Braciole

Ingredients

For beef roll part:

• Beef tenderloin or beef shoulder: about 500 - 600 grams (cut into thin slices, about 0.5 cm thick)

• Italian salami (such as Prosciutto): 4 - 5 slices

• Italian cheese (such as Provolone): 4 - 5 slices

• Fresh parsley: an appropriate amount, chopped

• Garlic: 2 - 3 cloves, chopped

• Breadcrumbs: 1/2 cup

• Olive oil: 2 tablespoons

• Salt: 1 - 1.5 teaspoons

• Black pepper powder: 1 teaspoon

• Dried oregano: 1 teaspoon

• Dried basil: 1 teaspoon

For the stewing sauce part:

• Onion: 1, chopped

• Carrot: 1, chopped

• Celery: 1, chopped

• Garlic: 2 - 3 cloves, chopped

• Canned crushed tomatoes: 1 can (about 400 grams)

• Beef stock: 2 - 3 cups

• Dry red wine: 1/2 cup

• Olive oil: 2 tablespoons

• Salt: 1 - 1.5 teaspoons

• Black pepper powder: 1 teaspoon

• Dried oregano: 1 teaspoon

• Dried basil: 1 teaspoon

• Tea seasoning: 3- 5g

Instructions

1. Place the sliced ​​beef on a cutting board and pound lightly with a meat hammer to make the slices thinner and even.

2. Sprinkle the beef slices with salt, black pepper, dried oregano, dried basil, chopped garlic, and parsley, spread evenly, and marinate for 15-20 minutes.

3. Place the salami and mozzarella slices on the marinated beef slices in order.

4. Roll up the beef slices tightly and tie the rolls with kitchen twine to prevent them from falling apart during stewing.

5. Heat olive oil in a large saucepan or deep frying pan, add chopped onion, carrot, celery, and garlic, and sauté over medium heat for 5-7 minutes until the vegetables are soft.

6. Pour in dry red wine and cook for 2-3 minutes to allow the alcohol to evaporate.

7. Add canned chopped tomatoes, beef stock, salt, tea seasoning, black pepper, dried oregano, and dried basil, stir well, and bring the sauce to a boil.

8. Place the tied beef rolls in the boiling sauce, making sure the beef rolls are completely submerged in the sauce. If the sauce is not enough, add beef stock as needed.

9. Cover the pot and simmer on low heat for 1.5 - 2 hours, until the beef rolls are very tender. Turn the beef rolls occasionally to ensure that they are evenly heated.

10. When the stew is done, carefully remove the beef rolls from the sauce, place them on a plate, and cut and remove the binding thread.

11. If the sauce is too thin, turn up the heat to thicken it a little, and adjust the amount of salt and pepper to your taste.

12. Slice the beef rolls thinly and pour over the stew.