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Sicilian Beef Braciole
- 1 lb piece of beef flank steak or slices of thin cut round steak
- 1 batch of traditional stuffing mix, (see below)
- 1 Tbls. olive oil
- Salt and pepper to taste
Place the meat between 2 pieces of waxed paper or plastic wrap and pound with a meat mallet until it is 1/8 inch thick and roughly rectangular in shape.
Stuff the braciole. Lightly brush the meat with olive oil. Season it lightly with salt and pepper. Spread the batch of traditional stuffing mix evenly over the surface of the meat. Leave 1/2 inch around the perimeter open. Tightly roll up the braciole long ways. Tie both ends with a small piece of coarse kitchen string. Make several more ties every 3 inches over the length of the braciole.
Cook the braciole. Lightly brown the braciole in the sauce pot when you start the red sauce, or brown lightly in a sauté pan and then add to red sauce. Stew for the 3 hours it takes to complete the sauce. When done, gently remove the cooked braciole and place on a cutting board. Remove the kitchen strings and slice on the diagonal. Serve with pasta.
Stuffing for Braciole
- 3 large eggs
- 2 cloves garlic, finely minced
- 1/2 cup grated parmesan cheese
- 2 Tbls. finely chopped fresh parsley
- 1/2 cup, more or less, seasoned bread crumbs
- Salt and pepper to taste
Place the eggs in a small bowl and beat lightly. Add minced garlic, grated parmesan cheese, and chopped fresh parsley. Mix well.
Slowly drizzle in the seasoned bread crumbs while mixing constantly. Use only enough bread crumbs to bring the mixture to a soft, spreadable paste. Add salt and pepper to taste. Be careful with the salt because of the amount of parmesan cheese that is already in the stuffing.
