Stuffed Bracelets with Raisins, Capers and Others

Stuffed Bracelets with Raisins, Capers and Others

Ingredients:

1 kilo soft loin cut into two thin steaks, or a thick one cut in half without separating the parts, or the meat of your choice
Ask the butcher to do this.

Spices:

2% by weight of the meat of salt, or to taste, or
1 teaspoon of salt
1 tablespoon pepper sauce
2 tablespoons corn oil
3 cloves garlic, chopped 9se for old remove the kernel)

Filling:

100 grs. Dark raisins, seedless
1 tablespoon whole capers
1 cup chopped onion or grated
1 cup chopped parsley, or what you need
1 cup chopped green olives
6 boiled eggs, cut into slices, not too thin

I - Sauce:

2 kg of tomatoes without skins without seeds
1 kg chopped onion
1 teaspoon fresh grated ginger
1 tablespoon of sugar or a medium carrot
4 whole bundles of parsley
1 pinch of nutmeg
1 or ½ finger unpeeled finger pepper, or pepper sauce
1 piece of cinnamon stick

II - Sauce:

1 liter of homemade tomato sauce or
2 cans of ready concentrated sauce, dilute with 6 cans of water, use the measure of the sauce can.
If using sauce just leave on the fire until reduce to one liter.

Meat-Tempering Mode:

Season the meat with salt, garlic, pepper
Leave the meat seasoned for 4 to 6 hours, inside the refrigerator.

 Open each steak on the meat board and distribute the filling.

The filling is placed as follows;

A layer of chopped parsley, over the onion the olives the capers and the eggs boiled and cut into slices.

The raisins are placed between the slices of the eggs, so that it is tucked in the middle of the gems.

Wrap the meat, tie it with cotton string, firmly, so as not to lose shape, or attach with a stick.

Place the two brajolas in a large saucepan, fry on all sides until golden brown. Cook in ordinary saucepan.
Drip water or sauce slowly until cooking, the meat becomes more tasty.

Then add the rest of the cooked tomato sauce, see below.
Leave on the fire until the meat is cooked and the sauce very thick.

How to prepare the sauce:

Fry the onion, add the ready-made tomato sauce and the rest of the ingredients.
Bring to a thick sauce.

See explanation of sauce below.

Place the cooking dish (s) to cook in the sauce, after frying on all sides.

Important Note:

* You can not cook the brajolas in the pressure cooker, which changes the flavor of the meat, besides being cold

Before serving remove the bouquet of parsley

To serve place on a platter, lined with lettuce leaves, and cherry tomatoes and raw carrots grated in the thick drain.
The tomatoes and the carrot are placed, over the leaves of lettuce.
Decorate over the meat with whole leaves of mint.
Cut the meat with electric knife, in slices of 2 centimeters, never cut too thin, which crushed.
If you want to cut fine thin freeze the meat and then cut it with electric knife or cold cutter and even knife.
Serve with pasta, polenta or with vegetable pie and green salad

You can serve the brajola with several mashed potatoes:
Potatoes, cassava, peas, or yams.

How to prepare the Tomato Sauce:

Thoroughly wash the tomatoes cut into four, beat the blender with a little water, until thoroughly crushed, then strain into a fine, well-covered plastic sieve,

Fry the onion until wilted Add tomato juice with a quart of cold water, bring to medium heat for about 4 to 6 hours, gradually add hot water until a thick, dark sauce.

IMPORTANT WARNING:

For homemade sauce and industrialized sauce.

The remaining tomato sauce Freeze in small pots with lid, with a little oil on top.

Do not leave in the refrigerator any tomato sauce that is dangerous, it creates a deadly bacterium. Always store in the freezer until use.
Notice:
Do not use industrialized tomato sauce with the swollen can or when open it is black all around. Discard.