Braciole or jerky or ???

[QSis]

I just scored a 1 lb. package of two thin-cut top round steaks for $1.96 (it had a $1.00 off coupon that the cashier took).

I was thinking of pounding it out for braciole, but have been craving beef jerky, too.

Which do you think is the better idea? Or would you do something else with this?

Lee

[lilbopeep]

BRACIOLE!! LOL I have been craving braciole and was planning on making some to add to my gravy with the meatballs and sausage but never got to it.

[Sass Muffin]

braciole looks good (Googled)--never had it.

[Kimchee]

Hmm, basically a jelly roll with Italian flavored bread and cheese...
THanks! I have a new recipe to try soon!

I vote braciole... just take lots of pictures of the assembly, LOL! ;)

[lilbopeep]

I am was planning to make braciole soon. I may be making them sooner than I planned!! LOL

[MexicoKaren]

Like Sass, I had to google it also. I vote for braciole. I'm gonna make some soon! It looks wonderful.

[Keltin]

Braciole. The hunks of fat running through that meat could be problematic for jerky stored long term unless you plan to cut it out.

[QSis]

Okay, braciole it is!

Thanks, everyone!

Lee

[PanchoHambre]

Braciole is one of my favoirte parts of the Sunday sauce.... stuffed braciole is good too.

[buckytom]

braciole is a good idea, but i prefer pork to beef.

qsis, if you haven't done it yet, pound/tenderize the heck out of them with a fat tined fork and make a club steak sandwich on garlic bread with cheese and sauteed onions.

[QSis]

braciole is a good idea, but i prefer pork to beef.

qsis, if you haven't done it yet, pound/tenderize the heck out of them with a fat tined fork and make a club steak sandwich on garlic bread with cheese and sauteed onions.

OMG, BT, that sounds good!!!!

Might have to change plans. It will be up to QBro to cook with these little steaks, since he's off the next two days.

Lee

[CaliforniaCook]

Given the two options, I would go with braciole. If you want to try something a little different, & have access to a grill, these braciole skewers with bread & lemons came to mind:

http://www.foodandwine.com/recipes/beef-braciole-skewers-with-bread-and-lemons

Lots of ways to go. You might post it in I have these ingredients for some more ideas.

[QSis]

braciole is a good idea, but i prefer pork to beef.

qsis, if you haven't done it yet, pound/tenderize the heck out of them with a fat tined fork and make a club steak sandwich on garlic bread with cheese and sauteed onions.

Well, QBro went with your suggestion, BT!

He did pound the steaks, even with a jaccard. He quick-fried his in a pan and said it tasted good, but it was tough.

Hearing that, I braised mine in a little beef broth. I made the garlic bread, spreading the bread with roasted garlic, mayo and seasonings then under the broiler. Topped the bread with braised steak, cut in strips, then cheese, then carmelized onions (and a few green peppers). My steak was very tender.

BUT ....LET ME TELL YOU ..... THE GARLIC BREAD IS A BRILLIANT IDEA FOR SUBS!!!

(Yes, I'm shouting, and I'll shout it from the rooftops!)

I've had about 1,000 subs in my life, and this garlic bread idea is incredible!! I will make it all the time for my homemade subs!!

All the flavors came together beautifully, and it was one of the best subs I've had in a LONG time! And I get one submarine sandwich a week, and I live in an area where there are sub shops, good ones, on every corner, for miles around.

Garlic bread for subs! Why did I never think of this????

Thank you, Buckytom!

Lee

[Keltin]

Oh Good Lord! It should be a crime to tease with such a picture! That is INCREDIBLE!!!! Awesome! :clap:

[lilbopeep]

That looks fantastic Lee!! I'll take one please!

BTW We have 2 pizza places we order from that makes garlic bread subs. I like one called a Snowcap - Hot roast beef, gravy and melted mozz on garlic bread. I love it!!

[buckytom]

lol, you're welcome qsis.

i have to give credit to a now defunct sandwich shop that used to be on the corner of 10th ave and 56th street.

they made a fantastic roast beef sandwich called a giacomo. thick slices of roast beast were put on the griddle with onions, and when it began to fry some au jus was added, then cheese put on top and it was covered with a stainless steel bowl to melt. the whole thing was scooped onto garlic bread which pulled it all together.
man, i need a giacomo right about now.

some of the diners in the area make something similar, sans au jus, and call it a balboa. i think as a nod to the philly cheese steak and rocky balboa.

anyway, the garlic bread is the key. it works well with roast pork, cuban, and even hot turkey sandwiches, but with roast beef or cube steaks, it's a killer.

oh, btw, when it comes to tougher cuts for steaks, i've found you need to stab the crap out of the meat until it's about to fall apart. pounding with a mallet doesn't have the same effect. i'm surprised the jaccard didn't work, unless qbro wasn't aggressive enough. i usually just use an old fork and go nuts on it.

[Sass Muffin]

Lee, that is one freaking beautiful sandwich!

I've never thought of using garlic bread for a sub either, but frequently have used Texas toast garlic bread slices for hot browns and with hot baked beans poured over.

Tom, there have been times while I am pan frying a cheaper steak, I'll keep jabbing it with turning fork and knife from center out. I swear this tenderizes it during the cooking process.