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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Braciole Recipe courtesy Alton Brown Show: Good Eats Episode: Fit to be Tied Overall User Rating:  |
First try success
12/26/2006 at 05:21pm
User: Sherry from Edmond, OK User Rating:
A perfect recipe with a perfect result. I cooked the braciole for 2 hours. It was tender, juicy and flavorful. This was the hit of our Holiday dinner.
Easy & Tastes Good, what more can you ask for?
12/25/2007 at 07:26pm
User: Cindy from Mahanoy City, PA User Rating:
The reason I gave this 5 stars is because it tastes wonderful and is E-A-S-Y...the ONLY thing I would change is to use a good quality jarred marinara sauce, or add your own herbs to the tomato sauce for a lil' extra "ZING". MmmMmmMmm...
Great, but probably takes a little practice
12/21/2005 at 04:20pm
User: DAVID from Pasadena, CA User Rating:
Turned out great for us... delicious and hearty. As another reviewer wrote, fresh herbs really helped. I did run into a couple of problems: 1. Difficult to pound down to .25 inches. I watched the show again, and frankly I'm not sure Alton's "pounded" meat was the same cut as what he started with. Not a serious issue, though, it was still darn good at about .4 inches. 2. My store didn't have 1 lb. cuts, and I didn't want to save any, so I used the whole 1.7 lb. Mine was therefore longer than I had planned, and I was challenged browning it over a skillet that was not quite wide enough. Not Alton's fault, though. 3. I tested for doneness with a thermometer inserted diagonally in the top part of the meat. However, the top semicircle (upside-down "U" if you will), was much more done than the bottome "U". Not sure why, I braised for about an hour, and the sauce was heating for an hour before I put the roulade in. Next, I will flip it over half way through just to be sure.
Outstanding
12/13/2005 at 07:41pm
User: Craig from Bowie, MD User Rating:
I think I want to become a chef thanks to Mr. Brown!
Bad 1st attempt
12/12/2006 at 01:58pm
User: Anonymous User Rating:
I feel like my first try sucked.
Italian fabulous
12/11/2006 at 02:25pm
User: Anonymous User Rating:
easy, delicious and beautiful. Great for a party, holiday buffet or entertaining....enjoyed by spouse. My favorite selection in restaurants that I can now enjoy at home.
Easy and good
12/08/2006 at 06:10am
User: Anna from Austin, TX User Rating:
I had to substitute a bit,but it turned out well. Er ... being in Texas I had ready access to cube steak. It's already thin, yet I pounded it a bit more. I used Ritz crackers instead of croutons. I added onions and fresh mushrooms to the tomato sauce. I didn't have any butchers twine but I used those skewers you lace turkeys, and those were just fine. With all that this recipe was still easy and came out great. It has inspired me to do chicken and fish roll ups. Hooray!
Fantastic
12/07/2006 at 12:20am
User: Nancy from Benicia, CA User Rating:
This was definately a huge hit for my household!!!!
Awesome
12/05/2006 at 11:24am
User: Evelyn from Plainfield Twp, MI User Rating:
Alton's recipe for this is just wonderful. It was very easy and very good, can't wait to make it again!!
We loved it!
11/29/2006 at 05:45pm
User: amy from riddle, OR User Rating:
we loved this recipe and will have it again soon easy to make but looks like you spent all day in kitchen.
Just as good as it sounds.
11/18/2007 at 04:34pm
User: Grayson from Florence, SC User Rating:
Very very good main dish, nothing I would change about it. If you don't like handling meat very much I wouldn't try this recipe, It take quiet allot of meat handling.
Tender and moist.
11/15/2004 at 08:43pm
User: JACQUELINE from Albuquerque, NM User Rating:
My braciole turned out well but was difficult to roll. I think that after making this a few more times it won't be so bad. I only braised it for 1 1/2 hours, and it was almost fork tender, went well over Orzo pasta.
yet another homerun
11/08/2004 at 02:04pm
User: JANET from garland, UT User Rating:
every one liked it. the only problem was no left overs to send with hubby to work.
Undecided - user error ?
10/25/2004 at 12:01pm
User: JIM from Dallas, TX User Rating:
I couldn't wait to make this - so I went to my favorite butcher and got a 1.5 lb flank steak - even bought a pounder as Alton recommended But after pounding, according to instructions, and getting more vigorous as time went on, I was unable to achive a "rollable" piece of meat I have no idea why not - my technique ? the meat was too lean ? Any ideas from anyone why the pounding phase would fail ?
Excellent
10/23/2007 at 11:32am
User: Anonymous User Rating:
Impressed everyone!
Beefy Braciole
10/20/2004 at 10:14pm
User: CAROLINEANGELA from Plantation, FL User Rating:
I tried it , I loved it ... Thank you Alton
a "keeper"
10/10/2004 at 02:08pm
User: DEVIN from Brooklyn, NY User Rating:
This was my first braciole I am a non italian with a seriouslly italian girlfriend and I am now a "keeper" according to her family.
Braciole...by Alton Brown
10/06/2007 at 02:26pm
User: Kristina from Harpers Ferry, WV User Rating:
This was the best recipe I have ever tried!!! It was so easy to make, and it was soooo tender! My husband and my guest LOVED it. Even my picky children liked it! Thank You so much for showing this on Good Eats!
Xcellant!
10/04/2007 at 05:09pm
User: KATHY from Millington, TN User Rating:
Juicy, tender and love the flavor. This is a keeper.
Tasty
09/26/2004 at 02:57pm
User: Anonymous User Rating:
Alton hits a home run again.
A different kind of good
09/26/2004 at 02:02pm
User: EMILY from New York, NY User Rating:
I was very curious about this recipe and didn't know how it would turn out and I was pleasently surprised. The stuffing added such a wonderful accompment to the meat.
easy but not good
09/23/2006 at 11:22pm
User: matthew from fort lee, NJ User Rating:
the meat was good with the tomato sauce but the filling did not go with neither sauce nor meat, although it was very easy to make
Easy to make Braciole
09/20/2005 at 10:30am
User: Annette from Columbia, MO User Rating:
I like quick delicious receipes and this one qualifies. My son loves steak so of course this one was off the charts for him. If a 9 year old says good, can I have more then you know it is good.
Review
09/17/2004 at 04:46pm
User: Anonymous User Rating:
AWSOME!
Great on a grill
08/30/2004 at 12:36am
User: RACHEL from Las Vegas, NV User Rating:
I saw the episode of Good Eats the other night with my folks and felt inspired to make this dish. And so we just so happened to have Flank Steak and instead of doing it in the oven we used the grill... It's excellent and so easy to make. I made it on my own and did really well for a 19 year old who still lives off of her mother's cooking. :)
Easy, worthly, delicious
08/29/2005 at 09:09pm
User: Peter from Seattle, WA User Rating:
Worth the little bit of "extra effort" to trump up this lame and humble flank steak and turn it into a premium dinner entree. Recipe is just like Alton described....be sure to "tie one on" before you pop this sucker in the oven to help maintain the shape of the little round critters. Your guests will be impressed.
Easy dish...goes well with mashed potatoes
08/28/2006 at 03:30pm
User: Anonymous User Rating:
This was a very easy and tasty meal to make. I served it with rosemary-garlic mashed potatoes and grilled asparagus.
Excellent!
08/28/2006 at 10:33am
User: Anonymous User Rating:
This was easy and delicious! Love Alton Brown!
Thanks for this!
08/22/2006 at 07:34pm
User: Anonymous User Rating:
My Italian mother made braciole every holiday and I always wanted a "proper" recipe! As I recall, she always bought a steak that was already thin and called a braciole steak. Look for this at your supermarket. The filling sounds a lot like hers. I know she used a lot of eggs. She would brown hers and then immerse it entirely in her pot of sauce on the stove. Always turned out great!
Love it!
08/22/2006 at 07:24pm
User: Monica from Ridgewood, NY User Rating:
This is a great recipe, but I also suggest adding Mozzarella cheese, fresh basil and serving it with a side of just about anything. My boyfriend's preference is a nice side of mashed potatoes and veggies.
A little more flavor, please
08/22/2006 at 10:28am
User: GERRY from Pensacola, FL User Rating:
In addition to the elements for the stuffing, add some diced prosciutto to the mix. As to making the flank steak "rollable," have the butcher butterfly the steak.
Must make again!!!
08/21/2006 at 03:38pm
User: Lauryn from Independence, MO User Rating:
My whole family just loved this dinner. It has become a must have once a week dish! And for my picky eaters that was just wonderful to hear. There was not even left overs. Can I say wow!! We just loved how busy the flavors were and it was just an all around wonderfull dish!
Great Braciole
08/18/2007 at 10:16pm
User: Anonymous User Rating:
I have never made braciole, and the people I was cooking for have never had it either. But they ate everything that I made, and then told me I should have made more. I don't know how authentic it is, but it is tasty. I didn't have any butcher's twine so I used bamboo skewers I chopped on the bias to pin the edge of the meat roll.
Can't wait
08/16/2006 at 02:18am
User: Linda from Racine, WI User Rating:
Haven't tried this recipe yet, but tried others from Alton's show. Can't wait to try it. I grew up in NY and we had Braciole quit often. When we moved, I thought that I lost my favorite meal. Mom was able to be Braciole already made and in individual serving sizes at our favorite butcher. Still cooked it up the same way, but served it with spaghetti.
Excellent
07/31/2005 at 09:26am
User: Nancy from Shrewsbury, MA User Rating:
This dish is superb
Exceptionally Easy
06/30/2005 at 01:58am
User: Anonymous User Rating:
After watching the program that aired reguarding this recipe I found this to be a wonderful dish. Very Easy to follow and wonderful flavor.
Elegant and Simple
06/29/2005 at 09:58pm
User: William from Greenfield, IN User Rating:
This recipe was so easy to make and follow... and the meat just turned out absolutely wonderful. We cooked ours for approximately 1 hour and ten minutes.
Braciole
06/25/2005 at 11:03pm
User: Anonymous User Rating:
Evidently there is a misprint in your recipe. It states a baking time of 35 minutes to 3 hours. Well at 2-1/2 hours I almost set my kitchen on fire. So maybe Alton needs to fix the typo in his recipe.
Great Braise
06/20/2007 at 05:59pm
User: Anonymous User Rating:
This came out very well in my Dutch oven. I used a homemade tomato sauce with olives, and cooked the meat in the oven for about 2 hours. The longer braise definitely paid off. Delicious! Served with mushroom risotto.
Sublime!
05/30/2005 at 04:30pm
User: Julie from Lindenhurst, IL User Rating:
I don't think this was too difficult to make. I like to cook mine at 250 degrees for 3-4 hours. I also like to cheat sometimes and use an all natural jarred spaghetti sauce- it saves me time. My son and husband love this one.
yum!
05/27/2004 at 02:23pm
User: ASHLI from Texarkana, TX User Rating:
This is a delicious dish! One tip: make sure you definitely pound the meat thin enough. Also, I find that it works better with a 1-1/2 lb or 2 lb steak. Otherwise, there is too much filling and it comes out the ends. It tastes wonderful though and is definitely worth making!
Easier than it looked
05/26/2004 at 05:23pm
User: EMANUEL from Wilton Manors, FL User Rating:
This dish was devoured by my dinner guests, everyone loved it. I always thought it would be hard to make, but it was fairly easy. The fresh herbs really made a difference.
fit to be tied
05/21/2005 at 10:08pm
User: LARRY from chicago, IL User Rating:
Outstanding, The tomate sauce added a great sweetness to the flank steak. Never used flank steak, now i'm trying other use's for this meat. Great show Alton Brown is a food scince genuis.
yum
05/08/2007 at 03:37pm
User: brian from mountain view, CA User Rating:
Was amazed that as little as 35 minutes of braze time was adequate. I substituted green olives for the cheese for my lactose intolerant friends. It brought enough salt and fat to the mix as a good replacement. Go ahead, make it; you'll like it!
better luck next time
04/22/2005 at 11:05pm
User: Brandt from Lake Forest, CA User Rating:
Make sure you pound it flat enough! make sure you roll it tight enough! and make sure you cook it long enough! the 45 minutes in the oven or whatever is for bloody rare. I usually like medium rare so I would recommend about and hour and a half.
Thanks, Alton!
04/20/2005 at 04:31pm
User: ADINA from Concord, CA User Rating:
This was a very good recipe. Very similar to my Nonna's, but since she died & did not leave her recipes, I was not able to duplicate it until now.Thank you!
Very good
04/15/2005 at 07:56pm
User: WILLIAM from Palm City, FL User Rating:
The hardest part was pounding the flank steak and I never achieved the right thickness. I told the butcher what happened and he said next time he would put it through a machine. I think next time I will try it using Top Round. Also, the croutons, at least the one I bought, had too much flavoring which overpowered the meat.
Awesome
04/15/2005 at 12:31pm
User: GREGORY from Baltimore, MD User Rating:
This looked interesting, so decided to give it a shot. It turned out great. As my wife and I like out beef a bit on the well done side, we cooked this for about 2 hours. Turned out too dry, so next time it's a shorter process. We really like that this seems like a fancy, difficult meal, but it's so simple.
Hard to stuff-steak
04/12/2007 at 03:52pm
User: Alvin from Sunland, CA User Rating:
I had difficulty in keeping the stuffing inside the roll while tying it. To be honest, though, I didn't have my "butcher" flatten out my flank steak; I tried to do it myself. I would suggest letting a professional tenderize your steak before trying this recipe. Tasted Great, though!
How do I pound this out?
04/11/2007 at 07:28pm
User: John from Sacramento, CA User Rating:
Great recipe except for the pounding! How in the heck can you pound a 3/4 inch flank steak down to 1/4 inch? I don't think it's possible! Perhaps if you let it reach room temperature first, that may help. The pounding method also helps. Your goal is to force the meat fibers to flatten out in sideways, not length wise. Imagine a stack of pencils held together with numerous rubber bands. It?s hard to force the pencils to rise or drop in such an arrangement; however, you can flatten the stack of pencils to form an oval instead of being in a circular bunch. So if the meat grain runs left to right, your pounding action creates a wider piece of meat running up and down. Besides that, everything turned out great! The only change I made to the recipe was to lay the Braciole on onion slabs. (Onion that has been cut in disks without seperating the rings). This provides extra flavor and moisture.
Outstanding!
04/10/2007 at 12:43pm
User: Wayne from Louisville, KY User Rating:
This was so good! The filling (or is it stuffing...either way) was extremely good by itself. I used Alton's 'Pantry Friendly Tomato Sauce', which is out of this world good. Give it a try!
Will impress your guests!
04/09/2005 at 01:36am
User: MICHELLE from vacaville, CA User Rating:
Very easy and tastes incredible! My guest thought I was such a great cook after this meal
Amazingly simple
03/25/2008 at 10:46am
User: Aaron from Kankakee, IL User Rating:
I thought that the complextity of flavors in this dish was contrasted well with the simplicity of its preparation. I never knew something as simple as flank steak and a filling could be so delicious. If done correctly, this dish will melt in your mouth.
JUST LIKE MAMA'S.
03/17/2006 at 10:10am
User: Thomas from Providence, RI User Rating:
Relatively easy and very flexible with seasoning or sauces that you might have on hand. Forget the tin foil, I recommend covering it in a casserole dish and baking for at least 2.5 hours. Moist and fork tender!
I'm in love!
03/15/2007 at 07:42pm
User: Anonymous User Rating:
With the recipe and Alton Brown! This is a great, favorful dish. Flattening the meat is a bit of work... but as Alton says, "Your patience will be rewarded." Superb!
Italian In Training
03/11/2005 at 10:22am
User: MARTIN from Grand Rapids, MI User Rating:
The dish turned out, for a first try, extremely well but I'd have to chime in that my quest to pound the meat down to the required 1/4 inch was not quite possible with the cut I had (I made it to about a 1/2 inch) and I'd definitly suggest using 2 pounds rather than the 1 pound flank steak. Perhaps bulking up at the gym and tying a rock onto the pounder would expedite the flattening? My wife's Italian and she gave me the seal of approval so that's pretty much all that matters. Thanks Alton.
Simply Great
03/07/2006 at 12:40pm
User: Anonymous User Rating:
Easy to make and reminds me of how grandma use to make it.
Italian Good Eats
03/07/2005 at 08:52am
User: CAROL from Pitman, NJ User Rating:
This was very elegant and truly tastey - an excellent showy dish for company, but too good not to repeat for the family.
great
02/17/2006 at 12:12pm
User: Anonymous User Rating:
good
Easy, Good with flair
01/21/2007 at 01:51pm
User: Anthony from Highland Park, IL User Rating:
This is a simple recipie to follow. Pounding the steak out takes some time and care, but the result is a really delicious steak with an unusual flair. My picky children who are medium are not big on tomato sauce, loved this and couldn't get enough. Thepresntation goes a long way with them, and the grown-ups too.
Braciole
01/15/2007 at 11:07am
User: Craig from Worcester, MA User Rating:
This was a very tender tasting roast that my entire family enjoyed. It was easy to make and it fed five adults for under $10.00. I roasted the meat for 2 3/4 hours and served with sweet peas and baked sweet potatoes.
Perfect Imperfection
01/15/2006 at 10:32pm
User: Meca from Jacksonville, FL User Rating:
After reading the reviews and taking a look at this recipe I decided to give it a try. I followed the directions to a "T" and everything LOOKED as if it turned out perfectly...until I tasted it. The meat was tender and perfectly cooked. The filling however, had me wondering if I'd done something wrong because I felt like it didn't compliment the meat at all. There was just something about it that didn't hit my tastebuds right. My husband loved it, however and begged me not the throw it out. I guess he can appreciate it more than I can. Overall, I had fun preparing it, and would love to try it again, but I'd play around with a different type of filling.
Excellent Flavor
01/08/2005 at 11:22am
User: MIKE from Canandaigua , NY User Rating:
This is a great recipe. The meat came out juicy and tender, and the stuffing -er, filling was delicious. We pushed the boundaries a bit and made up a gravy out of the pan drippings and tomatoe sauce. Drizzled over the meat, it added a really nice flavor, though it really didn't need it. We'll make this one again and again.
Excellent and easy
01/04/2006 at 12:48pm
User: Andrea from Saint Paul, MN User Rating:
My husband made this roulade and it is really easy and just delicious. We love flank steak and this was another great way to serve it. We tried with chicken breasts also, but the breasts would need to be marinated in something first to give it more flavor. Alton's recipe with the flank steak is delicious.
Italian in training
01/02/2008 at 03:39pm
User: Anonymous User Rating:
The Non-Italian earned her stars with the Italian in-laws thanks to this recipe. Went over as an enormous hit for our New Years Day dinner hosted at my house. I made two - one was pounded down to the 1/4 in. and the other about 1/2. Both turned out wonderful. I browned them one at a time on a skillet and then transfered to a marinara sauce I bought from the Italian Specialy store down the street. I let it simmer for about 2.5 hours. Magnificant. Even earned a round of applause from my sister in law.