BRACIOLE Sicilian style
(Braciole with Eggs)
Serves: about 4
Prep: 30-35 min.
Cook: 2 1/2 hours or in slow cooker over 12
Ingredients1 1/2 lb beef top round or flank steak – if meat is thick, butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling. I try to buy thin sliced top round...
Olive Oil
1/2 c. Chopped Parsley
1/2 c. Grated Parmigiano-Reggiano Cheese
2 tbsp. Garlic chopped finely (or use a good Garlic powder)
1 Hard Boiled Egg for each roll -1 for each slice of beef
Salt and Pepper to taste
Toothpicks or string (butcher’s twine) to secure the rolls
3-4 Tbsp. Olive oil for browning
Spaghetti Sauce ( see recipe in my blog)
Instructions From Linda's Italian Kitchen for pounding the beef
You’ll need a mallet or something heavy to pound the
meat. This type of mallet comes with a side with sharp points for
tenderizing. Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat. If making smaller ones cut the meat into 5-6” slices.bRub each slice with olive oil. Follow with a sprinkle of chopped parsley, cheese, garlic, salt and pepper to taste. Place a hard boiled egg at the top of the meat slice. Begin rolling.
Roll each slice vertically and secure with toothpicks or string. You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.
Brown the rolls in olive oil. When finished – remove them and make Spaghetti Sauce.
I make my sauce in the slowcooker, then add the Braciole and simmer on high 6-7 hrs or 12 hrs on slow,
Do it night before and cook over night low 12 hrs or more
