I'm soooo late to the dance but loved the Jerky Boys Saul ref - "OK, I'll bring all my shoes and glasses, so I have them". Great cook - I made this last year for the first time and my family was blown away. Love Braciole - it's not just for Italians anymore LOL.
Thanks for cutting to the chase. So often I find myself fast forwarding because they're showing the identical prep of a dozen or so something or other. You show one example and go to the next step. Very refreshing
I made this last Saturday and it was amazing! The real bonus was Sunday, I had about half of the round left, so I cut that into ~1/2" cubes, then browned them and braised them for a couple of hours in leftover beef broth until they were nice and tender. I took the remaining 3 bracioles left and diced them up, really easy to do when they are cold. I put all of that back into the original pot and warmed it up and it made the most amazeballs meaty sauce. Super delicious over spaghetti with some garlic bread! Edited to add: Of course I occasionally had to yell "Petey, check the braciole!" while I was making it lol, especially since my friend Peter was over here for dinner.
Looks great! My mom did it differently. Not saying either way is better, just different. The stuffing was as follows: -Italian bread crumb -Sauteed onions -hard boiled eggs, chopped -prosciutto -mozzarella cheese She would then tie up the rolls and then put them in the gravy directly to cook.
That's the exact stuffing my mom uses when she makes stuffed artichokes. I never see it sold at any restaurant. Very authentic Italian though. Stuff every leaf with that stuffing then steam the whole thing for a while. It's amazing.
Made this yesterday and it was absolutely delicious! Only things I did differently was I used pecorino Romano in the stuffing and after I browned them I threw in a fair amount of chopped pancetta and rendered it before adding the onions and garlic. It was absolutely incredible!
Felt like challenging my cooking skills after taking it easy with simple recipes for a while and tried this today. Came out great! Very tasty! Things I'd recommend that I'll be doing next time I make this: Start earlier. However long you think the prep will take, double it or you'll be eating late! Chill the meat before slicing to make it easier to get thinner cuts that will roll up more tightly so less of the cheese oozes out. I did this all in my large crock pot for convenience sake and that worked fine, but next time I'll crack the lid to let off some moisture so the sauce cooks down more like it would in the oven. As it stands I've got a larger volume of thinner sauce leftover that I'll probably cook down a bit in a pot and use with some spaghetti later this week. For those of you like me who want to avoid alcohol, you can sub in a good quality red grape juice mixed with a bit of red wine vinegar in place of red wine in these sorts of recipes.
i've been making a "mexican" version of this for a couple of years. swap the parsley for cilantro, the sausage for chorizo, go ahead and leave the prosciutto, it goes well with everything, and you can use moz instead of provolone if you feel the need. and the braising liquid, just use birria sauce.
My mom used to make braciole for super special occasions. She’d put a potato or a hard boiled egg as the filling. I lost her last year and when you said “Maria” I choked up a bit! Memories came flooding in! She loved your lemon chicken recipe that I made for her! Thanks Sam for this recipe I’ll try it next Sunday.
Braciole is a part of our Christmas Eve dinner every year. Our version's stuffing is breadcrumbs, parsley, bacon, & chopped hard cooked egg. A number of years ago we found food- safe silicone rubber bands that are reusable that take the place of having to tie them.
Of course there is many ways to make braciole, my mom is 100% Italian so i grew up loving it! I was told my great grandmother would put raisins in hers (yuck). My mom would have us kids pound out the meat while she made a meatball mixture, next she would use it to stuff her braciole then put TWO toothpicks to hold them together easy peasy! I could not help myself I was LMAO watching you struggle with string, next time try the 2 toothpick method and save yourself the struggle. Everyone always new they had to take out the 2 picks before you start to eat. Thank you Sam not only for the entertainment but yet again another great recipe!
There's an episode of Everybody Loves Raymond where they make Braciole and Deborah puts raisins in it and they all go nuts for her Braciole - except for Marie ... Lol
Hi Sam, here's a trick to tie this up tight without help. Use a surgeon's knot. The surgeon's knot is a surgical knot and is a simple modification to the reef knot. It adds an extra twist when tying the first throw, forming a double overhand knot. The additional turn provides more friction and can reduce loosening while the second half of the knot is tied. That's what I use to tie a roast. The moisture on the roast seeps into the cord and the double twist stays very tight.
Freakin’ delicious! I make German rouladen often but had never heard of Braciole. Once I saw this STCG video I knew I had to try it. After I took the rolls out of the sauce after baking, and removed the strings, I draped large basil leaves and sliced provolone over, then broiled briefly then sprinkled with Parmesan and chopped parsley. Served in a puddle of the sauce. Made for a nice presentation. The family loved it. Will be making if again. Have to make up for lost time not knowing this dish all my life til now
I saw this last night and I decided immediately to make it tonight...Ho Lee Cow was it good! This is my first try at Braciole, and my first try at a SCTG recipe. Not saying there haven't been many that I wanted to try, but this one was my first. It's SOOOOOO GOOD!
Growing up in am Italian family, Sunday spaghetti and meatballs was a tradition- meatballs and sausage were mandatory & standard. Pork ribs were optional and a nice addition- bracciole was a very special occasion! We always used flank steak but lately I've seen ppl using other cuts of meat
Hahaha @Max bundles of joy are definitely braciole for me I can't wait to try making this! I really love you guys' style. You show your mistakes and correct them on camera and show people that making mistakes is okay and all part of the process. People watch your videos and say "I can cook that", and I think that's a beautiful thing.
Hi Sam and the team, Made this tonight for our evening meal along with focaccia. Excellent flavour, had to thicken the sauce with some polenta, but a great recipe. Will be doing this again as the cold weather approaches. (Australia). Cheers, Jim
Butcher’s loop the first part of the knot 3 times before completing the granny knot, then double knot. As you pull the first part of the knot tight, the friction from the 3 string looped around keeps it in place while you finish the double knot. *also helps to soak your twine in oil before trussing meats.
Sam i just made this tonight and i haven't had it in years. The addition of the sausage and other stuff puts this in a whole new ballpark. Wish i could post a picture of it. Thanks for all the new recipe ideas
I like how he makes his food for home cooks without flexing. Other channels will make you feel bad about not making some basic ingredients from scratch. Like, who has the time, resrouses and patience to spend on a slice of cheese or bread that is marginally better then one you can get in a store?
Interesting. Always neat to see your take on a dish. As an Italian-American my family always cooked this with just provolone and prosciutto in the middle, nothing else, tie them up and cook in the gravy. People saying they never had success with this dish- cook it for at least 3 hours, 4 ideal when on top of stovetop- same for meatballs... good luck everyone- you can do it!
Aww yeah! Sundays in my house are for braciole and Sunday gravy ( a tomato based sauce that derives it's flavor not from herb seasoning but from the meats braised in the liquid). You cooked your meats ( whatever your trying to get rid of from the freezer) for hours on Sunday and you have food for a few days at the beginning of the week. Love it.
Hello from Montreal ! searched for the written recipe, as you said, could not find it... Food for thought: May I say that a great majority of youtube cooking channels give the written recipe for all their recepies made. This is of great service to viewers... you have 3,62 million viewers, imagine that over two million viewers have to take notes while viewing the video...
Don’t know if you’re really going to Seoul or not Sam but the food is AMAZING! I was there for 2 years in the Army and I miss the food the most. I really never had a bad experience at any restaurant out there. They are very prideful in their culture and food 🤤 Damn, now I want some bulgogi beef with kimchi…. DAMN U SAM!
My husband and I are big fans. My husband has been asking me to make this for him. Well, I made it tonight, he loved it and it was absolutely delicious. Thanks Sam!
Sam needs to make German Rouladen. I know he would love it if he doesn't already know it. Thinly sliced steak rolled up with bacon, pickles and onion inside... How can Sam not like this?
he will like it if he looks into it. and then he won't be bothered to tie those rolls up anymore - since he discovered "rouladennadeln" xD (trussing pins in the anglosaxon world).
Grew up on rouladen. But ironically enough, I made braciole for the first time last week! It ended up making the finest "ragu" sauce but had those little garlic, basil and onion rolled gems.
@@adredling6767 It could be a regional pronunciation difference. Like Capicola vs Gaba-GOOL (on the Sopranos). Bra-ZHOOL is just as proper, just as Italian, depending on where someone's from. So, it's not that "this guy" hasn't the faintest idea, it's that he learned the proper pronunciation for a region that differs from the region you are familiar with.
Dammm!!! Just took it out of the oven and took a bite! Fantastic!!! Not very hard to make and sure is delicious! My new Sunday dinner routine, watch Sam's videos, pick one I want to try, serve for family dinner. Love it!
I have been waiting for you to make brasciole for about forever. Thank you for not disappointing at all. As a transplant to New Hampshire from NYC, it isn't something I can find in stores here. I'll be making Sunday Gravy ASAP just like my Irish grandmother (taught by her Italian mother-in-law) used to make and it's gonna blow my friends' minds.
I first made braciole following how my Italian bud made it per her mother who was born & raised in Italy. Simple filling of lightly scrambled eggs. Then I made it later with an American friend and we stuffed a big slab of meat with veggies - can't remember but I'm sure it was at least onions/garlic/carrots. OMG that was so good. I'll have to try this again!
Made this and turned out great. Serving recommendation. Thick slice of toasted Italian bread topped with 3 or 4 slices of the extra provolone and then place the serving on top of that. Let sit for 2 min or so to melt the provolone.
This is on my father-in-law’s annual Christmas dinner menu! He does not do sausage on the inside, but adds hard boiled egg. You’ve inspired me to try it at home 😊
A little tip, we usually do not put ham inside, but capers, carrots and chopped garlic. We close them with toothpicks, so when you eat them it is easier to open them. Hope that helps.
Slices of Pepperoni and bacon are great substitutes for prosciutto and sausage. That’s the way my grandma made it and it was always amazing! As always, another great video thank you!!
I made it too and agree it is really good but took longer than I thought to prep. I'll bet between pounding/assembling, browning the meat, caramelizing the onions...it must have taken me just over an hour. Admittedly, I wasn't rushing but still lots of time that I would say was worth it :) I added a little more wine and broth to get more sauce, which, was the highlight. I also browned the 3 remining Italian sausages I had left from the package and threw those in the pot as well. They turned out great. I plan to throw frozen meatballs into the remaining sauce to get the most out of it since the kids really like it. This and the Birra tacos - 2 great recipes.
I had scammer reply to my message offing me a free gift. What a shame!!! Watch out for : "ᴛʜᴀɴᴋs ғᴏʀ ᴡᴀᴛᴄʜɪɴɢ ᴀɴᴅ ᴅʀᴏᴘᴘɪɴɢ ᴀ ᴄᴏᴍᴍᴇɴᴛ ʜɪᴛ ᴍᴇ ᴜᴘ ɴᴏᴡ ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ɪ ɢᴏᴛ sᴏᴍᴇᴛʜɪɴɢ sᴘᴇᴄɪᴀʟ ғᴏʀ ʏᴏᴜ..... " I have been stringing them along for fun and to waste their time...They obviously don't watch the channel because they don't know some details of the show. e.g. I asked what you call the noise airplanes make when they fly over? I didn't get an answer. hint: the sound of ???
My Austrian Grandmother taught me to stuff braciole with bacon and onion, braise them and then make a beef gravy. You can buy the crackle already cut into thin pieces in stores
I'm excited for this recipe. You should, however, go to Pasta Grammar's channel (or another authentic Italian cooking channel) and learn to correctly pronounce braciole
Also nice job on the braciole! Going to make this tonight for my wife. Today is our anniversary and this would pair nicely with a nice salad bread and since it’s beef, red wine. I hope it comes out well like yours. Your the best!
I haven't heard anyone mention Y Indian Guides since I was kid. My dad was "Sleeping Bear" and I was "Hungry Bear." Fun times. Love your recipes! Thank you for the videos.
I’m probably way late but that’s from Jerky Boys. Very cool you referenced that. Omfg that braciole looks incredible. This Jewish kid used to eat it without the prosciutto and sausage but added spinach and/or basil inside.
This was money last night for dinner! Went great with boiled and fried potatoes and onions as a side. Fantastic! Also just put mine in a crock pot and not the oven. Same result.
You probably could do in an Pressure Cooker, sear the rolls, do the onions (I would add mushrooms) and make the sauce...add the rolls, 30 minutes pressure cook (more or less, I would not go over 40 minutes). This would also be great served over pasta.
First of all I say that line all the time which my wife never understood. But the real key to the quote when Sol Rosenberg says it is the following line after he pauses. "I'll bring all my shoes and my glasses... So I have them." And that my friends is what makes that line hilarious. He can't see god damn it!
I made this years ago and this recipe is a lot easier than the one I followed. It was a pain in the ass and took forever. Got me hungry for it. Might have to try it again. Now I would love to see you make some halupki!!!!
My husband and I watched this video Friday night and this was on the table for Sunday dinner. It’s a lot of work and I wondered as I prepped if it was worth it. Make no mistake, it’s worth it!!!! Wow! Thanks so much guys!
Just made this. Holy hell. Used cube steak, it's what I had, and it's killer. The sauce, what's left, going on eggs and hash tomorrow morning. Thanks STCG!!!
You could use them but string will support the meat better taking it out of the pot granted even with string it’ll still break apart a bit but not as bad as a skewer but even if it breaks apart it will still be delicious
Holy crap I was in the Indian Guides in Seattle. All my friends made fun of me because I wasn't a Boy Scout. Scorching memories of my religious mother's directing. And I'm definitely making this Braciole!
Great Job Sam! Although, I've never heard of adding sausage into the braciole, it looks amazing! Try serving it with buccatini/spaghetti/linguine. The Best!
Looks delicious, but I am partial to the Maltese version, called Bragoli. There is no cheese on the inside, but instead it has bacon, sliced hard-boiled eggs, and there are peas and sometimes mushrooms in the sauce. Sometimes even some capers.
JERKEY BOYS! "and I'll bring all my shoes and glasses, so I have them". Sol Rosenberg! I'm sure that I'm way late to the party, but I had to. Not many would get that reference. Jerky love over here!
I'm soooo late to the dance but loved the Jerky Boys Saul ref - "OK, I'll bring all my shoes and glasses, so I have them".
Great cook - I made this last year for the first time and my family was blown away. Love Braciole - it's not just for Italians anymore LOL.
Thanks for cutting to the chase. So often I find myself fast forwarding because they're showing the identical prep of a dozen or so something or other. You show one example and go to the next step. Very refreshing
I made this last Saturday and it was amazing!
The real bonus was Sunday, I had about half of the round left, so I cut that into ~1/2" cubes, then browned them and braised them for a couple of hours in leftover beef broth until they were nice and tender. I took the remaining 3 bracioles left and diced them up, really easy to do when they are cold. I put all of that back into the original pot and warmed it up and it made the most amazeballs meaty sauce. Super delicious over spaghetti with some garlic bread!
Edited to add: Of course I occasionally had to yell "Petey, check the braciole!" while I was making it lol, especially since my friend Peter was over here for dinner.
I can't seem to find his recipe for exact amounts, any idea where it is
Looks great! My mom did it differently. Not saying either way is better, just different.
The stuffing was as follows:
-Italian bread crumb
-Sauteed onions
-hard boiled eggs, chopped
-prosciutto
-mozzarella cheese
She would then tie up the rolls and then put them in the gravy directly to cook.
Love when Sam forgets something. I usually don't catch it, but when I do, I just giggle at how long he goes before it dawns on him. Epic content!
Yeah, and they could edit the mistake out, but it’s more entertaining to leave it in.
That's the exact stuffing my mom uses when she makes stuffed artichokes. I never see it sold at any restaurant. Very authentic Italian though. Stuff every leaf with that stuffing then steam the whole thing for a while. It's amazing.
Made this yesterday and it was absolutely delicious! Only things I did differently was I used pecorino Romano in the stuffing and after I browned them I threw in a fair amount of chopped pancetta and rendered it before adding the onions and garlic. It was absolutely incredible!
Felt like challenging my cooking skills after taking it easy with simple recipes for a while and tried this today. Came out great! Very tasty! Things I'd recommend that I'll be doing next time I make this: Start earlier. However long you think the prep will take, double it or you'll be eating late! Chill the meat before slicing to make it easier to get thinner cuts that will roll up more tightly so less of the cheese oozes out. I did this all in my large crock pot for convenience sake and that worked fine, but next time I'll crack the lid to let off some moisture so the sauce cooks down more like it would in the oven. As it stands I've got a larger volume of thinner sauce leftover that I'll probably cook down a bit in a pot and use with some spaghetti later this week. For those of you like me who want to avoid alcohol, you can sub in a good quality red grape juice mixed with a bit of red wine vinegar in place of red wine in these sorts of recipes.
i've been making a "mexican" version of this for a couple of years. swap the parsley for cilantro, the sausage for chorizo, go ahead and leave the prosciutto, it goes well with everything, and you can use moz instead of provolone if you feel the need. and the braising liquid, just use birria sauce.
My mom used to make braciole for super special occasions. She’d put a potato or a hard boiled egg as the filling. I lost her last year and when you said “Maria” I choked up a bit! Memories came flooding in! She loved your lemon chicken recipe that I made for her! Thanks Sam for this recipe I’ll try it next Sunday.
Braciole is a part of our Christmas Eve dinner every year. Our version's stuffing is breadcrumbs, parsley, bacon, & chopped hard cooked egg. A number of years ago we found food- safe silicone rubber bands that are reusable that take the place of having to tie them.
Great idea
Of course there is many ways to make braciole, my mom is 100% Italian so i grew up loving it! I was told my great grandmother would put raisins in hers (yuck). My mom would have us kids pound out the meat while she made a meatball mixture, next she would use it to stuff her braciole then put TWO toothpicks to hold them together easy peasy! I could not help myself I was LMAO watching you struggle with string, next time try the 2 toothpick method and save yourself the struggle. Everyone always new they had to take out the 2 picks before you start to eat. Thank you Sam not only for the entertainment but yet again another great recipe!
There's an episode of Everybody Loves Raymond where they make Braciole and Deborah puts raisins in it and they all go nuts for her Braciole - except for Marie ... Lol
You’ve made many great things on this channel, but without even making this myself yet, this is by far the best dish EVER!! Keep it up Sam!
I'm 57 years old and grew up in LA , I was also in the Indian guides. We had a lot of good time camping al over the area.
Just made this for Sunday dinner. Nothing but clean plates and full belly’s. Absolutely amazing. Thanks for the inspiration boys.
Made this tonight, because 1) it's Sunday and 2) it sounded delicious. It was amazing
When i would make them with my grandmother we would use 2 or 3 toothpicks on each, to keep them together instead of tying them up.
Hi Sam, here's a trick to tie this up tight without help. Use a surgeon's knot. The surgeon's knot is a surgical knot and is a simple modification to the reef knot. It adds an extra twist when tying the first throw, forming a double overhand knot. The additional turn provides more friction and can reduce loosening while the second half of the knot is tied. That's what I use to tie a roast. The moisture on the roast seeps into the cord and the double twist stays very tight.
Freakin’ delicious! I make German rouladen often but had never heard of Braciole. Once I saw this STCG video I knew I had to try it. After I took the rolls out of the sauce after baking, and removed the strings, I draped large basil leaves and sliced provolone over, then broiled briefly then sprinkled with Parmesan and chopped parsley. Served in a puddle of the sauce. Made for a nice presentation. The family loved it. Will be making if again. Have to make up for lost time not knowing this dish all my life til now
I've been making brachoile for 50+ years but never with sausage and sliced cheese inside, but I will next time. It makes for a delicious dish!
I saw this last night and I decided immediately to make it tonight...Ho Lee Cow was it good! This is my first try at Braciole, and my first try at a SCTG recipe. Not saying there haven't been many that I wanted to try, but this one was my first. It's SOOOOOO GOOD!
Growing up in am Italian family, Sunday spaghetti and meatballs was a tradition- meatballs and sausage were mandatory & standard. Pork ribs were optional and a nice addition- bracciole was a very special occasion! We always used flank steak but lately I've seen ppl using other cuts of meat
Hahaha @Max bundles of joy are definitely braciole for me I can't wait to try making this! I really love you guys' style. You show your mistakes and correct them on camera and show people that making mistakes is okay and all part of the process. People watch your videos and say "I can cook that", and I think that's a beautiful thing.
Hi Sam and the team,
Made this tonight for our evening meal along with focaccia.
Excellent flavour, had to thicken the sauce with some polenta, but a great recipe.
Will be doing this again as the cold weather approaches. (Australia).
Cheers, Jim
Butcher’s loop the first part of the knot 3 times before completing the granny knot, then double knot.
As you pull the first part of the knot tight, the friction from the 3 string looped around keeps it in place while you finish the double knot.
*also helps to soak your twine in oil before trussing meats.
Jerky boys got me all my shoes and glasses 😂
Hello barbara
You were 22 minutes faster than me. My favorite old Jerky Boys skit is the Tennis Ball Machine bit.
@Niagarara
Paul was blasted in the* a** with a potato,.
So I have them…😂
Hurt at Work and Civil War Memorabilia for me 😅
Sam i just made this tonight and i haven't had it in years. The addition of the sausage and other stuff puts this in a whole new ballpark. Wish i could post a picture of it. Thanks for all the new recipe ideas
I like how he makes his food for home cooks without flexing. Other channels will make you feel bad about not making some basic ingredients from scratch. Like, who has the time, resrouses and patience to spend on a slice of cheese or bread that is marginally better then one you can get in a store?
Interesting. Always neat to see your take on a dish.
As an Italian-American my family always cooked this with just provolone and prosciutto in the middle, nothing else, tie them up and cook in the gravy. People saying they never had success with this dish- cook it for at least 3 hours, 4 ideal when on top of stovetop- same for meatballs... good luck everyone- you can do it!
MY MOM DID THE BREAD CRUMBS PART. SO MANY VARIATIONS, SO LITTLE TIME
I just finished watching The Bear yesterday so thank you this is prime timing
Aww yeah! Sundays in my house are for braciole and Sunday gravy ( a tomato based sauce that derives it's flavor not from herb seasoning but from the meats braised in the liquid). You cooked your meats ( whatever your trying to get rid of from the freezer) for hours on Sunday and you have food for a few days at the beginning of the week. Love it.
Yeah, first dinner with the Italian in-laws, my soon to be MIL kept passing the “gravy”, I kept thinking who serves gravy with spaghetti 😝
The best. I’ve never been successful with braciole, now I have hope! Thank you, Sam!
Hello from Montreal ! searched for the written recipe, as you said, could not find it... Food for thought: May I say that a great majority of youtube cooking channels give the written recipe for all their recepies made. This is of great service to viewers... you have 3,62 million viewers, imagine that over two million viewers have to take notes while viewing the video...
Don’t know if you’re really going to Seoul or not Sam but the food is AMAZING! I was there for 2 years in the Army and I miss the food the most. I really never had a bad experience at any restaurant out there. They are very prideful in their culture and food 🤤 Damn, now I want some bulgogi beef with kimchi…. DAMN U SAM!
I spent a year at Osan and absolutely love Korean food.
Thank you for your service.
My husband and I are big fans. My husband has been asking me to make this for him. Well, I made it tonight, he loved it and it was absolutely delicious. Thanks Sam!
Sam needs to make German Rouladen. I know he would love it if he doesn't already know it. Thinly sliced steak rolled up with bacon, pickles and onion inside... How can Sam not like this?
he will like it if he looks into it. and then he won't be bothered to tie those rolls up anymore - since he discovered "rouladennadeln" xD (trussing pins in the anglosaxon world).
Grew up on rouladen. But ironically enough, I made braciole for the first time last week!
It ended up making the finest "ragu" sauce but had those little garlic, basil and onion rolled gems.
This guy hasn’t the faintest idea of BRACIOLE pronounciation. It happens, I get it.
BRA-CHI-O-LAY would be the proper pronounciation.
@@derkohler2380 ⁰
@@adredling6767 It could be a regional pronunciation difference. Like Capicola vs Gaba-GOOL (on the Sopranos). Bra-ZHOOL is just as proper, just as Italian, depending on where someone's from.
So, it's not that "this guy" hasn't the faintest idea, it's that he learned the proper pronunciation for a region that differs from the region you are familiar with.
Dammm!!! Just took it out of the oven and took a bite! Fantastic!!!
Not very hard to make and sure is delicious!
My new Sunday dinner routine, watch Sam's videos, pick one I want to try, serve for family dinner. Love it!
OMG, Sam, you've done it again! Another favorite dish of mine that I never heard of before this minute. I gotta make this!
I have been waiting for you to make brasciole for about forever. Thank you for not disappointing at all. As a transplant to New Hampshire from NYC, it isn't something I can find in stores here. I'll be making Sunday Gravy ASAP just like my Irish grandmother (taught by her Italian mother-in-law) used to make and it's gonna blow my friends' minds.
Amazing meal Sam! Looks amazing.
And hello to Max & Chance. 😃
I first made braciole following how my Italian bud made it per her mother who was born & raised in Italy. Simple filling of lightly scrambled eggs. Then I made it later with an American friend and we stuffed a big slab of meat with veggies - can't remember but I'm sure it was at least onions/garlic/carrots. OMG that was so good. I'll have to try this again!
Nice job Sam! The version my Italian mom made used hardboiled egg instead of sausage, but otherwise very similar. Love the channel.
Made this and turned out great. Serving recommendation. Thick slice of toasted Italian bread topped with 3 or 4 slices of the extra provolone and then place the serving on top of that. Let sit for 2 min or so to melt the provolone.
This is on my father-in-law’s annual Christmas dinner menu!
He does not do sausage on the inside, but adds hard boiled egg.
You’ve inspired me to try it at home 😊
Me too! Always hard boiled eggs!
Same here. I pitched Sam on a second version vid.
A little tip, we usually do not put ham inside, but capers, carrots and chopped garlic.
We close them with toothpicks, so when you eat them it is easier to open them. Hope that helps.
I've heard the name before but I've never even wondered what it was never had a clue. Now that I know I can't wait to try it sounds and looks awesome
😊
Just made this. Came out incredible. That mix you make with bread crumbs, parsley etc really sets it off.
Jerky boys reference
Good job!
LOTS of correct answers but we've got a winner!
Wooooo
Slices of Pepperoni and bacon are great substitutes for prosciutto and sausage. That’s the way my grandma made it and it was always amazing!
As always, another great video thank you!!
I made it too and agree it is really good but took longer than I thought to prep. I'll bet between pounding/assembling, browning the meat, caramelizing the onions...it must have taken me just over an hour. Admittedly, I wasn't rushing but still lots of time that I would say was worth it :) I added a little more wine and broth to get more sauce, which, was the highlight. I also browned the 3 remining Italian sausages I had left from the package and threw those in the pot as well. They turned out great. I plan to throw frozen meatballs into the remaining sauce to get the most out of it since the kids really like it. This and the Birra tacos - 2 great recipes.
I had scammer reply to my message offing me a free gift. What a shame!!! Watch out for : "ᴛʜᴀɴᴋs ғᴏʀ ᴡᴀᴛᴄʜɪɴɢ ᴀɴᴅ ᴅʀᴏᴘᴘɪɴɢ ᴀ ᴄᴏᴍᴍᴇɴᴛ ʜɪᴛ ᴍᴇ ᴜᴘ ɴᴏᴡ ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ɪ ɢᴏᴛ sᴏᴍᴇᴛʜɪɴɢ sᴘᴇᴄɪᴀʟ ғᴏʀ ʏᴏᴜ..... " I have been stringing them along for fun and to waste their time...They obviously don't watch the channel because they don't know some details of the show. e.g. I asked what you call the noise airplanes make when they fly over? I didn't get an answer. hint: the sound of ???
My Austrian Grandmother taught me to stuff braciole with bacon and onion, braise them and then make a beef gravy. You can buy the crackle already cut into thin pieces in stores
I'm excited for this recipe. You should, however, go to Pasta Grammar's channel (or another authentic Italian cooking channel) and learn to correctly pronounce braciole
Also nice job on the braciole! Going to make this tonight for my wife. Today is our anniversary and this would pair nicely with a nice salad bread and since it’s beef, red wine.
I hope it comes out well like yours.
Your the best!
I haven't heard anyone mention Y Indian Guides since I was kid. My dad was "Sleeping Bear" and I was "Hungry Bear." Fun times.
Love your recipes!
Thank you for the videos.
Got two of your 'If Fat is Flavor' shirts for good friends: English for a Vegas trip, Hispanic for the Texan Valley. Both were pleased.
Grew up on this but we stuffed it with ground beef, jimmy dean sausage and seasonings. Always served with Mashed potatoes.
"All my shoes and glasses" is absolutely Sol Rosenberg from the Jerky Boys. I can't believe I heard a Jerky Boys quote in 2023!
I’m probably way late but that’s from Jerky Boys. Very cool you referenced that. Omfg that braciole looks incredible. This Jewish kid used to eat it without the prosciutto and sausage but added spinach and/or basil inside.
This is now our go-to special occasion family feast! Nevermind Turkey or Ham at Easter, etc. Braciole for the win!
When we make this, I put the meat on our deli slicer. Then u can skip the pounding out process ! Very time saving doing it that way !
Made this for dinner on Sunday. Result was outstanding. 😀
I made this dish years ago. I liked it but didn’t use provolone. I WILL remake this with your recipe. You never disappoint .
04:28
all your shoes and glasses
sol rosenburg from the Jerky boys :)
This was money last night for dinner! Went great with boiled and fried potatoes and onions as a side. Fantastic! Also just put mine in a crock pot and not the oven. Same result.
I liked the peanut gallery interaction in this episode! Looks yummy! And I always thought it was pronounced broc-E-olee.
You probably could do in an Pressure Cooker, sear the rolls, do the onions (I would add mushrooms) and make the sauce...add the rolls, 30 minutes pressure cook (more or less, I would not go over 40 minutes). This would also be great served over pasta.
I think this would be good at a 4th of July family picnic,, where everybody brings something made at home Thanks Sam
The Jerky Boy's! - My eyes is going crazy! 🤣🤣🤣
Sam! Fricken Braciole! Great recipe sir.
Long time subscriber, made this for some friends and it was a hit!
First of all I say that line all the time which my wife never understood. But the real key to the quote when Sol Rosenberg says it is the following line after he pauses. "I'll bring all my shoes and my glasses... So I have them."
And that my friends is what makes that line hilarious. He can't see god damn it!
I am a vegetarian and I am in love. Reminded me of growing up. Mom used th make that 3 times a year.
I made this years ago and this recipe is a lot easier than the one I followed. It was a pain in the ass and took forever. Got me hungry for it. Might have to try it again. Now I would love to see you make some halupki!!!!
Not mandatory to have prosciutto. Or sausage ..it's the cheese, parsley,, and garlic.
My husband and I watched this video Friday night and this was on the table for Sunday dinner. It’s a lot of work and I wondered as I prepped if it was worth it. Make no mistake, it’s worth it!!!! Wow! Thanks so much guys!
Sol Rosenburg. His eyes are going crazy! Ill be in there with all of my glasses. And all my shoes.
I love how much Sam loves food… I feel ya brother!
😂 I love your candidness and just straight up perfect imperfection.....
I too was an Indian guide! Nothing but fond memories, even though it does seem inappropriate in today's times.
Do a “surgeons knot”. Like when you tie your shoe..the first move..do it twice and it locks down.
Just made this. Holy hell. Used cube steak, it's what I had, and it's killer. The sauce, what's left, going on eggs and hash tomorrow morning. Thanks STCG!!!
This looks FANTASTIC! I'm wondering if you could use soaked wooden skewers instead of the string to make things a bit easier?
You could use them but string will support the meat better taking it out of the pot granted even with string it’ll still break apart a bit but not as bad as a skewer but even if it breaks apart it will still be delicious
That looks so good! I love watching this channel, I always find something awesome to make, cheers!
Thanks for a wonderful dinner. Perfect balance of flavors. I will have to get used to rolling.
Looks really good I would suggest cooking the wine down a bit before adding the tomato sauce to each their own however
I’m 13 rums in right now and this looks great.
Sam sounds like he’s way over his rum limit tonight 😃
Lol,
“ Indian Guides” vintages 1970’s trivia at its best.
Holy crap I was in the Indian Guides in Seattle. All my friends made fun of me because I wasn't a Boy Scout. Scorching memories of my religious mother's directing. And I'm definitely making this Braciole!
Hoping for a fish dish on Lent Fridays, but this looks amazing
FROM A JEWISH CANADIAN LOL
Yo- nice Crankyankers quote! Did I win? “I will bring my glasses and my shoes, so I’ll have them.”
I am substituting elk steaks and deer sausage for the meats. Thanks for the ideas.
Great Job Sam! Although, I've never heard of adding sausage into the braciole, it looks amazing! Try serving it with buccatini/spaghetti/linguine. The Best!
It is easy to make however from time to time I'll ask my butcher to do it for me. It makes your sauce so good. ThankYou Sam and crew.
I am making this dish today, not exactly this way but I watched this like 8 times. Thx Sam for all the great videos.
Mr. Rosenberg you need an appointment. #RiiiingWithTheSaw
Looks delicious, but I am partial to the Maltese version, called Bragoli. There is no cheese on the inside, but instead it has bacon, sliced hard-boiled eggs, and there are peas and sometimes mushrooms in the sauce. Sometimes even some capers.
JERKEY BOYS! "and I'll bring all my shoes and glasses, so I have them". Sol Rosenberg!
I'm sure that I'm way late to the party, but I had to. Not many would get that reference. Jerky love over here!
Gonna do this one, another great healthy idea with a salad on the side.
Loving this.
Looks great! I was in Indian Guides in the mid 70's
1:05 I just saw a sticker that said Legalize Marinara and it made me think of you! ❤️ from Texas!
Pretty good! Pine nuts raisins lemon zest are nice.