Why This Recipe Works
For a braciole recipe that produced tender meat that fell apart under the light pressure of a fork, we first pounded top round steaks. We investigated binders for the filling, but our tasters preferred the clean, herbaceous flavor of the mixture without any binding. To help the mixture stick to the meat in our braciole recipe, we brushed the pounded steaks with a little bit of oil and pressed the mixture lightly into the meat with our hands. Cooking our braciole recipe was simple: We built a simple tomato sauce from the drippings and simmered the rolls in the sauce until fork-tender.