Tonys Braciole With Gravy Recipes

Steps:

• Arrange each piece of beef with a short edge facing you. Sprinkle with 2 teaspoons of salt. Cut the provolone and salami in half. Cover the entire surface of each piece of meat with 1 1/2 pieces of salami, going up to but not beyond the edges; press down on the salami to adhere to the meat. Lay 1 1/2 pieces of provolone over the salami. (If there is any extra salami or provolone, distribute evenly among the braciole.) Mix the panko and parsley together in a small bowl. Scatter 2 rounded tablespoons down the center of the provolone. Tightly roll the meat away from you, pressing gently to make the rolls as even and uniform as possible. Tie each tightly with kitchen twine (2 or 3 pieces per braciola) or seal by inserting a toothpick to close.
• Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, add the braciole and cook, turning, until browned all the way around, about 5 minutes. Transfer to a plate.
• Lower the heat to medium, add the garlic and cook, stirring gently until barely toasted, about 30 seconds. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half. Add the crushed tomatoes (if using whole, crush the tomatoes by hand), Parmesan rinds, tomato paste and the browned braciole. Simmer until the sauce is thickened and the braciole are tender, about 4 hours, stirring occasionally to prevent the rinds from sticking to the bottom of the pot.
• Remove the rinds and discard. Remove the braciole, cutting the strings or removing the toothpicks and discarding. Serve the meat with the pasta or as a separate course. Top with grated Parmesan if desired.

Steps:

• Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
• Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
• In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
• For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
• To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
• Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
• Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.

Steps:

• In a large bowl, combine the caraway seeds, garlic powder, smoked paprika and salt. Remove and reserve a third of the spice mix in a separate small bowl. Score the pork shoulder on the cap side with a sharp knife, making 8 shallow cross-cuts. Add the pork shoulder to the large bowl with the spice mix, then rub the entire pork shoulder with the spice mix. Cover with the mustard and let sit for 20 minutes.
• In a soup pot, heat the olive oil and vegetable oil on high heat, then add the pork shoulder on the scored-skin side. Sear all sides of the meat to lock in the deep flavor and juices. Add the garlic and thyme. Add the chicken broth, bay leaves and pickle juice and let it simmer, covered, until the meat falls off the bone, 1 1/2 hours. Shred the meat to bite-size pieces in the pot. Add more of the reserved spice mix to taste. Combine 1 tablespoon cornstarch with 1 cup water in a small bowl, adding a bit more cornstarch and whisking together well until you have a "buttermilk" consistency. Pour the cornstarch slurry into the gravy slowly, a little bit at a time, stirring to the desired thickness.