braciola

American  

[brah-chee-oh-luh, brah-choh-, brah-chaw-lah] / ˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-, brɑˈtʃɔ lɑ /

noun

Italian Cooking.

plural

braciolas, braciole

1. a flat piece of veal or beef rolled around a filling and baked in stock and wine.

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Etymology

Origin of braciola

1940–45; < Italian: slice of meat roasted over coals, equivalent to brac ( e ) hot coal, ember (earlier bracia, bragia < Germanic; braise ) + -iola noun suffix

Example Sentences

It’s a versatile filling that pairs well with everything from sage brown butter sauce to the classic red sauce we serve on Christmas, studded with braciola, meatballs and hunks of pork shoulder.

From Seattle Times • Dec. 13, 2016

The restaurant will start with dinners, and a menu showcasing some old-time red-sauce dishes like beef braciola with broccoli rabe.

From New York Times • Feb. 9, 2016

I half-expected him to show up when my grandmother made braciola.

From New York Times • Jul. 12, 2013

We had what everyone always has at Frankies: crostini and some romaine hearts, beets, cold rib-eye salad, cavatelli and sausage and brown butter, meatballs, braciola marinara.

From New York Times • Oct. 19, 2011