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