what is brajoule(sp?)

Are you talking about the french wine the three girls didn't like on Sanford and Son ? They preferred Ripple with the onion soup.

Braciola... we make this all of the time. You pound some meat very thin. Sometimes we use eye of round steaks or any other similar steaks. After they are pounded very thin, we season them and stuff them with parmesean and mozz cheese. Roll it very tight and either use twine or a toothpick to secure it. Brown it briefly in olive oil. Then put in a pan and cover with tomato sauce. If you want to rush it, use the jar stuff. We prefer to use our own sauce. Let it simmer for about two hours to make the meat tender. Serve that with some good garlic toast. YUM.

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shitty rolled beef cutlets stuffed with cheese and sometimes a green veggie (spinach or broc), and usually topped with red sauce. I had this dish no less than 10 times in jersey, it sucked every time....and i loved a lot of the food in the area.

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Agreed.

CaptainJ47 how is this different from brouchaloni (help me with the spelling if you can)? We used to pound out a round steak and stuff it with sausage, hard boiled eggs, cheese etc.. The last time I had one that was really good was at the now gone Messina's on Williams by the airport.

I think it is based on the same concept. Thinly pounded meat stuffed with whatever you want (I use tons of cheese) and then covered in red sauce. My wife and I differ significantly on the sauce. Her family has always used a sweeter red sauce, my family more of a bolognese sauce.

Was on special at "The Little Village" (Airline) last night. Didn't get it b/c it took 45 minutes and my DC's were in a rush

It can be very good. Had it at the old Village, and my Mom has cooked it. Secret it to cook slowly.