Beef Brasciole

Ingredients

• 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 herb (of choice, optional, optional) (optional) or vegetables (of choice) (optional)

Directions

1. 1

   Dice the onion and shallot finely.

2. 2

   Mince the garlic and parsley.

3. 3

   Peel and chop the egg, chop olives up into rings if not already done.

4. 4

   Finely dice the cheese, salami, and capicola.

5. 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. 6

   Roll up, stuff back in any filling that falls out and tie each end closed with seam side of roll on bottom.

7. 7

   In a dutch oven or large deep pan on stove, heat oil to medium/high.

8. 8

   Sear the brasciole with seam side down at first, then when edges turn brown flip and repeat until all sides are seared.

9. 9

   Pull off flame and de-glaze by adding wine, put back on and let reduce by half.

10. 10

    Reduce temperature to low/medium.

11. 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. 12

    You may add some fresh herbs or veggies if desired at this time.

13. 13

    To serve, remove the brasciole, remove twine.

14. 14

    Give sauce a good final stir and serve with pasta of choice.