mother-in-law Marie, by making the most incredible classic Italian Braciole. In fact, the episode literally inspired me to make my own Braciole recipe.
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The hard part was figuring out how it was even spelled… Brajool, brajewel?! I finally discovered it was spelled Braciole and then it was game on.
Here’s the Inspiring Clip from Everybody Loves Raymond
Everybody Loves Raymond / Raymond e Companhia - "Debra Makes Something Good"
What is Braciole?
Braciola aka Braciole are very thin slices of meat, most often beef, chicken, pork or swordfish, that are smothered with herbs and seasonings, and cheese and then rolled roulade style.
How to Make Classic Italian Braciole
Place the slices of meat on a sheet of plastic wrap, then top with a second sheet. Pound the meat thin using a mallet or a rolling pin.
In a bowl combine the minced garlic, shredded Parmesan cheese, chopped herbs, and seasoned dry breadcrumbs, mixing well.
Place a slice of the prosciutto on the beef.
Cover the pieces evenly with the filling mixture. Season with salt and pepper.
Next, roll each piece up, securing it with toothpicks. Heat a couple of tablespoons of oil in a large skillet.
Once the oil is hot, add the Braciole and brown them evenly on all sides. Be careful not to disturb or spill the filling when you turn them.
Carefully remove the browned Braciole and place them in a larger, deeper pot (with a cover). If you’d like, you can use a crock pot to finish them off.
In a bowl combine the crushed tomatoes, red wine, garlic slices, Italian seasoning, raisins or currents, and beef broth, mixing gently until smooth. Pour the mixture over the Braciole.
Cook over medium heat until it comes to a simmer, then reduce the heat, cover and cook on the lowest setting for about one and half hours, turning the Braciole occasionally.
Alternatively, if you’d like you can bake this in a dutch oven at 325°F for one and a half to two hours, or finish in a slow cooker on high for 3 hours.
If the sauce thins too much during cooking (due to condensation) you can remove the cover and return to the stovetop. Remove a cup or so of the liquid and whisk in the flour until smooth.
Return the sauce to medium heat and simmer until thickened. Finally season again with salt and pepper to your taste preferences.
Remove the toothpicks from the Braciole prior to serving.
Everybody Loves Raymond Braciole Recipe
You’ll Need
1 pound beef, sliced very thin in 6 pieces (use beef rump, top round, or bottom round)
2 cloves garlic- minced
4 cloves garlic, finely sliced
1/4 cup finely chopped Italian (flat-leaf) parsley
2 Tbs cup minced fresh basil (or to taste)
1/2 cup shredded Parmesan or Romano cheese
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper, to taste
6 thin slices prosciutto
3 tablespoons raisins or currents
2 tablespoons olive oil
1 cup dry red wine
1 cup beef broth
1 1/2 teaspoons dried Italian seasoning
1 can (15-ounce) crushed tomatoes
1 heaping tablespoon all-purpose flour (*optional)
- Place the slices of meat on a sheet of plastic wrap, then top with a second sheet. Pound the meat thin using a mallet or a rolling pin.
- Prepare the filling by combining the minced garlic, parsley, basil, shredded parmesan, bread crumbs, and salt and pepper, mixing well. Place a slice of prosciutto on each thinly pounded slice of beef.
- Cover the proscuitto evenly with the filling mixture. Then roll each piece up, securing with toothpicks.
- Heat a tablespoon (or two) of oil in a large skillet. Once the oil is hot, add the Braciole and brown them evenly on all sides. Be careful not to disturb or spill the filling when you turn them.
- Carefully remove the browned Braciole and place them in a larger, deeper pot (with a cover).
- In a bowl combine the sliced garlic cloves, red wine, beef broth, crushed tomatoes, and Italian seasoning, mixing well. Pour the mixture over the Braciole.
- Cook over medium heat until it comes to a simmer, then reduce the heat, cover, and cook on the lowest simmer setting for about 2 hours, turning the Braciole occasionally.
Frequently Asked Questions (FAQs) for Authentic Homemade Braciole
What is braciole?
Braciole is an Italian dish made by rolling thin slices of beef around a filling, typically made with breadcrumbs, cheese, herbs, and sometimes cured meats, and then simmering the rolls in tomato sauce.
What cut of beef is best for braciole?
Thin slices of top round or flank steak are commonly used for braciole due to their tenderness and suitability for rolling.
Do I need to use prosciutto in the filling?
Prosciutto is optional but adds a delicious flavor. You can skip it if you prefer a simpler filling.
Can I make braciole without cheese?
Yes, you can omit cheese from the filling if you have dietary restrictions or prefer a dairy-free version. The breadcrumbs and herbs will still provide flavor.
Is it necessary to sear the braciole before simmering?
Searing the braciole adds flavor and helps seal in the juices, but it’s not mandatory. You can skip this step if you prefer a lighter version.
What type of tomato sauce should I use?
A good-quality canned crushed tomato or homemade tomato sauce works well. Some recipes call for adding red wine to the sauce for extra depth of flavor.
How long does braciole need to simmer?
Braciole should simmer for approximately 1.5 to 2 hours or until the beef is tender. The exact time may vary based on the thickness of the meat.
What can I serve with braciole?
Braciole is often served with pasta, such as spaghetti or rigatoni, but it also pairs nicely with crusty bread or polenta. A side of vegetables or a salad complements the dish.
Can I freeze leftover braciole?
Yes, you can freeze cooked braciole for future meals. Just be sure to store them in an airtight container or freezer bags to maintain freshness.
Everybody Loves Raymond Braciole Print Recipe
Everybody Loves Raymond Braciole Recipe
Budget101.com by Melissa 'Liss' Burnell
A classic Italian dish featured on "Everybody Loves Raymond" - Braciole is thinly sliced beef rolled with filling and simmered in tomato sauce.
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Prep Time 10 minutes mins
Cook Time 2 hours hrs 10 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Dinner, Main Course, Potluck
Cuisine Italian, Italian-American
Servings 6
Calories 400 kcal
Equipment
Mallet or Rolling Pin
Large Skillet
Stock Pot
Ingredients
- 1 pound beef (sliced very thin in 6 pieces (use beef rump, top round, or bottom round))
- 2 cloves garlic- minced
- 4 cloves garlic (finely sliced)
- ¼ cup Italian flat-leaf parsley (finely chopped)
- 2 Tbs minced fresh basil (or to taste)
- ½ cup Parmesan or Romano cheese (shredded)
- 2 Tbs seasoned dry breadcrumbs
- salt and freshly ground black pepper (to taste)
- 6 slices prosciutto
- 3 Tbs raisins or currents
- 2 Tbs olive oil
- 1 cup dry red wine
- 1 cup beef broth
- 1 ½ tsp dried Italian seasoning
- 15 ounces crushed tomatoes
Instructions
Place the slices of meat on a sheet of plastic wrap, then top with a second sheet. Pound the meat thin using a mallet or a rolling pin.
1 pound beef
Prepare the filling by combining the minced garlic, parsley, basil, shredded parmesan, bread crumbs, and salt and pepper, mixing well.
2 cloves garlic- minced
1/4 cup Italian flat-leaf parsley
2 Tbs minced fresh basil
1/2 cup Parmesan or Romano cheese
2 Tbs seasoned dry breadcrumbs
salt and freshly ground black pepper
Place a slice of prosciutto on each thinly pounded slice of beef. Cover the proscuitto evenly with the filling mixture. Then roll each piece up, securing with toothpicks.
6 slices prosciutto
Heat a tablespoon (or two) of oil in a large skillet. Once the oil is hot, add the Braciole and brown them evenly on all sides. Be careful not to disturb or spill the filling when you turn them.
2 Tbs olive oil
Carefully remove the browned Braciole and place them in a larger, deeper pot (with a cover).
In a bowl combine the sliced garlic cloves, red wine, beef broth, crushed tomatoes, raisins, and Italian seasoning, mixing well. Pour the mixture over the Braciole.
4 cloves garlic
1 cup dry red wine
1 cup beef broth
1 1/2 tsp dried Italian seasoning
15 ounces crushed tomatoes
3 Tbs raisins or currents
Cook over medium heat until it comes to a simmer, then reduce the heat, cover, and cook on the lowest simmer setting for about 2 hours, turning the Braciole occasionally.
Equipment
Stock Pot
Recipe Size Alteration Note
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 16gProtein: 20gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 65mgSodium: 528mgPotassium: 561mgFiber: 2gSugar: 3gVitamin A: 481IUVitamin C: 11mgCalcium: 165mgIron: 3mgNet Carbs: 14g
Tried this recipe?Mention @Budget101com or tag #Budget101com!
Tried this recipe? Mention @Budget101com or tag #Budget101 !
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