Beef Braciole - The Single Best Italian Comfort Meal

Рет қаралды 284,562

Ай бұрын

Today we're making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender in a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of pasta. I hope you love it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/italian-b...
INGREDIENTS
FOR THE SAUCE
1/4 cup (53g) extra virgin olive oil
1 medium onion - diced
5 cloves garlic - minced
2 ounces (55g) tomato paste
1/2 cup (120g) dry red wine
3 28-ounce cans plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
1/2 cup (120g) water - plus more if required to thin sauce
FOR THE BRACIOLE
2 pounds (908g) top round
1/4 cup (53g) extra virgin olive oil
3 cloves garlic - paste
1/2 cup flat-leaf Italian parsley - minced
1 cup (100g) breadcrumbs
1/4 cup (35g) raisins or currants soaked in water then drained
1/4 cup (35g) pine nuts
3 tablespoons (42g) extra virgin olive oil
1/2 cup (50g) Pecorino Romano - grated
olive oil - for shallow frying
1/2 cup (120g) dry red wine
salt and pepper - to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Пікірлер: 466

@SipandFeast Ай бұрын

Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #42 asks the question "What is the Best Way to Learn to Cook?". We also taste-test Trader Joe's snacks and spreads. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. P.S. - If you have watched this channel from early on, you might be wondering about the older beef braciole video? It had audio issues (sound coming out of one ear) and some other "beginner mistakes". It was time that I redid this classic. This recipe is fairly close, but I did streamline the stuffing and improved it a bit, which is what I always attempt to do with my cooking. Enjoy!

@obozomustgo5449 Ай бұрын

I've noticed that you often do the exact same dishes that Chef JP does earlier in the day. Note that's not a bad thing. I just notice because I follow him, also.

@obozomustgo5449 Ай бұрын

By the way, great tip on the Scalfani. It's not in stores where I go except for the Restaurant Depot where I buy it for about $7 for a #10 can. It's a great deal.

@christineb8148 Ай бұрын

Also, James "stuffing his face for 5 minutes" is a pretty entertaining review in an of itself. Having fed a lot of kids, I think silence while inhaling the food is pretty much the best compliment a dish can get.

@peterpain6625 Ай бұрын

I'll take that as a "it's not just grown-up food" ;)

@chenglee7277 Ай бұрын

Reminds me of my sons lol. Gave me a good laugh.

@dgibson2314 29 күн бұрын

I was charmed by James happily scarfing down the delicious food. A happy kid eating his favorite food is always a winner , imo.

@paulkontz Ай бұрын

I don’t think there’s anything cringe about your show. I love the way it’s a family affair and it’s plain to see that you guys enjoy each other. Oh, and the recipes are always mouth watering. You guys make me miss NY.

@connormorgan6137 Ай бұрын

Wow who's calling our homie cringe, he's the best. Makes me wish I was Italian American lol

@susannefitzpatrick9955 Ай бұрын

I love the way his shirt always matches his armchair! Cracks me up every time. Brilliant cook.

@ramencurry6672 Ай бұрын

I used to live in the Philly area and had access to Italian food. Living in the south, it’s almost impossible to find unless if I go to a chain restaurant

@edmundlibanio6572 19 күн бұрын

Same here 😑

@johnritchie3889 Ай бұрын

I would use the wine to rinse the tomato cans, but that’s just the frugal grandmother in me talking. I love your videos. Very accessible for the home cook. You show us that Italian food doesn’t have to be hard.

@karetoev4999 Ай бұрын

Yes. I was thinking, why isn't he rinsing out those cans? Lol

@adamyoung480 Ай бұрын

Aloha. And yes, I agree. Frugality or not.

@mikegeha Ай бұрын

This is an all time comment. Nonna cooks!

@HiteTricks Ай бұрын

Thanks for the tip, I never would have thought about this

@colonelfustercluck486 Ай бұрын

so if I'm caught with a tomato can full of wine, I just tell them I'm rinsing the can... ok

@kristinetze8947 3 күн бұрын

One thing I love about you is that you humanize your recipes. Thank you! I am married to an Italian and you have taught me so many things! I am a personal chef who is always learning. Your cole slaw has changed my life! ❣️🍴👏🏼

@HostileTakeover2 Ай бұрын

That bit about being careful when deglazing burnt bits was fantastic and a great reminder.

@87Sunnyflower Ай бұрын

I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.

@judioates8938 Ай бұрын

I just watched an old episode of Everyone Loves Raymond yesterday where Debra made Braciole and now here you are with the recipe. Yay!

@barbaraguss8799 Ай бұрын

I immediately thought of that episode, too!

@janjr165 Ай бұрын

😄🥰❤️

@nigelbalcarres585 Ай бұрын

That episode was so funny. The throwing down of the fork after taste was priceless after Deborah nailed it

@suzannevega2289 Ай бұрын

Lol, classic episode🤣

@TheFloatingBartender 5 күн бұрын

Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT

@JamesSavik Ай бұрын

The "James test" is important. Many of us have finicky teens, and James' approval gives us an idea of how the dish will work for them. Your cooking is making him grow like a weed.

@cherylvantil6918 Ай бұрын

LOVED the comments of your taste tester. And James nailed the pine nuts and raisin ingredients spot on! I wouldn't mind watching him eat for 5 minutes. Isn't that one of the best parts of being a chef? Watching others enjoy your food? Absolutely LOVE your channel, your videos, your recipes, the teaching you do along with the recipes, your interplay with your expert camerawoman =) , everything. I learn so much about Italian cooking. My best friend's husband grew up on Long Island and I can't wait to share your channel with them. Thank you so much for everything you share with us.

@peterpain6625 Ай бұрын

That kid is kinda spoiled with good food though i recon ;)

@D4NNYF00 Ай бұрын

The walk through the door is iconic! 😂 I know the food is gonna be a banger

@djstuc Ай бұрын

When you follow Chef Jean-Pierre and Sip and Feast... its a massive Braciole fest on your feed :)

@sestnastka Ай бұрын

indeed

@SipandFeast Ай бұрын

So funny and purely coincidence.

@jackierebbel4604 Ай бұрын

Yes, my two favorites I look forward to every week!

@NipItInTheBud100 Ай бұрын

I thought the same thing. 2 of my favorite chefs/cooks on KZfaq!! Can't wait to try both recipes!!

@MDeLorien Ай бұрын

Was looking for this comment 😂

@85jackjan 8 күн бұрын

This is the second time I’ve made this recipe in two weeks- it’s my new favorite! I absolutely love this recipe and appreciate your style of teaching. I’m excited to try more of your recipes! This is definitely a bit more labor intensive than my usual cooking, but so worth it!

@DarionJackman Ай бұрын

When I was growing up, my cousins came to visit from out of town. My mother made a recipe that called for raisins in the meatballs. My cousins have never recovered from the trauma, and still mention it every time they visit, 40 years later.

@cheflady9838 Ай бұрын

That was my dad's favorite. I always made some meatballs with raisins just for him. Made the rest without.

@Fuglychick 18 күн бұрын

I love raisins in Italian food. There’s a restaurant two hours away, that I gladly drive to for their cheese and raisin ravioli ❤

@cheflady9838 18 күн бұрын

@@Fuglychick oh now that sounds yummy. What type of sauce do they serve with that?

@Salmomlox Ай бұрын

I'll have to try this recipe. Never had Beef Braciole. Good to see James. He's growing so fast! Awesome video!

@SipandFeast Ай бұрын

I hope you enjoy! Thank you!

@forearthbelow Ай бұрын

@Salmomlox, have you tried it yet? My mother, a farmers' daughter from Amalfi, did what I consider to be a less messy and easier to 'put together' recipe: forget the stuffing and put a slice of bacon, chopped garic and parsley with grated cheese [she used parmesan as I think more easy to find back then] with raisins for dad and none for me before rolling and tying. SCRUMPTIOUS in physical formmmmmmmmmmm, yumm!!!

@peterpain6625 Ай бұрын

@@forearthbelow That's in another recipe i found. I love(!) bacon... Kinda torn now on which one to try ;)

@forearthbelow Ай бұрын

@@peterpain6625 Hey Peter, sorry I missed you comment yesterday. Personally speaking, I'm positive both versions will be awesome but, again personally, I think my mum's is easier and less messy to construct: buon apetito!!!

@peterpain6625 Ай бұрын

@@forearthbelow Will try both for sure. Thanks again for sharing.

@overcash6270 17 күн бұрын

Young man is all "y'all need to hush so I can eat". That's better than applause right there

@Arauge1981 Ай бұрын

Your boy has a hell of a palate, picking out raisins and pine nuts. Can tell he was raised on good food. Good work, sir.

@annettefournier9655 Ай бұрын

I've never seen braciole made like my great aunt made it. She was from Sicily and used pork belly. Talk about heart stopping. But bless her she lived to be a very active 90yrs. Old!

@forearthbelow Ай бұрын

@annette, do you mean insead of the beef? if yes, do you recall what she might have stuffed it with, please?

@dictare Ай бұрын

Yes! Pork braciole every Christmas stuffed with parsley cheese and pignoli.

@nysavvy9241 22 сағат бұрын

Great job Jim. That sauce is amazing. That oil on the top was the olive oil...the round steak has basically no fat. When I make sauce its the same issue even with lean meat. I use just 1 or 2 tablespoons of olive oil for the sauce. The meat goes on paper towels before adding to the sauce. This eliminates too much oil. I will try the raisins in the braciole. I make them like my grandma did. Ham or prosciutto, genoa salami, pecorino, fresh parsely S&P, pine nuts and sliced hardboiled egg and minced garlic. Im glad to see you and the family are doing well.

@chechiwanyangu3568 Ай бұрын

"Anyone who uses the word cringe, I automatically don't worry about what they say" 😂😂😂 Your entrances are great btw 😊

@jslberto Ай бұрын

No they aren’t

@user-sf3tq7cz5t Ай бұрын

@@jslbertoTake a chill pill little berto!!

@theunknownhousewife246 27 күн бұрын

We make braciole for Christmas dinner. We have an assembly line of visiting relatives putting them together. We usually make 50+ at a time. We call them our Italian tamales! 😉

@nigelbalcarres585 Ай бұрын

Loved the son dad joke. Great to have the children rate the food. Basically eating the food with passion. Great video❤

@michaeld.4521 Ай бұрын

You and Brian Langerstrom are my go to channels!

@gmiac7721 Ай бұрын

Great video, as usual! I want some of this NOW! Tip: Don’t waste the “side fond” from the side of the pot. That’s pure flavor. Put the lid on, off heat, and the steam will loosen the fond. Use the wooden spoon (or better yet, a rubber spatula) to loosen the fond and stir it into the sauce.

@josheelpranlal7219 Ай бұрын

Best youtube comment tip ever!

@John_Redcorn_ Ай бұрын

Exactly. I do the very same when I make Chile Colorado. I just baste the side of the pot with the sauce and it comes right off. And I also NEVER skim off any of that delicious fat.

@roseanneberrios7174 Ай бұрын

My grandmother and mother used to put salami cubes and hard boiled eggs along with the breadcrumbs, then rolled it up. My grandmother is from Sicily.

@gabimarie8 Ай бұрын

I have always wanted to cook this. The time has come.

@sheilahorn8913 Ай бұрын

Thanks! Love your family! This is by far one of my favorite yt cooking channels!

@SipandFeast Ай бұрын

Thanks! Really appreciate it.

@rosyp4389 Ай бұрын

Great comfort food. Masterfully done! A TEN!!!

@GolDreadLocks Ай бұрын

I also have used currants, and they work beautifully also! This is at the top of my 'fav' list! You made my day,-Again!! Thanks guys!

@tonieasterday6370 Ай бұрын

You’re spot on! My mom taught me to use raisins! Makes the meat tender and sweet .. oh so yummy! 😋 🔥🙏🏻🙋🏼‍♀️

@tomshank433 Ай бұрын

I made this recipe tonight for my family and it was just nothing short of phenomenal. Now I have to say that I used my own Sunday sauce recipe, but I did the beef rolls exactly as they are in the recipe. I just can’t wait to make it again. It was hands down one of the best Italian meals I’ve ever eaten or made. Thank you so much for the channel and your work and your awesome recipes.

@nickcasenta5651 10 күн бұрын

I love your cooking style, being Italian too. I love your show. All your dishes look amazing ☺

@dan8402 Ай бұрын

I am hungry now.. It seems like onion, garlic, paste, olive oil and tomatoes are like the basis for sauce. Where you go from there is up to you. I can personally attest, that when you fry up the paste with those onions and garlic, the whole house smells amazing!

@BacktheBlue60 Ай бұрын

You just got yourself a new subscriber. My Italian grandparents made beef braciole when I was young. That's the last time I had it. Oh how I miss my family. But, I am looking forward to seeing what else you make on your channel. ❤

@cathysteenson9591 Ай бұрын

I have such a mixed heritage I can claim them all. Today I must be Italian because that makes my mouth water!!! My mom used to make something similar but dumbed down to our midwest taste buds. It was round steak with Stove Top rolled inside and put in regular beef gravy to finish. Served with mashed potatoes. I've been cheated!!!!

@dgibson2314 29 күн бұрын

Yours sounds good to me.

@pdxfunkjunkie Ай бұрын

JIM!!! Your trick of using paper towel to soak up the fat sheen on top of the sauce is brilliant! I have been cooking more years than you (pretty sure - I'm an old fart) and I have never seen this done before. Thanks for teaching even an old dog new tricks.

@AnasRecipesofc Ай бұрын

This video is a real masterpiece! The beef braciole recipe looks absolutely divine. It's comforting to see such a classic and delicious dish being prepared with so much love and care. Congratulations on sharing this incredible recipe with us! ❤❤

@coryharris05 19 күн бұрын

I love the way you’re going with your videos. Really enjoying the recipes!!

@musicalcontessa4275 13 күн бұрын

Excellent demo!!!! 👍 This is pretty much exactly as my Nonna taught my Mom and my mother taught us and the leftovers make an excellent marenda (snack).

@martinhowe1422 Ай бұрын

Respect, good shit. A million different way sof cooking this. You go the extra mile, its appreciated....

@marikalathem813 Ай бұрын

Wonderful to see how delighted papa is when son gives his approval… ❤️ btw: I agree…rarely put sugar in a recipe when using tomatoes 👍🏼

@maryjanew20 Ай бұрын

Frying the tomato paste is key to a very rich, flavorful sauce. I love that you added pignoli and I think you’ve convinced me to try adding raisins next time. ☺️

@kristy77a Ай бұрын

Great video! Seriously, thanks for demystifying and making cooking accessible.

@Roberto-oi7lm Ай бұрын

As an alternative to grating garlic try this: Smash a clove with the side of your chef's knife and then chop it up. Do the same with the other cloves and gather the chopped garlic into a little pile. Add some course salt and press the mixture with the side of your knife and slide it, pressing and sliding several times in order to grind the garlic into a paste. It's quick, easy, and doesn't dirty an additional utensil. Plus, unlike grating, it uses all the garlic with no risk to your finger tips. Compensate by using a bit less salt elsewhere in the recipe. If you like to protect your wooden cutting board with plastic when you pound meat, wipe it first with a damp cloth or even your wet hand. Then the bottom piece of cling wrap will stick to the board and not move around or wrinkle up.

@Lorraine4023 27 күн бұрын

Exceptional Tutorial! Thank you for your culinary expertise.

@badcircle Ай бұрын

definitely appreciate you talkin about not burning the fond, removing the fat, etc. those little details are helpful!

@jamesdigiorgio5820 14 күн бұрын

My absolute favorite meat found in an 'appropriato' Sunday Sauce. (For me, "an 'appropriato' Sunday Sauce" has braciole, meatballs, sausages, and pork, e.g., those "country style" pork ribs work great for the pork in the sauce.) 🙂

@davidtmiller56 18 күн бұрын

Probably your best video. Thanks.

@colettesbrenaman9817 Ай бұрын

This dish looks absolutely delicious. I love multi step recipes like this because there are layers of flavor packed into each bite.

@dazelel 5 күн бұрын

If you're iffy on the raisins, a great halfway is to use golden raisins instead, they have the sweetness and fruitiness but not the strong tannic raisin flavor that a lot of people have issue with.

@billkornth 27 күн бұрын

I've found that if you'd like to reduce the amount of acid in a tomato sauce without adding sugar, you can omit the tomato paste and cook the sauce without a lid for at least an hour on medium heat. Also, be sure to cook the onions low and slow in the olive oil in the beginning. Onions are incredibly sweet when cooked gently. You'll to need add some water as the sauce thickens that first hour, depending on the desired consistency.

@jillbreitz1825 Ай бұрын

Awww - came across your video to learn about braciole!! You did a great video and so nice to see your son loving your food and taste testing for you.....I will certainly try this recipe at home - looks pretty straight forward!! Thank you for your video instructions

@danielgrainger6244 Ай бұрын

Looks really good, I can’t wait to make this. I have used other recipes from your videos like the Sunday sauce and my wife and mother in law have loved them. Thank you for your videos, you have helped me learn to cook better Italian cuisine.

@basbleupeaunoire 27 күн бұрын

I'm another who only knew this from the Raymond episode. This looks like umami heaven. I hate that I didn't eat this before I gave up meat! The yummy-looking dishes on your channel are why so many people say "I could NEVER!" It's my first time watching one of your vids, but not the last.

@frankzito8653 Ай бұрын

When I was a teenager, working in an Italian/American restaurant, we had Braciole on the menu. We would laugh at how many "non-Italians" would order the BROCCOLI and expected a green vegetable to be served to them. Eventually the menu description was changed to describe the dish accurately. Side note, the restaurant added "shells with broccoli" because people kept requesting it.

@chrisann144 Ай бұрын

You really are such a good teacher I learn something in every video thank you! Looks amazing

@cryptopeter1 Ай бұрын

Loved the content. Parents from Italy so you helped me relive my youth. I'll be back. Thanks. Pietro ❤

@meandmyRC99 27 күн бұрын

Lovely, thank you so much!

@pamelamarshall471 20 күн бұрын

Hi James. Good to see you. Thanks for the recommendation- I'll give this dish a try!

@mikeb5748 27 күн бұрын

To make fillets easier, use two small cutting boards and make a beef/board sandwich. Then press down on top board and then use the knife to slice. If you’re careful, you can make an even cut, you can repeat again if your slices aren’t thin enough. Then pound out. Works for cutting grapes in half as well, just pluck off vine and sand which and then slice between the boards. Make sure you use either smaller boards or a knife long enough to cut all the way across the boards

@pball1331 26 күн бұрын

I find it neat that after watching you for so long... I've watched your kids grow. I've been off the grid for awhile. Im back. Your son looks so grown lol. This meal is going on the menu next week! Thanks for sharing bud

@edmoore1661 28 күн бұрын

I like the way you cook a meal. Simple, direct and looks absolutely delicious. Thank you!

@zenahowes6093 Ай бұрын

I think that you are one of the best chefs!Love watching yours videos Never make a braciole before because I thought that was difficult recipes Thanks to yours great video, l am going to try it tomorrow. Thank you ❤

@grizzzlebees Ай бұрын

The presentation of these videos have always been good, but have been getting better and better. Cheers!

@urluberlu2777 4 күн бұрын

As a father of teenagers, i learned that when they say some food is "good" it's actually the highest form of compliment 😅

@mikesummer65 Ай бұрын

Wow, now i'm hungry...😋😋 Thanks for this great recipe! 👌👌

@saudiasaleema3426 Ай бұрын

This is my new favourite channel. I play these videos while I’m in the kitchen cooking for my sweet Italian husband

@malcolmpritchard4882 14 күн бұрын

What a great recipe lm going try and make it the way you have thanks for sharing 👍👍👍

@stephp7778 17 күн бұрын

Omg I've had this at my Sicilian friends home...was divine with the sultanas.

@judifelice7725 Ай бұрын

Love your cooking and your son James is adorable.

@ronalddevine9587 Ай бұрын

I absolutely love your cooking style and recipes. You made something several months ago and highly recommended Sclafani crushed tomatoes. I found some in a Walmart Supercenter, and I can't praise it and you enough. What a difference. THANK YOU FOR EVERYTHING.

@johnmcglynn4102 Ай бұрын

Thank you for the video, much appreciated.

@joecutro7318 Ай бұрын

It's been awhile, but getting back into some of my family's classic recipes, like braciole. Thanks for the refresher! Two 10's! Congrats! Nothing cringe about your channel, just the joy of turning food into love. 👍🏼

@brendaf1033 Ай бұрын

I will be making this one. Looks absolutely delicious. We've been eating well at our house since I started rolling thru your recipes. Saturday I'm making the Irish Stew and serve it Sunday. Thank you for all y'all do.

@karenhummel49 Ай бұрын

Looks fantastic 😋 ❤ now I'm hungry 😋 thanks 💙 have to try this recipe

@daves8510 7 күн бұрын

Watched this video a few times and then made for dinner last night. Followed your printed directions including forgetting to salt & pepper the beef. It's not printed, LOL. Store was out of the pine nuts, so I used chopped walnuts. That toasted cooked crunch was fantastic. Also added the raisins and prosciutto as I thought it was traditional. The entire dish was fantastic! Served with rigatoni with that sauce on it. Everything was awesome. Great video, thank you! :)

@NipItInTheBud100 Ай бұрын

This looks so good! Can't wait to try it!

@suzannevega2289 Ай бұрын

There are soo many different "traditional recipes" I love all Braciole, no matter the filling or the the meat used, it's all delicious! Thanks for sharing yours, I always appreciate and enjoy your video's and even watching the "taste tester" grow😉😁😁💓

@a.toddmoore7262 Ай бұрын

Fantastic recipe, I will definitely be trying this one out!

@JohnLowell-xs8ro Ай бұрын

The raisins make the dish. The slight sweetness helps counteract the acid in the tomato sauce with the pignoli nut it gives a savory dish a sweet flair that works well.

@TheMotiveDJ Ай бұрын

Omg this looks amazing!

@Roundbrow Ай бұрын

This looks awesome. I'll definitely be trying this one. Thanks Jim, and happy St. Patrick's Day!

@NigelDeForrest-Pearce-cv6ek 18 күн бұрын

Absolutely Brilliant and Delicious!!!

@jamesclancy8536 24 күн бұрын

We just made this tonight and it was awesome. Raisins included. I also added some prosciutto and fresh spinach when I rolled them up. Made enough for another meal later this month and saved the sauce and will add meatballs and Italian sausage for our Sunday Gravy dinner. Thanks for the inspiration and keep the recipes coming

@Quillons1 Ай бұрын

I see others beat me to it. Chef JP and James both put out braciole recipes within an hour of each other.

@markmasterson4811 Ай бұрын

Mmmmmught be making this for an Easter feast.

@_SurferGeek_ Ай бұрын

One of my favorite meals... and you can NEVER have too much sauce!

@phronsiekeys Ай бұрын

That looks SO GOOD. I gotta make this or something like it before the weather warms up again.

@chickiemm6648 Ай бұрын

Your tip to taste the deglazed pan after browning the beef was great, something obvious, yet I’ve never thought of it before and I had previously worried about that very scorched taste you bring up.

@janetgramza2623 5 күн бұрын

Enjoy all your shows

@andrewmcgibbon9785 Ай бұрын

I've heard of this dish, I've never had it. I love the idea of Raisins in stuffing. Definitely going to try this

@TheWalterHWhite 16 күн бұрын

In a previous video, you rated the Victoria sauce as almost as good as homemade. Do you think you could make a quick sunday gravy with this? Throw in the pork and braciole, and come home a few hours later kind of dish. Also, I love how your channel has blown up! I think I stumbled on it when you were around 20k or so! Well deserved!

@craigsavarese8631 Ай бұрын

My mom made hers a bit different from every other version that I have seen so far. She generally made them when preparing our “Sunday” sauce. Her filling consisted of seasoned bread crumbs, egg, grated parmesan, fresh parsley and other seasonings. It was not heated, but hand mixed in a bowl. After stuffing and tying up the braciole she would pan sear it. They would then go in the massive sauce pot with all the other goodies (meatballs, fried pepperoni, seared pot roast, hot and sweat fried whole sausages). My parents would work on this all day. The leftover sauce would be put in containers and frozen to last until the next batch. Those Sunday family dinners were the best - fresh sauce, pasta, fresh out the oven Italian bread, and somehow the meat platter always was placed in front of me. I was in heaven. The house smelled better than on Thanksgiving.

@dmmiller6222 Ай бұрын

James! He is my favorite taste tester and it is good to see him back. Great video guys❤

@zulubeatz1 Ай бұрын

Totally agree. Tomato Paste gives depth to the flavour. I always wondered why my Mama would send me to the shop for tins and tubes of Tomato paste ! Waving her onion hand at me with the note. It was as if something terrible would happen if I didn't run to the grocers fast as possible, God bless. I love the way you go through the processes, explaining the steps without sounding obnoxious. Perfect balance, I think. I am really enjoying the channel here in the UK, straight away I recognized the style of cooking and preparation. This is now one of my go-to places for recipes. Grazie mille.

@Paul-bw6eo Ай бұрын

Jim,again a spectacular looking dish,James has a wonderfully mature pallet,and,he’s aware of the underlining ingredient’s .A chef in the making?You guys have raised a great son,a real special boy.🇨🇦

@lorettamanes7011 Ай бұрын

A traditional recipe calls for currants, but you can't get currants easily in the US. I once used soaked cranberries (just a few!) in the braciole and it wasn't perfect but it was still pretty wonderful.

@cvolante8032 Ай бұрын

I've never made mine with pine nuts and raisins. I like to add prosciutto, a little fennel sausage and olives. I know there's a traditional way to make braciole, but however you make it, it's just a fool proof method that will always turn out delicioso