Brusole

posted May 21, 2010, 7:12 AM by Allen Gattis
Brusole (Roulade)

Flank stake. Plastic on top with s spritz of water on the meat and plastic. Pound and slide.

Filling

Process 1 Clove garlic. When diced, add

1 tbs Fresh parsley, chopped
1 tbs fresh oregano, chopped
1 tsp fresh Rosemary, picked and chopped
1 tsp fresh thyme, picked
1/3 cup grated Parm
1 1/4 cup flavored croutons
1 eggs.

(Sub in a tsp of dry when needed)


Spread the filling by oiling the spatula. Thin as possible. Leave the near edge clear and role from the outside.

Tie
Cotton string
Start with a surgeons knot and then loop ( flipping over in the hand). Come up the otherwise loop once and

Sear
Allow to come to room temp (15min) lightly coat with canola or peanut. Librially salt and put in a very hot cast iron. This will smoke. About a min a side.

Get the oven hot. 350. Baking dish with 3 cups tomato sauce

Braze.
Put the meat in the sauce. Spread sauce over the top and tent with foil.  Don't touch the meat is possible

Cook for 45 min.

Put on a sauces plate.
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