Beef Brasciole

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 small yellow onion
• 1 shallot
• 4 garlic cloves
• 1/4 bunch parsley
• 1 hard-boiled egg
• 3 slices provolone cheese (thin slices)
• 2 slices genoa salami (thin sliced)
• 6 black olives, chopped
• 1 1/4 lbs beef, brasciole (six separate pieces)
• 1/2 teaspoon black pepper (fresh-cracked)
• 1 teaspoon olive oil
• 1/2 cup dry red wine
• 2 cups tomato sauce (long-cooking traditional)
• 1 cup demi-glace (brown)
• fresh herbs (of choice, optional, optional) (optional) or vegetables (of choice) (optional)

Recipe

• 1 dice the onion and shallot finely.
• 2 mince the garlic and parsley.
• 3 peel and chop the egg, chop olives up into rings if not already done.
• 4 finely dice the cheese, salami, and capicola.
• 5 lay out the beef and top in layers with the onion, shallot, garlic, parsley, egg, cheese, salami, capicola, olives, and finally pepper on the top.
• 6 roll up, stuff back in any filling that falls out and tie each end closed with seam side of roll on bottom.
• 7 in a dutch oven or large deep pan on stove, heat oil to medium/high.
• 8 sear the brasciole with seam side down at first, then when edges turn brown flip and repeat until all sides are seared.
• 9 pull off flame and de-glaze by adding wine, put back on and let reduce by half.
• 10 reduce temperature to low/medium.
• 11 add the sauces and carefully mix as best as you can without breaking rolls, cover and simmer on low heat for 3 hours.
• 12 you may add some fresh herbs or veggies if desired at this time.
• 13 to serve, remove the brasciole, remove twine.
• 14 give sauce a good final stir and serve with pasta of choice.