Beef Braciole

17 Dec

Beef Braciole

Once again I am cooking for one of my children and loving it.

It is Andrews Birthday and this is his favorite.

8 thin sliced beef braciole meat. You can use pork, veal or chicken.

1/2 cup chopped parsley

4 cloves crushed, diced garlic

4 tablespoons olive oil

1/2 cup parmesan cheese

One chopped onion

8 slices of thin cut off the bone ham

8 thin cut slices of provolone cheese

8 slices thin cut italian genoa salami, not hard salami

8 slices thin sliced prosciutto ham

2 cup baby spinach.This is optional but I like it.

Before you start you must pound the meat.

Braciole is  top round and it needs to be tenderized and this is done by pounding.

Pounding can be very therapeutic because you can get a lot of aggression out every time the mallet hits the meat. Not a bad idea to relieve holiday  stress.

After you pound the meat you can start layering the cheese and meat.

Saute the onion in the olive oil till soft

Mix with the garlic and parsley

Put the piece of meat down

Add one teaspoon garlic, parsley ,onion mixture and spread evenly on the meat.

Sprinkle with parmesan cheese

Layer a slice of ham, salami , provolone, and prosciutto.

Add a 1/4 cup of the spinach

Start from the long end of the meat and start rolling.

Try to seal everything inside the meat.

Take some twine and tie the meat firmly to form these great packages.

Brown the meat in olive oil on all sides

This is two versions.

One is to put the meat in tomato sauce and cook on slow heat for hours till the meat is fork tender.

The other version is to slice up three or four onions, season with salt and pepper and place in a covered baking dish with three tablespoons of olive oil.

Place the meat on top and cover tightly.

Bake at 325 for at least two hours or until the meat is fork tender.

Serve both with either pasta or buttered noodles.

Make sure you take off the twine before you serve these delicious bundles.

 

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