how to make Beef BRACIOLE BETTER Than Your GRANDMA

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Grana Padano offers a similar flavor at a lower price.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

White wine can be a less expensive option while still adding acidity.

Grate 3-4 cloves of garlic into a small bowl until it becomes a fine puree.

Slice a few more cloves of garlic very thin for the tomato sauce.

Roll fresh parsley into a tight bunch and slice it thinly, then dice it finely.

Chop 1/4 to 1/2 cup of cherry peppers into a small dice and add to a bowl.

Combine cherry peppers, parsley, grated garlic, Italian breadcrumbs, and pecorino Romano cheese in a bowl.

Add hot Italian sausage (removed from casing) to the mixture along with lemon zest and Italian oregano.

Prepare kitchen twine, cutting about 12 inches for each piece, estimating 3 pieces per beef roll.

Use a filet knife to slice the 2.5 lbs eye round beef roast into thin slices, ensuring to cut parallel to the grain.

Pound each slice of beef with a rolling pin or mallet until thin and even, working at an angle to spread the beef.

Lay out the pounded beef slices with the grain pointing away from you and the tapered edge closest to you.

Salt the beef slices and smear grated garlic onto the surface of each piece.

Add diced cherry peppers, chopped parsley, breadcrumbs, pecorino Romano cheese, and Italian oregano on top of each slice.

Grate lemon zest onto each piece of beef.

Add a small amount of loose sausage meat on top of the stuffing on each slice.

Roll each beef slice tightly starting from the tapered edge, folding over the stuffing like a burrito.

Tie each rolled beef piece with 2-3 pieces of twine, creating a strong knot without pulling too tight.

Trim excess twine with kitchen shears and set the beef rolls aside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens