Rao’s Beef or Pork Braciola
1 pound bottom round, cut into
¼ -inch-thick slices, or
1 pound lean pork, cut into ¼ -inch-thick
1 garlic clove, peeled and halved
1 tablespoon freshly grated Pecorino Romano cheese
Salt and pepper to taste
1 cup fine-quality olive oil
- Pound the meat slices thin between 2 sheets of waxed
paper, using a cleaver or the bottom of a small, heavy frying pan or have
your butcher pound the meat thin.
- Rub each piece of meat with the cut side of the
- Sprinkle each slice of meat with an equal amount of
cheese and parsley. Season tot taste with salt and pepper.
- Roll the meat up, cigar-fashion, and keep firmly
closed, either tied with butcher’s twine or skewered with toothpicks, to
keep the meat rolled while cooking.
- Heat oil in a large sauté pan over high heat. Add the
meat folls and fry, turning frequently, for about 6 minutes or until meat is
- You can now either add the Beef Braciola to Sunday
Gravy or drain off the excess oil and add 4 cups (or enough to just cover
the meat of Marinara Sauce. If the latter, cook for about 1 hour or until
the meat is very tender. Serve hot.
Yield: Makes about 10 pieces.
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