Brajolas - Diana Dialogues of Great Meat Stuffed

Brajolas - Diana Dialogues of Great Meat Stuffed

ingredients:

1 pound topside cut in one or two thin steaks
½ cup (tea) of corn oil

seasoning:

2% by weight of salt beef, or 1 teaspoon (soup) shallow
Lady finger pepper ½ chopped without seeds, or
1 spoon (soup) of hot pepper sauce
4 cloves of crushed garlic, if you take out the old garlic crumb
1 or 2 teaspoons (tablespoons) chopped sage, or basil
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
4 whole sprigs of parsley
1 pinch of nutmeg


filling:

1 cup (tea) of sliced ​​onion and drizzling
1 cup (tea) of chopped parsley, or necessary
1 cup (tea) of chopped green olives
6 large eggs cooked and cut into slices
150 grs. dark raisins, seedless
1 tablespoon of whole capers or chopped in half (optional)

sauce:

2 pounds of tomatoes peeled seeded smoothies in the blender with a little water, or
1 liter of homemade tomato sauce concentrate
½ pound of onion cut into small pieces
2 tablets of broth (optional)
1 teaspoon of salt
1 spoon (soup) of sugar shallow or medium carrot serves to take the acidity
1 or 2 spoon (soup) of dried oregano
1 piece of cinnamon stick

Sauce Vapt Vupt II:

1 pound ripe tomatoes skinned and seeded (optional)
1 can tomato sauce concentrate
4 cans of water to dilute the sauce until reduced by half
½ pound of chopped onion
1 spoon (soup) of sugar or one medium carrot or
1 teaspoon (tsp) baking soda
see important information at the bottom
 
How to Prepare:

Season the topside with salt, garlic, pepper, nutmeg, ginger and herbs,
Leave the meat seasoned for 4 hours in the refrigerator.

Feelling mode:

Take the meat from the seasoning put a layer of chopped parsley over the onion, olives and capers cooked eggs standing and cut into slices (from the eggs) raisins, so they (raisins) are in the center gem.
Wrap the meat and tie with cotton string, firmly, not to lose shape.
Place or hang out (two roles) in a large fry pan with oil on all sides until golden brown, cooking pot in common.
Should not cook in a pressure cooker.
Then pour over a pint of hot water, cover and cook until soften the meat, if you need to add more hot water.
When almost ready, add the tomato sauce ready and cook for another 20 minutes.

How to prepare the Tomato Sauce:

Wash the tomatoes cut in four, hit the blender with a little water until grinding and tomatoes,
Strain in a fine sieve and well founded plastic.
Bring a large pan to heat the mixture with the blender, adding a liter of water left in the heat for about 2-4 hours or even longer, until a thick, dark sauce. And the sauce and stewed tomatoes.
The cooking time is on your taste.
The other industrialized sauce ready to cook at least one (1) hour.

How to Serve:

Arrange on a platter. Decorate around with lettuce leaves and tomato over cherries, and lemon slices.
Whole mint leaves on top of the meat.
Cut the meat into slices not too thin.
Serve with pasta or vegetable pie and green salad, watercress, lettuce, arugula endive, escarole, chicory.


Note:

"The more cooking homemade or processed tomatoes, gives less heartburn for some people."

Never put baking soda in pressure cooker that much foam, and clog the valve.