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Tiger Lilly's Beef Braciole

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  • Tiger Lilly's Beef Braciole

    Tiger Lilly'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 personal taste preference
    • 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)
    Additional items needed:
    • Butchers twine
    • Choice of Oil for frying
    • Waxed paper for pounding
    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 steaks 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. Spread 1/4 of the filling on 3/4 of the steak closest to you.
    7. Roll steak jellyroll style to the end.
    8. Secure the roll with butchers twine about 1 inch apart until 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.
    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








    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








    Last edited by tigerlilly; 07-13-2017, 02:43 PM. Reason: Had to replace pictures becauce Photobucket broke my image links
    Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

    Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.

    “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
    -Dave Barry

  • #2
    Dag, that looks GOOD, Tigerlilly!!
    ~BDH.

    I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

    Comment


    • #3
      Looks a little like enchalatas!!
      ~BDH.

      I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

      Comment


      • #4
        I made gravy and meatballs yesterday but didn't have time to make these . I will have to make them soon.
        Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

        Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.

        “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
        -Dave Barry

        Comment


        • #5
          That looks amazing, and quite easy. I hope you don't mind if I pinch it

          Comment


          • #6
            Looks like something that Julia Child used to make!!
            ~BDH.

            I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

            Comment

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