[brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah]
- a flat piece of veal or beef rolled around a filling and baked in stock and wine.
Origin of braciola
1940–45; < Italian: slice of meat roasted over coals, equivalent to brac(e) hot coal, ember (earlier bracia, bragia < Germanic; see braise) + -iola noun suffix
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018