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Braciole Recipe

Braciole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (121)

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Average Rating:

Total Reviews: 121

Showing 51-60 of 121

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  • on January 07, 2011

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    Best Braciole EVER!!! Anne is finally getting her own recognition & I am so very happy! She is easily one of the most talented chefs in NYC!! I watch her show religously & have tried over 20 of her recipes with equal success.
    This Braciole came out so tasty and tender it was a pleasure to prepare. Every bite was exploding with taste & flavors that made the end of the dish a sad time. I season more heavily than Anne does & I do us cracked black pepper on all my food.
    Try this recipe!

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  • on January 03, 2011

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    Avalong - if you scroll back up and look at the button next to the recipe button there are 72 reviews from folks that have tried it - they're very helpful! And apparently, it's VERY tasty!! :
    Gracie - if you don't have a food mill (ricer you can use a food processor and just pulse it.

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  • on December 29, 2010

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    People! I come here to the review section to see if, by and large, folks liked the recipe AFTER HAVING ACTUALLY PREPARED IT. Many of the "reviews" I've read here are written by people who are very enthusiastic about this chef or the idea of this recipe, but haven't actually made the dang recipe. And they've given it 5 stars! Please, make the recipe, eat it, THEN review it. Thanks for listening to the rant.

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  • on December 11, 2010

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    Anne, I love your show, just not this recipe. Meat was too tough and not much flavor. Best off using the traditional meat used, pork butt.

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  • on December 04, 2010

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    Great taste! I sliced boiled eggs and arranged on stuffing before rolling beef. It makes a nice presentation and tastes good. Good recipe Anne!!

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  • on November 03, 2010

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    This is the first time I prepared Braciole for my family. I watched Ann's Show Secrets of a Restaurant Chef one day and she was preparing it for her viewer. We loved it. My husband, son, and I thought this was a 5 star recipe. Thank you Ann for a great recipe and a great meal.

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  • on September 21, 2010

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    I have made braciole or roladen for years. This stuffing was great and very versatile. I saved the extra and used it to stuff acorn squash. just roasted the squash for a bit gutted it and added to stuffing to get the kids to eat more veg.
    Not sure bout the sauce/gravy(old italian, couldn't break tradition there! Would definitely make again with extra stuffing as suggested from another review!

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  • on September 21, 2010

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    I am an accomplished cook--and even for me this was a bit time intensive---but unbelievably worth it. I could have eaten nothing but stuffing!!! Several more ideas on how to use stuffing--beef, especially round steak is not my favorite, but I can see this in poultry or a strong fish. Maybe a lighter braising liquid with a mushroom/cream finish. So-o-o many ideas. DO TRY THIS!!!!

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  • on September 07, 2010

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    Perfecto!!!! My mom and I loved it. Another great recipe from a great chef and pesonality...Thanks Anne

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  • on September 07, 2010

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    I am a fan of Anne Burrell. To me she is truly authentic and a great chef. I made this Braciole for my family and they thought it was fantastic. I served the Braciole with a side dish of linguine and tomato brushetta bread.

    They all said a fantastic meal--Bravo to the chef. This made me feel like a million bucks. My hat off to Anne for this fantastic recipe. I will definitely make this again.

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