Being raised in Italy as a child, I often looked forward to those lazy Sunday afternoons, where we went to church in the morning and came back home to grandma’s house, only to find her kitchen saturated with the wonderful smell of her beef braciole.

My grandma was a great cook, and when she cooked for us on Sundays it was a very special event indeed. She really was not fond of complicated dishes or odd ingredients so common in today’s cuisine. Rather, her dishes were very simple and she strictly used fresh ingredients following mother nature’s seasonal offers.

Her beef braciole was made by adhering to the Southern Sicilian recipe. This dish was simple but it did take a good slice of her morning to prepare it. She pounded the meat carefully with a special meat hammer until it was tenderized and thin enough to meet her standards. Then she placed various ingredients on it and rolled it up tight. Then she used a strong string to secure the roll. She also kept a large saucepan on the stove full of bubbling sauce while preparing the meat.

Because this dish is served warm and because it is so fulfilling, it makes an ideal beginning of fall to end of winter dish. I still remember all my grandma’s windows being cloudy by the vapors in her kitchen, as she prepared this special dish. Here is a recipe of Sicilian Beef Braciole:

SICILIAN BEEF BRACIOLE

Ingredients:

1 large flat beef cut
1 cup bread crumbs
1/2 cup grated caciocavallo or parmesan
3 slices pancetta or cooked ham
2 eggs boiled and cut in slices
2 cans tomato sauce or fresh sauce
lard (optional)
1/2 cup red wine
extra virgin olive oil
oregano
2 bay leaves
2 chopped garlic cloves
salt
pepper

Directions:

Pound meat until 1/4 inch thick. Salt and pepper both sides. Mix in a bowl the bread crumbs, grated cheese, oregano, chopped garlic cloves and 2 tablespoons extra virgin olive oil. Spread this mixture on the braciole. On top of the breadcrumbs put the slices of pancetta or cooked ham. On top of the ham put the slices of eggs. My grandma liked to add some lard as well. Now, roll up the meat tight. You want to secure the roll with a strong string safe for cooking.

In the mean while prepare the sauce, bring it to a boil. Put the meat roll in a large sauce pan and let it color a bit both sides in some extra virgin olive oil. Scrape off the drippings but leave them in. Lower the flame and add the red wine. Allow the wine to incorporate the meat drippings. Allow it to evaporate and add the sauce and the 2 bay leaves.
Let it cook for at least one hour. Take away the string and slice. Finally serve and enjoy!

I really would do anything to bring my grandma back from heaven and make her re-cook her special dishes for me. But since this is not possible, I use her recipes and even though they lack her special touch, they still bring back good old memories…