Smoked Braciole

Cut beef into pieces, approximately 3 x 5 inches. In a small bowl, combine 2 tbsp minced garlic, 1/2 cup parsley, 1 cup Parmesan, 1/2 cup seasoned Italian breadcrumbs, and 2 tbsp olive oil. Season each beef slice with salt and pepper. Equally divide the parsley bread crumb mixture onto each slice in a very thin layer. Sprinkle on pine nuts. Roll up each individual slice of beef, tucking in the sides and securing with a toothpick. Preheat your grill to 225°F and place beef rolls on the grill to smoke for 45 minutes. While the beef is smoking, make the sauce: In a large pot, heat 2 tbsp olive oil on medium heat and sweat the finely chopped sweet onion until soft. Add in 1 cup red wine and 2 tbsp minced garlic, bring to a simmer. Add in 2 cups marinara, 1 cup beef broth, 2 tsp Italian seasoning, and season with salt and pepper. Simmer for 30 minutes. When the beef is done smoking, add the beef to the pot of sauce and cover with a lid. Simmer on medium-low heat for 1 to 2 hours until the beef is fork tender. Serve with additional chopped parsley or Parmesan.