Braciole - Not 'Que but 'How To' (lots of pics)

Mister Bob

Mister Bob

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The beef is bottom round Swiss Steaks, cut in half and pounded to 1/4" thick.
The filling is 1/2 cup of grated Parmasan cheese, 1/4 cup of seasoned bread crumbs, 4 garlic cloves minced, 1 tablespoon of parsley, 1 tablespoon of oregano, 1 tablespoon of basil, 1/2 teaspoon of black pepper.
The pictures will tell the rest of the story. (the simmering part is 3 hours covered)
Mangia!

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Is it traditionally made of beef or pork? Doesn't really matter one way or another, it sure looks goooood!
 
River City Smokehouse said:
Looks nice, but I have one question. How many strings were left behind? If I'd have made that, my wife would have been the lucky one to get it.
Click to expand...

That's why I started using butcher's twine! I used to use cotton thread, but too often wound up missing a few. Got 'em all this time! Merry Christmas!
 
And there goes another one on my to do list:clap2: That looks great:thumb:
 
Man that looks good, My FIL (old country) used to make that every year for Christmas, sure do miss it and him! Yours look great, Thanks and Merry Christmas!
 
That's different. Looks very good.
What exactly is the red sauce?
 
WOW! That looks really good. I've got to do this. Thanks and Merry Christmas!
 
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