ˌbräch(ē)ˈōlə noun
or bra·ci·o·le -lā
( -s )
Etymology: braciola from Italian, from brace live coal (from Old Italian bragia ) + -ola -ole, from Latin; braciole from Italian, plural of braciola — more at braze
: a thin slice of meat (as steak) usually wrapped around a savory filling and often cooked in wine