Italian Braciole

You’ll also need a roll of butcher’s twine for this recipe.

In a large bowl place your breadcrumbs, garlic, onion, cheese, 3 tablespoons olive oil and parsley. Mix to combine. Season the mixture with salt and pepper to your taste.

Unwrap your round steak package and cut the steak into 4 pieces. Put the 4 steaks on a work surface.

Sprinkle the bread crumb mixture evenly over each of the steaks. Finely slice the 4 garlic cloves and place one clove near the middle of each steak.

Now roll up each steak jelly roll style as tightly as possible without squeezing too much filling out. Tie each roll closed with a piece of butcher’s twine. I wrap tightly four times across the width and 4 times length wise.

Heat a large sauce pot or skillet over medium high heat and add the 1/4 cup of olive oil. Add the steaks and cook them, turning them a few times until slightly browned on all sides. The purpose of this is to sear your steaks, tenderize them and leave your steak moist. I usually use the same pot that I will be making my Italian sauce in. When the steaks are done, set them aside on a plate and now you are ready to make your Italian sauce. If you don’t have time to make your sauce from scratch, you can use jarred sauce. Heat your sauce over medium heat as per the recipe instructions. For the last 1 hour of heating the sauce, add the braciole. You’ll need to do this so that the braciole is fully cooked. And it will make a difference in the flavor too—so it’s worth the wait. Once cooked in the sauce carefully take out the braciole with tongs. Be careful—they will be very tender but delicious! Serve braciole and sauce over your favorite pasta.