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Place in large cooking pot over a slow fire.
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Place all ingredients into pot with no browning or heating of any kind.
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Cover with water.
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Add half tablespoon salt or to taste.
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*Types of meat to be used; different choice: Bracoiola--round steak, full out, bone included but sliced thin.
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Spread out flat.
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Salt and black pepper lightly.
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Chop up two cloves or slice very thin and spread over steak.
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Add generous portion of parsley.
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Roll and tie.
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Brown all around.
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Add to the simmering sauce.
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Add enough water just to cover the meat.
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*Italian recipes usually call for the addition of other meats to the above bracciola.
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There are also other ways of preparing the steak for use.
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*Other ways: Line hard boiled eggs in and on top of the spices and roll and tie.
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Do not overcrowd with eggs; Add browned Italian sausage (all pork meat sausage preferred).
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Roll and tie and brown as above; Add strips of well browned bacon; Fill with a browned combination of mixed ground meat, egg, parsley, garlic, onion, dried sweet pepper flakes or hot, if you prefer).
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Roll bracciola and brown and put into sauce.
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Keep the water just above the meats and simmer for five or six hours.
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Tasting is a requisite as the hours roll by.
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A sauce is individual expression once the main ingredients are in place.
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Also stir occasionally to keep it from sticking.
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You may have to add small amounts of water from time to time.
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Buon' appetito!
