Recipe#1521

Title: Bracciola 0

From: dferrell@brain.UCCS.edu (Diane M. Ferrell) 
 Newsgroups: rec.food.cooking 
 Date: 24 Jan 1997 17:30:33 GMT 
 Message-ID: <5carjp$8kh@lace.colorado.edu>

1 round steak
 2 slices salt pork, rind removed and chopped very fine
 1/2 cup grated parmesan or dry goat cheese
 1/2 medium onion, minced
 4-5 cloves garlic, minced
 1 hard boiled egg, chopped
 basil
 marjoram
 garlic salt
 fresh ground black pepper  
 extra virgin olive oil 
 Mix the above engredients together then rub over all one side of
 the round steak.  Roll the steak up jelly roll style from the widest
 side.  Tie with butcher's thread in several different spots along
 the roll.  Either pan fry (traditional) or broil (I prefer this
 way) until nice and brown all over.  (You can cut the brajiolles
 into smaller pieces about 3" long, if you want).  Place them in
 the sauce and simmer in the sauce for about 2 hours (or more).
 Remove the string just before serving.