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Preheat oven to 290 degrees F.
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For the meat:
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Butterfly the beef round, on a cutting board and season with salt and pepper.
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Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat.
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5
Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine.
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6
Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides.
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7
Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning.
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Deglaze with wine and add crushed tomatoes.
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9
Cover pot and place in the oven to braise for 10 hours at 290 degrees F. Remove from the oven to a cutting board and cool.
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10
Slice, pull the meat apart and add it to the gravy in the Dutch oven.
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For the potatoes:
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12
Bring a large pot of salted water to a boil over medium heat.
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Add the diced potatoes and cook until very soft, yet still intact.
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14
Drain and place in a large bowl to cool.
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Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil.
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For the peppers and onions:
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Coat a medium saucepan with vegetable oil and place over medium heat.
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Add the peppers and onions and cook until tender.
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Season with salt and pepper, to taste.
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For the Parmesan eggs:
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Place beaten eggs in hot, oiled pan over low heat.
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Add Parmesan and sprinkle with salt and pepper.
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Carefully fold egg over itself until you are left with a soft bell shape.
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24
For the Sicilian Hash:
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25
Smash potatoes on a hot griddle and cover with the pepper and onion mixture.
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Top with bracciole mix, season with salt and pepper and cover.
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After 4 minutes flip over and serve with soft Parmesan eggs on top.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
