No-string beef braciole and sauce
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Date: 2024-09-06
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Comments and reviews: 20
GesuCristo-oc2pt
I come from Apulia, which is one of the region where this is traditional and you really did a good job. A couple of suggestion:
1) You can absolutely do this in a pot if you don't want to use the oven, just brown in the pot and stir every now and then. Also it probably makes it tender faster as it cooks covered in sauce. Personally, i believe that the tender beef is the whole charm of braciola and I don't mind it shredding a little bit: maybe it's not pretty but is really good! I highly suggest trying to cook it a little bit more than Adam.
2)It's traditional to put a little pancetta or similar inside the braciola, in order to make up for the lean meat. Also, a glass of white wine and a simple onion soffritto would be traditional too and really tasty.
3)tootpick are totally traditional and way easier than string, so good job on that.
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I come from Apulia, which is one of the region where this is traditional and you really did a good job. A couple of suggestion:
1) You can absolutely do this in a pot if you don't want to use the oven, just brown in the pot and stir every now and then. Also it probably makes it tender faster as it cooks covered in sauce. Personally, i believe that the tender beef is the whole charm of braciola and I don't mind it shredding a little bit: maybe it's not pretty but is really good! I highly suggest trying to cook it a little bit more than Adam.
2)It's traditional to put a little pancetta or similar inside the braciola, in order to make up for the lean meat. Also, a glass of white wine and a simple onion soffritto would be traditional too and really tasty.
3)tootpick are totally traditional and way easier than string, so good job on that.
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Thaddeus_Howe
I had veal rollatini for the first time ever this summer when I was traveling in Sicily. They were from this very nice restaurant in a little village in the countryside. I had been sight-seeing with my friends nearby, and after a few weeks of carb-heavy fare and a long day in the sun, I was craving well-salted meat. Without exaggeration, these veal rollatini may have been the best dish I have ever been served. They were stuffed with sausage and breadcrumbs, and were just absolutely bursting with flavor. I'm definitely going to try to make them for myself now that I'm back in the states, now I just need to find some veal!
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I had veal rollatini for the first time ever this summer when I was traveling in Sicily. They were from this very nice restaurant in a little village in the countryside. I had been sight-seeing with my friends nearby, and after a few weeks of carb-heavy fare and a long day in the sun, I was craving well-salted meat. Without exaggeration, these veal rollatini may have been the best dish I have ever been served. They were stuffed with sausage and breadcrumbs, and were just absolutely bursting with flavor. I'm definitely going to try to make them for myself now that I'm back in the states, now I just need to find some veal!
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bikeny
When my mom would make it, well, it was usually a large roll or two, as there were 6 people, plus guests if it was one of the holidays, so you got a slice or two of the roll(s. But, all 4 of us boys would help mom at various times during the process for the holiday meals. One brother would generally announce that he helped mom. And when asked as to what he did to help, his reply was along the lines of 'I put my finger on the string so mom could tie the knots. ' Hey, she took the help wherever she could get it.
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When my mom would make it, well, it was usually a large roll or two, as there were 6 people, plus guests if it was one of the holidays, so you got a slice or two of the roll(s. But, all 4 of us boys would help mom at various times during the process for the holiday meals. One brother would generally announce that he helped mom. And when asked as to what he did to help, his reply was along the lines of 'I put my finger on the string so mom could tie the knots. ' Hey, she took the help wherever she could get it.
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aragusea
I’m Italian and my mom used your same technique with the toothpick: )
She used to stuff the meat with prosciutto cotto and white/yellowy precessed cheese slices (sottilette, without the tomatoes.
She used very thin beef, idk how it’s called tho I’m sorry.
(She’s not dead, she just doesn’t cook those anymore for some reason ahahahhaha)
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I’m Italian and my mom used your same technique with the toothpick: )
She used to stuff the meat with prosciutto cotto and white/yellowy precessed cheese slices (sottilette, without the tomatoes.
She used very thin beef, idk how it’s called tho I’m sorry.
(She’s not dead, she just doesn’t cook those anymore for some reason ahahahhaha)
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felice98
Just returned from Bari to visit my parents in law - the braciole are so good there, but every household makes them different and all other ways are wrong and not traditional - normal italian things: D
my father-in-laws trick is to make the sauce 2 days before you want to eat it, the braciole give a ton of flavor to the sauce (apparently: D)
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Just returned from Bari to visit my parents in law - the braciole are so good there, but every household makes them different and all other ways are wrong and not traditional - normal italian things: D
my father-in-laws trick is to make the sauce 2 days before you want to eat it, the braciole give a ton of flavor to the sauce (apparently: D)
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efretheim
aragusea I beg to differ. There is a safe way to do that. It's called use food grade cut resistant safety gloves!
I cringe when I see cooking demo videos doing a cut like this or using a mandolin with bare hands. They sell those things for a reason and I keep four pairs of them in my oven mitt and tea towel drawer for that same reason.
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aragusea I beg to differ. There is a safe way to do that. It's called use food grade cut resistant safety gloves!
I cringe when I see cooking demo videos doing a cut like this or using a mandolin with bare hands. They sell those things for a reason and I keep four pairs of them in my oven mitt and tea towel drawer for that same reason.
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fell5514
The toothpick method was exactly what my grandma used for her braciole. I actually never much liked braciole, but the fact that I haven't had any at all since she passed away is giving me all kinds of emotions right now. I think I'll make some, and I probably won't like them, but sometimes we eat to smile, and sometimes we eat to cry.
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The toothpick method was exactly what my grandma used for her braciole. I actually never much liked braciole, but the fact that I haven't had any at all since she passed away is giving me all kinds of emotions right now. I think I'll make some, and I probably won't like them, but sometimes we eat to smile, and sometimes we eat to cry.
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gabrielication8115
Braciole are mainly from the city of Messina, in Sicily. I know because I'm from there! They are small meat rolls on sticks. The stuffing is just breadcrumbs, pecorino cheese, parsley and garlic. Old recipes probably used lard, but today we just use a lot of olive oil to coat both the filling and the rolls: ) that's it!
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Braciole are mainly from the city of Messina, in Sicily. I know because I'm from there! They are small meat rolls on sticks. The stuffing is just breadcrumbs, pecorino cheese, parsley and garlic. Old recipes probably used lard, but today we just use a lot of olive oil to coat both the filling and the rolls: ) that's it!
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zlatanonkovic2424
As an Italian, cuts on spaghetti is so weird to see, even though some dishes exist in Italy that do the same. Even they are weird to me.
But I really respect the Italo-American cusine. It reminds me of what an hungover Italian would come up with when they crave all foods at once and it's usually freaking delicious.
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As an Italian, cuts on spaghetti is so weird to see, even though some dishes exist in Italy that do the same. Even they are weird to me.
But I really respect the Italo-American cusine. It reminds me of what an hungover Italian would come up with when they crave all foods at once and it's usually freaking delicious.
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shooterdefronvrps2
i has a silly question, why cutting parrallel to the protein line is harder than cutting trought it
i would imagine that like cutting a rope, cutting trought the fiber would be hard but slicing in between the fibers is easier, or the reason you dont usually cut parrallel to the fiber is not related to that
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i has a silly question, why cutting parrallel to the protein line is harder than cutting trought it
i would imagine that like cutting a rope, cutting trought the fiber would be hard but slicing in between the fibers is easier, or the reason you dont usually cut parrallel to the fiber is not related to that
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matthewdezii
Great recipe!
In my family we always did toothpicks. That was possible, in part, due to my family using lil pinwheels. Two or three per person. They were so small that a toothpick held the whole thing closed, just fine. Fried, just like meatballs, then plonked in the gravy for an hour or two!
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Great recipe!
In my family we always did toothpicks. That was possible, in part, due to my family using lil pinwheels. Two or three per person. They were so small that a toothpick held the whole thing closed, just fine. Fried, just like meatballs, then plonked in the gravy for an hour or two!
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Andy-vz8mx
I am a big fan of making these with a slice of prosciutto between the beef and the filling, with hard-boiled egg inside in addition to the other fillings. There was a Sicilian restaurant downstairs the apartment I lived in in Rome which made them in a white wine and lemon sauce. Also super good.
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I am a big fan of making these with a slice of prosciutto between the beef and the filling, with hard-boiled egg inside in addition to the other fillings. There was a Sicilian restaurant downstairs the apartment I lived in in Rome which made them in a white wine and lemon sauce. Also super good.
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jasonshere
I'm not sure if I've ever had relish in something like this; I've been cooking for a long time, but I've only been experimenting with fats, acids, salt, sugar, etc. for a few months. I likely won't make this dish, but I'm definitely going to try some relish in my next meat-centric meal.
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I'm not sure if I've ever had relish in something like this; I've been cooking for a long time, but I've only been experimenting with fats, acids, salt, sugar, etc. for a few months. I likely won't make this dish, but I'm definitely going to try some relish in my next meat-centric meal.
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nickcutler3802
Vincenzo and James Makinson would either really like this or really dislike this. Chef Brian Tsao and Frenchy would be fairly impressed. Guga on the other and would totally make a side dish with this. Personally I think this looks delicious but what would I know
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Vincenzo and James Makinson would either really like this or really dislike this. Chef Brian Tsao and Frenchy would be fairly impressed. Guga on the other and would totally make a side dish with this. Personally I think this looks delicious but what would I know
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bakerzermatt
Looks good, the only thing I object to is putting it on top of the pasta. Enjoy the pasta first, then enjoy the braciole with maybe just some bread. There's no need to jumble it all together (but I know that Americans like doing that, so do your thing, I guess)
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Looks good, the only thing I object to is putting it on top of the pasta. Enjoy the pasta first, then enjoy the braciole with maybe just some bread. There's no need to jumble it all together (but I know that Americans like doing that, so do your thing, I guess)
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CodyRockLee13
Small note in the grand scheme: you say the discount for the sponsor ends after Labor Day, but this video was uploaded three days after Labor Day, haha.
This is such an approachable recipe that I'm really excited to try, thank you for sharing Adam!
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Small note in the grand scheme: you say the discount for the sponsor ends after Labor Day, but this video was uploaded three days after Labor Day, haha.
This is such an approachable recipe that I'm really excited to try, thank you for sharing Adam!
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jnorth3341
I made a bunch before I ever knew they were usually a bunch of small ones, I've always just made one really big one. But I'm not Italian so IDGAF about tradition here, just flavor and, damn, they did come up with an awesome dish.
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I made a bunch before I ever knew they were usually a bunch of small ones, I've always just made one really big one. But I'm not Italian so IDGAF about tradition here, just flavor and, damn, they did come up with an awesome dish.
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Cat-hw2ee
Adam! what are some good ways to brighten up canned veggies i know theyre already pre-cooked and fresh produce is best but its also crazy expensive where i am right now and i still want a fresh tasting veggie side, any advice
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Adam! what are some good ways to brighten up canned veggies i know theyre already pre-cooked and fresh produce is best but its also crazy expensive where i am right now and i still want a fresh tasting veggie side, any advice
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MythicFool
A trick I've found for pealing garlic is to put the separated cloves in a cocktail shaker and shake the hell out of them. It either peels the paper off entirely, or makes them loose enough to slip right off in your fingers.
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A trick I've found for pealing garlic is to put the separated cloves in a cocktail shaker and shake the hell out of them. It either peels the paper off entirely, or makes them loose enough to slip right off in your fingers.
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n0etic_f0x
I make these with those Minute Steaks at least I call them that. Normally just stuff them with garlic, pickles, and stale bread. Used to make it to feel like I was more wealthy now I make it to feel less wealthy. Ironic.
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I make these with those Minute Steaks at least I call them that. Normally just stuff them with garlic, pickles, and stale bread. Used to make it to feel like I was more wealthy now I make it to feel less wealthy. Ironic.
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