Beef Braciole

Ingredients

• 3 LBS FLANK STEAK, CUT INTO 6-8 STEAKS

• ¾ LB GENOA SALAMI

• 6-8 HARD BOILED EGGS, PEELED

• 2 T. GARLIC POWDER

• 2 T. SALT

• 2 JARS CHEFMEL’S SWEET SICILIAN PASTA SAUCE

• 1 LB CAVATAPPI (OR PASTA OF YOUR CHOICE)

• ½ LB FRESHLY SHREDDED OR SHAVED PARMESAN CHEESE

  *note: the amount of steaks you end up with will determine how many HB eggs you need

Instructions

1. Tenderize the meat with a Jaccard. You can also tenderize with a meat hammer. 

2. Season both sides of meat with the salt and garlic powder. 

3. Lay the meat flat and prepare one steak at a time by adding salami, then the hard-boiled egg, then fold the ends of the steak and roll into a nice little roll. 

4. Tie the ends of the roll with food twine. 

5. Heat some olive oil in a skillet and take the meat rolls and place in skillet to brown all sides. 

6. While this is working, pour sauce into a Dutch oven. 

7. Once the meat is browned, add the rolls to the Dutch oven. 

8. Place lid and simmer on low for about 2 hours.

9. When you are ready to serve, boil and drain the pasta, and portion pasta on a plate and place Beef Braciole atop the pasta, add more sauce and top with freshly grated or shaved Parmesan cheese.