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You can find a video on how to make this at Digitalcookbook.tv Chef Michael Giletto brings you this heavenly tomato sauce topped Italian specialty In Italian brasciole means cutlet or chop, you may use another meat, just pound it thin or have it sliced thin (not deli thin)
- 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)
- Dice the onion and shallot finely.
- Mince the garlic and parsley.
- Peel and chop the egg, chop olives up into rings if not already done.
- Finely dice the cheese, salami, and capicola.
- 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.
- Roll up, stuff back in any filling that falls out and tie each end closed with seam side of roll on bottom.
- In a dutch oven or large deep pan on stove, heat oil to medium/high.
- Sear the brasciole with seam side down at first, then when edges turn brown flip and repeat until all sides are seared.
- Pull off flame and de-glaze by adding wine, put back on and let reduce by half.
- Reduce temperature to low/medium.
- Add the sauces and carefully mix as best as you can without breaking rolls, cover and simmer on low heat for 3 hours.
- You may add some fresh herbs or veggies if desired at this time.
- To serve, remove the brasciole, remove twine.
- Give sauce a good final stir and serve with pasta of choice.