Outstanding teaching moment, as always. As an Italian-American boy from Brooklyn, I've been making Braciole for decades. I just sent this to a few relatives and said, "Watch this guy. He will up your game. After suffering a few "Braciole Leakage Incidents" in the sauce, I always stitch up the ends with a toothpick. Cherry Peppers! I wouldna never thought of that. And thanks for losing the Pine Nuts and Prosciutto. They are expensive and get lost in the sauce anyway. You are dah man!
The last time I made braciole I went to a Korea market and got thinly sliced ribeye that is used for Korea BBQ. I used two slices per braciole. It worked perfectly!
I just bought the ingredients to make this on Sunday (tomorrow). The only thing I did differently was I purchased skirt steak, because I like the flavor and grain, and it's already the perfect shape for this. I'd never thought to put Italian sausage inside, so I got some Premio sweet Italian. I'll report back with how it goes.
I made this, and it was very good. The sausage gave it an extra depth of flavor. I made enough for 9 baciole's, and I have not been bored eating the same thing three nights in a row. In fact, every night, the sauce develops a deeper flavor and the meat only gets more tender. I'm looking forward to it again tonight!
Dipping bread is a definite. When I was a kid and my mother made "gravy" 1/2 of an Italian roll with "gravy" was an after school snack better than any other.
I here in Italy grew up with my grandparents and the same thing applies to me. When my Nonna made Sugo, a slice of fresh bread with a spoonful of sauce on top was a treat ! Or for example in the afternoon as a snack a slice of bread with a few slices of San Marzano tomatoes on top, a little olive oil and a little salt (what we in Italian call “Pane e Pomodoro”). 😊
I feel like home.. i'm from Sorrento, a little town on the coast of Napoli.. the sauce you made is similar to the "ragu alla napoletana" my granny used to make in her own restaurant.. simply the best.. one thing: spaghetti alla "kitarra" is the pronounciation ❤ thanks for what u do m8
I made this on Monday for a dinner party of six relative strangers (new school mates) and it got rave reviews. The process was straightforward, the flavors rich and complex, and I blushed at the compliments that it was the best food they’ve had since coming to the US! Thank you for sharing this one, it really rocks!
I making this for my Dad tonight ... he and my Mother remember having it at a restaurant years and years ago. Apparently it was off-menu but this one Italian place would have it every so often, and LOVE it. It must be good if they remember it from the '60s! UPDATE! My parents LOVE IT! I made it exactly as you described, save the hot peppers. Thank you so much!!!
The hardest part of using a micro plane zester for garlic is the debate on whether you can get a few more strokes on the zester without adding your finger skin to the recipe.😂 love the show!
When the garlic gets too small to microplane toss it into the bowl of garlic to be finely chopped ...or just use your press. Those microplane injuries REALLY HURT! 😢I don't take chances anymore.
I use sandwich steak, spread with some olive oil, salt, pepper, chopped garlic and parsley. Roll, brown in oil, throw in the gravy for a few hours. De-lish. My family didn't stuff it with the kitchen sink.
Once again, I have not made this recipe……….but of all the braciole recipes I have seen this one is just the best. It is well conceived and just focused on creating layer after layer of flavor. My family is going to be so lucky when they eat this. Great job.
My first husband's uncle from South Philly pure Italian we'd go up on Sundays to visit and have dinner. He wants took me down to the little shops when he was getting his meat. his spaghetti and meatball were to die. nobody has ever made it as good as him and he was my absolute favorite uncle. He is in heaven now I just happened to find you and it look good and I am definitely going to try making that. Have a blessed day
I've never had this dish but, it's for sure what I'm making for my next 'Spaghetti Sunday'. I've learned to make so many great Italian, and otherwise, dishes from this channel. I can now confidently say I can make the 4 Roman dishes, weekday sauce, and a few others like Agilo e Olio. Can't wait to add this one to the arsenal! Cheers, Steve!
I made this a few weeks ago i the first time in ages. I like this recipe. I made a bread stuffing that was a bit soggy, cooked onions, celery in it, and compact and used fresh Italian herbs in it, I cooked spinach with loads of garlic, my sauce already had hot Italian sausage in it. I laid out the meat. I used meat that was supposed to be cut for milanasa. Seasoned it with salt and pepper, put a spread of stuffing on it, laid cooked spinach and garlic on top, hit it with some grated asiago and thin sliced fresh mushrooms then rolled them and tied it like I was tying a pork roll. 1 piece of string with a slip knot. I will try half my way and half this way next time!
I'm southern. Probably never go to NJ. But this guy changes my thoughts on Italian cooking. It's more than pasta and sauce. Going to try this recipe for sure. See you're changing the country with your videos! BTW one of the hottest guys cooking. I'm married but not blind.
Made this yesterday for my fiancé and it was phenomenal! I added a pinch of baking soda to speed up the tenderness and it cooked in 2 vs 3! Thank you Steve for all of your amazing delicious recipes and the passion you have for cooking ❤
I use a stuffing of breadcrumbs, basil, mint, pinenuts, lemon juice and zest, pecorino, and sweet white wine crushed into a paste and wrap the inside with prosciutto.
This is the most outside version I've ever seen! My wife is a Pope from the most famous Italian cooking family in Chicago history, and theirs is very different. Never heard of prosciutto or pine nuts. Theirs is bacon, salt, garlic, parsley and parmesan. I would definitely try this, love the idea of the hot sausage.
I have wanted to cook this for a while, it’s on the stove now. Thanks for the inspiration. I really enjoy your recipes and techniques. Keep up the great work.
Your version of braciole looks delicious. Molte grazie for this recipe and I will try it for sure. Mia nonna always started with smearing butter on the pounded beef. Some use olive oil. Then, a mixture of grated, dried (not to collapse too much), basket-cheese with egg and parsley. Very delicious as well. She would stuff fish with this filling as well. She was Abruzzese. Thanks again.
Great work young man. I've tried two of your dishes and they were very enjoyable. Next Saturday I'm doing this one. Keep up the good work, and thank you.
I always thought Mutti was a good tomato brand too . Good to get it confirmed from an italian american that im not stupid. This recipe looks absolutely amazing btw. When you cut the meat with the fork i was sold .
I’ve always rolled my Braciole against the grain not with the grain of the meat that way when I slice it I’m slicing against the grain. Looks delicious!
I love watching this man!!! They say you also eat with your eyes, every dish he makes you KNOW how delicious it taste just by how it looks.😍😍😍😍PS Natural born teacher.
You, sir, are a genius! Love your technique of cooking. Everything you make is just devine. Thank you for your hard work in sharing your delicious recipes
I love braciole & will definitely try your recipe! I’d still use the pine nuts, though. The way you demonstrate rolling, tying & searing the braciole is perfect! Molto Gracie🙏🙏😘
Great recipe I'm exited to try this one. In Poland we have a similar stuff but it's stuffed with bacon, onion, pickels and mustard and served with gravy
Brilliant recipe, thanks a bunch. We used pre-cut beef roulades and it was marvellous. I think it could be better with other meat, definitely will experiment.
How could you have known this was the recipe I needed today. O ya. UniVerSe! Thanks man, love your content and banger recipes. Keep up the hard work. You do what you love and it shows.
Everyone starts their UA-cam videos with, "Let's just get right into it," or, "Let's jump right in." They then proceed to talk about stuff they researched elsewhere on the internet for five minutes, NOT getting right into it. It doesn't matter, because I love this channel and the recipes therein. Just griping about internet content creation trends in general. :)
I’m a 62 year old widower single parent but since dad was professional in restaurant and hotel hospitality industry and has prepared many flavors of fine cuisine and my daughter is my assistant at home we’d love to prepare this for anyone who requests an invite we’d love to have you as our guests
I'm not a grandma but I 100% approve of the taste-with-bread method! Have done it my whole life after learning it from MY grandparents. This recipe sounds great and think I've got a fun new use for the nduja in my fridge. But no pignoli? I know they're $$$ but they make a recipe special. I have to make pignoli cookies now.
Awesome! Had this many times but never made it myself. Appreciate the recipe and extra spice you added as well as your attention to detail. Definitely will make this dish. BTW, dipping bread in a sauce/gravy is a must. Best way to check your sauce for taste.
That looks so delicious and I hope to make this soon. Always thrilled to see you have Made In cookware, as do I, and love them. I recently purchased the 3 qt Saucier after viewing one of your recent videos.
Love the channel, love this video! You got me hooked on Made In stuff, already got a 3 and a 5 quart saucier... my new favorite pans. Hardly touch my Mauviel's anymore! Keep up the great content!!!
Lol…Seriously, I could eat a loaf of fresh Italian bread just dipping it into the sauce!!! So good! Especially with a little butter…mmm…so good…I think Im going to be making Braciole soon…Ty❤️🤍💚❤️🤍💚❤️🤍💚❤️🤍💚
German, ' Rouladen '. Basically thin beef slices ,lightly pounded . The filling is spiced mustard, salt , pepper, onions, pickled cucumbers and bacon. This is browned in coconut fat , then comes bay leaves, parsley, garlic, celery, carrots and leeks. Tomato paste, then red wine , some meat broth if you have or water. Some thickened the sauce with starch. The process is the same as in this video. At the end remove the vegetables to have a smooth sauce. They serve it where I live with ' Spätzel ' and braised Red cabbage. Often eaten in colder weather or around Christmas season.
Would agree besides the coconut fat... Would say most people use pork fat as it is tatsy and quite unlikely people had access to coconut fat in the past... Spätzle is possible but usually dumplings or potatoe variations like mashed potatoes.
@@mbv88xxx I am not German but I got the recipe from an old German woman who died six years ago at ninety and I don't know why or how she came to use coconut oil for this particular recipe. She always use lard or cleared butter . She left me a ' world of knowledge ' on how to be a super house-wife. I am Jamaican and I learnt how to be an efficient Schwäbisch house-wife. I collect wild herbs snd mushrooms according to season , make preservatives, do household gardening and learnt lot of recipes that came about because of circumstances of two wars. This woman along with my mother-in-law and the villagers taught me so much. Luckily for me the village has several families from different parts of Europe.
@@celianeher7637 : Thank you for sharing your story about how you became a super housewife. You're very lucky to have learned from a knowledgeable older woman. My husband's grandma (from Finland) was a fabulous cook but she would never share a recipe. When she died all her secrets died with her. I think that was a very selfish act. Food should be enjoyed and the recipes passed down to younger generations to continue the traditions. The great grandchildren & great-great-grandchildren never get to sample Grandma Helen's goodies because she was just too stingy to share her knowledge with her family. How very sad. 😥 My young grandson loves my cooking & likes to cook with me. All my favorite recipes are kept in notebooks so my loved ones can enjoy their favorites long after I'm gone. ❤
I never thought of making my own braciole. I always bought it ready to cook from the butcher. I live in NYC & there are plenty of italian butchers that make a nice braciole. Ok, maybe not as many as there used to be, but there are still some. This looks different than any braciole I’ve ever eaten. Maybe I’ll try this recipe one day if I’m brave enough.
Mmm. I've made German rouladen, but not this. I think I'm inspired to try it. And I can have my butcher slice and tenderize some skirt steak for this too.
When I had my first colonoscopy, my Italian-American friend had brought me over some braciole for afterward because after one of these, you're hungry af. They always tell you to eat light afterward. Screw that! I scarfed down two pieces of that braciole, with spaghetti, and I was one happy camper.
Love it! Just a flavor idea. How about replacing the salt in the stuffing with anchovies? Might work pretty well with the ingredients you're using (beef, lemon zest, pork, origano, etc...)? Bravo for this not-a-detail : use a good wine you would drink!!! It's a basic in French cuisine. Because the wine you're cooking with might be the one you'll drink with the meal. And it changes everything. Give it a try on Bourguignon, or any wien based recipe. Changes everything. Thanks for the video (this one and earliers), keep cooking, it's inspiring !
Looks great! Very intimidating for people like me who don’t know how to make reductions and stuff like that. How do you avoid burning the garlic in your reduction? Garlic burns so easily.
I like it. I like it a lot. I've been jonesin' to make some beef braciole, and the price of pignolis is outrageous (got plenty of Prosciutt' di Parma). This looks like a keeper and I love how you browned those braciole. Got all the ingredients except the beef and I think I'll go for this real soon. Thanks for the video, got me energized.
I've never known any Italian home kitchen that didn't have any bread dipping going on. Some even have a small bowl of grated cheese close to dip that into! I also prefer pork braciole to beef.
I love that you just jump right into the recipe. No long-winded intro that i'm rolling my eyes at
Outstanding teaching moment, as always. As an Italian-American boy from Brooklyn, I've been making Braciole for decades. I just sent this to a few relatives and said, "Watch this guy. He will up your game. After suffering a few "Braciole Leakage Incidents" in the sauce, I always stitch up the ends with a toothpick. Cherry Peppers! I wouldna never thought of that. And thanks for losing the Pine Nuts and Prosciutto. They are expensive and get lost in the sauce anyway. You are dah man!
I pinoli non sono indispensabili e comunque oggi, in Italia, costano moltissimo 😢
Your Nonna hates you .
The last time I made braciole I went to a Korea market and got thinly sliced ribeye that is used for Korea BBQ. I used two slices per braciole. It worked perfectly!
Yoh the korean market sliced steak is so versatile; you’re payin a little more, but you know what you’re buying
That’s what I was thinking of doing.
I just bought the ingredients to make this on Sunday (tomorrow). The only thing I did differently was I purchased skirt steak, because I like the flavor and grain, and it's already the perfect shape for this. I'd never thought to put Italian sausage inside, so I got some Premio sweet Italian. I'll report back with how it goes.
I made this, and it was very good. The sausage gave it an extra depth of flavor. I made enough for 9 baciole's, and I have not been bored eating the same thing three nights in a row. In fact, every night, the sauce develops a deeper flavor and the meat only gets more tender. I'm looking forward to it again tonight!
@@TheMillennialGardener9 brachole? Why didn't you invite me?
Your editing is underrated af. The videos are so easy and satisfying to watch!
Dipping bread is a definite. When I was a kid and my mother made "gravy" 1/2 of an Italian roll with "gravy" was an after school snack better than any other.
Lucky you!
I here in Italy grew up with my grandparents and the same thing applies to me. When my Nonna made Sugo, a slice of fresh bread with a spoonful of sauce on top was a treat ! Or for example in the afternoon as a snack a slice of bread with a few slices of San Marzano tomatoes on top, a little olive oil and a little salt (what we in Italian call “Pane e Pomodoro”). 😊
@@aris1956 che buono!
Bliss!
There is nothing like a really crusty Italian bread dipped in a good sauce, especially as a kid when Grandma wasn't looking! 😊
There’s nothing I love more than making a big pot of gravy with bracciole, meatballs and sausage. Pure heaven.
I feel like home.. i'm from Sorrento, a little town on the coast of Napoli.. the sauce you made is similar to the "ragu alla napoletana" my granny used to make in her own restaurant.. simply the best.. one thing: spaghetti alla "kitarra" is the pronounciation ❤ thanks for what u do m8
I made this on Monday for a dinner party of six relative strangers (new school mates) and it got rave reviews. The process was straightforward, the flavors rich and complex, and I blushed at the compliments that it was the best food they’ve had since coming to the US! Thank you for sharing this one, it really rocks!
I making this for my Dad tonight ... he and my Mother remember having it at a restaurant years and years ago. Apparently it was off-menu but this one Italian place would have it every so often, and LOVE it. It must be good if they remember it from the '60s! UPDATE! My parents LOVE IT! I made it exactly as you described, save the hot peppers. Thank you so much!!!
The hardest part of using a micro plane zester for garlic is the debate on whether you can get a few more strokes on the zester without adding your finger skin to the recipe.😂 love the show!
I've thought about that. I think my dislike of wasting any garlic would be a recipe for disaster.
When the garlic gets too small to microplane toss it into the bowl of garlic to be finely chopped ...or just use your press. Those microplane injuries REALLY HURT! 😢I don't take chances anymore.
😂😂😂😂
I use sandwich steak, spread with some olive oil, salt, pepper, chopped garlic and parsley. Roll, brown in oil, throw in the gravy for a few hours. De-lish. My family didn't stuff it with the kitchen sink.
You “identify as a grandma”! 😂 Brilliant, Stephen! The best capocuoco online!
Once again, I have not made this recipe……….but of all the braciole recipes I have seen this one is just the best. It is well conceived and just focused on creating layer after layer of flavor. My family is going to be so lucky when they eat this. Great job.
My first husband's uncle from South Philly pure Italian we'd go up on Sundays to visit and have dinner. He wants took me down to the little shops when he was getting his meat. his spaghetti and meatball were to die. nobody has ever made it as good as him and he was my absolute favorite uncle. He is in heaven now I just happened to find you and it look good and I am definitely going to try making that. Have a blessed day
I've never had this dish but, it's for sure what I'm making for my next 'Spaghetti Sunday'. I've learned to make so many great Italian, and otherwise, dishes from this channel. I can now confidently say I can make the 4 Roman dishes, weekday sauce, and a few others like Agilo e Olio. Can't wait to add this one to the arsenal! Cheers, Steve!
Thanks!
I made this a few weeks ago i the first time in ages. I like this recipe. I made a bread stuffing that was a bit soggy, cooked onions, celery in it, and compact and used fresh Italian herbs in it, I cooked spinach with loads of garlic, my sauce already had hot Italian sausage in it. I laid out the meat. I used meat that was supposed to be cut for milanasa. Seasoned it with salt and pepper, put a spread of stuffing on it, laid cooked spinach and garlic on top, hit it with some grated asiago and thin sliced fresh mushrooms then rolled them and tied it like I was tying a pork roll. 1 piece of string with a slip knot. I will try half my way and half this way next time!
I'm southern. Probably never go to NJ. But this guy changes my thoughts on Italian cooking. It's more than pasta and sauce. Going to try this recipe for sure. See you're changing the country with your videos! BTW one of the hottest guys cooking. I'm married but not blind.
Yeah, he looks like trouble ... but in a good way, a very *interesting* way
Oh yes definitely easy on the eye.
Love this recipe and YES we dip bread in the sauce!…BEAUTIFUL, BRAVO!👏👏👏👌👌👌😊😊😊
Dipping the bread is just as good as the main course, it is a MUST in our home!
Love this guy! He really means it when he cooks.
Friggin outstanding recipe. This was phenomenal and came out perfect. Thanks for the great show, dude.
Made this yesterday for my fiancé and it was phenomenal! I added a pinch of baking soda to speed up the tenderness and it cooked in 2 vs 3! Thank you Steve for all of your amazing delicious recipes and the passion you have for cooking ❤
I just became a dad not too long ago, but Thanks to you “dad’s cooking” is gonna outshine any restaurants. Thanks buddy!
I use a stuffing of breadcrumbs, basil, mint, pinenuts, lemon juice and zest, pecorino, and sweet white wine crushed into a paste and wrap the inside with prosciutto.
The hot cherry peppers are a great idea! My MIL used to say "Your sauce should be the color of old movie theater curtains". You passed that test LOL!
This is definitely better looking than my family's version. I can't wait to try it.
Sausage in the stuffing of a meat roll? I love it!!!! That really looks great!
Never having made Braciole, I'd say this is your best! Thanks.
"I identify as a grandma" 🤣🤣🤣
This is the most outside version I've ever seen! My wife is a Pope from the most famous Italian cooking family in Chicago history, and theirs is very different. Never heard of prosciutto or pine nuts. Theirs is bacon, salt, garlic, parsley and parmesan. I would definitely try this, love the idea of the hot sausage.
Looks absolutely delicious. I will try and make this soon.
I have wanted to cook this for a while, it’s on the stove now. Thanks for the inspiration. I really enjoy your recipes and techniques. Keep up the great work.
Your version of braciole looks delicious. Molte grazie for this recipe and I will try it for sure. Mia nonna always started with smearing butter on the pounded beef. Some use olive oil. Then, a mixture of grated, dried (not to collapse too much), basket-cheese with egg and parsley. Very delicious as well. She would stuff fish with this filling as well. She was Abruzzese. Thanks again.
Looks fantastic. I've never made them with the sausage or peppers but going to try that next time
I’m 67, but have no kids or grand kids, but I would like to “identify” as your grand daughter if you’re going to cook like you always do! 😅
If you master making this dish I will start identifying as your grandchild!
Well, this thread has no potential to go nuts. None. At all. I'll chip in: as a grand niece from Europe, overstaying her welcome.
@@ledadunlop7467 I'll be your brother for the trip and join you!
Souds like a sad life
@@maikwouters2415 No, I’m happily married and have lots of fun with my niece and nephew!
thank you for this recipe, love your stuff!
Just made the fluffiest potato gnocchi from your recipe of three years ago. Thanks, a fan from South africa
Great work young man. I've tried two of your dishes and they were very enjoyable. Next Saturday I'm doing this one. Keep up the good work, and thank you.
I always thought Mutti was a good tomato brand too . Good to get it confirmed from an italian american that im not stupid.
This recipe looks absolutely amazing btw. When you cut the meat with the fork i was sold .
I second his recommendation.
In Italy is considered one of the best brand!
Once I started using Mutti I never looked back. So much better than any other brand I’ve tried.
Looks so amazing!!! Can't wait to try your Braciole and great presentation!!!
I’ve always rolled my Braciole against the grain not with the grain of the meat that way when I slice it I’m slicing against the grain. Looks delicious!
Man, I cannot wait to make this. You have the best recipes.
9:30 at night and now I'm starving as always thank you
I love watching this man!!! They say you also eat with your eyes, every dish he makes you KNOW how delicious it taste just by how it looks.😍😍😍😍PS Natural born teacher.
I've been making braciole for years but with procuitto, pignoli, etc. This christmas im going to try it this way with the sausage. thanks
I literally just went looking two days ago to see if you had a recipe for this… prayers answered this looks amazing.
You, sir, are a genius! Love your technique of cooking. Everything you make is just devine. Thank you for your hard work in sharing your delicious recipes
i love everything you do my man!!!! keep up the great work.
every dish you make reminds me of cooking with my father
Good god man. That looks utterly divine!
I am loving the cherry peppers idea and will be doing that next week. But I still love the prosciutto so that stays. Love your channel!
I love braciole & will definitely try your recipe! I’d still use the pine nuts, though. The way you demonstrate rolling, tying & searing the braciole is perfect! Molto Gracie🙏🙏😘
I’m definitely going to try to make this recipe. My neighbour just got back from Greece and she brought me some oregano.
Great recipe I'm exited to try this one. In Poland we have a similar stuff but it's stuffed with bacon, onion, pickels and mustard and served with gravy
Same in Germany and it would be served with mashed potatoes or dumplings instead of pasta...
@@mbv88xxx something like this with mashed potatoes or dumplings sounds heavenly 😋😊
Finally!! I requested this 3 years ago. Thanks!
Brilliant recipe, thanks a bunch. We used pre-cut beef roulades and it was marvellous. I think it could be better with other meat, definitely will experiment.
How could you have known this was the recipe I needed today. O ya. UniVerSe! Thanks man, love your content and banger recipes. Keep up the hard work. You do what you love and it shows.
did it your way(minus the peppers and used Prosciutto as well inside ) last year for Christmas eve everyone loved it
Everyone starts their UA-cam videos with, "Let's just get right into it," or, "Let's jump right in." They then proceed to talk about stuff they researched elsewhere on the internet for five minutes, NOT getting right into it.
It doesn't matter, because I love this channel and the recipes therein. Just griping about internet content creation trends in general. :)
Looks amazeballs. Definitely will be making this
Wow... that is a tasty new way! Thanks for the inspiration in the video😊
Tie rolls starting in the middle, bro.
Love this
I’m a 62 year old widower single parent but since dad was professional in restaurant and hotel hospitality industry and has prepared many flavors of fine cuisine and my daughter is my assistant at home we’d love to prepare this for anyone who requests an invite we’d love to have you as our guests
Great recipe!This and all the rest. Thanks so much. Will have to try this one.
I'm not a grandma but I 100% approve of the taste-with-bread method! Have done it my whole life after learning it from MY grandparents. This recipe sounds great and think I've got a fun new use for the nduja in my fridge. But no pignoli? I know they're $$$ but they make a recipe special. I have to make pignoli cookies now.
Omg. That looks amazing!! Yum. Enjoy
I just realized u hit 1M subs, so happy and keep this content up always love your videos!
OUTSTANDING!
Awesome! Had this many times but never made it myself. Appreciate the recipe and extra spice you added as well as your attention to detail. Definitely will make this dish. BTW, dipping bread in a sauce/gravy is a must. Best way to check your sauce for taste.
That looks so delicious and I hope to make this soon. Always thrilled to see you have Made In cookware, as do I, and love them. I recently purchased the 3 qt Saucier after viewing one of your recent videos.
Love the channel, love this video! You got me hooked on Made In stuff, already got a 3 and a 5 quart saucier... my new favorite pans. Hardly touch my Mauviel's anymore!
Keep up the great content!!!
That looks like an awesome recipe we're going to have to make that
Lol…Seriously, I could eat a loaf of fresh Italian bread just dipping it into the sauce!!! So good! Especially with a little butter…mmm…so good…I think Im going to be making Braciole soon…Ty❤️🤍💚❤️🤍💚❤️🤍💚❤️🤍💚
German, ' Rouladen '. Basically thin beef slices ,lightly pounded . The filling is spiced mustard, salt , pepper, onions, pickled cucumbers and bacon. This is browned in coconut fat , then comes bay leaves, parsley, garlic, celery, carrots and leeks. Tomato paste, then red wine , some meat broth if you have or water. Some thickened the sauce with starch. The process is the same as in this video. At the end remove the vegetables to have a smooth sauce. They serve it where I live with ' Spätzel ' and braised Red cabbage. Often eaten in colder weather or around Christmas season.
Would agree besides the coconut fat... Would say most people use pork fat as it is tatsy and quite unlikely people had access to coconut fat in the past... Spätzle is possible but usually dumplings or potatoe variations like mashed potatoes.
@@mbv88xxx I am not German but I got the recipe from an old German woman who died six years ago at ninety and I don't know why or how she came to use coconut oil for this particular recipe. She always use lard or cleared butter . She left me a ' world of knowledge ' on how to be a super house-wife. I am Jamaican and I learnt how to be an efficient Schwäbisch house-wife. I collect wild herbs snd mushrooms according to season , make preservatives, do household gardening and learnt lot of recipes that came about because of circumstances of two wars. This woman along with my mother-in-law and the villagers taught me so much. Luckily for me the village has several families from different parts of Europe.
@@celianeher7637 : Thank you for sharing your story about how you became a super housewife. You're very lucky to have learned from a knowledgeable older woman. My husband's grandma (from Finland) was a fabulous cook but she would never share a recipe. When she died all her secrets died with her. I think that was a very selfish act. Food should be enjoyed and the recipes passed down to younger generations to continue the traditions.
The great grandchildren & great-great-grandchildren never get to sample Grandma Helen's goodies because she was just too stingy to share her knowledge with her family. How very sad. 😥 My young grandson loves my cooking & likes to cook with me. All my favorite recipes are kept in notebooks so my loved ones can enjoy their favorites long after I'm gone. ❤
Thank you! I am really going to try your braciole recipe!!!
I never thought of making my own braciole. I always bought it ready to cook from the butcher. I live in NYC & there are plenty of italian butchers that make a nice braciole. Ok, maybe not as many as there used to be, but there are still some. This looks different than any braciole I’ve ever eaten. Maybe I’ll try this recipe one day if I’m brave enough.
Excellent video - as always! Thanks
Mmm. I've made German rouladen, but not this. I think I'm inspired to try it. And I can have my butcher slice and tenderize some skirt steak for this too.
wow-- excited to make this!! Thanks
This sounds like a great recipe. I'm cooking it right now. I'm curious about the breadcrumbs whats their purpose. I would guess they absorb flavor?
Oh man. I'm.making this on Thursday. Thanks man.
great modern take on braciole . i think less is more when it comes to Italian cooking... will try that recipe
Excellent.
Beast. I’m going to have to try this. 🙏
I identify as a grandma ❤ Can’t wait to cook this for Sunday lunch today
This looks fantastic!!
braciole is on my plan for this week! need to get some sausage now! I'm going to use sweet though. great recipe!
i've only made it Nana's way but you just sparked my interest here my friend!
When I had my first colonoscopy, my Italian-American friend had brought me over some braciole for afterward because after one of these, you're hungry af. They always tell you to eat light afterward. Screw that! I scarfed down two pieces of that braciole, with spaghetti, and I was one happy camper.
Love it! Just a flavor idea. How about replacing the salt in the stuffing with anchovies? Might work pretty well with the ingredients you're using (beef, lemon zest, pork, origano, etc...)?
Bravo for this not-a-detail : use a good wine you would drink!!! It's a basic in French cuisine. Because the wine you're cooking with might be the one you'll drink with the meal. And it changes everything. Give it a try on Bourguignon, or any wien based recipe. Changes everything.
Thanks for the video (this one and earliers), keep cooking, it's inspiring !
Looks great! Very intimidating for people like me who don’t know how to make reductions and stuff like that. How do you avoid burning the garlic in your reduction? Garlic burns so easily.
This is one of those Italian dishes I have been dying to try, but never have the time to make.
Bought everything today, and I'll be making it tomorrow. Wonder what a dash of mustard or cilantro would do to the stuffing?
You do good work.
Thx
I like it. I like it a lot. I've been jonesin' to make some beef braciole, and the price of pignolis is outrageous (got plenty of Prosciutt' di Parma). This looks like a keeper and I love how you browned those braciole. Got all the ingredients except the beef and I think I'll go for this real soon. Thanks for the video, got me energized.
I've never known any Italian home kitchen that didn't have any bread dipping going on. Some even have a small bowl of grated cheese close to dip that into! I also prefer pork braciole to beef.
Exactly!!!
One of your best!
I identify...as a grandma 😂 🇮🇹 💪
"I identify as a Grandma" 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂.....❤it👌