Braciole

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My husband saw this dish on tv show "Everybody loves Raymond" and wanted to know what it was so I looked it up. I thought ok, this looks simple. The marinara took 3 hrs to complete. I didnt read the fine print that you can also buy store bought marinara. The store didnt have flank steak so we used skirt steak instead. I only gave it 4 stars because it reminds me of spaghetti and meatballs and I prefer the beef grounded. The recipe overall was good but not great. I've made other recipes of Giada's which we were wonderful but this one wasnt on the top of the list.

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I followed several of the suggestions made by previous reviewers such as adding an egg to the filling, using 1/2 pecorino and 1/2 parmesean, and rolled the steak width-wise rather than from the short end. The only other thing I did was ask the butcher to put the meat through the piece of equipment that makes the indentations in meat; think it is the one used on cube steaks. This made the meat really tender, thinned it out a bit, and it was very easy to pound to the desired thinness. This was a delicious recipe, easy to make and the meat was very tender.

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This recipe is always a winner! Only change I have is that I start 24 hours in advance by pounding out the steak, place in a large pan and pour a bottle of white wine (pinot grigio over the steak. Cover and let sit 24 hours - turning once. After 24 hours - remove from wine, pat dry and then pound out again. You get a larger peice of meat that is easier to roll and keep all of its stuffing in it. Also agree on using pine nuts and hard boiled eggs in the stuffing,

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everyone LOVED this last Christmas and I'm making it again today. We added a few toasted pine nuts and prociutto to the stuffing which added a nice extra flavor. I would not rate this as easy though b/c it did take two people to roll the meat and try to keep the stuffing in while tying string around it. We used the extra stuffing drippings and pureed them with the marinara which was good.

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For the stuffing, I used a tablespoon of chopped capers and a tablespoon of chopped pine nuts. It came wonderful!

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This is such a yummy, simple dinner! I just browned and baked in my Le Crueset with lid on for 1 1/2 hours, and it sat for about 45 minutes before carving and serving. The flank steak was sooo tender and delicious. I used Mids sauce as a time saver. A definite keeper. And definitely company-worthy. Thanks for a great recipe, Giada!

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I made this the other night for dinner for me and my husband. It turned out so delicious and it was really easy to make. The marinara sauce was incredible. My husband thought I had worked all day on this dish. I would serve this for company. The flavors are all yummy and beautiful presentation. Highly recommend!

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I made this for dinner when meeting my son's new mother in law. Everyone loved it. The best complement was from my son who has many Italian friends (whose grandmothers or mothers cook Braciole and has eaten it often. "There are some of my friends who would not know you were not Italian." I found it easy to prepare and serve.

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Wow what a great recipe!! Make sure you get thin cut steak. I added spinach and to the roll and it looked beautiful.

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This was my second try at a Bracole recipe and this one was very good. The meat was tender and the flavor it gave the sauce was very delicious. I will be keeping this one as my go-to.