Ended up rendering sala (Eastern European salted pork) to sear the beef and using that fat along with 1/2 cup of olive oil for the sauce. It was so tasty that the entire pot was eaten immediately.
dawidn0412
Looks very good! What about focaccia, You’ve done it by Yourself?
bibbidybobbidybake
Wow! You did an amazing job.
Cingulate4050
Perfect thinnest of the meat and good job… always to sear first before simmering in the sauce…I have to make an entire huge platter of braciola because family generally eat 7-10 pieces per person … a lot of work but worth it … great job! Fresh Italian flare leaf parser and fresh grated Romano or parm Reggiano and fresh cracked pepper I find helpful for full flavor
4 Comments
Ended up rendering sala (Eastern European salted pork) to sear the beef and using that fat along with 1/2 cup of olive oil for the sauce. It was so tasty that the entire pot was eaten immediately.
Looks very good! What about focaccia, You’ve done it by Yourself?
Wow! You did an amazing job.
Perfect thinnest of the meat and good job… always to sear first before simmering in the sauce…I have to make an entire huge platter of braciola because family generally eat 7-10 pieces per person … a lot of work but worth it … great job! Fresh Italian flare leaf parser and fresh grated Romano or parm Reggiano and fresh cracked pepper I find helpful for full flavor