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Old 02-01-2011, 09:48 PM   #21
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Great job. I like the rolling technique. I will have to try this, possibly with chicken too.

The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

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Old 02-01-2011, 10:53 PM   #22
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Originally Posted by megamark View Post
Great job. I like the rolling technique. I will have to try this, possibly with chicken too.
Thank you MM!! Let me know what you think.

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beef, beef braciole, recipe

Msmofet's Beef Braciole [B][U][COLOR=black]Msmofet's Beef Braciole[/COLOR][/U][/B] [COLOR=black]Makes 4 Braciole[/COLOR] [LIST] [*][COLOR=black]4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each)[/COLOR] [/LIST][B][U][COLOR=black]Filling Ingredients:[/COLOR][/U][/B] [I][COLOR=black]These measurements can be adjusted to your taste.[/COLOR][/I] [LIST] [*][COLOR=black]6 cloves Fresh garlic or to taste - minced fine or grated [/COLOR] [*][COLOR=black]1/4 cup Onion - minced fine [/COLOR] [*][COLOR=black]1/4 cup Fresh basil - chopped fine [/COLOR] [*][COLOR=black]1/4 tsp Fresh oregano - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh parsley - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Romano cheese [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Parmesan cheese [/COLOR] [*][COLOR=black]1.5 cup Bread crumbs [/COLOR] [*][COLOR=black]Ground hot red pepper flakes - to taste [/COLOR] [*][COLOR=black]Ground Sea Salt - to taste [/COLOR] [*][COLOR=black]Ground peppercorns - to taste[/COLOR] [/LIST] [LIST] [*][COLOR=black]Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)[/COLOR] [/LIST][B][U][COLOR=black]Tying and Frying:[/COLOR][/U][/B] [LIST] [*][COLOR=black]Butchers twine [/COLOR] [*][COLOR=black]Choice of Oil for frying[/COLOR] [/LIST][B][U][COLOR=black]Directions: [/COLOR][/U][/B][LIST=1] [*][COLOR=black]In bowl mix all above filling ingredients [B]EXCEPT[/B] oil; mix well. [/COLOR] [*][COLOR=black]Add just enough oil to hold filling together. [/COLOR] [*][COLOR=black]Taste and adjust seasoning if needed. [/COLOR] [*][COLOR=black]Place steaks slice on board and cover with wax paper. [/COLOR] [*][COLOR=black]Pound with flat side of mallet thinned down to about 1/8 inch, making sure not to tear. [/COLOR] [*][COLOR=black]Spread 1/4 of the filling on 3/4 of the steak closest to you. [/COLOR] [*][COLOR=black]Roll steak jelly roll style to the end. [/COLOR] [*][COLOR=black]Secure the roll with butchers twine about 1 inch apart till you reach the end. [/COLOR] [*][COLOR=black]In heavy frying pan heat thin coating of oil. [/COLOR] [*][COLOR=black]Brown rolls on all sides. [/COLOR] [*][COLOR=black]Remove and drain. [/COLOR] [*][COLOR=black]Simmer in Tomato Sauce (preferably homemade) for about 1 1/2 hours or until tender.[/COLOR] [/LIST][COLOR=black]Enjoy![/COLOR] [B][/B] [B][U]Braciole Pictures/Tutorial[/U][/B] Beef top round for Braciole [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_0_59a9223432e69b105e524e0a8debd13e.jpg[/IMG] Pound thin with flat side of mallet or bottom heavy frying pan [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_1_26f5efc990b69d0a9c38e2d880e04e08.jpg[/IMG] Spread with 1/4 of the filling [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_2_239f92472ae40b3de340c099f834f2ff.jpg[/IMG] Roll jelly roll style [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_3_6203d388c7cb38d25b2b8d6c7a0e3ec5.jpg[/IMG] Tie roll with an anchor 1/2 loop [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_4_c8c7a995dfa8b77152d0fcaa9963f210.jpg[/IMG] Secure with twine every inch (I did butcher’s knots) to end of the roll [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_5_acdf514a64b5f75a92130b11ab53e552.jpg[/IMG] [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_6_0e2aa0441913a341a530abf3d6f202d9.jpg[/IMG] [IMG]http://www.discusscooking.com/attachments/photobucket/img_964816_7_d3ecd610ccaca6e0487a9f2136af605b.jpg[/IMG] Continued Below 3 stars 1 reviews
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