msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet'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
Salt – to taste
Fresh Ground peppercorns – to taste
Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)
Additional items needed:
Butchers twine
Choice of Oil for frying
Waxed paper for pounding
Directions:
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 steaks slice on board and cover with wax paper.
Pound with flat side of mallet (or back of heavy pan) 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 jellyroll style to the end.
Secure the roll with butchers twine about 1 inch apart (or butcher's 1/2 hitch) till you reach the end.
After tying every inch to the end of roll turn over, wrap twine around the whole length from end to end, and secure with a knot (to hold the roll tight and keep filling in)
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.
Beef Braciole Pictures/Tutorial
Beef top round for Braciole
Pound thin with flat side of mallet or bottom of a heavy frying pan
Spread with 1/4 of the filling
Roll jellyroll style
Tie roll with an anchor 1/2 loop
Secure with twine every inch (I did butcher’s knots/1/2 hitch) to end of the roll
Continued next post
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
Salt – to taste
Fresh Ground peppercorns – to taste
Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)
Additional items needed:
Butchers twine
Choice of Oil for frying
Waxed paper for pounding
Directions:
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 steaks slice on board and cover with wax paper.
Pound with flat side of mallet (or back of heavy pan) 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 jellyroll style to the end.
Secure the roll with butchers twine about 1 inch apart (or butcher's 1/2 hitch) till you reach the end.
After tying every inch to the end of roll turn over, wrap twine around the whole length from end to end, and secure with a knot (to hold the roll tight and keep filling in)
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.
Beef Braciole Pictures/Tutorial
Beef top round for Braciole
Pound thin with flat side of mallet or bottom of a heavy frying pan
Spread with 1/4 of the filling
Roll jellyroll style
Tie roll with an anchor 1/2 loop
Secure with twine every inch (I did butcher’s knots/1/2 hitch) to end of the roll
Continued next post
