Braciole or Bracciola mentioned on Everyone Loves Raymond not brashole, Brasole, Brajoul, Brojooul, brazole, bracole, Braciola, Bragiuole, Brajiuole, Brajole, Bragole, Bracole, Is not an easy or simple Italian recipe, it is usally made on special days like Easter, birthdays, special events, Sundays. Here are a few recipes to get you started. Recipe 1 Bracciola The traditional filling is hard boiled eggs, garlic and fresh basil. Ingredients: 1 good sized round steak, bone removed and have the butcher run it through the tenderizer about 2 times 3 hard boiled eggs, peeled and chopped coarsely 1/2 lb salt pork, rind removed and chopped medium fine 1 cup grated Parmesan or Romano cheese 1 good handful of dry crushed basil 1 good handful of dry crushed marjoram 4-6 large cloves garlic, minced olive oil a pinch of rosemary, if desired garlic salt \salt }- to taste fresh ground black pepper / Mix together everything but the meat and the olive oil. Add enough olive oil to the mixture to make a wet paste. You can add more or less of the filling ingredients to satisfy your taste. Sometimes I use more cheese depending on what type of cheese used--or more salt pork. Set the filling aside Cut the steak into three or four evenly sized pieces--or as even as you can get. I try to cut along the natural separations of the steak and then cut the longer side in half. With the smooth side of the meat tenderizer pound the steak pieces as thin as you can. Cut away any fat if you want. Spread about 1-3 tablespoons of the filling over each piece of steak. Use all the filling. Roll each piece of steak in whichever direction is the easiest and will make a roll about 2 inches in diameter. With heavy string tie the rolls in place. Either fry each bracciola until done all around or broil. We prefer to broil. This is really just a dietary preference, since we don't like fat in our spaghetti sauce. Lightly salt and garlic salt each roll as it broils. Make a very rich spaghetti sauce and add the bracciolas to the sauce. Simmer in the sauce for about 1 1/2 hours or until very tender. Remove from the sauce and remove the string. Cut into serving size pieces and serve with the sauce on the side or with a pasta such as penne or rigatoni. Recipe 2 Pork Braciole Total Ingredients to serve four: 8 pieces of boneless pork loin or pork chops, 2 to 3 ounces each 1 batch of traditional stuffing mix (see previous entry) 1 Tbls. olive oil Salt and pepper to taste 1/2 cup red sauce 1/2 cup chicken stock 1/4 cup red wine 2 sprigs fresh rosemary Step one: Prepare the pork loin Place each piece of the meat between 2 pieces of waxed paper or plastic wrap, and pound with a meat mallet until it is 1/8 inch thick and rectangular in shape. Step two: Stuff the pork braciole Lightly brush the meat with olive oil. Season lightly with salt and pepper. Divide the batch of traditional stuffing mix into 8 portions. Spread each piece of pounded pork with a portion of the stuffing mix. Leave about 1/4 inch space around the perimeter of each piece. Tie both ends of each piece with a small piece of kitchen string. Make one additional tie in the center of each piece. Step three: Cook the braciole Lightly brown each piece in a sauté pan in a little olive oil. Place the browned pieces in a casserole dish. Place the red sauce, chicken stock, red wine and rosemary in a small bowl and mix well. Pour the braising liquid over the braciole in the casserole dish. Cover tightly with aluminum foil, place in preheated 225 degree oven, and braise slowly for two hours. When done, remove from braising liquid and remove the kitchen string from each piece. Serve 1 or 2 pieces, whole or cut in half, with a little of the braising liquid drizzled over the meat. Accompany with pasta. Recipe 3 1 (2 to 2-1/2 lb) round steak, Butterflied 1 Lemon's grated rind Salt and pepper 2 1/2 teaspoons Oregano 1/4 pound Prosciutto -- thinly sliced 2 cups Bread crumbs 1/4 pound Parmigiano-reggiano Cheese -- grated 1/2 cup Chopped parsely 1/2 teaspoon Rosemary 1/2 cup Flour 1/4 cup Olive oil 4 Cloves Garlic -- finely chopped 1 Small Onion -- diced 1/2 cup Dry red wine 2 cups Chopped -- canned pear Tomatoes with their juice Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat. 2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals. 3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. 4.In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur- face. 5.Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. 6.Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan. 7.Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick sli- ces, pour the tomato mixture over the slices and serve. Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.