Brigole Recipe

["Sauce Preparation", "", "In a large stock pot at least 5"" tall and 14"" in diameter (tall enough to fit the flank steak rolled up), start to fry the bacon by itself. Do not cook until crispy. Add in the Beef broth and 16oz of water. Bring to a slow rolling boil. Add in the chopped carrots, mushrooms, onions, garlic and olives. You can add in anything you like really at this point. I sometimes use Pine Nuts. Continue to boil for 10 min, again a slow boil is fine.", "", "Flank Steak Preparation", "", "Pound the steak on both sides for about a minute each side. twice. The idea is to thin out the meat so it can be rolled easily with the stuffing. That will happen when it is cooked. Cover the steak with just the solids from the sause..1/4"" thick. Do not use all of the solids for the steak, leave half or more in the sauce. Toss on a lite layer of bread crumbs and Parmesan cheese and the raisins. Roll up the steak and tie with at least three strings.. I use kite string. It is clean and strong. Do not use twine it falls apart. Don't worry if stuff falls out, this is a very messy process.", "", "Final Preparation", "", "Place the rolled up steak in the stock pot and add the tomatoes. Bring to a medium boil and cover. Pour a glass of wine and go relax for awhile. From this point you just need to check periodically that the sauce is not reducing too much, do not cook off all the liquid. You want to make sure that the liquid is at least half way up the steak or more. Add water to do this. Typically cook for 2 hours or a bit more. If you cook it less the steak will be very tough so take your time. Remove from pot and let stand for 5 min and cut the short way in 1"" wide rolls. Serve with white rice and use the sauce on the rice and the meat."]