Braciole

Aug 01, 2007 07:51

Last Night's dinner turned out great, and I actually remembered to take pictures this time! I'm sorry the pic's aren't too organized, I'm not too good at this web stuff...

It all started with the meat. I haven't been able to find Braciole steak here in Dallas, so I used 1 3/4 lb. flank steak pounded flat.






The filling is about 1/2 cup each bread crumbs and grated parmesan, a tablespoon plus a teaspoon each fresh Rosemary, Basil, and Mint, finely chopped, a tablespoon of Olive Oil, and the juice of one lemon. Season the steak with a little salt and pepper and spread it on.




After rolling the steak across the grain (so that the long, stringy grain of the steak runs the length of the roll) and securing it with string or toothpicks, brown on all sides in a little olive oil, and then it's into the crockpot with your favorite red sauce and some wine. I just used a large can of crushed tomatoes, half a small can of tomato paste, a half cup of water, and a cup of Merlot. Oh, and a couple of bay leaves. Cook on low for 10-12 hours.





Cut the roll into about 1/2"-3/4" thick slices and serve with pasta topped with a little of the sauce, and







slow cooker, flank steak, italian

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