No wonder I couldn't find the rouladen it was Gramma's beef braciole. Thanks! A dear sweet German lady taught me the rouladen. I wanted to try your way. We love making you part of our day.
I love your proverb at the end, "Chi va` piano va sano. Chi va` sano, va` lontano." Whoever goes slowly, goes safely. Whoever goes safely, goes far." Love the recipe. I will surely give it a try.😊
I don't know if you saw my request for this some time ago nor how many others may have asked for this, but I just want to thank you. I like feeling like you are listening to you viewers and giving them what they are looking for. I make a recipe of yours at least once a week and I implement your techniques and teachings every day I cook. My 3 yr old daughter has started asking to help me cook and will cry if she finds out I made dinner without her. She tries to help, but mostly eats my mise en place. Her favorite is to sprinkle the salt and she also watches the new recipes with me on the UA-cam TV app. Looking forward to that live event that was hinted at in your Q&A, I am just nervous I will miss the official announcement. Thank you and Jack (and whoever else you may be hiding behind that camera) for everything you do. You are not only carrying on your family's legacy and love for cooking, but you are helping start those of others. 🙏
Hey Chef JP, Jack and the crew! I have been watching since the beginning. I live in asia now, and I can't ever make these recipes because the ingredients are simply not available. But you should know that Ihave introduced you channel to my friends in China, Japan, Thailand, Korea and Malaysia. Your channel now reaches almost all of Asia 😁😁
My parents put zero effort into cooking... I grew up with disgusting food, so I became skinny! I am grateful to chef Jean-Pierre for helping me to discover great recipes :) and showing us all the tricks and techniques
Same here bro: Cereal and milk for breakfast, whatever crap the school kitchen "made," and frozen or canned vegetables or canned MSG Campbell's soup for dinner, or fast food
My parents put Zero effort into cooking food. So much So that I started cooking All of the meals starting around the age of 13. I ended up becoming a Chef...
@@markmower6507 BRAVO! So proud of people like you who don't consider opening a can of string beans, boiling them to death and serving them with dried out meat.
You are correct. My grandmother used to make fruit pies in a 9” pie pan. She would make several for dinner. She had to make more than one because she cut each pie in quarters. ❤
Grandmothers had the time! It was their daughters that joined the work force in W2ll, and the beginning of a two income household. Remember Rosie the Riveter? Don’t forget to appreciate your mother, but cook like your grandma! I’m sure your mom would have if she could have. Nowadays, men share childcare and housekeeping along with their working wives. Both can cook! Of course, there are always the exceptions, but this was the general trend from the war onward, even if your mother did all the cooking, your dad or grandfather- but those situations were not the general trend of the nation. Great that grandmothers carried tradition forward, but many a commenter on UA-cam said their grandmother would not reveal their secrets and took their special recipes to their grave. It seems to be an Italian thing. Even in Everybody loves Raymond they included it in a show.!😊😊😊😊
Thank you soooo much for telling me how to tenderize my road kill and possum using the spiked end of meat mallet. People have been complaining to me how tuff the meat is during dinner!!
When we would see roadkill, father would jokingly say “ Anything is good, properly prepared”! He was from an old Italian family which I’m sure used many types of meat that most of us would never eat! 😂 My mother said, you never asked what meat was in Nonna’s sauce… Nonna had 8 kids to feed!
For a professional chef to go so far out of his way and basically having to force himself to make mistakes that are inevitable for the likes of me is absolutely amazing 😉 What a great teacher and what a delightful character ❤
Sip and Feast just released the same dish. I cant wait to compare the techniques. My favorite Chef and my favorite YT food channel both making the same dish....Really excited to make both and see the differences.
@@ChefJeanPierreI was watching Gordon Ramsay yt video yesterday. He was grating lemon zest into his mixture. I was shouting at him, "the microplane grater go on top, you ding dong." 😊
It's been a month or so since I last watch one of your videos. I have, for years now, enjoyed your channel. I am Chef JP devotee! This video has reignited my many reasons for watching. I learn, I laugh, and hold such admiration for you Chef JP! If only I could taste one of your marvelous dishes! Sign me up JP, I'd be the first in line!
You are the absolute best chef I have ever seen on television going back to the first days of Julia Childs. Method, recipe. cooking and presentation make food so much better and you do it all.
been watching since the start. Jp reminds me of my grandmother.. or more so an ADHD trying to explain why he painted a rainbow with off colours... love it all the same😘😘
Chef, thank you. This looks wonderful. I will need to save this recipe until I have the time to do it properly. Once again, you have given us a gem of a recipe. Thank you again.
You are a true star, Chef Jean-Pierre. (and Jack`s videos are greatly produced, too) Fun to watch & thank you for letting me profit from "your kitchen-wisdom".
Hello there Chef from South Africa. Thank you once again for a very considerate recipe. God Bless you for your kindness and for making everything so much fun. Chef Hussain - Durban, South Africa
I love how you made this dish. That it is a traditional from your Grandmother makes it even more attractive. Cooking as it should be ! I will try to make this here !
Hello Chef. I made this an it was absolutely amazing plus the smell in my kitchen was euphoria. Every single thing of yours I’ve done has been incredible. My sister gave me Cooking 101 for my birthday plus I purchased the Sunshine one. I’ve also purchased the Fleur de Sal ..the roasted garlic, butter and Herbs de Provence olive oils and I love every one of them. Plus now I cannot think of cooking without clarifying the butter and Mise aux plus (sp). Thank you for all that you have brought to my new knowledge of culinary expertise. I so enjoy…like everyone…your humor and love for cooking and sharing with us. Thank you a hundred fold!
Chef I made this made your fresh tomato sauce with it. Baked the polenta on top. Placed so could cut and turn over. My family and friends loved it. Also chef we love your GOD bless America sign and your saying it. We think GOD has blessed us he gave us a friend like you. We think we should bless GOD. I made your polenta cake we use it with many things.we truly enjoy all your videos and have learned many things. Thank you for being you!
Thank you, Chef! My great grandmother did bite-size braciole, with eye of round, skewered and grilled, and that’s how my family does it still. I will be trying this soon!
My Grandma did as well.. They were the size of your finger..! She didn’t use so much basil in the stuffing though.. I remember, pine nuts, pecorino, bread crumbs, prosciutto & golden raisins ! So delicious!
Incredible recipe! I’m going to make this for my dad’s birthday. He doesn’t eat much red meat these days, taking it as a treat only. I think he will love this.
Beautiful. Just like my grandma taught us except we use spinach instead of basil for the filling and always add chopped hard-boiled eggs, then simmer for hours in the Sunday sauce. Thank you for the lesson on how to tie the twine! You taught this old dog a new trick.
If you put that Round in the freezer for 30 minutes, you can slice it paper thin with ease. I used to be a butcher for Whole Foods and I always gave people that advice. It makes the meat a little stiffer and easier to cut.
A nice long video! I'm glad you guys aren't listening to those that say you talk to much! In my opinion, when it's JP, he can't talk enough 😁 if its not informative, its funny or both 😁 Wondering if the chef knows a dish called chicken or beef alaparia. It's an Antillean dish comprised of grilled chicken in some sort of sauce, served with rice or potato wedges. I haven't been able to find a recipe on the sauce they put the meat in, but its absolutely amazing 👌 Oh and speaking of roadkill 😅 I love game like hare, or deer but there's hardly any recipes on that. Really hoping the chef will consider some of these things for a recipe some time 🤗
I wonder if your alaparia dish is "a la parilla"? I once had a Cuban chicken dish with this name (Pollo a la Parilla) with a fantastic sauce 😋😋. Would be great! Equally I'd love to get a recipe from Chef Jean-Pierre for a venison - I make it when available (means when friends bring it from Switzerland 😉) but I'd be interested in getting a recipe with the added touch from Chef J-P!!
Alaparia is indeed phonetically said and spelled, "a la parilla" means on or from the grill in Spanish. In the Antilles they actually call bbq chicken, galina alaparia. At least, that's what I've been told. But there is a good chance we're talking about the same dish 😁 And a venison recipe sounds great to me too! I'm Dutch and gamey dishes are probably more popular here, as there is plenty game available. Had hare the other day and it's amazing, super soft and buttery, barely had to chew it 👌 but the Dutch apparently don't really share recipes of it online 🙈 only found one from a restaurant and it wasn't even really a recipe video as they didn't give exact measurements, oven temp, or inner temp of the meat. Had to guess. It worked out luckily, but would love to get a better guideline 🙏
So my assumption was right - I do speak Spanish but it took me a moment though to click🙂. There are a few recipes online if you google "Chicken a la Parilla" - haven't checked them though and they surely will not be as good as the one our Chef Jean-Pierre will hopefully make one day!! I understand your passion for game ... I'm half Swiss, half Italian and love and miss it, as my country of residence is Egypt where there is no such thing 😞. We have other beautiful food but there's nothing like a good venison! Have a nice evening and let's hope that Chef Jean-Pierre reads our exchange 😂 and makes our wishes come true 😉. Have a nice evening! @@AlmightyAphrodite
I bought your cookbook and I love everything that I make from the book. I just love Pierre. God bless him wherever he is, but he is with me every day in my home.
Another top video Chef. What I think would be a very helpful video for some of us is how to freeze things properly. You mention often about freezing for 17yrs where I’d be lucky to freeze something and it stay good for 7 months 😋. Would love to see a freezing preparation video in the future.
The Chef is a year older than me. He's my new obsession. In about a month, I am moving into a home in Ohio I bought a few months ago. I have been without a kitchen for 9 years. I can hardly wait to (try to) start learning to cook. Some of the creations on this channel will be my first attempts. I have lost 50 pounds very quickly on Keto which puts me halfway to my goal. This dish will fit my diet better than some others although I will allow myself to cheat some and then fast to make up for it. That way I can enjoy some of the other dishes with more carbs. I hardly know where to begin as there are so many great sites dealing with cooking. Also, many Keto-friendly sites. Since I'm moving from Texas to a new state, I will enjoy treating new friends to dishes like this.
Oh boy! Looks like my grandmother's braciole! she was an incredible cook. we lived in the same house growing up. my parents and my sister lived on the second floor. my grandparents on the first floor. i grew up on my grandmother's food. she learned to cook from her mother and grandmother growing up in Italy before moving to the US in 1939. i love your videos. i'm subscribed and i "thumbs up" every video. Ciao! Chris
Chef Jean Pierre, This is one of the most beautiful dishes I’ve seen you make, and I’ve been enjoying your cooking videos for a long time! And thank you for demonstrating how to properly truss a cut of meat. God bless you!
Hello chef:) As your BIGGEST fan!! I would just like to give a little tip, if I may. I was a culinary teacher here in Copenhagen for 9 years, before Corona. Boy have I learned a LOT from you...not just cooking, but your teaching technique is FANTASTIC!! You give folk the confidence to try....and when YOU make a mistake...that's even better for people to feel safe enough to learn. Anyway....I could go on and on....but back to my 'tip': In my experience, a lot of people might get a little confused about tomato 'puree', and tomato 'paste'. 🙂 Believe me, MAMA MIA!!! it can cause a LOT of tears, hoho! Maybe you've explained the difference before. If so, please disregard....🙂 BIG HUGS!!!! from your fans in Copenhagen!!
I find it much easier to slice thin when I partially freeze the roast.. I LOVE Braciole, every kind, no matter what meat or filling is used, simply delicious! Thank you Chef and of coarse Jack💓💓
Chi va piano, va sano - how true, my dear Chef 😍!! How often did we hear this as kids ... and still I keep bumping into things 😅. Mama often made this in our childhood with a different filling naturally. Haven't made them for ages but now I'll try with your filling; it sounds terrific. I will though change from pine nuts to cashew as they've become prohibitively expensive after the 4th devaluation in 2 years 🙈. I also use them for the Pesto Basilico and it comes out perfect. Thank you for yet another great and different recipe and thanks for showing the trick with the twine. I often grin when I see how some "chefs" do it ... Bacione, Eleonora 🥰🥰
Dear Mr. Chef JP After watching you once a day every day i came to the point where i no longer need my blood pressure medication. Thank you sir. Btw... I would love to see this made with cabbage and sourcrout instead of tomato sauce
I've cooked this before, and it's delicious. The flavours that the meat imparts into the tomato sauce is lovely. I tend to use a lean, good quality cut of braising steak as it's usually just for me and my husband. (I think it's called chuck and blade in the US). It's cheap, but perfect for this. Due to it's fat content, I have to skim the fat off half-way through, but it's sooooo good. I like the idea of using the Parma ham, thanks for the that! Also, thank you for the quick tutorial on using the twine. Top marks, Chef!!!
Glad you like it! It is best demonstrated in the stuffed pork tenderloin video! Check it out ua-cam.com/video/GZn7nhCJuy8/v-deo.htmlsi=uqFg27EsUR1tl0dT 😊
Using twines with roulades is very new to me. In Germany we use long needles that get weaved into the seem of the roll. Alternatively we use tooth picks. But also the filling is different. We use mustard instead of your 'pesto' and just roll some bacon and a pickle into it. You version sure looks tasty! But i cant imagine eating a roulade without the mustard in it.
I have cooked in restaurants for years and certainly have been to many nice restaurants but I am not very familiar with this recipe. I have heard of it but never really knew what it was. Now thanks to Chef Jean Pierre I Absolutely have to Try It!!!
Thank you Grandma. That looks incredible. I'm definitely making this. Also, I loved how Chef--who wasn't expecting to do this at all--noticed the fond in the browning pan and just couldn't not use it. That's when you know you are cooking.
This is usually my Birthday meal. My family, starting with my grandmother, makes it with a sausage and ground beef stuffing. Served with mashed potatoes and oh so good.
I was one of those many people who requested this recipe because I knew you had to have a great way to make it…Nonna’s way! Thank you so much Chef Jean-Pierre.
Hey Chef Jean-Pierre, I have tried many of your recipes and have learned so much about cooking from watching you. Thank you. I have learned that if I don’t completely succeed the first time, not to give up but try the recipe a second or third time and I get better each time. I really appreciate your tips videos like how to cut vegetables and must haves in the kitchen. Now that October is here, what’s some Octoberfest recipes we can try.
I dont watch JP's videos as much these days but i must admit that my cookin after watching a few of his videos gainned a lot more flair and confidence ,, and that means more enjoyment ! .. Sadly these days my wife refuses to cook anymore ! ..
@Sniperboy5551 She was born with it. She last ate beef on purpose at age 15 (39 now). Every once in a while, she will accidentally get something at a restaurant that was cooked in beef broth or with beef, and it makes her sick for a sold 2 days with stomach flu-like symptoms.
Braciole was a standard in my family’s cooking around the holidays and I Haven’t thought of them for years! My mom or grandma would make a huge pot of “gravy” with braciole, meatballs, and sausage and from there we would make lasagna! Yum! Love to see your version, thanks so much ❤
èco, chi va piano va sano e chi va sano va lontano ! Recipe to prepare at dawn lol but what an appetizing result and full of flavors and texture. Grazie mille Jean-Pierre.
*Italian Happiness* lolol. I'm glad a commenter translated it. DLed the recipe Chef. It's on the list. Thank you! Though you've done it for a while, I like the kitchen studio setup you have now. It's brighter, feels airier rather than squished, and the camera angle from 45 degrees is much better. It's like we're friends standing on the corner just checking it out, rather than head on, which subconsciously is confrontational
Love the shout outs to Mom and Grandma as well. Didn't any Dads and Grandads cook? Im Italian as well and I can't remember a dinner like that my old man made!
Terrific recipe and great instructions. This took me back to when my nans made this dish. Making the filling into a paste is a game changer. Thank you soooo much for your work!
You brought back memories of my childhood when my grandmother and mother would make these. My mom would put a slice of bacon and onion in hers and serve them over egg noodles and gravy. Sooooo YUMMY. Time for me to make some. (my dad did the meat pounding) ❤
No wonder I couldn't find the rouladen it was Gramma's beef braciole. Thanks! A dear sweet German lady taught me the rouladen. I wanted to try your way. We love making you part of our day.
🙏❤️
My grandmother would be very proud… she was always very proud. 🥰🥰🥰
I am sure she still is. 🥰
Flatten meat to 2-eigths thick. I like that, because I'm 5 feet-12 inches tall. Works for Me.
Jack needs some praise for the great camera work, great editing and the humor he injects in these videos. Thanks for your work J !!
Hear hear! Put your hands up voor Jack too!
I love your proverb at the end, "Chi va` piano va sano. Chi va` sano, va` lontano." Whoever goes slowly, goes safely. Whoever goes safely, goes far." Love the recipe. I will surely give it a try.😊
I knew it had some meaning, thank you for the translation.
@@johnpartipilo1513 You are most welcome.
He is french so how is he is gramd makeing itllian clasic? Idont get
@@mesiroy1234Half French, half Italian
@@mesiroy1234 Two kisses!
I don't know if you saw my request for this some time ago nor how many others may have asked for this, but I just want to thank you. I like feeling like you are listening to you viewers and giving them what they are looking for. I make a recipe of yours at least once a week and I implement your techniques and teachings every day I cook.
My 3 yr old daughter has started asking to help me cook and will cry if she finds out I made dinner without her. She tries to help, but mostly eats my mise en place. Her favorite is to sprinkle the salt and she also watches the new recipes with me on the UA-cam TV app.
Looking forward to that live event that was hinted at in your Q&A, I am just nervous I will miss the official announcement.
Thank you and Jack (and whoever else you may be hiding behind that camera) for everything you do. You are not only carrying on your family's legacy and love for cooking, but you are helping start those of others. 🙏
Chef, once again, I think you've made many of your followers very happy with this fantastic recipe. Grazie
Hey Chef JP, Jack and the crew! I have been watching since the beginning. I live in asia now, and I can't ever make these recipes because the ingredients are simply not available. But you should know that Ihave introduced you channel to my friends in China, Japan, Thailand, Korea and Malaysia. Your channel now reaches almost all of Asia 😁😁
I live in Thailand and make JP’s recipes at least once a week. No issues with ingredients here…. 😊
Maybe now that there are more Chef JP fans in Asia, stores might start carrying those hard to get ingredients! 😊
Hi Am living in Thailand too and its very easy to get all those ingredients. Many do not cost a fortune, others can cost more as imported. :)
You can absolutely get all of the ingredients in Asia. There’s even ricotta in China of all places.
Jean-Pierre, Je vous aime ! Vous m'avez singulièrement appris tout ce que je sais en cuisine !
Humour, plaisir et passion, vous êtes incroyable ! ❤❤❤
My parents put zero effort into cooking... I grew up with disgusting food, so I became skinny!
I am grateful to chef Jean-Pierre for helping me to discover great recipes :) and showing us all the tricks and techniques
Same here bro: Cereal and milk for breakfast, whatever crap the school kitchen "made," and frozen or canned vegetables or canned MSG Campbell's soup for dinner, or fast food
@@michaelmcawesome Yup, I didn't have real food until I learned how to make it my self.
Extremism in the defense of your taste buds is no vice .
My parents put Zero effort into cooking food. So much So that I started cooking All of the meals starting around the age of 13. I ended up becoming a Chef...
@@markmower6507 BRAVO! So proud of people like you who don't consider opening a can of string beans, boiling them to death and serving them with dried out meat.
"Ooooo, this is going to be hot!"
It always is.
Looks delicious!
Thanks Chef Jean Pierre!
You are such a delight to watch- especially when you start speaking Italian.
Good day to all. I believe that the best dishes comes from grandmother's, if you're lucky.
You are correct. My grandmother used to make fruit pies in a 9” pie pan. She would make several for dinner. She had to make more than one because she cut each pie in quarters. ❤
@@doctor78212 love
Grandma's vegetable soup with meatballs, I'll never forget that.
@@DonPandemoniac Soup: Split pea with smoked ham.
Grandmothers had the time! It was their daughters that joined the work force in W2ll, and the beginning of a two income household. Remember Rosie the Riveter?
Don’t forget to appreciate your mother, but cook like your grandma! I’m sure your mom would have if she could have. Nowadays, men share childcare and housekeeping along with their working wives. Both can cook!
Of course, there are always the exceptions, but this was the general trend from the war onward, even if your mother did all the cooking, your dad or grandfather- but those situations were not the general trend of the nation.
Great that grandmothers carried tradition forward, but many a commenter on UA-cam said their grandmother would not reveal their secrets and took their special recipes to their grave. It seems to be an Italian thing. Even in Everybody loves Raymond they included it in a show.!😊😊😊😊
Thank you soooo much for telling me how to tenderize my road kill and possum using the spiked end of meat mallet. People have been complaining to me how tuff the meat is during dinner!!
I always thought my roadkill was tenderized enough by the tires. Now I'll use the spiked side
😂😂
Tough roadkill builds character
Yes, if I do Opossum or Roadkill, it has been always tough meat for me to. It is a formidable technique to use the spiky side. 😉😁👍
When we would see roadkill, father would jokingly say “ Anything is good, properly prepared”! He was from an old Italian family which I’m sure used many types of meat that most of us would never eat! 😂 My mother said, you never asked what meat was in Nonna’s sauce… Nonna had 8 kids to feed!
For a professional chef to go so far out of his way and basically having to force himself to make mistakes that are inevitable for the likes of me is absolutely amazing 😉
What a great teacher and what a delightful character ❤
Sip and Feast just released the same dish. I cant wait to compare the techniques. My favorite Chef and my favorite YT food channel both making the same dish....Really excited to make both and see the differences.
I saw that too! They released it at the same time. I guess great minds think alike. I am watching S&F next too😃.
You know Jim’s having a fit😅
I made Jim’s but I can tell this is the winner.. next time!
El mejor chef del mundo!!!! Me encanta!
The minute you said Braciole I remember my childhood learning to make it… OMG it’s yummy.
“Two eighths of an inch”
The fancy way to say one quarter 😂
🤣🤣🤣👍
@@ChefJeanPierreI was watching Gordon Ramsay yt video yesterday. He was grating lemon zest into his mixture. I was shouting at him, "the microplane grater go on top, you ding dong." 😊
I prefer 4/16ths
How about a half of a half?
Derek that is Extremely Funny 🤣🤣🤣!!!
Just like grandma used to make, except she added hard boiled egg. Great job AS ALWAYS Chef!!!
Yes
It's been a month or so since I last watch one of your videos. I have, for years now, enjoyed your channel. I am Chef JP devotee!
This video has reignited my many reasons for watching. I learn, I laugh, and hold such admiration for you Chef JP! If only I could taste one of your marvelous dishes! Sign me up JP, I'd be the first in line!
You are the absolute best chef I have ever seen on television going back to the first days of Julia Childs. Method, recipe. cooking and presentation make food so much better and you do it all.
been watching since the start. Jp reminds me of my grandmother.. or more so an ADHD trying to explain why he painted a rainbow with off colours... love it all the same😘😘
You must have had a wonderful grandmother!
I love the traditional family recipes from our Onyo Emperor , cheers Chef!
Chef, thank you. This looks wonderful. I will need to save this recipe until I have the time to do it properly. Once again, you have given us a gem of a recipe. Thank you again.
My pleasure ! 👍😊
"Chef".I enjoyed everything. Your Grandma is proud.❤👍
You are a true star, Chef Jean-Pierre. (and Jack`s videos are greatly produced, too) Fun to watch & thank you for letting me profit from "your kitchen-wisdom".
Delicious!! I love the "paste" pesto style filling, I used to lose my cheese and other ingredients rolling, this is great!
Hello there Chef from South Africa. Thank you once again for a very considerate recipe. God Bless you for your kindness and for making everything so much fun. Chef Hussain - Durban, South Africa
I love how you made this dish. That it is a traditional from your Grandmother makes it even more attractive. Cooking as it should be ! I will try to make this here !
Thank you so much 😊
Happiness lives in the chef Jean-Pierre kitchen. Thanks for sharing the happiness to all❤❤❤
Hello Chef. I made this an it was absolutely amazing plus the smell in my kitchen was euphoria. Every single thing of yours I’ve done has been incredible. My sister gave me Cooking 101 for my birthday plus I purchased the Sunshine one. I’ve also purchased the Fleur de Sal ..the roasted garlic, butter and Herbs de Provence olive oils and I love every one of them. Plus now I cannot think of cooking without clarifying the butter and Mise aux plus (sp). Thank you for all that you have brought to my new knowledge of culinary expertise. I so enjoy…like everyone…your humor and love for cooking and sharing with us. Thank you a hundred fold!
It's always a learning experience, watching chef JP.
Chef I made this made your fresh tomato sauce with it. Baked the polenta on top. Placed so could cut and turn over. My family and friends loved it. Also chef we love your GOD bless America sign and your saying it. We think GOD has blessed us he gave us a friend like you. We think we should bless GOD. I made your polenta cake we use it with many things.we truly enjoy all your videos and have learned many things. Thank you for being you!
🙏🙏🙏❤️
I have this ready to make but I am glad I am watching the video again because I am sure I would have forgotten the boom boom boom!!!
Thank you, Chef! My great grandmother did bite-size braciole, with eye of round, skewered and grilled, and that’s how my family does it still. I will be trying this soon!
My Grandma did as well..
They were the size of your finger..!
She didn’t use so much basil in the stuffing though..
I remember, pine nuts, pecorino, bread crumbs, prosciutto & golden raisins !
So delicious!
Incredible recipe! I’m going to make this for my dad’s birthday. He doesn’t eat much red meat these days, taking it as a treat only. I think he will love this.
Wow! Best cooking teacher of recipe and technique ever! Thank you!
Have been following you have learned a lot about kitchen and culinary I have come to love cooking never liked it before I met you.
Beautiful. Just like my grandma taught us except we use spinach instead of basil for the filling and always add chopped hard-boiled eggs, then simmer for hours in the Sunday sauce. Thank you for the lesson on how to tie the twine! You taught this old dog a new trick.
If you put that Round in the freezer for 30 minutes, you can slice it paper thin with ease. I used to be a butcher for Whole Foods and I always gave people that advice. It makes the meat a little stiffer and easier to cut.
A nice long video! I'm glad you guys aren't listening to those that say you talk to much! In my opinion, when it's JP, he can't talk enough 😁 if its not informative, its funny or both 😁
Wondering if the chef knows a dish called chicken or beef alaparia. It's an Antillean dish comprised of grilled chicken in some sort of sauce, served with rice or potato wedges. I haven't been able to find a recipe on the sauce they put the meat in, but its absolutely amazing 👌
Oh and speaking of roadkill 😅 I love game like hare, or deer but there's hardly any recipes on that. Really hoping the chef will consider some of these things for a recipe some time 🤗
I wonder if your alaparia dish is "a la parilla"? I once had a Cuban chicken dish with this name (Pollo a la Parilla) with a fantastic sauce 😋😋. Would be great!
Equally I'd love to get a recipe from Chef Jean-Pierre for a venison - I make it when available (means when friends bring it from Switzerland 😉) but I'd be interested in getting a recipe with the added touch from Chef J-P!!
Alaparia is indeed phonetically said and spelled, "a la parilla" means on or from the grill in Spanish. In the Antilles they actually call bbq chicken, galina alaparia. At least, that's what I've been told. But there is a good chance we're talking about the same dish 😁
And a venison recipe sounds great to me too! I'm Dutch and gamey dishes are probably more popular here, as there is plenty game available. Had hare the other day and it's amazing, super soft and buttery, barely had to chew it 👌 but the Dutch apparently don't really share recipes of it online 🙈 only found one from a restaurant and it wasn't even really a recipe video as they didn't give exact measurements, oven temp, or inner temp of the meat. Had to guess. It worked out luckily, but would love to get a better guideline 🙏
So my assumption was right - I do speak Spanish but it took me a moment though to click🙂. There are a few recipes online if you google "Chicken a la Parilla" - haven't checked them though and they surely will not be as good as the one our Chef Jean-Pierre will hopefully make one day!!
I understand your passion for game ... I'm half Swiss, half Italian and love and miss it, as my country of residence is Egypt where there is no such thing 😞. We have other beautiful food but there's nothing like a good venison! Have a nice evening and let's hope that Chef Jean-Pierre reads our exchange 😂 and makes our wishes come true 😉. Have a nice evening! @@AlmightyAphrodite
Mangia, mamgia!
Magnifico!
Chef, another one of your Capolavoro!!!, Long process but worth of it. All grandmothers will be proud.
I bought your cookbook and I love everything that I make from the book. I just love Pierre. God bless him wherever he is, but he is with me every day in my home.
Thank you so much!🙏❤️
Where did you purchase his cookbook?
Another top video Chef. What I think would be a very helpful video for some of us is how to freeze things properly. You mention often about freezing for 17yrs where I’d be lucky to freeze something and it stay good for 7 months 😋. Would love to see a freezing preparation video in the future.
The Chef is a year older than me. He's my new obsession. In about a month, I am moving into a home in Ohio I bought a few months ago. I have been without a kitchen for 9 years. I can hardly wait to (try to) start learning to cook. Some of the creations on this channel will be my first attempts. I have lost 50 pounds very quickly on Keto which puts me halfway to my goal. This dish will fit my diet better than some others although I will allow myself to cheat some and then fast to make up for it. That way I can enjoy some of the other dishes with more carbs. I hardly know where to begin as there are so many great sites dealing with cooking. Also, many Keto-friendly sites. Since I'm moving from Texas to a new state, I will enjoy treating new friends to dishes like this.
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19:32 I love the laugh right here lol These videos are the best.
All the Italian nonnas who would get up at 6 AM and start cooking Sunday dinner are gone, but we can try!
Be the Italian Nonna you want to see in the world
Rindsroulade is the German variant.
One of my favorite dishes to make and eat.
Oh boy! Looks like my grandmother's braciole! she was an incredible cook. we lived in the same house growing up. my parents and my sister lived on the second floor. my grandparents on the first floor. i grew up on my grandmother's food. she learned to cook from her mother and grandmother growing up in Italy before moving to the US in 1939. i love your videos. i'm subscribed and i "thumbs up" every video. Ciao! Chris
Chef Jean Pierre,
This is one of the most beautiful dishes I’ve seen you make, and I’ve been enjoying your cooking videos for a long time! And thank you for demonstrating how to properly truss a cut of meat. God bless you!
After a very stressful day at work I immediately relax when I see a notification from the Chef. Nothing brightens my day better than a new video. 🥰🥰🥰🥰
Thanks!
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Hello chef:) As your BIGGEST fan!! I would just like to give a little tip, if I may. I was a culinary teacher here in Copenhagen for 9 years, before Corona. Boy have I learned a LOT from you...not just cooking, but your teaching technique is FANTASTIC!! You give folk the confidence to try....and when YOU make a mistake...that's even better for people to feel safe enough to learn. Anyway....I could go on and on....but back to my 'tip': In my experience, a lot of people might get a little confused about tomato 'puree', and tomato 'paste'. 🙂 Believe me, MAMA MIA!!! it can cause a LOT of tears, hoho! Maybe you've explained the difference before. If so, please disregard....🙂 BIG HUGS!!!! from your fans in Copenhagen!!
Thank you! We'll make a better effort to be more specific about the two types of tomatoes! 😊
God bless your grandmother chef, and your mother. I’m sure both would be very proud of what an amazing person they created x
Another winner. Reminds me of my childhood although we made it different. Thanks for sharing!😊
I find it much easier to slice thin when I partially freeze the roast.. I LOVE Braciole, every kind, no matter what meat or filling is used, simply delicious! Thank you Chef and of coarse Jack💓💓
Yes thank you very much Chef! Sunday Braciole just like Grandma made!
Chi va piano, va sano - how true, my dear Chef 😍!! How often did we hear this as kids ... and still I keep bumping into things 😅. Mama often made this in our childhood with a different filling naturally. Haven't made them for ages but now I'll try with your filling; it sounds terrific. I will though change from pine nuts to cashew as they've become prohibitively expensive after the 4th devaluation in 2 years 🙈. I also use them for the Pesto Basilico and it comes out perfect. Thank you for yet another great and different recipe and thanks for showing the trick with the twine. I often grin when I see how some "chefs" do it ... Bacione, Eleonora 🥰🥰
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Dear Mr. Chef JP
After watching you once a day every day i came to the point where i no longer need my blood pressure medication. Thank you sir.
Btw... I would love to see this made with cabbage and sourcrout instead of tomato sauce
It is not a pesto, literally makes a pesto 🤣. Love you chef.
Great way to use bottom round, nice. A great way to use up all my homemade pesto I froze in logs.
I've cooked this before, and it's delicious. The flavours that the meat imparts into the tomato sauce is lovely. I tend to use a lean, good quality cut of braising steak as it's usually just for me and my husband. (I think it's called chuck and blade in the US). It's cheap, but perfect for this. Due to it's fat content, I have to skim the fat off half-way through, but it's sooooo good.
I like the idea of using the Parma ham, thanks for the that! Also, thank you for the quick tutorial on using the twine.
Top marks, Chef!!!
Looks delicious! My next Sunday family dinner!
And I really like the technique with the twine. Learning things like that is like Bonus information...
Glad you like it! It is best demonstrated in the stuffed pork tenderloin video! Check it out
ua-cam.com/video/GZn7nhCJuy8/v-deo.htmlsi=uqFg27EsUR1tl0dT 😊
Pesto - I mix the garlic w the oil first then add the rest of the ingredients..j'adore vos vidéos merci
Yay….braciole!!!! That is soooo good! I grew up on that!
Thank you Chef. Brings back a memory of my first Italian home-cooked Sunday feast. Maybe six courses. With homemade wine. 58 years ago.
"Chi va piano va sano e va lontano", my grandmother used to say that!
Nice one chef, I'm going to try it for sure
Using twines with roulades is very new to me.
In Germany we use long needles that get weaved into the seem of the roll. Alternatively we use tooth picks.
But also the filling is different. We use mustard instead of your 'pesto' and just roll some bacon and a pickle into it.
You version sure looks tasty! But i cant imagine eating a roulade without the mustard in it.
I have cooked in restaurants for years and certainly have been to many nice restaurants but I am not very familiar with this recipe. I have heard of it but never really knew what it was. Now thanks to Chef Jean Pierre I Absolutely have to Try It!!!
We just finished watching and now my boyfriend wants to cook this. He has learned wonderful cooking techniques from you. So, thank you Chef!!!!
Thank you Grandma. That looks incredible. I'm definitely making this. Also, I loved how Chef--who wasn't expecting to do this at all--noticed the fond in the browning pan and just couldn't not use it. That's when you know you are cooking.
This is usually my Birthday meal. My family, starting with my grandmother, makes it with a sausage and ground beef stuffing. Served with mashed potatoes and oh so good.
I cook on the weekends and if I made every recipe I have saved to my favorites I'm set for the next two months! Of course, the list keeps growing.....
I was one of those many people who requested this recipe because I knew you had to have a great way to make it…Nonna’s way! Thank you so much Chef Jean-Pierre.
Hello Jean Pierre, a good recipe for sunday's thank for sharing all grandmas's recipes are good ❤ Chantal
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You are a HOOT! Love your food. I click and cook all the time.
A Roma si chiamano involtini al sugo, decisamente fantastici, la carne tenerissima, saporita super profumata ❤ bravo chef!
Hey Chef Jean-Pierre, I have tried many of your recipes and have learned so much about cooking from watching you. Thank you. I have learned that if I don’t completely succeed the first time, not to give up but try the recipe a second or third time and I get better each time. I really appreciate your tips videos like how to cut vegetables and must haves in the kitchen. Now that October is here, what’s some Octoberfest recipes we can try.
thanks for the twine lesson Jean-Pierre
Beautiful Chef ❤
God bless you for sharing 🙏
I dont watch JP's videos as much these days but i must admit that my cookin after watching a few of his videos gainned a lot more flair and confidence ,, and that means more enjoyment ! .. Sadly these days my wife refuses to cook anymore ! ..
Made this last night, incredibly tender no knife needed!!! It did take all day but worth it.
Thursday and time for another Chef JP recipe! LOVE IT! I wish my wife wasn't allergic to beef 😪😭
Alpha-gal syndrome (tick bite) or just born with it? It’s a pretty rare allergy, I don’t know what I would do if I couldn’t eat beef.
@Sniperboy5551 She was born with it. She last ate beef on purpose at age 15 (39 now). Every once in a while, she will accidentally get something at a restaurant that was cooked in beef broth or with beef, and it makes her sick for a sold 2 days with stomach flu-like symptoms.
Braciole was a standard in my family’s cooking around the holidays and I Haven’t thought of them for years! My mom or grandma would make a huge pot of “gravy” with braciole, meatballs, and sausage and from there we would make lasagna! Yum! Love to see your version, thanks so much ❤
This recipe excites me,! Oh I know you are married Chef but this is great because I am always cooking for my neighbors. I can do this. Thanks to Mom!
èco, chi va piano va sano e chi va sano va lontano ! Recipe to prepare at dawn lol but what an appetizing result and full of flavors and texture. Grazie mille Jean-Pierre.
*Italian Happiness* lolol. I'm glad a commenter translated it. DLed the recipe Chef. It's on the list. Thank you!
Though you've done it for a while, I like the kitchen studio setup you have now. It's brighter, feels airier rather than squished, and the camera angle from 45 degrees is much better. It's like we're friends standing on the corner just checking it out, rather than head on, which subconsciously is confrontational
Love the shout outs to Mom and Grandma as well. Didn't any Dads and Grandads cook? Im Italian as well and I can't remember a dinner like that my old man made!
I will never prepare this dish, however, I am grateful for the wonderful memories of my mother’s delicious braciole. Grazie Mille!
I love this, how have I never seen this guy cook.
It looks like a magic Chef made these. Beautiful. Thankyou for sharing.
Chef JP, may we have a video on how to make Italian sausage? Then recipes on follow up? Many thanks
Got a new TV. First thing I put on was Chef JP!! Loved the recipe! Just like Gramma!
Terrific recipe and great instructions. This took me back to when my nans made this dish. Making the filling into a paste is a game changer. Thank you soooo much for your work!
The moment that you spoke Italian, wooow😍😍😍😍
You brought back memories of my childhood when my grandmother and mother would make these. My mom would put a slice of bacon and onion in hers and serve them over egg noodles and gravy. Sooooo YUMMY. Time for me to make some. (my dad did the meat pounding) ❤
Thanks again Chef.❤