Beef Brasciole

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Seems pork is the choice these days however, yesterday I decided on beef…
Sicilian style with raisins & Pinole

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I fillet flank steak covered them with cheese parsley garlic raisins & pine nuts… Roll and secure with thread or toothpicks

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Brown well in olive oil & add to sauce pot with fresh tomato & plenty of liquid…
They slowly sauté and soften in sauce, please note Brasciole doesn’t cook well in thick sauce… Once they are softened you can thicken your Gravy!
Enjoy!

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people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

One response to “Beef Brasciole

  1. I actually made pork braciole once. It was a lot of effort, but in the end it was delicious.

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