Braciole

"This dish is made when one is making a tomato based pasta sauce. After making is as shown below, simply put it in the sauce and let it cook slowly for at least an hour, preferably two." Jerry De Angelis

• 2 pounds beef round steak
• 4 cloves garlic - sliced
• 2 teaspoons oregano
• 3 tablespoons fresh parsley
• 1 small onion, chopped
• 1/4 cup Parmesan cheese, freshly grated
• 4 tablespoons extra-virgin olive oil
• Salt and freshly milled pepper to taste

METHOD

Pound the round steak with a wooden mallet until it is about half as thin as it was originally. This is easiest accomplished by placing the meat between two sheets of plastic wrap. If the steak is very large, divide it in two and make two rolls.

When this is done, place the sliced garlic evenly around the meat. Using the mallet, pound the garlic into the meat. Now add salt and pepper to taste, and transfer the meat to a sheet of aluminum foil, then sprinkle the other ingredients over the meat evenly. Roll the meat into a jelly roll shape, using the foil to assist in this process. When you have a roll, tie the meat with butchers string in 4-5 places.

Place in a large, oiled fry pan, and brown the meat on all sides. When this is done, gently drop the braciole into tomato sauce as suggested above. After the meat roll cooks in the sauce, remove the spring and serve it either with the pasta ort as a second separate course.

Serves: 4 - 6

Contributor: Jerry De Angelis - click to read article

this recipe from www.inmamaskithchen.com

 

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