Italian Pot Roast with Polenta

Italian Pot Roast with Polenta

One of the first meals I remember The Boy’s mother cooking for me was Braciole.  And yes, I capitalized the word Braciole on purpose.  He speaks of the dish with an almost religious reverance, so it seems fitting.   It’s essentially thin slices of beef, rolled around herbs and cheese,  tied up with string or skewered with a toothpick,  quickly seared, and then slowly simmered in “gravy” (Jersey Italian for red sauce).  My now Mother-In-Law hasn’t made that dish in years, but even so, I don’t think I’ll ever try to make it for The Boy.  A girl just doesn’t put her food up for comparison with the one dish he most remembers his mother making.  But this Italian pot roast is as close as I’ll ever come to the Legend of the Braciole. (Read more…)

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