Braciole

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OMG!!! This is the best thing I have ever eaten. My family loved it so much that I made large batches of the sauce and canned it. I use this sauce as my go to sauce for everything. No more store bought sauce in this house. I have added sausage to it and use it in place of marinara. You Rock Anne!!!!

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All I can say is, WOW! Super delicious. I've never had a braciole so I didn't know what to expect. This so so flavorful and delicious. I used a 1.5 lb flank steak and had my butcher butterfly it for me then pounded it out. Worked beautifully.

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Don't try the stuffing before you stuff the steak because you will end up eating half of it like I did!!!! Its really GOOD..

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I have made this recipe twice now. Once for my husband and me and another time for my Italian mother and rest of my family. We all loved it. The sauce is the best I have ever tasted after cooking the meat in it and I'm trying to figure out how to get that same flavor in a sauce without the braciole. I followed the recipe exactly but think I used a better provolone cheese than Anne did. I used the very expensive imported and harder provolone and the flavor of the stuffing was to die for. Some of the stuffing came out but I think that is why the sauce was so darn delicious.

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Wonderful recipe! I had quite a bit of filling left over. I made crepes filled them with the left over filling and ricotti, baked them with the left over sauce topped with sliced provolone cheese. Spread grated parmigiano over the top during the last 5 minutes of baking at 350 for 30 minutes. What a superb manicotti dinner.

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what am i doing wrong? my meat comes out D-R-Y. everything else, especially the sauce, is absolutely divine but the meat is just so dry. i've made it twice now and the second time i pounded the meat out more (i barely did it the first time which made my life hell trying to wrap those buggers and let it cook more and it was still so. dry. is it me? or is this they way braciole tastes? anne? i'd love to know because i adore you

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WOW!!! I've tried other recipes for braciole and was very disappointed. This is like heaven in your mouth! thank you Anne!!

Lou~gsolfot
Iowa Park, Texas

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I'm not sure if Anne actually reads all of these posts, but I certainly hope she reads this one from me! From Boston to YOU, I love your show...you totally slay me with all of your antics on the show and your sense of humor! While I utilize many of the chefs on FN, I have to say that you're my "Go To Girl". You ROCK!!!

I've been saving this recipe since I first saw it on FN, months ago. Since it's after 7pm (some of us don't have the pleasure to have a lifestyle where we can cook all day, I've chosen to follow what others have said and make this recipe in stages. Tonight I will make the sauce and tomorrow I will finish it up.

No doubt, I'll let all of you know how it turns out. As always, I'll tweek the recipe in my own way, use everyone elses advice and come back to let you know how it turned out in the end.

Thank You for what you do Anne...ROCK ON!!!
JB from Boston MA

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The Best!!!!!!!!!!!!!! OMG I made a lot... and there were hardly any left for the next day! Everyone LOVED it...IT IS DEFINETELY A KEEPSAKE RECIPE 4 LIFE!!! A MUST HAVE!!! My only tip would be to cook it a little longer if you want it to fall apart & melt in your mouth! Oh... & add a little love... you know your own special twists 2 make it your own. If I could give it 10 stars I would in a heartbeat! Thank U Anne Burrell, you got me SOLD!!!!

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I didn't love these. Since my braciole were only mediocre, and most other reviewers really liked this recipe, I thought maybe I had done something wrong, so I made them a second time, but they turned out the same. I won't be making them a third time.