Bruce’s Spicy Braciole

Indulge me, please. I made this on a Wednesday. But it starts with what I made on Sunday.

Let me explain.

On Sunday I made a Spoon Roast with Pan Gravy (red wine reduction) which I served with Twice-Baked Potatoes (My Mom made these often when I was a child!!!) and Roasted Asparagus.

Here I am making the Twice-Baked Potatoes (OMG I love these!):

And here is my plate:

On Monday, I used some of the Spoon Roast to made a rather delicious Chili (I use celery, onion, carrots, garlic, chili powder, cumin, oregano, tarragon, brown sugar, red chili peppers, stock, chopped tomatoes, two kinds of beans):

Next time, I might add some of this, which my oldest childhood friend, Andy, sent to me. His daughter makes it. Her website is at Heart Breaking Dawns (Click on photo to better see the graphic!):

Or maybe I will add some of this:

Kind of scary!

So, you might by now be asking yourself, “Bruce! What about the Braciole?”

I bought 1/2 pound of thinly shaved beef. I spread it out on the kitchen counter, on top of wax paper. There were nine pieces of beef.

I combined 1/2 cup Parmesan, 1/4 cup chopped parsley, 3 garlic gloves (smashed and minced), 3 anchovies (smashed and minced). I also halved and quartered two carrots.

On top of each piece of beef, I added some of the above mixture and a slice of carrot (My Mom made this often when I was a child and always added a carrot!). I rolled it fairly tightly and held each together with one toothpick.

I browned them in hot oil in a large pan. Then, I added 2 cups of liquid from the chili (Thus, the “Spicey.”). I also added one very large tomato (seeded and diced). And I simmered this for about one hour.

I served it with pasta which I cooked and then added to the simmering Braciole–and roasted asparagus and pine nuts.

It was very tasty and tender!

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