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Of all the threads/pics lost in the crash elsewhere, this is the one I most wanted to repost. This is a variation on a family recipe. Braciole is a stuffed flank steak. My wife's italian grandmother used to make this every New Year's Day but she doesn't do much cooking anymore. So my wife and I made it in the smoker.
First you pound out the flank steak with a meat tenderizer
When they were about how I wanted them I sprinkled with some italian seanoning and some minced garlic, then pounded them a little more.
We put together a couple pounds of meatball mixture (ground beef, italian seasoning, parmesan and romano cheese, bread crumbs, garlic, etc.) and spread the mixture out on the steak. Then added a few hard boiled eggs and rolled it up like a fattie.
Here is a pic before we closed up the end
After a while on the smoker.
After about 2-2 1/2 hours.
A pic of it sliced up.
And my plate from that day. Braciole, pasta w/ homemade sauce, italian sausage that simmered in the sauce and some cheesy garlic bread.
This was great, I am sure I will do it again. But it is one of those things we will probably only make on New Year's Day. Gotta keep with the family traditions.
Disclaimer: Normally this would be simmered/braised in the sauce but since we smoked it-we served it naked.
Thanks to everyone for checking this out, even if some of you have seen it before.
First you pound out the flank steak with a meat tenderizer
When they were about how I wanted them I sprinkled with some italian seanoning and some minced garlic, then pounded them a little more.
We put together a couple pounds of meatball mixture (ground beef, italian seasoning, parmesan and romano cheese, bread crumbs, garlic, etc.) and spread the mixture out on the steak. Then added a few hard boiled eggs and rolled it up like a fattie.
Here is a pic before we closed up the end
After a while on the smoker.
After about 2-2 1/2 hours.
A pic of it sliced up.
And my plate from that day. Braciole, pasta w/ homemade sauce, italian sausage that simmered in the sauce and some cheesy garlic bread.
This was great, I am sure I will do it again. But it is one of those things we will probably only make on New Year's Day. Gotta keep with the family traditions.
Disclaimer: Normally this would be simmered/braised in the sauce but since we smoked it-we served it naked.
Thanks to everyone for checking this out, even if some of you have seen it before.
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