Pound out beef into 4 equal pieces roughly 1/4" thick. Using plastic wrap on bottom and top of meat makes it easy to flatten meat and avoid a mess. A good size for the meat is 5" by 7". This allows for an easy roll up and ability to tie them up like in the picture.
Arrange the 4 pieces of meat out on a cutting board and spread a 1/4 of the garlic paste on each piece. Next, sprinkle them with salt and pepper.
Then sprinkle 1/4 of the breadcrumbs, raisins, cheese, parsley, and pine nuts onto each piece.
You should have a thin layer of the mixture on each of the 4 pieces. Roll them up tightly and tie kitchen twine around them to keep them together. Don't be shy with the twine, it will all be taken off before the meat is served. Toothpicks can also be used.
Heat a large pan on medium heat with olive oil. Sear the pieces on all sides, turning them every 2 minutes or so to brown them nicely. The whole frying process should take roughly 10-15 minutes.
After the braciole is fried, add to pot of sauce and braise for 2-3 hours on low heat with lid left slightly ajar.
Remove braciole from sauce and cut away twine with knife or kitchen scissors. Serve with grated parmagiano reggiano, bread, and pasta for a complete meal. Enjoy!
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