Brajolas Venice

Brajolas Venice
Ingredients:
1 kilo of topside cut in two thin steaks orsliced ​​thick, then open in the middle without separating the partsask the butcher to do this procedure.
Seasoning:
2% of the weight of the meat with salt, or the like1 pinch of pepper or pepper sauce4 cloves of crushed garlic2 tablespoons chopped sage or basil2 tbsp of corn oil4 whole branches of parsley1 pinch of nutmeg1 pinch of grated fresh ginger
Filling:
1 cup onion thinly sliced ​​or grated1 cup chopped parsley, or necessary1 cup chopped green olives6 boiled eggs and cut into slices100 grs. of dark raisins, seedless1 tablespoon whole capers (optional)
Sauce:
2 pounds of tomatoes peeled seededSmoothie in blender with a little water, then strained, or1 liter of concentrated tomato sauce ready
How to Prepare:

Season the meat with salt, garlic, pepper, nutmeg, ginger and herbs.
Allow the seasoned meat for 4 hours in the refrigerator.
Then take the seasoning, roll each steak on cutting board and place the filling.
The filling is placed in the following manner;
A layer of chopped parsley over the onion slices, olives capers and hard boiled eggs and cut into slices.The raisins are placed between the slices of eggs, so it is stuck in the bud.
Roll the meat and tie with cotton string, firmly, not to lose shape or sew with cotton thick line.
Put the two roles in a large pan, fry on all sides until golden brown, cooking communal pot.
Can not cook in a pressure cooker, which changes the flavor.
Then throw on top 1 large glass of hot water, cover and simmer until tender meat, if you need to add more hot water, or
Go slowly dripping water until cooked.
When almost done, add the tomato sauce cooked, that is already ready, simmer for another 10 minutes, add 1 tablespoon (soup) rare sugar to take the acidity, can substitute 6 dried fruit apricot or plum without the lumps.
To serve arrange on a platter, lined with lettuce leaves and cherry tomatoes.The tomatoes are placed on top of the lettuce leaves.
Spruce on top of the meat with whole leaves of mint.
Cut the meat with electric knife, sliced ​​2 inches, never cut very thin, it breaks off.If you want to cut very fine to freeze meat and then cut with knife or electric meat slicer and even faqca.
Serve with pasta or vegetable pie and green salad
Brajola can serve with mashed potatoes or mashed parsnip or pea puree.
How to prepare the Tomato Sauce:
Wash the tomatoes cut in four, hit the blender with a little water to grind well, then strain into a fine sieve and deep plastic
N Put a pan grande.o strained tomato juice with a pint of cold water, bring to medium heat for about 4 to 6 hours, gradually add hot water gradually until a sauce thick and dark.IMPORTANT NOTICE:For industrialized homemade sauce and gravy.
After the sauce ready. Freeze in small pots with lid, with a little oil on top.
Do not refrigerate any tomato sauce that is dangerous, creates a deadly bacteria.
Do not use tomato sauce industrialized. when black in the back. Disposal.