Peep's Beef Braciole
For 4 Braciole
These measurements can be adjusted to your taste.
Braciole Pictures/Tutorial
Beef top round for Braciole
Pound thin with flat side of mallet or bottom heavy frying pan
Spread with 1/4 of the filling
Roll jelly roll style
Tie roll with an anchor 1/2 loop
Secure with twine every inch (I did butcher’s knots) to end of the roll
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)
Brown rolls in pan then drain
Simmer in sauce
For 4 Braciole
- 4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each)
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)
- Butchers twine
- Choice of Oil for frying
- In bowl mix all above filling ingredients EXCEPT oil ; mix well.
- Add just enough oil to hold filling together.
- Taste and adjust seasoning if needed.
- Place steak slice on board and cover with wax paper.
- Pound with flat side of mallet thinned down to about 1/8 inch, making sure not to tear.
- Spread 1/4 of the filling on 3/4 of the steak closest to you.
- Roll steak jelly roll style to the end.
- Secure the roll with butchers twine about 1 inch apart till you reach the end.
- In heavy frying pan heat thin coating of oil.
- Brown rolls on all sides.
- Remove and drain.
- Simmer in Tomato Sauce (preferably homemade) for about 1 1/2 hours or until tender.
Braciole Pictures/Tutorial
Beef top round for Braciole
Pound thin with flat side of mallet or bottom heavy frying pan
Spread with 1/4 of the filling
Roll jelly roll style
Tie roll with an anchor 1/2 loop
Secure with twine every inch (I did butcher’s knots) to end of the roll
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)
Brown rolls in pan then drain
Simmer in sauce
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