David Rocco's Dolce India

Goan Braciole


– 1 teaspoon ground cumin powder
– 1/2 teaspoon of ground cinnamon
– 1/2 teaspoon of ground turmeric
– 1/4 teaspoon of ground pepper
– ¼ teaspoon cloves
– 2 dried ground red kashmeri chilies

– 4 lbs (1.8 kg) of flank steak, cut into 6 inch slices
– Carrot, thinly sliced
– Onion, thinly sliced
– Goan sausage, crumbled


Your butcher can slice and flatten your meat out for you or you can do it yourself. In
any case you want the slices to be thin. If you’re doing it at home put the pieces between
two slices of plastic wrap and pound until thin.

Lay slices of meat out on a cutting board. At one end of each piece, add a little bit of carrot, onion and a spoonful of goan sausage, then roll up the beef and press down firmly to help hold it all together.

In a pan with very hot oil, sear the rolls, seam side down to help seal the opening. After 2-3 minutes, turn each roll over gently. Sprinkle with salt. Once they’re finished cooking, Remove from the pan and set aside. In the same pan, add remaining onion, tomatoes and stir. The juice from the tomatoes will help to deglaze the pan and soak up all the bits of flavor. Add a teaspoon of jeera meera to the vegetables and mix. Add water to create gravy.

Lower the heat and gently put the meat back in the sauce. Let it cook for about 45 minutes to an hour. Lid on.

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