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Peep's Beef Braciole

lilbopeep

New member
Peep's Beef Braciole

Makes 4 Beef Braciole

  • 4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each)
Filling Ingredients:

These measurements can be adjusted to your taste

  • 6 cloves Fresh garlic or to taste - minced fine or grated
  • 1/4 cup Onion - minced fine
  • 1/4 cup Fresh basil - chopped fine
  • 1/4 tsp Fresh oregano - chopped fine
  • 1/4 cup Fresh parsley - chopped fine
  • 1/4 cup Fresh grated Romano cheese
  • 1/4 cup Fresh grated Parmesan cheese
  • 1.5 cup Bread crumbs
  • Ground hot red pepper flakes - to taste
  • Ground Sea Salt - to taste
  • Ground peppercorns - to taste
  • Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)
Tying and Frying:


  • Butchers twine
  • Choice of Oil for frying
  • Waxed Paper for pounding
Directions:


  1. In bowl mix all above filling ingredients EXCEPT oil; mix well.
  2. Add just enough oil to hold filling together.
  3. Taste and adjust seasoning if needed.
  4. Place steaks slice on board and cover with wax paper.
  5. Pound with flat side of mallet thinned down to about 1/8 inch, making sure not to tear.
  6. Spread 1/4 of the filling on 3/4 of the steak closest to you.
  7. Roll steak jelly roll style to the end.
  8. Secure the roll with butchers twine about 1 inch apart till you reach the end.
  9. In heavy frying pan heat thin coating of oil.
  10. Brown rolls on all sides.
  11. Remove and drain.
  12. Simmer in Tomato Sauce (preferably homemade) for about 1 1/2 hours or until tender.
Enjoy!


Beef Braciole Pictures/Tutorial

Beef top round for Braciole

0-braciole_steaks.jpg


Pound thin with flat side of mallet or bottom of a heavy frying pan

1-braciole.jpg


Spread with 1/4 of the filling

2-braciole.jpg


Roll jellyroll style

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Tie roll with an anchor 1/2 loop

4-braciole.jpg


Secure with twine every inch (I did butcher’s knots) to end of the roll

5-braciole.jpg


6-braciole.jpg


7-braciole.jpg


After tying every inch to the end of roll wrap twine around the whole length from end to end and secure with a knot (to hold the roll tight and keep filling in)

8-braciole.jpg


9-braciole.jpg


Brown rolls in pan then drain

10-braciole.jpg


Simmer in sauce


11-braciole.jpg


Enjoy!


12-braciole_slice.jpg
 
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