© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: VercingetorixSanPatricio@aol.com
2 pounds round steak
½ cup olive oil
3 large garlic cloves, crushed and chopped
6 teaspoons dried basil
6 teaspoons dried parsley
6 tablespoons grated Italian cheese
salt and pepper, to taste
4 cups tomato sauce
Remove bone from steak. Cut in 6 equal pieces. Place each piece between 2 sheets of waxed paper. Pound with a meat mallet to a thickness of about ¼-inch. Put oil and garlic in a food blender. Blend at high speed until garlic is liquefied. Place steak pieces on a work surface. With a pastry brush, paint oil-garlic mixture on all the steaks. Spread a teaspoon each of basil and parsley and a tablespoon of cheese on all the steaks. Season to taste. Starting at the narrow end of the steak, roll jelly roll style. Tie with kitchen string on both ends and in the middle. Place remaining oil-garlic mixture in a heated sauté pan. Add the steak rolls. Cook on all sides until browned. Bring the sauce to a simmer in a 2-quart sauce pan. Add the bracioles and allow to simmer slowly for about an hour or more. (If making spaghetti sauce, you may add braciole along with meatballs.) Remove string with a kitchen scissors. Serve with the sauce over pasta.
Add ground fried bacon. My father-in-law from Italy taught me this same recipe years ago. He adds ground fried bacon to the stuffing mixture that includes bread softened in milk with the other ingredients. In addition, he sears the meat in the bacon fat and then adds to the sauce.