The Big Braciola

By on October 23, 2011

braciola3 The Big Braciola



  • 4 pieces of flank steaks
  • 1/2 pound of ground beef
  • 2 cloves of garlic, finely chopped
  • 1/2 tsp of dried basil
  • 1/2 tsp of dried oregano
  • 1/4 cup of fresh Italian flat leaf parsley
  • 1  tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/2 cup of fresh grated Parmesan or Romano cheese
  • 1 small jar of roasted red peppers
  • 4 large eggs, hard boiled
  • 3 Tbls of extra virgin olive oilPREPARATION
  • Using a meat mallet, pound the steaks until they’re around 1/2 inch thick.
  • In a medium size bowl, thoroughly mix together the ground beef, garlic, basil, oregano, parsley, 1/2 tsp of salt and 1/2 tsp of pepper.
  • Spread a thin layer of the  ground beef mixture on each piece of steak.
  • Sprinkle the ground beef generously with the cheese.
  • Add the roasted red peppers
  • Place the hard boiled eggs lengthwise in one row toward the edge of the meat.
  • Roll each steak and tie the ends and the middle with string.
  • Season the beef rolls with the remaining salt and pepper
  • In a large frying pan heat the olive oil.
  • Fry the braciola on all sides until browned.  Around 10 minutes.
  • Place the braciola in you gravy and simmer for hours until tender.Serves 4 people