MOMS' "BRACIOLE"

MY MOM WOULD MAKE THIS OFTEN.....MY AUNT RAE, WAS THE FIRST ONE IN THE FAMILY TO MAKE LITTLE BRACIOLES', WHICH WE ALL LOVED TOO.....


THIS RECIPE IS FOR ONE LARGE BRACIOLE. BUT, IF YOU PREFER, YOU CAN MAKE LITTLE ONES TOO!!!!!!!!





MOM'S BRACIOLE:





1 1/2 POUNDS FLANK STEAK OR ROUND STEAK


1/2 CUP DRIED ITALIAN STYLE BREAD CRUMBS


2 GARLIC CLOVES, MINCED


2/3 CUP GRATED PECORINO ROMANO CHEESE


1/3 CUP PROVOLONE (OPTIONAL)


2 TABLESPOONS CHOPPED ITALIAN PARSLEY LEAVES


4 TABLESPOONS OIL


1 TABLESPOON RAISINS (OPTIONAL)


1 TABLESPOON PINE NUTS (OPTIONAL)


SALT AND PEPPER TO TASTE


3 1/4 CUPS YOUR FAVORITE SAUCE/GRAVY





PLACE THE FLANK STEAK ON A PIECE OF PARCHMENT OR WAXED PAPER AND POUND THE MEAT WITH A PAN OR MALLET TO FLATTEN IT......SALT AND PEPPER TO TASTE,


THEN LAYER ALL THE NECESSARY INGREDIENTS OVER THE MEAT, AND ALSO THE OPTIONAL INGREDIENTS YOU WOULD LIKE.,,,,,,,,DRIZZLE WITH 2 TABLESPOONS OF OLIVE OIL. STARTING AT 1 SHORT END, ROLL UP THE STEAK AS FOR A JELLY ROLL TO ENCLOSE THE FILLING COMPLETELY. USING BUTCHER'S TWINE, TIE THE STEAK ROLL TO SECURE....OR YOU CAN USE TOOTHPICKS TO SECURE ROLL.





PREHEAT THE OVEN TO 350 DEGREES





HEAT THE REMAINING 2 TABLESPOONS OF OIL IN A SKILLET AND ADD THE BRACIOLE AND COOK UNTIL BROWNED ON ALL SIDES. ABOUT 8-10 MINUTES. PLACE IN A ROASTING PAN, LARGE ENOUGH TO HOLD MEAT AND SAUCE....COVER THE BRACIOLE WITH THE MARINARA SAUCE AND BAKE UNTIL TENDER...BASTING EVERY 30 MINS. COOKING TIME SHOULD BE ABOUT 1 1/2 HOURS.





REMOVE THE BRACIOLE FROM THE SAUCE. USING A LARGE SHARPE KNIFE, REMOVE THE TWINE AND CUT DIAGONALLY INTO 1 INCH SLICES....SPOON SAUCE OVER AND SERVE.....GREAT WITH YOUR FAVORITE PASTA........(MIGHT WANT TO MAKE MORE SAUCE FOR PASTA).....NOW...THAT'S ITALIAN!!!!!!!


(I HAVE KNOWN SOME TO ALSO ADD SLICED HARD BOILED EGGS TO THE FILLING)