Bragiole? Braciole?

[SpanishCastleAle]

Never made it, never even had it. But it sounds very tasty.

Got a 1" thick x ~9"-10" long flat-iron steak that I thought might be a good candidate after butterflying. Any favorite fillings or general tips? Is this usually served with a marinara/similar sauce (aka 'gravy' to Italians)?

Here's the tentative filling (not sure about quantities):
1# Hot Italian sausage (crumbled and cooked/drained)
1 small onion, chopped, sauteed
4-6 Serrano peppers, chopped, sauteed (this should prob be bell pepper but I want some kick)
1 cup sliced black olives
1 cup Herb-seasoned stuffing
1 large egg
1/4 cup beef broth (add a little red wine?)

Haven't decided if I want garlic in there somewhere. Yes/No?

Then I plan to cook it in the oven @ 350-ish with ~2 cups liquid in the pan. Liquid is tentatively: 3/4 beef broth, 1/4 cup red wine, 1 cup water (EDIT: I meant 1 cup pizza sauce instead of water, pizza sauce because it's what's in the fridge).

Any tips/suggestions/recipes appreciated. I think I read to not tie it too tightly with string because it expands when it cooks.

Also, I like wine with something like this but I'm wine-challenged so suggestions for a good red would be appreciated. A good side would be nice too (all I can think of is the obligatory risotto, which is fine because I love risotto).

 

[tallybrewer]

A regular dish growing up. My version:

- Make meatballs. ground beef, garlic, parsely, parmesan, egg & fry in veg oil
- Ask your butcher for an appropriate cut of beef for a brasciole. Butterfly it (alternate cutting opposite sides to get the entire piece of meat to "fold out" into one long flat piece.
- Make filling by crushing meatballs, add lots of chopped parsley, chopped onion, & pine nuts.

Cover meat with filling & roll it up, tying into a tube shape using kitchen string. Brown in a large skillet & slip it into a large pot of sauce with extra meatballs. Cook for a couple of hours to let the flavors mingle.

When serving, slice into cross sections about an inch wide.

Madroné!

 

[SpanishCastleAle]

Sounds delicious tallybrewer!

I cooked the sausage then sauteed the onion/pepper in the same pan and reserved them for the 'build' tonight.

I used the grocery store 'wine-for-dummies' chart for red wines and since Chianti was Italian I bought a bottle of it (Da Vinci), plus another bottle that was labeled as 90% Sangiovese/10% Merlot.

 

[tallybrewer]

Sounds awesome. Oh, btw, I made a mistake on that recipe, it is beef, not pork. Just ask the butcher for an appropriate cut. I'm editing my post now..