The Big Braciola

Beef

Tender Meat

It's time for gravy and The Big Braciola. Week after week I always add the usual neck bones, sausage, meatballs or ground beef to the gravy. Today is going to be different. Today is going to be a good day. Today I'm going to start by making the gravy and getting the braciola ready. Delicious flank steak rolled up with a delicious filling then braised for hours until the meat is so tender it falls apart.

The best thing about Italian food is that you can take one dish and prepare it a hundred different ways. This is exactly the case when making "The Big Braciola. Depending on the family and the region, braciola can be made with beef, veal, pork or chicken. When making gravy I prefer using beef. The flavor of the flank steak braising in the gravy all day melts in your mouth.

The filling for making braciola can also vary greatly. I have two recipes on here for you to try. Some people fill it with breadcrumbs, cheeses, salami, prosciutto, pine nuts, roasted red peppers, etc. I simply follow my Sicilian Grandmother's recipe of seasoned ground beef, parsley, roasted red peppers, cheese and hard boiled eggs. This combination works very well. Why should I change anything that brings back so many good memories.

There's still a lot to do. So if your making gravy this any time soon, don't forget The Big Braciola. Enjoy!

INGREDIENTS

4 pieces of flank steaks

1/2 pound of ground beef

2 cloves of garlic, finely chopped

1/2 tsp of dried basil

1/2 tsp of dried oregano

1/4 cup of fresh Italian flat leaf parsley

1 tsp of salt

1 tsp of fresh ground black pepper

1/2 cup of fresh grated Parmesan or Romano cheese

1 small jar of roasted red peppers