Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ 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 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.
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.
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
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.
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 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.
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.
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.
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.
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'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!
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 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 TH-cam!
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.
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! ❣️🍴👏🏼
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.
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.
@Salmomlox, have you tried it yet? My mother, a farmers' daughter from Amalfi, did what I consider to be a less messy and easier to 'put together' recipe: forget the stuffing and put a slice of bacon, chopped garic and parsley with grated cheese [she used parmesan as I think more easy to find back then] with raisins for dad and none for me before rolling and tying. SCRUMPTIOUS in physical formmmmmmmmmmm, yumm!!!
@@peterpain6625 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!!!
What a cutety James is! His taste testing at the end is one of my favorite parts of the video. Thank you for your cooking demonstrations. Lots of good ideas! It always makes my mouth water to watch these. Yum!
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!!!!
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. ☺️
13:19 not sure if you will mention this later in the video, or in case any new chefs are joining us; be sure to use a utensil to scrape off the extra thiccc sauce that rings the upper parts of the pot. It may look a tad crusty but that just means the taste bas been concentrated through evaporation! Once you gently scrape around the rim (use a wooden spoon for non-stick pans of course,) use the selfsame spoon to mix the sauce again. The concentrated flavour on the spoon will eventually melt off and rejoin the sauce. This will reduce waste and help you build your layers of depth. Now get cookin' friends!
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
I was so impressed with how you tell it like it is when you are explaining the cooking process. I also learned a few tricks so my food avoids sticking to the pan. Thanks for sharing your expertise.
If you don't use a little liquid to rinse out every speck of tomato from those cans .. the ghost of your grandmother will haunt you forever. Also, if you're concerned about wine (the alcohol cooks off) you can always use any stock.
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 love how much James loved this!! I'm dreading my 5 and 4 year olds growing up and being super picky with what I make. Seeing him appreciate delicious home cooked food gives me hope for my future lol!
I find it neat that after watching you for so long... I've watched your kids grow. I've been off the grid for awhile. Im back. Your son looks so grown lol. This meal is going on the menu next week! Thanks for sharing bud
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
Love the comment about doing a little surgery to make the meat into more of a rectangle. You guys put so much care into your recipes and videos. I am sorry that there are nasty Nellie's out there that complain in the comments that you did not follow your recipe exactly or that they can't have wine, etc... Please know that the majority of your fans most likely do not think this way. We are just thankful for the entertaining way that you have found to share your knowledge and passion for all things Italian-American.
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!
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!
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.
Nothing cringy about being authentic. Beautiful people, you are. LOVE LOVE LOVE your dishes and keep on enjoying discovering my next best dish on your channel, in my country kitchen, by the St.Lawrence river in Québec! (yes, I'm a frenchy!)
First time viewer of the channel. Living in Utah, good Beef Braciole comes from memories of my time spent working in Long Island. One of my favorite dishes. Love seeing the family engaged; getting a solid positive response from a youngster is something many parents only dream of! Can't wait to try this at home. Thanks for the great video!
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! ❤❤
Love this channel! My grandma used to make braciole stuffed with small diced ham and hard boiled eggs, and cooked in a sauce with sherry wine and it is my favorite meal of all time. This looks delicious too :)
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. ❤
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 ❤
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'm trying this recipe asap. When I 1st started cooking a lot of the recipes I tried were Italian. They come easy to me. They always turn out delicious.
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
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
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.
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. 👍🏼
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).
I stumbled across this channel a while ago. I really like it and your family vibes come through so nicely. Great job! I am trying to experiment more with what I cook from Asian, Italian, Mexican and beyond. Get out of what I know and be more free to experiment. Your channel helps me do that. Thanks!
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.
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.
Thanks for watching!
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
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 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.
looks amazing man, Pasta is my fav food but it's so rich that it's not good for me. Your plate of stuff looks so delicious
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 😑
Who said he was the c word? Most overused word in the gen z dictionary
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 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
this is one of the most comforting, uplifting and authentic channels on youtube.
I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.
I love how excited you get when James loves your food.
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.
There’s something so gratifying about seeing a youngster who really appreciates good food. It’s like a sort of innate wisdom, and thoughtfulness.
How cool is it that by being a taste tester he’s developing not only his palate but his critical thinking skills! Love it! Great vids!
You do not need to apologize for anything. You are terrific at what you do and I have to say as a parent. Happy Father’s Day.
I loved how the taste tester pushed his sleeves up before he dug in.
Thanks! Love your family! This is by far one of my favorite yt cooking channels!
Thanks! Really appreciate it.
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?
Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT
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🤣
Hahahaha! That's what brought me here, in search of a good braciole recipe! 😋
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 ;)
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!
What a wonderful tradition and I bet it is so fun. I have wanted to make this dish for a long time now. Looks so yummy!
Loved the son dad joke. Great to have the children rate the food. Basically eating the food with passion.
Great video❤
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.
Did she add egg? My aunt is 91, from Sicily, and she always makes it with egg. Never would she dare add raisins either.
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 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 TH-cam!
That bit about being careful when deglazing burnt bits was fantastic and a great reminder.
definitely appreciate you talkin about not burning the fond, removing the fat, etc. those little details are helpful!
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.
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.
No oregano & basil instead. Oh & mom always used all tomato paste. It was always Sunday gravy never sauce. 😉. Mom from Sicily. ♥️
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.
My husband’s family does the same.
This^ was my Nona’s recipe. I loved Christmas Braciole & Tortellini’s
Yes! Yes! Finally, someone said eggs. I don't understand this guy's recipe.
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! ❣️🍴👏🏼
looking for his cole slaw recipe now, thanks!!
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.
@@John_Redcorn_ this! fat is flavour.
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.
The walk through the door is iconic! 😂 I know the food is gonna be a banger
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 TH-cam!! Can't wait to try both recipes!!
Was looking for this comment 😂
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!
What a cutety James is! His taste testing at the end is one of my favorite parts of the video. Thank you for your cooking demonstrations. Lots of good ideas! It always makes my mouth water to watch these. Yum!
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.
You and Brian Langerstrom are my go to channels!
The most watchable American. Well explained, keeps it simple. Thank You 👌🏻
Thanks!
Thank you so much!
I have always wanted to cook this. The time has come.
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. ☺️
13:19 not sure if you will mention this later in the video, or in case any new chefs are joining us; be sure to use a utensil to scrape off the extra thiccc sauce that rings the upper parts of the pot. It may look a tad crusty but that just means the taste bas been concentrated through evaporation! Once you gently scrape around the rim (use a wooden spoon for non-stick pans of course,) use the selfsame spoon to mix the sauce again. The concentrated flavour on the spoon will eventually melt off and rejoin the sauce. This will reduce waste and help you build your layers of depth. Now get cookin' friends!
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 !
I love how you become the typical ‘Italian grandmother’ when serving your son. ‘You want a little more sauce with that?’ 😂
I was so impressed with how you tell it like it is when you are explaining the cooking process. I also learned a few tricks so my food avoids sticking to the pan. Thanks for sharing your expertise.
If you don't use a little liquid to rinse out every speck of tomato from those cans .. the ghost of your grandmother will haunt you forever. Also, if you're concerned about wine (the alcohol cooks off) you can always use any stock.
I thought the same thing… how can you leave all that tomato in the can?🤣🤣🤣🤣👍
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!
"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!!
I love how much James loved this!! I'm dreading my 5 and 4 year olds growing up and being super picky with what I make. Seeing him appreciate delicious home cooked food gives me hope for my future lol!
I find it neat that after watching you for so long... I've watched your kids grow.
I've been off the grid for awhile. Im back.
Your son looks so grown lol.
This meal is going on the menu next week! Thanks for sharing bud
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
So helpful to layout the ingredients before you start cooking, can't wait to try this. Thanks very much for this post!
Love the comment about doing a little surgery to make the meat into more of a rectangle. You guys put so much care into your recipes and videos. I am sorry that there are nasty Nellie's out there that complain in the comments that you did not follow your recipe exactly or that they can't have wine, etc... Please know that the majority of your fans most likely do not think this way. We are just thankful for the entertaining way that you have found to share your knowledge and passion for all things Italian-American.
Love that you show the ingredients! I am very much a visual person and this is perfect! Thank you! 😊
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!
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!
The chair wants its shirt back.
😂😂😂😂
I dare anyone to find a funnier comment of TH-cam. I literally howled and rolled at this comment.
😂
Bwahahah
😂😂😂
Perfect instructional on how to make braciole! Thank you!!!
You’re spot on! My mom taught me to use raisins! Makes the meat tender and sweet .. oh so yummy! 😋 🔥🙏🏻🙋🏼♀️
This is my new favourite channel. I play these videos while I’m in the kitchen cooking for my sweet Italian husband
Delicious food, clear instructions & detailed ingredient list + your delightful family - love it! 🥣🍽️🍷❤️
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.
Looks delish! Great instructions as usual! I will be making this! Thanks to you and your family!
Nothing cringy about being authentic. Beautiful people, you are. LOVE LOVE LOVE your dishes and keep on enjoying discovering my next best dish on your channel, in my country kitchen, by the St.Lawrence river in Québec! (yes, I'm a frenchy!)
First time viewer of the channel. Living in Utah, good Beef Braciole comes from memories of my time spent working in Long Island. One of my favorite dishes. Love seeing the family engaged; getting a solid positive response from a youngster is something many parents only dream of! Can't wait to try this at home. Thanks for the great video!
The kid at the end chowing down is hilarious! I have a kid that age and it reminded me of him.
I love watching James eat and give his reviews! This is always a great show!
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! ❤❤
Great comfort food. Masterfully done! A TEN!!!
I like the way you cook a meal. Simple, direct and looks absolutely delicious. Thank you!
The presentation of these videos have always been good, but have been getting better and better. Cheers!
Love this channel! My grandma used to make braciole stuffed with small diced ham and hard boiled eggs, and cooked in a sauce with sherry wine and it is my favorite meal of all time. This looks delicious too :)
I have never made Braciole, but I want to! They all look so good! I don't know which recipe to try first...LOL
Pick any one, you cannot go wrong! @@NipItInTheBud100
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. ❤
You've definitely gained another fan! My dad was a cook and i appreciate the opportunity to learn how to cook some authentic Italian food. Bravo!💖
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 ❤
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!!!!
Great video! Seriously, thanks for demystifying and making cooking accessible.
Sounds delicious, I'll have to make it. The tip with the paper towel to remove fat is GOLD, thank you, sir. Cheers from Virginia!
Wonderful to see how delighted papa is when son gives his approval… ❤️
btw: I agree…rarely put sugar in a recipe when using tomatoes 👍🏼
I forgot how much I loved you guys. I stopped getting your vids. But so glad I found you again. So good. I’m going to go back and catch up 😊
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 grew up in Patchogue eating braciole just like this my grandma would make - thank you for the video.
I make braciole almost the same way. I like your technique of sautéing the filling before assembling the braciole. I'll try that.
I'm trying this recipe asap. When I 1st started cooking a lot of the recipes I tried were Italian. They come easy to me. They always turn out delicious.
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
Fell in love with this 25 years ago in Chicago. Thank you! Subscribed
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
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.
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. 👍🏼
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).
I stumbled across this channel a while ago. I really like it and your family vibes come through so nicely. Great job! I am trying to experiment more with what I cook from Asian, Italian, Mexican and beyond. Get out of what I know and be more free to experiment. Your channel helps me do that. Thanks!
Hi James. Good to see you. Thanks for the recommendation- I'll give this dish a try!
I’ve never had this before. I like all of the ingredients, plus the taste tester gave it a ten, so I’m going to make it. Thanks for sharing. 😊
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.
Loved the content. Parents from Italy so you helped me relive my youth. I'll be back. Thanks. Pietro ❤
Tomato Paste is a staple I keep stocked in my pantry. I love watching and learning from you!
Respect, good shit. A million different way sof cooking this. You go the extra mile, its appreciated....
In addition to the wonderful recipes, the paper towel trick for the fat is a fantastic hack. Well done as usual!
I love the way you’re going with your videos. Really enjoying the recipes!!
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.