This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes
In this season where tomatoes are expensive in Nigeria, playing around with different sauce ideas for white rice is the way to go and tangerine beefsauce should be one of your stops to make this happen
*Braised Beefwith a Peppercorn Sauce*. Every now and again I toy with the idea of becoming a vegetarian and then I think of eating a nice piece of tender beef, or some perfectly roasted chicken, some succulent pork with crackling
Sauce. Add butter stir until melted, serve sauce over pork. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,. Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth. 650 g pork tenderloins