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["Place the beef slices between sheets of plastic wrap, working 1 or 2 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick.", "Remove the plastic wrap and repeat with the remaining meat slices.", "Rub the meat slices on both sides with 2 tablespoons of the olive oil and the melted butter.", "Season the meat on both sides lightly with salt and pepper.", "In a mixing bowl combine the garlic, Parmesan, bread crumbs, parsley, basil, boiled eggs, capers, and Essence and toss to combine.", "Divide the bread crumb mixture evenly among the slices of meat, about 1/3 cup of stuffing for each slice of meat, spreading to within 1-inch of the edges.", "Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar.", "Use toothpicks to secure the meat.", "In a large Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the rolled meat and meatballs, working in batches, until well browned on all sides, about 6 minutes.", "Remove the browned meat to a plate and set aside.", "To the pan with the oil and meat juices, add the onion and red wine; bring to a simmer and cook until wine is reduced and onion is softened.", "Return all of the browned meat to the pan, add the marinara sauce, and bring to a boil.", "Cover, reduce the heat so that the sauce just simmers, and cook the bracciole in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender.", "If the sauce gets too thick during this time, thin by adding a bit of water as necessary.", "Remove the toothpicks from the bracciole and serve with the marinara sauce over cooked pasta.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
