Peep's Beef Braciole

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Peep's Beef Braciole

For 4 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
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 steak 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!!

Braciole Pictures/Tutorial



Beef top round for Braciole

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

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Spread with 1/4 of the filling

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Roll jelly roll style

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Tie roll with an anchor 1/2 loop

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

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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)

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Brown rolls in pan then drain

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Simmer in sauce

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Last edited:

Keltin

New member
Gold Site Supporter
Good lord Peeps, that is amazing! You’ve really outdone yourself. Fantastic tutorial and step-by-step, the recipe sounds great, and it LOOKS even better. Wonderful job!!!! :clap:
 

QSis

Grill Master
Staff member
Gold Site Supporter
Those look perfectly perfect, Peep!

Did you serve them with sausages, too??

Lee
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Thank you Lee and cooksie!

Those look perfectly perfect, Peep!

Did you serve them with sausages, too??

Lee

This was dinner yesterday.

Browned Meatballs


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Browned Braciole


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Meatballs, Braciole & sausage simmered in homemade sauce


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Rigatoni topped with fresh grated Romano & Parmesan cheeses, sausage, and homemade Braciole & meatballs, salad and garlic bread.


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Last edited:

MexicoKaren

Joyfully Retired
Super Site Supporter
Thanks so much for posting this for us, Peeps. I can actually buy steak cut very thin for carne asada here, so I think I can try this soon. Jerry will love it.
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Thank you and ou're welcome Dee and Karen. Let me know what you think.
 

buckytom

Grill Master
peeps, i came back just to gawk at your sunday gravy.

wowsers is all i can say.

i need to go wipe up drool now.
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
very nice braciole and nice Sunday Sauce, Have not made a proper ragu lately need to get on that soon.
Thank you PH. Be sure to post some pics of your sauce.

peeps, i came back just to gawk at your sunday gravy.

wowsers is all i can say.

i need to go wipe up drool now.
ROTFLMAO and thank you Bucky!!

Is coveting someones sunday gravy a sin?

:lol:
 
K

Kimchee

Guest
I'd've said OH MY GOODNESS THAT LOOKS SO GOOD sooner, but had to let the keyboard dry out first.... I should learn to drool elsewhere.
:)
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Bump for Lee.
We seem to have lost the pictures. I’ll repost them when I go on my laptop.
 
Last edited:

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Beef Braciole Pictures/Tutorial

Beef top round for Braciole

braciole_013011_1_P1070459.jpg


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

braciole_013011_3_P1070488.jpg


Spread with 1/4 of the filling

braciole_013011_4_P1070489.jpg


Roll jellyroll style

braciole_013011_5_P1070490.jpg


Tie roll with an anchor 1/2 loop

braciole_013011_6_P1070506.jpg
 
Last edited:

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Secure with twine every inch (I did butcher’s knots/1/2 hitch) to end of the roll

braciole_013011_7_P1070507.jpg


braciole_013011_8_P1070509.jpg


After tying every inch to the end of roll flip roll over and work twine through cross strings the whole length from end to end and secure with a knot (to hold the roll tight and keep filling in)

braciole_013011_9_P1070510.jpg


braciole_013011_10_P1070512.jpg


braciole_013011_11_P1070515.jpg


Browned rolls (these were browned on stove top)

braciole_013011_12_P1070523.jpg


Simmered in sauce

braciole_013011_13_P1070526.jpg


Sliced

braciole_013011_14_P1070527.jpg
 
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