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What's this?
I dunno. Something called Braciole the props dept gave me
Intrigued, I looked it up. It's an Italian special feast dish: thin slices of braising steak filled with all sorts of scrummy things, rolled up, cooked slowly in a rich tomato sauce, sliced and served with the sauce.
Love a challenge, me. So here it is, as made |Satterday for four of us. Took me six bastard hours.
First, brown off some pork bones
and add them to a tomato sauce made with red wine, garlic, passata, herbs
Mmmmm bones in tomato sauce
this cooked for three hours. Meanwhile, I flattened some slices of skirt steak. Skirt is great as it has no gristle and no fat, but plenty of flavour. It does, however, need a good two hours cooking
Hello, I'm skirt. I am available at all good butchers
Oww!! Now I'm flat. About quarter of an inch thick
Now the filling. First I whizzed up plenty of parsley and basil
with garlic
and spread it over the steak
followed by breadcrumbs and freshly grated parmesan
I do hope you are impressed. It is extremely difficult holding a phone and grating a lump of parmesan at the same time
Then I went a bit out on a limb and scattered on raisins soaked in masala, and some dried porcini, and rolled it all up
Tied it with little bands which I nicked from the butcher
and fried them off in olive oil
before putting them in the tomato sauce and cooking for another two hours
Meanwhile I made some garlic & rosemary potatoes with goose fat
There is literally nothing on this planet that does not improve with a good dollop of goose fat
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Ok, you got me there, but ALMOST literally nothing.
Before
After
Finally sliced the beef rolls
put the slices into a large dish, covered with the tomato sauce, sprinkled with fresh basil and more parmesan, and finished off in the oven
I'm done
The completed article
It was stonkingly delicious