BEEF BRACIOLE
Appetizer, Meat
Intermediate

BEEF BRACIOLE

Top round rolled around parsley–garlic–pecorino–salt pork paste; pan-seared, then simmered in sauce for hours.

"Simmered slow, sliced tender — that’s the heart of real Italian comfort." - Alexia

240 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 4 large pieces Top Round Beef (pounded thin, about 1/4 lb each)
  • 6 oz Cured Salt Pork (blended into a paste)
  • 1 bunch Fresh Parsley (chopped)
  • 8 cloves Fresh Garlic (minced)
  • 1/2 cup Finely Grated Pecorino Romano Cheese
  • Cracked Black Pepper (to taste)
  • 1/4 cup Extra Virgin Olive Oil
  • Cooking Twine

Instructions

1

Prepare the Filling

In a medium mixing bowl, combine parsley, minced garlic, grated Pecorino Romano cheese, and cracked black pepper. Mix well.

2

Add the Salt Pork

Fold in the blended salt pork and mix until fully incorporated into a smooth paste.

3

Assemble the Braciole

Lay the thin beef slices flat and evenly spread the salt pork mixture over each piece.

4

Roll and Tie

Roll the beef tightly, then secure both ends with cooking twine to hold the shape.

5

Pan Fry the Braciole

Heat olive oil in a pan and lightly brown the braciole on all sides. They should not be fully cooked at this stage.

6

Simmer in Sauce

Transfer the browned braciole into your sauce or Sunday gravy. Simmer on low heat for several hours until tender and flavorful.

7

Finish and Serve

Remove the twine, slice the braciole, and serve hot with extra sauce.