Joseph barbara's \"beef brasciole\"

Yield: 1 Servings

Measure Ingredient
6 \N Thin slivers round steak; (about 2 lbs.)
½ cup Bread crumbs
\N \N Parmesan or Romano cheese
½ cup Chopped parsley
2 \N Cloves garlic; finely chopped
\N \N Salt & pepper to taste
½ cup Olive oil
4 cups Canned; peeled tomatoes
1 \N Can; (6 oz) tomato paste
2 cups Water

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

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