in Italy

Beef, marinated

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Ingredients for 12 servings:

  • 2 bunch oregano (or 4 tbsp dried)
  • 1 bulb(s) garlic
  • ⅛ liter of oil
  • 1 kg beef (rump), very thinly sliced
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Sicilian braciola

Chop the oregano (or crush the dried ones between your fingers). Peel and roughly chop the garlic, then mix with the oregano, pepper, and oil. Layer the meat slices and herb oil alternately in a bowl. Cover, refrigerate, and let it marinate overnight, if possible. Remove the beef slices from the herb oil, scraping off the garlic and herbs with a knife to prevent them from burning during frying. Fry the meat in batches on both sides in a very hot pan without oil. Season with salt, transfer to a platter, and keep warm until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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