Braciole. . . My Way

By Cindy Hodkin
Cooking Instructor, Reformed attorney – now food writer via her column, Sifted.


1 1/2-2 pound brick roast or first cut brisket butterflied, but still attached, so it's in 1 piece
Green Beans (steamed and al dente) with Fig Jam 
1 onion, small dice
8 button mushrooms, sliced
8 ounces of a polenta log cut in cubes
3 chopped garlic cloves
4 tbsp. olive oil
1-cup fruity white wine
1-cup vegetable or chicken broth


Heat a heavy casserole and add oil
When hot, add onion, cook for approx. 3-4 minutes
Add salt, mushrooms, garlic and a sprig of thyme.
When nicely browned, remove most of mixture from pan, add a little more oil and polenta cubes and pan fried until browned on all sides.

Lay meat on a board covered in plastic, and top meat with plastic. Pound meat to tenderize. It should increase in size by about 20%. Remove top plastic and using a spoon or spatula, spread jam over entire steak, leaving about an inch of space at the edges.

Lay string beans lengthwise across the meat and add cooked mushrooms, onions and polenta in a thin layer, straight across, leaving a margin of an inch on either side. (if you are using the string beans cooked with fig jam, which recipe follows, still spread jam on meat)

Roll beef into a cylinder and secure with toothpicks or kitchen twine. Heat same pan you used before, and brown all sides of meat. Add wine, let it reduce for about 5 minutes, add broth, cover and let simmer for about 20-25 minutes. Cool and slice. You can do this last step in the oven if you want. If you are making this with brisket, you need to cook in the oven for about 1/ & 1/2 hours.


Recipe: Kosher, meat