Brisket Canelones – Olive and Vyne

Ingredients

• 1/3 C Chilean Arbequina EVOO
• 1 medium yellow onion, finely chopped
• 1 small green pepper, finely chopped
• 1 can 15oz tomato sauce
• salt to taste
• 1 TBS kosher salt
• 1 tsp freshly ground pepper
• 1 TBS found cumin
• 2 tsp mild chili powder
• 2 tsp light brown sugar
• 1 tsp granulated sugar
• 2 tsp smoked sweet paprika
• beef brisket - approximately 4 lbs
• 1 TBS Garlic Infused Olive Oil
• 8oz mushrooms - your favorite mix
• 2 TBS chopped fresh parsley
• 1 batch Sofregit
• 4 TBS (1/2 stick) salted butter
• 1 small yellow onion, finely chopped
• 1/4 C all purpose flour
• 2 C whole milk
• 1/2 tsp freshly grated nutmeg
• 18 Canelones pasta sheets, lasagna sheets can be substituted if cannons are not available.
• 4+ oz Manchego cheese, freshly grated