Beef Braciole - The Single Best Italian Comfort Meal
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- čas přidán 13. 03. 2024
- 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. - Jak na to + styl
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!
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.
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.
There’s something so gratifying about seeing a youngster who really appreciates good food. It’s like a sort of innate wisdom, and thoughtfulness.
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.
I'll take that as a "it's not just grown-up food" ;)
Reminds me of my sons lol. Gave me a good laugh.
I was charmed by James happily scarfing down the delicious food. A happy kid eating his favorite food is always a winner , imo.
Not really. Men and children usually always love their own cooking. It's women who have a better ability to taste because they have more taste buds. About 35% of women (and only 15% of men) can call themselves “supertasters,” which means they identify flavors such as bitter, sweet, and sour more strongly than others.
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.
Wow who's calling our homie cringe, he's the best. Makes me wish I was Italian American lol
I love the way his shirt always matches his armchair! Cracks me up every time. Brilliant cook.
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
Same here 😑
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! 😉
I love this!
My nanny taught us to make this, she was from Abruzzi, no pine nuts or raisins. Just rich seasoning of the meat, with pecorino and parsley, salt, pepper, oregano and garlic.
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.
Yes. I was thinking, why isn't he rinsing out those cans? Lol
Aloha. And yes, I agree. Frugality or not.
This is an all time comment. Nonna cooks!
Thanks for the tip, I never would have thought about this
so if I'm caught with a tomato can full of wine, I just tell them I'm rinsing the can... ok
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.
Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT
I loved how the taste tester pushed his sleeves up before he dug in.
The kid at the end chowing down is hilarious! I have a kid that age and it reminded me of him.
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.
The chair wants its shirt back.
😂😂😂😂
I dare anyone to find a funnier comment of CZcams. I literally howled and rolled at this comment.
😂
Bwahahah
😂😂😂
I just watched an old episode of Everyone Loves Raymond yesterday where Debra made Braciole and now here you are with the recipe. Yay!
I immediately thought of that episode, too!
😄🥰❤️
That episode was so funny. The throwing down of the fork after taste was priceless after Deborah nailed it
Lol, classic episode🤣
I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.
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!
@annette, do you mean insead of the beef? if yes, do you recall what she might have stuffed it with, please?
Yes! Pork braciole every Christmas stuffed with parsley cheese and pignoli.
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.
That was my dad's favorite. I always made some meatballs with raisins just for him. Made the rest without.
I love raisins in Italian food. There’s a restaurant two hours away, that I gladly drive to for their cheese and raisin ravioli ❤
@@Fuglychick oh now that sounds yummy. What type of sauce do they serve with that?
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.
That kid is kinda spoiled with good food though i recon ;)
When you follow Chef Jean-Pierre and Sip and Feast... its a massive Braciole fest on your feed :)
indeed
So funny and purely coincidence.
Yes, my two favorites I look forward to every week!
I thought the same thing. 2 of my favorite chefs/cooks on CZcams!! Can't wait to try both recipes!!
Was looking for this comment 😂
That bit about being careful when deglazing burnt bits was fantastic and a great reminder.
Young man is all "y'all need to hush so I can eat". That's better than applause right there
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.
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. ☺️
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! ❣️🍴👏🏼
I handed my husband your recipe and he made it tonight. It was beyond amazing. I think he watched your video twice. The meat was so tender and the sauce was absolutely gorgeous. We will enjoy leftovers tomorrow after I clean the kitchen. Much like yours, this is a family affair! And by the way, congratulations on your journey with your blog and CZcams!
I will be making this next winter. I could watch your beautiful boy eat your food all day and enjoy it, he is so sweet. You both are raising him well. Thank you so much for sharing! xx
The walk through the door is iconic! 😂 I know the food is gonna be a banger
"Anyone who uses the word cringe, I automatically don't worry about what they say" 😂😂😂
Your entrances are great btw 😊
No they aren’t
@@jslbertoTake a chill pill little berto!!
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.
Best youtube comment tip ever!
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.
1) I bought one is those meat “smasher” things after you recommended and I love it , 2) can’t believe you didn’t rinse out your tomato cans with your added water… bad boy! Lol
Aloha. I would have rinsed it out with the vino.
@@adamyoung480 Oh Adam ! I love you already !
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.
I'll have to try this recipe. Never had Beef Braciole. Good to see James. He's growing so fast! Awesome video!
I hope you enjoy! Thank you!
@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!!!
@@forearthbelow That's in another recipe i found. I love(!) bacon... Kinda torn now on which one to try ;)
@@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!!!
@@forearthbelow Will try both for sure. Thanks again for sharing.
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.
I know what a great idea! I use that trick for everything now!!
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.
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!
I do not know how I never saw your channel before. I look at cooking videos all the time. Glad to have finally found you. Fra Diavolo was amazing!!!!
definitely appreciate you talkin about not burning the fond, removing the fat, etc. those little details are helpful!
A simple braciole we do is just minced garlic, chopped parsley, and grated pecorino for the filling smeared thin on the cutlet. We make the small ones for the gravy. They are very good this way
Loved the son dad joke. Great to have the children rate the food. Basically eating the food with passion.
Great video❤
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.) 🙂
I love your videos! Especially how you make anyone feel it's okay to make "mistakes" - there's always a way to adjust. Thank you and your family for sharing your passion of cooking and teaching. You all make me smile each time and I can't wait to try this recipe!
This dish looks absolutely delicious. I love multi step recipes like this because there are layers of flavor packed into each bite.
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!
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!
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! ❤❤
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.
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.
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.
I grew up in NY and you pronounce "brazhole" exactly the way my Italian-American neighbors did lol. And this is a wonderful recipe, reminds me of my childhood going to my best friend's house and his mom, who was born in Italy, used to make this for us.
Great to see how you do yours.
I think its important to note that many (if not most) Itialian-American families have different takes on this. The paste in my mother's family recipe uses a mixture of pork fatback, garlic and parsley. My great uncle Mike used chopped hard boiled egg in his because my great aunt came from a Sicilian family.
The point being, there's no one way to do it. My mother liked to throw in a pork chop, or a link of Italian sausage, or even a chicken thigh.
Keep up the good work - I use a lot of your recipes - there's nothing like New York/New Jersey Italian American food - it should be its own cuisine!
I like the way you cook a meal. Simple, direct and looks absolutely delicious. Thank you!
You’re spot on! My mom taught me to use raisins! Makes the meat tender and sweet .. oh so yummy! 😋 🔥🙏🏻🙋🏼♀️
I have always wanted to cook this. The time has come.
Great video! Seriously, thanks for demystifying and making cooking accessible.
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!!!!
Yours sounds good to me.
Thanks! Love your family! This is by far one of my favorite yt cooking channels!
Thanks! Really appreciate it.
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 ❤
Fell in love with this 25 years ago in Chicago. Thank you! Subscribed
The presentation of these videos have always been good, but have been getting better and better. Cheers!
I love the way you’re going with your videos. Really enjoying the recipes!!
You and Brian Langerstrom are my go to channels!
Exceptional Tutorial! Thank you for your culinary expertise.
One of my favorite TV show episodes was the Everybody Loves Raymond braciole episode. This looks amazing , looking forward to trying this.
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. 👍🏼
Love this channel. Wonderful presentation and terrific recipes.
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.
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
I love to watch him eat😀 it looks awesome. Can’t wait to try the recipe. Thanks.
You really are such a good teacher I learn something in every video thank you! Looks amazing
I also was excited to see a big cut of top round used for something so delicious…I’ve only used it for dieting/ multi meal prepping..it’s one of if not the leanest cuts of meat.
I love your cooking style, being Italian too. I love your show. All your dishes look amazing ☺
Hi James. Good to see you. Thanks for the recommendation- I'll give this dish a try!
This looks awesome. I'll definitely be trying this one. Thanks Jim, and happy St. Patrick's Day!
Wonderful to see how delighted papa is when son gives his approval… ❤️
btw: I agree…rarely put sugar in a recipe when using tomatoes 👍🏼
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).
That looks SO GOOD. I gotta make this or something like it before the weather warms up again.
What a great recipe lm going try and make it the way you have thanks for sharing 👍👍👍
One of my favorite meals... and you can NEVER have too much sauce!
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. ❤
Respect, good shit. A million different way sof cooking this. You go the extra mile, its appreciated....
Fantastic recipe, I will definitely be trying this one out!
Thank you for this! I used to make this every year on our family vacation to the beach, and lost my recipe in a fire a few years ago. I have really missed this meal!
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
I can't wait to try this, thank you
Great comfort food. Masterfully done! A TEN!!!
I’ve been wanting to try making Braciole and I want to thank you for this video. I can’t wait to make this. Oh and by the way, your son is adorable! I can tell you’re a great family. Now I’m off to find your shrimp and orzo dish. Thanks again!
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.
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😉😁😁💓
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.
Mmmmmught be making this for an Easter feast.
Lovely, thank you so much!
This is my new favourite channel. I play these videos while I’m in the kitchen cooking for my sweet Italian husband
OMG!!! That braciole looks killer!!! Love a thick sauce!!!
This looks so good! Can't wait to try it!
Probably your best video. Thanks.
Hey when’s the cookbook coming out I can’t wait to get a copy!!! The show is excellent and I know how to make a lot of Italian food thanks to my dad and Grandma but you’ve really helped me round out my recipes list. Thanks so much!!
In addition to the wonderful recipes, the paper towel trick for the fat is a fantastic hack. Well done as usual!
I've heard of this dish, I've never had it. I love the idea of Raisins in stuffing. Definitely going to try this
Wow, now i'm hungry...😋😋 Thanks for this great recipe! 👌👌
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.