Beef Braciole

by Frank LaMark – PrimoItalians.blog


Braciole Recipe by PrimoItalians.com

Frank LaMark
Course Main Course
Cuisine Italian


  • 2 cups day old bread or bread crumbs
  • 2 LG hard boil eggs chopped fine
  • 1 1/2 cups Whole Milk
  • 1/4 cup fresh parsley
  • 1/4 cup toasted pine nuts
  • 1-2 cloves garlic
  • 2 pounds beef rump roast (AKA bottom round)
  • 1/2 pound prosciutto deli cut thin slices
  • 1/4 pound provolone deli cut thin slices
  • 1 teaspoon salt & pepper each
  • 1/4 cup parmigiano-reggiano cheese fine grated for topping
  • 1 toothpicks or butchers twine to keep the meat secure while cooking


Directions for Stuffing

  • In a large bowl add milk & breadcrumbs to make a paste
    Let sit for 30 min then drain in a colander and push out the excess milk
    Add back to the bowl and incorporate the eggs,parsley, parmigiano-reggiano cheese, pine nuts & garlic.

Directions for Meat

  • Arrange the meat on a flat surface and pound with a heavy mallet into 1/4" thickness
    Layer a slice of provolone cheese over the meat
    Add 2-3 teaspoons of stuffing over the cheese
    Roll and fold the meat to create an envelope so the cheese doesn't melt out when cooked
    Place a toothpick in the middle of the meat to keep it secure while cooking

Directions for Cooking

  • All olive oil to a casserole pan along with some garlic
    Place the meat and brown for 5-10 min turning to brown all sides over the stove
    Add meat in your sauce while it cooks for 2-3 hours. Be careful not to disturb the meat to much or it could unravel on you.
Keyword beef, Braciole, braciole filling, braciole recipe, braciole recipe giada, braciole steak, italian





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