I bought 2 beautiful top rounds at Costco today for .50 less than ground beef price.
Yeah the due to be gross date was circled for 2 days from now but these are going to become the best freakin brociole in the whole midwest this weekend.
I learned to make brociole (pronounced Bra-Joel) from an Italian lady when I was in college 45 years ago. Her recipe is different from any of the current youtoobs out there. I used to use flank steak but not at 3x the price or more.
Butterfly filletted, hammered flat, rubbed on both sides with pressed garlic, salt and pepper, in EVO oil paste, filled with diced hard boiled egg, chopped spinach, chopped black olives, 2 or 3 kinds of Italian cheeses and some Italian seasonings.
Rolled, tied with butchers string, seared in a pan
Then cooked in the tomato sauce until the neighbors start knocking on the door and asking what’s cooking.
Served on pasta noodles with broccoli, a crusty baguette and the bottle of Chianti I’ve been saving.
