Braciole

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This is amazing! My family cannot stop talking about how good it is. It is our new favorite. My children beg me to make it all the time now. I had to cook it longer than what it says to get the meat tender enough though. I used my own marinara and the flavor was really enhanced by the meat during cooking. This one's a keeper for sure!

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The flavors here are superb but I'm not a big fan of using flank steak for it. The meat is just too thick to roll easily and the stuffing all fell out. Plus, my family thought it could be more tender. When I made the same recipe with thinly sliced round steak (sold at Safeway here in CA it was much better. I will definitely make it again.

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This meal is like no flank steak I've ever tasted! YUM! I made it for Sunday dinner and we all loved it. My store sold a combination of provolone and mozzarella, so that's what I used, which was great. The only other thing I did (or didn't do! was to skip the salt and pepper on the rolled up braciloa, so in other words, I used half of what Giada calls for overall. We watch our salt and we didn't even miss it. This woman is amazing!! Lucky my husband didn't meet her before he met me!

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This was great. I'll be making it fairly often now. Just be sure to cook it the full time to get it tender.

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This was heavenly. I LOVED the marinara, and having read everyone's comments, I went ahead and butterflied the steak to make a couple thinner rolls instead of one thick one. The steak still took about half an hour longer than the recipe said in order to be tender, but it got there. The flavors were really terrific. Thanks, Giada!

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This was really tasty! Not as tender as we would have liked, but the flavor of the dish was great. We noticed we didn't have twine when it came to rolling the meat and securing it, so we had to improvise. We had long toothpicks on hand so we used those. The marinara was excellent and the dish itself was even better the next day after the flavors came together. Worth making.

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While the flavor of this dish was good, the meat was tough even after cooking a full two hours. The next time I would use a tenderized round steak or even just a round steak. Also make sure you pound the meat uniformly thin. I would cook it at a lower temperature (300 degrees for at least two hours or even 2-1/2 hours. I added toasted pine nuts and chopped Greek olives to the filling. The sauce was good; not great. If you have another favorite sauce, I would use that instead.

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I had wonderful success with this recipe Christmas Eve! I don't even know how to pronounce braciole and it was wonderful. I used my own garden produce and fresh cheese with a good quality white wine and it was fabulous.

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Sorry but I don't agree with the high ratings this recipe had been given. As a fairly advanced skilled home cook I figure I don't have to follow the adage of never trying a new recipe on guests or special occasions.... my mistake! I chose this dish for Christmas dinner and it was a great disappointment. It should be noted that I always follow a recipe exactly before putting my own son on it. By the time I finished the"simple sauce" I knew I was in trouble! It had absolutely no layers of flavor and was for all purposes was as tasteless of a tomato sauce as I've ever had. Even after adding an assortment of ingredients (making it no longer a "simple sauce! It was niwhere near interesting enough to be the basis for the meat but I hoped the braciole would help pick it up. It didn't and there's nothing more to say than continue searching the database for a didn't dish !

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I thought this recipe was very good but I'm giving it an excellent since my family could not stop raving about it. Christmas Eve is at my house and I love to have a variety of food. My sister also happened to be moving out of state in a few days so I wanted to make this one extra special. I made this Braciole and wish I made more. It was the biggest hit out of all the other dishes. I am Italian and had a sampling of the fish dishes, but this won them over. Wow, couldn't be any easier. Thanks Giada!