This video is about How To Make BROCIOLONE the way my mother made it. Brociolone is simply a stuffed beef top round or veal round,
rolled, tied and cooked in a red gravy.
You can stuff it with a variety of items.
My great grand parents were from Sicily. They came to America in search of work.
They passed down to my grandmother "Lena" their recipes and in turn, my mother learned these same recipes. I'm sure some of these recipes were changed a bit over the years.
Here's how my mom made them.
SEASONED BREAD CRUMBS "MUDICA"
INGREDIENTS:
4 CUPS ITALIAN BREAD CRUMBS
2 CUPS GRATED PARMESAN CHEESE
1/3 - 1/2 CUP MINCED GARLIC
1 1/2 CUPS EXTRA VIRGIN OLIVE OIL
MIX ALL TOGETHER IN A MIXING BOWL AND SET ASIDE
INGREDIENTS FOR TO MAKE 4 BROCIOLONE
4 BEEF TOP ROUND SLICED THIN. ASK YOUR BUTCHER.
12 BOILED EGGS PEELED. 2-3 PER BROCIOLONE "WHATEVER FITS"
1-2 POUNDS HAM SLICED THIN
BAG OF SPINACH
SALT AND PEPPER
BUTCHER TWINE
OLIVE OIL
INSTRUCTIONS:
TENDERIZE THE MEAT
SEASON WITH SOME SALT AND PEPPER
SPREAD A LAYER OF HAM OVER THE BEEF
SPREAD A LAYER OF MUDICA OVER THE HAM ( SEASONED BREAD CRUMBS)
SPREAD A LAYER OF FRESH SPINACH (OPTIONAL)
LAY TWO TO THREE EGGS SIDE BY SIDE (WHATEVER FITS)
ROLL THE MEAT FROM ONE END TO THE OTHER
TIE THE MEAT ROLL WITH BUTCHER TWINE. MAKE SURE TO TIE THE ENDS WELL SO THE STUFFING DOESN'T FALL OUT.
BROWN OFF MEAT IN A SKILLET WITH A LITTLE OLIVE OIL
ADD THE BROCIOLONE TO YOUR RED GRAVY. BRING HEAT UP UNTIL YOU SEE BUBBLES FORM ON TOP. REUCE HEAT TO A SIMMER.
COOK WITH LID ON FOR 75-90 MINUTES THEN TURN THE FIRE OFF.
LET THE LID STAY ON WHILE THE GRAVY IS COOLING.
REMOVE THE BROCIOLONE AND LET THEM COOL.
REMOVE THE TWINE BEFORE CUTTING.
SERVE OVER PASTA
Chef's Notes: You can add or leave off any items. It's up to you to make this how you would like it. I always use all the above ingredients because we grew up eating it just that way.
You can freeze the Brociolone too. That's why I make 6 at a time.
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