Easy Braciole Instructions Using Thin Sliced Top Round Steak

How to make Beef Braciole


   Beef braciole is a classic Italian dish which can be prepared many different ways. This recipe uses thinly sliced top round steak which is an inexpnsive cut of beef from the hind leg. If you can't find this particular cut in your grocer's meat case, ask the butcher if he can cut it for you between 1/4 and 1/8 inch thick. It needs to be thin enough to roll. If you don't have any kitchen twine ask the butcher if he will give you some or if it is available for sale.

Thinly sliced top round steak for braciole

    Lay the beef flat on a cutting board and season the top side with Italian style breadcrumbs, grated Parmesan or Romano cheese, freshly chopped (or dried) parsley, fresh (or dehydrated) garlic, and black pepper.

Thin Sliced Top Round steak seasoned for braciole


Beginning with the edge nearest you roll steaks tightly in a forward motion. When completely rolled use butcher twine to secure. You will need 2 to 3 ties per piece depending on the size.


At this point your braciole is ready for cooking. Preheat a large sauce pot or dutch oven on top of the stove over medium heat. Add 3 tablespoons extra virgin olive oil. Place the meat in the preheated pan and turn several times until the meat is browned on all sides. Cover the meat completely with your favorite tomato sauce. To cook on top of stove, reduce heat to low and cover. Allow to cook on low heat for 2 to 3 hours until braciole is nice and tender. To cook in dutch oven cover and place into a preheated 325 degree oven for 2 to 3 hours. Serve with wour favorite pasta and garlc bread.






2 comments:

  1. Should the top round be sliced with or across the grain

    ReplyDelete
  2. Top round also called inside round should be sliced across the grain.

    ReplyDelete

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