how to make Beef BRACIOLE BETTER Than Your GRANDMA

Рет қаралды 225,346

Жыл бұрын

Braciole is just an involtini or beef or pork roll up. Its a classic southern Italian dish and today I’m going to show you to make it better than a grandma.
Recipes:
Beef Braciole Better Than Your Grandma
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Пікірлер: 372

@phillyguy8541 Жыл бұрын

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.

@annek1226 Жыл бұрын

Lucky you!

@aris1956 Жыл бұрын

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”). 😊

@pbosustow Жыл бұрын

@@aris1956 che buono!

@kevinpoole6122 10 ай бұрын

Bliss!

@brunopadovani7347 9 ай бұрын

There is nothing like a really crusty Italian bread dipped in a good sauce, especially as a kid when Grandma wasn't looking! 😊

@sdega315 Жыл бұрын

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!

@hellfish2309 Жыл бұрын

Yoh the korean market sliced steak is so versatile; you’re payin a little more, but you know what you’re buying

@marylee2732 5 ай бұрын

That’s what I was thinking of doing.

@TheMillennialGardener Жыл бұрын

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.

@TheMillennialGardener Жыл бұрын

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!

@brunopadovani7347 9 ай бұрын

@@TheMillennialGardener9 brachole? Why didn't you invite me?

@Joshuakim378 Жыл бұрын

Your editing is underrated af. The videos are so easy and satisfying to watch!

@xredkirbyx Жыл бұрын

I love that you just jump right into the recipe. No long-winded intro that i'm rolling my eyes at

@josephmarciano2584 Жыл бұрын

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!

@Emiliano-ce4xe 9 ай бұрын

I pinoli non sono indispensabili e comunque oggi, in Italia, costano moltissimo 😢

7 ай бұрын

Your Nonna hates you .

@themagdude Жыл бұрын

You “identify as a grandma”! 😂 Brilliant, Stephen! The best capocuoco online!

@marcellopiras1143 Жыл бұрын

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

@austonianb 7 ай бұрын

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!

@xalkin Жыл бұрын

"I identify as a grandma" 🤣🤣🤣

@firejelly 10 ай бұрын

There’s nothing I love more than making a big pot of gravy with bracciole, meatballs and sausage. Pure heaven.

@giraffesinc.2193 11 ай бұрын

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!!!

@OnDasherOnDancer Жыл бұрын

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! 😅

@GoMathewVideo Жыл бұрын

If you master making this dish I will start identifying as your grandchild!

@ledadunlop7467 Жыл бұрын

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.

@UncleMatrix Жыл бұрын

@@ledadunlop7467 I'll be your brother for the trip and join you!

@maikwouters2415 Жыл бұрын

Souds like a sad life

@OnDasherOnDancer Жыл бұрын

@@maikwouters2415 No, I’m happily married and have lots of fun with my niece and nephew!

@frann.8879 Жыл бұрын

Love this recipe and YES we dip bread in the sauce!…BEAUTIFUL, BRAVO!👏👏👏👌👌👌😊😊😊

@adambencen321 Жыл бұрын

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!

@michaellancia1024 Жыл бұрын

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!

@TheStevewilder 11 ай бұрын

I've thought about that. I think my dislike of wasting any garlic would be a recipe for disaster.

@ginawiggles918 8 ай бұрын

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.

@aribella6913 Жыл бұрын

Love this guy! He really means it when he cooks.

@carolwisniewski6740 8 ай бұрын

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!

@tennesseelady999 Жыл бұрын

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

@nw0913 10 ай бұрын

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 ❤

@lorendickens6522 Жыл бұрын

Looks absolutely delicious. I will try and make this soon.

@paulwagner688 Жыл бұрын

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.

@pizzawolf1328 9 ай бұрын

I just became a dad not too long ago, but Thanks to you “dad’s cooking” is gonna outshine any restaurants. Thanks buddy!

@Mr.56Goldtop Жыл бұрын

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.

@HopieDopie Ай бұрын

Exactly!!!

@joannebille6848 Жыл бұрын

Looks fantastic. I've never made them with the sausage or peppers but going to try that next time

@tparker1984 Жыл бұрын

I literally just went looking two days ago to see if you had a recipe for this… prayers answered this looks amazing.

@phillyguy8541 Жыл бұрын

This is definitely better looking than my family's version. I can't wait to try it.

@gregrowe80 3 күн бұрын

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!

@cams3425 Жыл бұрын

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.

@thomasnolan5897 Жыл бұрын

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.

@jayme3040 Ай бұрын

Looks so amazing!!! Can't wait to try your Braciole and great presentation!!!

@timothyharshaw2347 Жыл бұрын

Looks amazeballs. Definitely will be making this

@roseconklin5392 Жыл бұрын

Thank you! I am really going to try your braciole recipe!!!

@ric234 9 ай бұрын

Friggin outstanding recipe. This was phenomenal and came out perfect. Thanks for the great show, dude.

@nilmalabanan 10 ай бұрын

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

@timpeterson8720 5 ай бұрын

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.

@paulh7589 Жыл бұрын

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.

@sleepteam Жыл бұрын

Man, I cannot wait to make this. You have the best recipes.

@amymcginty6634 8 ай бұрын

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🙏🙏😘

@eartraffic 10 ай бұрын

Great recipe!This and all the rest. Thanks so much. Will have to try this one.

@keenak3498 5 ай бұрын

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!

@punkyradman2339 Жыл бұрын

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.

@bretel73 6 күн бұрын

thank you for this recipe, love your stuff!

@georgejasper8794 Жыл бұрын

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.

@Evan-bc6nb Жыл бұрын

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.

@NeuroHead Жыл бұрын

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 .

@nellgwenn Жыл бұрын

I second his recommendation.

@bacla100 Жыл бұрын

In Italy is considered one of the best brand!

@nicholasrella6904 11 ай бұрын

Once I started using Mutti I never looked back. So much better than any other brand I’ve tried.

@priayief Жыл бұрын

Never having made Braciole, I'd say this is your best! Thanks.

@remyjune4518 2 ай бұрын

i love everything you do my man!!!! keep up the great work. every dish you make reminds me of cooking with my father

@neilschipper3741 Жыл бұрын

Wow... that is a tasty new way! Thanks for the inspiration in the video😊

@MusicSamC 11 ай бұрын

Good god man. That looks utterly divine!

@88pynogrl Жыл бұрын

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.

@UBootFschJg 8 ай бұрын

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.

@johnlennon1049 Жыл бұрын

OUTSTANDING!

@tonyzacarias3948 7 ай бұрын

Dipping the bread is just as good as the main course, it is a MUST in our home!

@rodneypratt4324 Жыл бұрын

That looks like an awesome recipe we're going to have to make that

@kaizma88 Жыл бұрын

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.

@mickeysuds Жыл бұрын

Finally!! I requested this 3 years ago. Thanks!

@daveswensen9627 Жыл бұрын

Excellent video - as always! Thanks

@ptpetroc 5 ай бұрын

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!!!

@deborahsanderson7850 Жыл бұрын

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.

@IvyMaeInReno Жыл бұрын

Yeah, he looks like trouble ... but in a good way, a very *interesting* way

@tanyabaginski7953 Жыл бұрын

Oh yes definitely easy on the eye.

@tristamyers1910 Жыл бұрын

This looks fantastic!!

@josephsmith961 Жыл бұрын

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!

@caroloni4911 Жыл бұрын

Omg. That looks amazing!! Yum. Enjoy

@mgrossi2005 Жыл бұрын

wow-- excited to make this!! Thanks

@theresahernandez6923 Жыл бұрын

As a Grandma, if you want to identify as a Grandma we welcome you into our group. It would be an honor to have you. One thing, all newbie’s have to cook a meal for us ❤We know You got that one.

@yggloco6967 Жыл бұрын

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

@mbv88xxx Жыл бұрын

Same in Germany and it would be served with mashed potatoes or dumplings instead of pasta...

@ladysunshine9029 Жыл бұрын

@@mbv88xxx something like this with mashed potatoes or dumplings sounds heavenly 😋😊

@Tuntee Жыл бұрын

braciole is on my plan for this week! need to get some sausage now! I'm going to use sweet though. great recipe!

@jillcnc Жыл бұрын

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.

@celianeher7637 Жыл бұрын

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.

@mbv88xxx Жыл бұрын

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.

@celianeher7637 Жыл бұрын

@@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.

@ginawiggles918 8 ай бұрын

@@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. ❤

@eyeofbass Жыл бұрын

Beast. I’m going to have to try this. 🙏

@crimsonfancy 9 ай бұрын

Tie rolls starting in the middle, bro. Love this

@Alex-tm5oz 10 ай бұрын

Excellent.

@FLN62 Жыл бұрын

I’m definitely going to try to make this recipe. My neighbour just got back from Greece and she brought me some oregano.

@mags2763 Жыл бұрын

Just made the fluffiest potato gnocchi from your recipe of three years ago. Thanks, a fan from South africa

@brianwhite1189 Жыл бұрын

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.

@OhForFucksSake-xp3hf Жыл бұрын

And just like that!……..💥 I have this Sundays family meal 👌

@user-pq3nw7ky5b 7 ай бұрын

I once had this and never forgot was looking for the pine nut recipe and I thought there was rosemary other seasonings I don't usually use and can't remember and prosciutto with spinach served with hand made gnocchi -what a treat! sadly I had no grandma and am Irish descent (good at sandwiches LOL)

@MM-cx2lw Жыл бұрын

I just realized u hit 1M subs, so happy and keep this content up always love your videos!

@robertcalamusso1603 8 ай бұрын

You do good work. Thx

@anthonybarnes Жыл бұрын

I identify...as a grandma 😂 🇮🇹 💪

@scraffen Жыл бұрын

Need to make this very soon!

@kuanged Жыл бұрын

This is one of those Italian dishes I have been dying to try, but never have the time to make.

@Maiasatara Жыл бұрын

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.

@cdrom1070 4 ай бұрын

I like grandmas version, because it won't give me heart burn. she has that figured out

@boffam00 Жыл бұрын

My Nonna made this with a tomato sauce with Swiss chard (and toothpicks instead of twine), and our family called them “berlones” which is apparently Piedmontese slang for “turds”. Yummy, though.

@gobbidimerda1 Жыл бұрын

I'm piedmontese but never heard that word

@boffam00 Жыл бұрын

@@gobbidimerda1 just checked with my dad and he said it was a family word from way back. No idea of the origins.

@nicholasrella6904 11 ай бұрын

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.

@gigib.965 8 ай бұрын

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❤️🤍💚❤️🤍💚❤️🤍💚❤️🤍💚

@fightingwords8955 Жыл бұрын

EXCELLENT

@ralphh4131 Жыл бұрын

Oh man. I'm.making this on Thursday. Thanks man.

@jonjohnson2844 Жыл бұрын

I think we all had very different experiences of grandma's cooking!

@sarahdyer1967 Жыл бұрын

I identify as a grandma ❤ Can’t wait to cook this for Sunday lunch today

@saltedllama2759 Жыл бұрын

Everyone starts their KZfaq 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. :)

@tonymarra4371 Жыл бұрын

Can’t wait to make this!

@Caseydog3 10 ай бұрын

Dude that looks crazy good

@killerb5726 7 ай бұрын

This is my birthday meal each year. My grandmother (God rest her soul) and my mother make it with a sausage and ground beef stuffing. Then we serve it with mashed potatoes.

@nicholasneyhart396 11 ай бұрын

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.