my_psychosis
Senior Cook
I was watching "Everybody loves Raymond" and it was about Deb's Brijole, (stuffed beef) I have never heard of this and would love to try it. Does anybody know where I can find a recipe? Thanks!
Oh sounds Yummy. I'll try it tomarrow. Thank you.Katie E said:You are referring to a wonderful Italian beef dish. Here's a recipe for it you might like: Italian Braciole.
Thanks for the tips. As I have never made this before they will be very helpfull.StirBlue said:Italian Braciole is more of a holiday party tray appetizer than a main entree (just to let you know).
What you are looking for in the way of beef is a extremely thin lean steak. Flank is a good example but some cuts can be too thick. You want extra thin and there are some steaks which are. (of course....boneless) Otherwise you must pound it thin. (deli sliced roast beef is a good substitute for this recipe and the cooking time therefore is greatly reduced...this sub is readily accepted and a great deal easier to use)
As indicated in Katie's recipe, the stuffing is sprinkled on to cover and not heaped on. If you have to much stuffing the wine and sauce will penetrate it and turn it to a diluted mess.
You will want to roll it very tight. You can use rubber bands to keep it rolled while you tie string around it. Just make sure it is tight. Then cut the rubber bands and remove.
If you are using the deli meat, skip searing in the skillet and go to the wine and sauce step and then into the oven.
I really like the stuffing in this recipe, simple yet well seasoned.
When I cut mine, I place a tooth pick through each slice before cutting. That really helps to keep it well shaped.