Beef Brasciole

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.