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Author Notes: One of the small treasures my father passed on to me was a sauce-stained index card with a recipe for his version of braciole, the herbed beef rolls he made, usually served in tomato sauce. Somehow, over the years this index card was lost, but I made the dish so many times that it became second nature. Pronounced brah-zhol-le, the word literally means 'chops,' but in this recipe it refers to a braised beef roll, which is sometimes called brasato. These delights are a completely Italian way to cook beef--always tender, flavorful, and righ —Federico_
- 6 thinly sliced round or cube steaks
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregono
- 3 large garlic cloves, minced
- 6 slices prosciutto (or bacon)
- 1/4 pound pecorino romano cheese, grated
- 1 28 oz jar premium tomato sauce (or your own homemade)
- Salt and pepper
- Flatten each beef slice with a meat mallet to about 1/4 inch thickness. Coat both sides of each slice with a layer of olive oil. Sprinkle each with parsley, oregano, and minced garlic. Top with a slice of prociutto and grated cheese. Roll up each slice and tie beef roll with heavy twine. Heat large skillet coated with olive oil and brown beef rolls on all sides. Add tomato sauce and salt and pepper to taste and simmer for one hour. Remove rolls from sauce and cut twine. Serve as a "secondo" after pasta.
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