Ms. Mofet's Beef Braciole

[msmofet]

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

 

[msmofet]

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

 

[PrincessFiona60]

That looks so good! Thanks Ms M!

 

[buckytom]

oh man, that looks good mofet. i'm partial to pork brasciole, but everything else is perfecto.

 

[msmofet]

Thank you

 

[Somebunny]

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

 

[Addie]

Now that's Italian!

 

[msmofet]

Thank you everyone.

 

[Vanitas]

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

 

[Andy M.]

Nicely done msmofet!

 

[Steve Kroll]

Very nice job of documenting the entire procedure!!

 

[Dawgluver]

I have been looking for this ever since I saw it referred to on Everybody Loves Raymond! Thanks, MsM!

 

[powerplantop]

I love how you showed step by step how to make this! And the final product looks really good!

 

[Rocklobster]

Thumbs up!

 

[msmofet]

Thank you all and I hope you enjoy it. Let me know what you think.

 

[Addie]

I love how you showed step by step how to make this! And the final product looks really good!

+2 Cookbook authors could take a lesson from your demonstration. Excellent job.

 

[Kylie1969]

I have just found this and it looks fabulous MM

Thank you for all the step by step instructions too

 

[msmofet]

Thank you Addie and Kylie.

 

[Addie]

In the Italian families I grew up knowing, the men always got a whole one of their own. The rest of the family each got a half of one. Looking at yours, I would opt for a whole one just for me.

 

[taxlady]

Very nice job of documenting the entire procedure!!

+1