Braciole

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Comments & Reviews

• recipe Braciole
  CLAUDIA Crystal Beach, FL 10-22-2009

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  HOPEFULLY.......

  Rated: 5 stars out of 5

  I'm in a "I really need to really cook something" kind of mood. I'm looking at Alton's and Giada's recipe. I guess just pick... one. Read more

• recipe Braciole
  Alison Greenland, NH 09-13-2009

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  Superior tomato sauce and quality of meat a must

  Rated: 4 stars out of 5

  Alton's recipe is basic and will work well if one uses homemade chunky tomato sauce and a good quality flank. To solve the... pounding problem, I suggest butterflying it. To do this properly, you must have a sharp knife and confidence - if you do not, have the butcher do it for you. The idea of croutons grossed me out, so I used 1 1/2 fresh breadcrumbs from a tuscan loaf and hand mixed the stuffing instead of working it through the processor. I also used provolone cheese. Yes, I did not follow the recipe exactly, but I give four stars for the operation/method. My chief criticism is the effort required to pound it so flat. Definitely butterfly it and pound slightly where it is a bit thicker.Read more

• recipe Braciole
  louise solon, OH 07-18-2009

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  Eh

  Rated: 3 stars out of 5

  I got the flank steak for $8 a pound, but spent another $9 on the fresh herbs. Which is pitiful for how little is required. ... I made the recipe EXACTLY as written. Did I mention that the butcher put it through the machine 3Xs and pounded it and I gave it several whacks with my mallet. It was a beautiful rectangle exactly 1/4 inch thick. And, this was a fairly easy recipe. I tied it like a butcher's dream and none of the filling escaped. BUT, and this is a big but, it was just so-so. Perhaps this is a sentimental favorite from Italian childhoods. It was ok, but as my brother said who watched me assemble it, "I thought there'd be a lot more flavor when I saw all the herbs and cheese." I'm going to look for another recipe because this is my kind of cooking- make it simply and let it cook itself. It's too bad it wasn't more rewarding. And for Diane whose mother-in-law's is a 10 star, what is her secret please?Read more

• recipe Braciole
  diane ocean city, NJ 06-17-2009

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  mother-in-laws is a 10 star!

  Rated: 1 stars out of 5

  Married for 43 years to the same guy and his mother taught me how to cook! When I saw a new recipe and technique for... braciole I had to try it because Alton is my favorite chief AFTER my mother-in-law....well I'd love for him to visit us at the beach in Ocean City and I'll be proud to serve him and his family our braciole!!!!Read more

• recipe Braciole
  cemantha berwyn, PA 03-18-2009

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  Such a good dinner ... again!

  Rated: 5 stars out of 5

  I love braciole. This is something my mother made as I was growing up. I have made this twice on my own and have only now... read the other reviews. I noticed some people said it was hard to get thinner... I bought select beef round steak boneless sliced thin from my local Acme. I then tenderized it on both sides with my meat mallet (thanks to my sister!!) When I made this I didn't have all the fresh herbs, only parsley and basil and I added spinach. I also love cheese so I added shredded mozzarella (about 1/3 cup)! Yum... my boyfriend loves it and it get easier and easier to make. I also used toothpicks instead of the string. I love this recipe and Alton rules! Read more

• recipe Braciole
  Greg webster city, IA 03-11-2009

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  Easier way to make this :)

  Rated: 5 stars out of 5

  After watching this episode I knew I had to make this meal. The first attempt was a bit eh. I killed my shoulder pounding... the steak, the sauce was a bit bland and the filling was in too thick of a layer, which was probably because I didnt pound it out enough. And yes I tried the butcher, but they didnt have the needed machine for it. On the 2nd attempt I made a few changes I reccomend. Steak - Butterfly it. Your shoulder and butcher will thank you for it. This also makes the layers of filling thinner and much more enjoyable. When you slice the meat roll, keep the slices fairly thin. Sauce - I was stuck with canned tomato sauce and it was a bit bland for this. In the end, I made 4 cups of sauce by using 1 large can and 1 small can of tomato sauce with 1 cup of vegetable stock and added the same spices to the sauce. Alternatively, you could use preseasoned sauce. I made this for my office and they really enjoyed it! One gal actually ended up getting 3rds and a few asked if they could take some home for their hubbies. It was a real hit!Read more