Stuff Braciola steak today I stuff some braciola steak ( Thinly cut round or
flank steak)
First you get out your wooden meat hammer and pound it on both side. Be
careful not to punch holes in it. The steak will 1/4 to 1/2 itself in
size.
Next layer some thinly slice pepperoni on the steak. Like doing a pizza.
Than cover it with this mixture.
Raisin cut up with a few cloves of garlic and than a couple hand full of
Italian bread crumbs. I usually cut the three together. Give a better
mincing of the garlic and raisins. Now add some grated cheese to the mix.
Spread the mixture over the pepperoni and steak, evenly.
Roll the steak, starting from the thin size, like a jelly roll and tie it
with string. I use cotton made for this.
Get a skillet hot, Add a little olive oil. I prefer cast iron and sear the
steak on all sides.
I will be using this tomorrow, so for now, I am letting it cool before
placing in refrigerator.For tomorrow I will make my tomato sauce. One can of
28 ounces will do for the two of us.
Place the braciola in a sauce pan if doing this on top of the stove and pour
over the sauce. Turn the pan down to a slow simmer and let it do its thing
for about two hours. The braciol should be tender when done to cut with a
fork. Or put it in the oven for 2 hours at 275 f in a casserole dish
covered.
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