Doc Severinsen’s Braciola

In 1994, I met Doc’s better half, Emily Marshall as part of my “interview” to become Doc’s road manager.  They flew me out to Santa Barbara, put me up at the Biltmore Four Seasons and put the requirements of the job before me:  I would have to move to Santa Barbara (meaning leave Buffalo), travel all over the USA & Canada with Doc and  I would accompany Doc to all events related to his concerts.  Emily added, “You will eat very well with Doc.  He loves food”.

Stay in Buffalo?  Take the job offered with the San Diego Symphony or go on the road with Doc?  I went with Doc.  AND, I proceeded to pack on the Doc equivalent of the “Freshman 15”.  Unfortunately, it was more like the “Doc 25”.

The recipe below is one we used during an AM Buffalo (ABC) appearance.  I’ve done it before and once even threw all the ingredients into a crockpot (I chopped the beef into stew-sized pieces).  It’s delicious and reminiscent of my Mom’s holiday morcon.

I swear – I am going to do one or the other for Christmas this year!  Enjoy Doc’s braciola!

Doc’s Braciola

  • 1 Full cut beef bottom round –
  • — cut ½” thick
  • 1⁄4 lb Prosciutto, minced
  • 1⁄2 c Fresh parsley, chopped
  • 2 Hard cooked eggs
  • 2 small Cloves garlic, minced
  • 4 T Grated Parmesan cheese
  • 1⁄3 c Raisins, soaked in water
  • Plump
  • 1 small Carrot, grated
  • 1⁄3 c Pine nuts
  • 2 T Cooking oil
  • 1 Stalks celery, chopped
  • 4 T Onion, chopped
  • 1⁄3 c Dry red wine
  • 1⁄2 t Italian seasoning
  • 16 oz Italian plum tomatoes
  • Salt and fresh ground pepper
  • Handful of fine bread crumbs

Cooking Doc severinsen’s braciola

1. Flatten meat with mallet to ¼” thickness.
2. Seasoni both sides with salt and pepper.
3. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs.
4. Spread stuffing over meat.
5. Starting at narrow end, roll steak jellyroll fashion.
6. Tie with string at 1″ intervals or fasten with toothpicks.
7. Heat oil in a large skillet.
8. Browni meat well on all sides; remove to platter.
9. Sautei remaining garlic and carrot, celery and onion until wilted; remove to platter.
10. Drain off excess fat. Add wine to skillet to deglaze pan drippings.
11. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and italian seasoning.
12. Meati should be covered with vegetables and tomatoes.
13. If not, add small amount of water to cover.
14. Simmeri about 1 hour.
15. Remove meat, strain sauce, cool and remove any fat that comes to surface.
16. Return meat and sauce to skillet; continue cooking until meat is tender.
17. Remove string from meat, slice and serve with sauce and spaghetti if desired.

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