/brah'chee oh"leuh, brah choh"-/ ; It. /brddah chaw"lah/ , n. , pl. braciolas, braciole /-lay/ ; It. /-le/ . Italian Cookery.
a flat piece of veal or beef rolled around a filling and baked in stock and wine.
[ 1940-45; brac ( e ) hot coal, ember (earlier bracia, bragia -iola n. suffix ]