Stuffed Braised Beef Roll (Brasato Marchigiano) Recipe

• 2 lb. slice 3 1/2" thick from a beef rump
• 1 1/2 Tbsp. salt and a healthy pinch of pepper
• 1/4 lb. salt pork, minced
• 3 Tbsp. minced onion
• 1 1/2 Tbsp. minced carrot
• 1 Tbsp. minced celery
• healthy pinch of rosemary
• 3-4 cloves garlic, minced
• salt and pepper
• 1 1/2 Tbsp. flour
• 3 Tbsp. butter
• 2 Tbsp. oil
• 1/2 c. dry red wine
• 1/2 c. stock
• buttered parchment paper

1. Lb.
2. the meat quite well with a meat mallet till somewhat flattened and season it with 1 1/2 Tbsp.
3. salt and a healthy pinch of pepper.
4. Spread a mix of minced salt pork, onion, carrot, celery, the healthy pinch of rosemary, and garlic across the top of the meat proportionately.
5. Roll and tie the beef with butcher's string so which the filling is securely inside; sprinkle with a little salt and pepper and 1 1/2 Tbsp.
6. of flour on the outside.
7. Heat butter and oil in a cast iron or possibly other heavy-bottomed pot with a tight fitting lid, browning the beef roll well on all sides over high heat.
8. (Side Note: If you use an ovenproof pot, you can finish cooking it for 2 hrs in the oven at 250

salt, salt pork, onion, carrot, celery, rosemary, garlic, salt, flour, butter, oil, red wine, stock, buttered parchment paper

Taken from cookeatshare.com/recipes/stuffed-braised-beef-roll-brasato-marchigiano-28146 (may not work)