Techniques How-To Homemade Braciole Published Mar 27, 2008 8:00 AM Techniques Ben Fink SHARE Lay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you. Ben Fink Fold long sides of meat over filling on either side by about 1/2″ to keep filling from falling out as you roll. Ben Fink Starting with the end closest to you, roll meat, encasing filling. Ben Fink Tie rolled, stuffed meat securely with kitchen twine. Ben Fink How-To MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.