Italian Fashion Stuffed Brajoles + Photos
See Boss Tips and Secrets
Ingredients:
1 kilo soft slice cut into two thin steaks, or one
cut, then open in the middle without separating the parts
ask the butcher to do this.
You can use the meat skirt or goldfish, open like a blanket.
Spices:
2% by weight of the meat of salt, or to taste, or
1 tablespoon salt
1 tablespoon of pepper sauce or
½ fingered seedless pepper and without the white ribs finely chopped
4 tablespoons corn oil
Filling:
100 grs. dark raisins, seedless
1 tablespoon whole capers
1 cup of grated onion
1 cup chopped parsley, or whatever it takes
1 cup chopped green olives
4 to 6 boiled eggs cut into slices or place the whole boiled egg
I - Sauce:
2 kg of tomatoes without seed skins
1 kilo grated onion (it's a kilo even)
1 teaspoon grated fresh ginger (optional)
1 tablespoon of sugar or a medium carrot, Some people use 1 teaspoon of baking soda instead of sugar or carrot
4 whole bundles of parsley
1 pinch of nutmeg
1 pinch of cumin
½ fingered 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 the blanket 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 cooked and cut into slices or whole.
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 a tight cotton string, so as not to lose its shape, or sew with a thick line of cotton.
Place the two brajolas in a large saucepan, fry on all sides, until golden brown, cook in a standard saucepan.
Then add the tomato sauce already prepared, 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 homemade 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 braids in the pressure cooker, which changes the taste of the meat.
Drip water little by little until cooking, the meat gets tastier.
Take the parsley and bay leaf before serving.
Remove the string by cutting with kitchen scissors. Bring to the freezer to be firm and cut without undoing and loosen the filling.
Transfer to a refractory, lined with tomato sauce, take to the oven already heated until it gets very hot.
Part make the salad with lettuce leaves, and cherry tomatoes and raw carrots grated in the thicker drain, or in the apperance proper for thin strands. .
Tomatoes and carrots are placed over lettuce leaves.
Decorate:
Garnish over the meat with whole mint leaves.
Cut the meat with electric knife, in slices of 2 centimeters, never cut too thin, which crushed.
Serve with ravioli or with vegetable pie and green salad
You can serve the brajola with mashed potatoes, or mandioquinha, or 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 3 quarts of cold water, bring to medium heat for about 4 to 6 hours, gradually add hot water until thick and dark.
True Ialiano sauce takes at least 5 hours to cook
IMPORTANT WARNING:
For homemade sauce and industrialized sauce.
The remaining tomato sauce Freeze in small pots with screw cap with a little oil on top.
Chef Tips:
Do not leave in the refrigerator any tomato sauce that is dangerous, it creates a deadly bacterium.
Always keep in the freezer until use.
Do not use industrialized tomato sauce. when it is black around or the swollen can. Discard.
Brazilian Fruit Dessert
See Boss Tips and Secrets
Ingredients:
1 kilo soft slice cut into two thin steaks, or one
cut, then open in the middle without separating the parts
ask the butcher to do this.
You can use the meat skirt or goldfish, open like a blanket.
Spices:
2% by weight of the meat of salt, or to taste, or
1 tablespoon salt
1 tablespoon of pepper sauce or
½ fingered seedless pepper and without the white ribs finely chopped
4 tablespoons corn oil
Filling:
100 grs. dark raisins, seedless
1 tablespoon whole capers
1 cup of grated onion
1 cup chopped parsley, or whatever it takes
1 cup chopped green olives
4 to 6 boiled eggs cut into slices or place the whole boiled egg
I - Sauce:
2 kg of tomatoes without seed skins
1 kilo grated onion (it's a kilo even)
1 teaspoon grated fresh ginger (optional)
1 tablespoon of sugar or a medium carrot, Some people use 1 teaspoon of baking soda instead of sugar or carrot
4 whole bundles of parsley
1 pinch of nutmeg
1 pinch of cumin
½ fingered 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 the blanket 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 cooked and cut into slices or whole.
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 a tight cotton string, so as not to lose its shape, or sew with a thick line of cotton.
Place the two brajolas in a large saucepan, fry on all sides, until golden brown, cook in a standard saucepan.
Then add the tomato sauce already prepared, 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 homemade 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 braids in the pressure cooker, which changes the taste of the meat.
Drip water little by little until cooking, the meat gets tastier.
Take the parsley and bay leaf before serving.
Remove the string by cutting with kitchen scissors. Bring to the freezer to be firm and cut without undoing and loosen the filling.
Transfer to a refractory, lined with tomato sauce, take to the oven already heated until it gets very hot.
Part make the salad with lettuce leaves, and cherry tomatoes and raw carrots grated in the thicker drain, or in the apperance proper for thin strands. .
Tomatoes and carrots are placed over lettuce leaves.
Decorate:
Garnish over the meat with whole mint leaves.
Cut the meat with electric knife, in slices of 2 centimeters, never cut too thin, which crushed.
Serve with ravioli or with vegetable pie and green salad
You can serve the brajola with mashed potatoes, or mandioquinha, or 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 3 quarts of cold water, bring to medium heat for about 4 to 6 hours, gradually add hot water until thick and dark.
True Ialiano sauce takes at least 5 hours to cook
IMPORTANT WARNING:
For homemade sauce and industrialized sauce.
The remaining tomato sauce Freeze in small pots with screw cap with a little oil on top.
Chef Tips:
Do not leave in the refrigerator any tomato sauce that is dangerous, it creates a deadly bacterium.
Always keep in the freezer until use.
Do not use industrialized tomato sauce. when it is black around or the swollen can. Discard.
Brazilian Fruit Dessert
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