Quote:
Originally Posted by mac9
Where can you buy the thin sliced beef for the bracciole around here. I haven't been able to find it anywhere.
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BRACIOLE ITALIAN MEAT ROLLS (Can use flank steak or round steak)
NEED: BUTCHER'S TWINE; DO NOT USE SEWING THREAD
OPTION: CAN USE TOOTHPICKS TO HOLD THE ROLLS TOGETHER
PRONOUNCED: BRAZOL with a long "O" sound
Ingredients:
1/2 cup dried Italian-style bread crumbs (such as Progresso flavored, although the oldtimers used plain bread soaked in water)
1 garlic clove, minced .........or more.
2/3 cup grated Pecorino Romano cheese
1/3 cup grated provolone (optional) (some folks add raisins & pine nuts also) Some like to add Italian Prosciutto (ham); others like hard boiled eggs, chopped.
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil (DIVIDED)
Salt and freshly ground black pepper
1 (1 1/2-pound) Flank steak or Round steak (I prefer the Flank Steak)
1 cup red wine
YOUR FAVORITE SUNDAY GRAVY.......(or add to marinara sauce).
If adding to the Sunday Gravy with the rest of the meats.......PLEASE MAKE SURE YOU BROWNED THE BRACIOLE FIRST, AS PER BELOW.
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface.
Cover steak with plastic wrap, and then pound the steak with a kitchen mallet or a hammer until is is about 1/4 of a inch thick.
Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil. Can use white wine if that's what you have.
Place the braciole meat rolls into your favorite SUNDAY GRAVY......or just put it into your regular "pasta sauce".......it takes two hours or more to become fork tender.............even three hours on low.
Remove the braciole from the gravy/sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with pasta.