Braciola

Author: Alysa Slavinsky

Ingredients

• $1.5$ to $2$ pounds flank steak
• $3$ hard-boiled eggs, shelled
• $3$ to $4$ bacon slices, cooked
• $1$ large onion, chopped
• Romano or Parmesan cheese
• Salt
• Pepper
• Garlic powder or fresh garlic
• Parsley
• Wax paper
• Cooking string
• Grandma’s sauce

Instructions

• Have butcher butterfly your steak. Grandma said, ”Tell him no holes because you’re filling it and then rolling it.”
• Place on wax paper.
• Pound it out so the steak is $\frac{1}{2}$ inch thick.
• Sprinkle cheese, salt, pepper, garlic powder, and parsley all over opened steak.
• Slice in big slices the hard-boiled eggs.
• Make a pile of eggs on one end of steak but leave $3$ to $4$ inch space around edge of meat so it won’t leak out. Don’t spread the egg all out.
• Next, layer chopped onions, cheese, salt, pepper, garlic powder, and parsley on egg pile, then place bacon on top of parsley.
• Roll meat while tucking in ends by using string.
• Wrap it good and tight.
• Place in a big fresh pot of Grandma’s sauce on medium high heat for $2\frac{1}{2}$ hours or until tender.

Quote

If you need help, I have a video of Grandma making this. She makes it look so easy! Grandma was telling me that she learned how to wrap the braciola by watching her father and brother do it in the butcher shop and remembers her mom making braciola all of the time.