Hi everyone, I had a couple of big round steaks that I needed to do something with, so I decided to make beef braciole. The great thing about round steak is that they often come with a section of marrow bone attached, so I was also able to make some marrow butter to use later in the week. Marrow butter is delicious on….well, just about anything. Especially great on warm french bread or on grilled steak. First up is the marrow butter. Here are the marrow bones cut away from the round steak. Roast them in the oven for about 15 minutes at 450 deg F and here is what they look like. Scoop out the marrow and mix it with enough butter to bind, I usually go with an equal ratio of marrow to butter. I added a little minced parsley and then scooped this mixture out onto a piece of saran wrap. Some add a little minced shallot, but I didn't. Roll the saran wrap up into a little log and give the ends a good twist. Then pop this into the refrigerator until you are ready to use it. It will keep about a week in the refrigerator, or can be frozen. I'll be using this for dinner later this week to top off a nice grilled steak. Yum! Braciole is a roulade usually made with round steak or flank steak that is cooked in a tomato sauce and served sliced with the sauce. So I started off this morning by making the tomato sauce. I sauteed some diced onion, carrot, and fennel in a little olive oil. After they were soft and translucent, I threw in some minced garlic. Deglaze with a little wine, then add crushed tomatoes and a couple of bay leaves. Simmer this for an hour or so, then stir in a little minced parsley. Salt and pepper. Here is the filling for my braciole. It is panko crumbs, minced parsley, minced garlic, grated provolone, grated pecorino, oregano, and ground black pepper. Don't add salt, because the cheeses are quite salty already. Add a little olive oil to help it hold together. I loosely followed a recipe by Giada De Laurentiis. Pound the round steak to a uniform thickness and give it a good pound with a meat tenderizer. Sprinkle the filling over the round steak. Then roll it up and tie with butchers twine. Brown the braciole on all sides in a little olive oil. Remove the braciole from the pan, and deglaze with some wine. Then add the tomato sauce, and bring it up to a simmer. Add the braciole back in. Then cover and braise at 325 deg F or so for a couple of hours until tender but not falling apart. After a couple of hours... Pull them out of the sauce and let them sit for a few minutes before slicing. Plated with a little of the tomato sauce, and served with creamy polenta and some spring greens. They came out fork tender and delicious! A delicious Sunday dinner! And the best part, is marrow butter over steak for dinner later this week!