Braciole

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It didn't come out pretty for me, making it for the first time, but this is literally the most delicious thing I've ever made. It seriously gave me my first home made foodgasm.

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It was so much easier than I expected. Best stuffing EVER! Probably could have added some water to the brasing liquid and let it go a little longer though.

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The problem with this recipe is that after browning it needs to braise in your Sunday sauce to get tender. My mom made these every sunday and the braciole, meatballs and sausage would cook in the sauce for a few hours, flavoring the sauce and getting tender. Forget the salt on the meat, parmasean will add plenty.Ann burell has a good recipe too, but its all in the cooking.

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This wasn't the dish I was going for.

After reading other peoples' reviews, I decided to buy a thick cut of beef & have the butcher slice it thin instead of pounding flank steak. This way, I made three individual bracioles instead of one big one. I also used Emeril's cacciatori sauce (store-bought instead of plain tomato sauce.

Cons:
It's salty!!! I think this is because of the flavored breadcrumbs.
The presentation is ugly. It's all brown. I think it would be prettier with white bread crumbs instead of croutons-- that way, it would be brown & white pin wheels when sliced.
Tomato sauce is nasty-- use marinara!
Very heavy dish.

Pros:
Relatively easy to make.
Very filling.

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I usually find most AB recipes to be 5 stars. I thought this one would be really easy, after watching the episode on TV... but pounding the flank steak flat enough was way too hard. I pounded and pounded and pounded... and still too thick. I suggest butterflying the flank steak instead, or ask your butcher to do it for you. This turned out great with a 1.5 pound flank steak (butterflied, and I upped the garlic to 3 cloves.
Instead of the herbs AB suggested, I went with 1 T. fresh chopped basil, 1 tsp. fresh chopped rosemary (because I have those growing in my garden, and I used 1 tsp. dried oregano and 1 tsp dried parsley (already had those dried in my pantry. I also added 1 c. of shredded mozzarella to the filling for a cheesier taste, and added 1/2 c. of white wine to the braising sauce.
Watching AB tie the string in the episode made it really easy to do it myself... I don't think I would have attempted this recipe without getting the idea from his show first. All in all, this was a good beginning recipe learning how to make a beef roulade. I might try a German style one next time.

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My wife is second generation Philly Italian.
Let me give you some major improvements to this recipe.

First of all flank steak is very meaty in taste but lean in fat.
This recipe is too dry.

Tomato sauce? NO use your best marinara!
Flavored croutons? why? use unflavored bread crumbs... the "flavor" you will be adding later.

More than one clove of garlic finely chopped... no need to put it in a blender but use "more".

Just mix it in a bowl.. use enough egg to make it sticky.. that's "all".. in fact water it down if it's too thick and sticky.

Wife's aunt used a few table spoons of marinara in the mixture to keep it moist

The sprinkle herbs and garlic over the meat paste just before rolling.

Follow everything else he said except spread marinara sauce on top of it.
Have enough marinara to baste.
Again, no fat in this meat... keep it moist.
cook slow
baste occasionally.
sprinkle more cheese and bread crumbs on top and let brown and serve.

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I have to say I was disappointed with this recipe, and I normally love Alton's picks. It certainly smelled promising during the construction process, and it was very pretty once cooked and cut. However, I found it to be somewhat bland. Overall, I like the idea of it and think it can be a great dish with a few more ingredients. Perhaps this was meant to be an entry-level, non-threatening braciole recipe. At any rate, I will be making it again using Alton's construction technique but substituting Anne Burrell's braciole filling, which has pancetta, red pepper flakes, onion, garlic, spinach, and mushrooms. You can't go wrong with pancetta, and I think it will add a much-needed flavor boost to this recipe.

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I don't even know where to begin.......

I have to say that I have made many of Alton's recipes and I was not too pleased with this one. In my family, we always comment on how well a meal was prepared. If the meal was just a horrible, tasteless mess, the comments would still be the same. What happens if the meal is not up to par and not liked, the cook asks, "Does every one like it?" The response will always be... "Yes"... The next question is always, "Should I make it again?"......

Tonight's response to that question was a very under-whelming "NO!" from all of the 8 people at the table.....

Sorry Alton, I have to say no to this one too.....

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I'm just making it right now and just the smell of the filling (not stuffing made me drool all over! LOVE IT!

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I was watching the 11PM show last night and was so inspired by the easy casual way Alton prepared that braciolle. He made it look possible for even me to cook something delicious and inexpensive. I'm so tired of eating chicken dishes and salads. I'm buying the ingredients and making this tonight! Thanks Alton!