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Old 03-17-2012, 08:49 PM   #1
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Ms. Mofet's Beef Braciole

Ms. Mofet'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. Divide filling into 4 equal amounts. Spread one 1/4 of the filling on 3/4 of the steak closest to you. (Repeat with other 3 steaks)
  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






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












Continued
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Old 03-17-2012, 08:49 PM   #2
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Continued

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






Sliced

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Old 03-17-2012, 09:29 PM   #3
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That looks so good! Thanks Ms M!
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Old 03-17-2012, 09:36 PM   #4
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oh man, that looks good mofet. i'm partial to pork brasciole, but everything else is perfecto.
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Old 03-17-2012, 09:51 PM   #5
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Thank you
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Old 03-17-2012, 10:16 PM   #6
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Looks fabulous MsMofet! I wish I had thought of doing this today instead of boring old swiss steak. I certainly will prepare it soon though
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Old 03-17-2012, 10:33 PM   #7
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Now that's Italian!
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Old 03-17-2012, 10:55 PM   #8
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Thank you everyone.
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Old 03-17-2012, 11:17 PM   #9
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No, thank YOU for posting this recipe! I've got a couple steaks in the freezer that would be perfect for this. Can't wait to try it
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Old 03-17-2012, 11:23 PM   #10
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Nicely done msmofet!
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Ms. Mofet's Beef Braciole [B][U]Ms. Mofet's Beef Braciole[/U][/B] For 4 Braciole [LIST] [*]4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each) [/LIST] [B][U]Filling Ingredients:[/U][/B] [I]These measurements can be adjusted to your taste.[/I] [LIST] [*]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 [/LIST] [LIST] [*]Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo) [/LIST] [B][U]Tying and Frying:[/U][/B] [LIST] [*]Butchers twine [*]Choice of Oil for frying [/LIST] [B][U]Directions:[/U][/B] [LIST=1] [*][COLOR=black]In bowl mix all above filling ingredients [B]EXCEPT[/B] oil; mix well. [/COLOR] [*][COLOR=black]Add just enough oil to hold filling together. [/COLOR] [*]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. [*]Divide filling into 4 equal amounts. Spread one 1/4 of the filling on 3/4 of the steak closest to you. (Repeat with other 3 steaks) [*]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 [COLOR=black]Tomato Sauce[/COLOR] (preferably homemade) for about 1 1/2 hours or until tender. [/LIST] [B]Enjoy!![/B] [B][U]Braciole Pictures/Tutorial[/U][/B] [FONT=Calibri][FONT=Verdana][SIZE=2]Beef top round for Braciole[/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_1.jpg[/IMG] [FONT=Calibri][FONT=Verdana][SIZE=2]Pound thin with flat side of mallet or bottom heavy frying pan [/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_3.jpg[/IMG] [FONT=Calibri][FONT=Verdana][SIZE=2]Spread with 1/4 of the filling[/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_5.jpg[/IMG] [FONT=Calibri][FONT=Verdana][SIZE=2]Roll jelly roll style[/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_6.jpg[/IMG] [FONT=Calibri][FONT=Verdana][SIZE=2]Tie roll with an anchor 1/2 loop [/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_8.jpg[/IMG] [FONT=Calibri][FONT=Verdana][SIZE=2]Secure with twine every inch (I did butcher’s knots) to end of the roll[/SIZE][/FONT][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_9.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_10.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_11.jpg[/IMG] Continued 3 stars 1 reviews
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