Beef Braciola
* 2 pieces of Beef (1lb each) Round Steak, Sirloin or Flank Steak
* 1 teaspoon Black Pepper
* 1 teaspoon Salt
* 4 cloves minced fresh Garlic (optional)
* 1 recipe of Cheese/Bread Crumb filling
* 3-4 quarts of your favorite Marinara Sauce
* ¼ cup Olive Oil & 4 Cloves Garlic-crushed
Cheese/Breadcrumb Filling
* 1 cup Progresso Italian seasoned bread crumbs
* 1½ cups grated Parmesan or Romano Cheese
* ½ cup fresh Basil, chopped
* ½ cup fresh Italian Parsley, chopped
* 1 teaspoon Black Pepper
* ½ cup Chicken Stock (or Water)
* 2 fresh Eggs, beaten
1. In a large mixing bowl place bread crumbs, grated cheese, parsley, basil and black pepper. Mix thoroughly. Mix half the chicken stock with the beaten eggs and add to the mix. Blend thoroughly. Add remaining chicken stock a little at a time just until a moist but crumbly consistency is achieved. (The amount of stock you need will depend upon the age and dryness of the bread crumbs and cheese)
2. Place slices of beef between two pieces of plastic wrap and pound it with the flat side of a mallet until evenly flattened but not too thin. Remove top piece of plastic wrap and pound beef randomly a few times to tenderize, using the side of your mallet that has large pegs.
3. Sprinkle beef with salt and pepper and minced garlic. Place a layer of cheese/breadcrumb filling over surface and spread thinly.
4. Using the plastic wrap under the beef to help you lift the end of the meat, carefully roll it up- (jelly roll fashion) as tightly as possible to enclose the filling taking care to tightly tuck in the ends.
5. Tie each roll with kitchen string or cord, keeping the ties close together to avoid the roll opening and then run the cord end to end.
6. Heat ¼ cup olive oil in heavy pot over medium heat. Brown 4 cloves crushed garlic and remove. Add the beef rolls and brown well on all sides.
7. Add the beef rolls to the already heated tomato sauce, bring to a light boil, reduce heat and simmer for about 45 minutes or until meat is very tender when pierced.
8. Lift out beef rolls to serving platter and skim off any fat from the sauce.
9. Remove cord from beef rolls and cut into slices. Pour a little sauce onto the bottom of a serving platter. Place slices on top of sauce and serve additional sauce on the side.
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