Joseph barbara's \"beef brasciole\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Thin slivers round steak; (about 2 lbs.) | |
| ½ | cup | Bread crumbs |
| Parmesan or Romano cheese | ||
| ½ | cup | Chopped parsley |
| 2 | Cloves garlic; finely chopped | |
| Salt & pepper to taste | ||
| ½ | cup | Olive oil |
| 4 | cups | Canned; peeled tomatoes |
| 1 | Can; (6 oz) tomato paste | |
| 2 | cups | Water |
Directions
Using a mallet or other blunt instrument, pund the meat slices thin (or have your butcher do it for you) Sprinkle the center of each slice with a mixture of the bread crumbs, ½ cup of the grated cheese, and the parsley and garlic. Sprinkle with the salt & pepper, and roll each slice like a jelly roll. Tie the rolls securely with string and brown them in the olive oil, preferably in a Dutch oven.
Add the tomatoes, tomato paste, and half of the water to the beef rolls.
Bring mixture to a boil, and simmer gently for 1, ½ -2 hours. Add additional water as the sauce boils down. Season with salt & pepper to taste, and serve with cooked pasta and additional grated Parmesan chesse.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998