Braciole

Braciole

Meat rolled around cheese, sounds good to me!

BracioleBack

Here’s the method

I didn’t realize I had missed some posts, so I apologize! I try to write a bunch of posts and schedule them, but sometimes I forget to go back and write more posts for you all.

Today’s recipe for Braciole is of an Italian origin. Braciole is the plural of “braciola” and I gather is a Sicilian version of “involtini,” meaning “little bundles.” Braciole is generally made of a thin strip of meat – beef and pork being most common – wrapped around a cheese mixture, tied into a bundle or roll, then cooked. Some sources say that braciole are not the main dish, but a side or second course, served after pasta. Many people in America however serve them as part of the main course. The word braciole is pronounced bra-shole, from what I have read.

Braciole

1 beef flank steak (1 1/2 lob)

4 TB olive oil, divided

1/2 c soft bread crumbs

1/2 c fresh parsley

1/2 c grated parmesan cheese

2 minced galic cloves

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1 medium onion, chopped

2 15 oz cans tomato sauce

1/2 c water

1 tsp Italian seasoning

1/2 tsp sugar

Hot cooked spaghetti

Flatten steak (use rolling pin, put clear plastic over meat). Rub with 1 TB oil. Combine bread crumbs, parsley, cheese, garlic, oregano, 1/4 salt, 1/4 pepper. Spoon over beef to 1″ of the meat (edge). Press down. Roll like jelly rolls starting with long side. Tie with kitchen string.

In dutch oven, brown on sides. Add onion & cook until tender. Add all other ingredients. 70-80 minutes or until tender.

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