Braciole

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This was really good! The end result was a little cheesier in taste than I was expecting (having had it previously, but never trying to make it myself, but that would be my only critique. The sauce is excellent, and the preparation is pretty straightforward. I do recommend flattening out the flank steak/tenderizing before preparing, as mine came out a little thick. This is a great dish!

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Fantastic! I found a wonderful flank steak at the butchers and made my families sauce. I made it for friends and now thats all they want me to make everytime we get together!!

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My husband and I LOVED this. I used pinot grigio with a store bought sauce, which gave the sauce a great flavor. The sauce tasted so amazing, that I sopped up 5 pieces of garlic bread with it, And for the meat, I used top round steak. I cooked it for an hour and twenty minutes and the meat wasn't as tender as I hoped. Probably cook it less next time. I'd recommend using a lot more cheese, and less bread crumbs. Definitely making this again!!!!!

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I liked it. There was a lot of stuffing left over. I was used a lot but next time I will definitely stuff the flank a little more. I didn't put in the oven. I let it simmer on the stove on very low heat and I basted it every half hour. It turned out well. The steak was tough at all nor was it tasteless.

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excellent!
I used flank steak and
had the butcher run it through the "cubing machine"......no holes, just very tenderized meat. However, it could have used maybe another 15 minutes in the oven........but it was no big deal because it was soo good. ( I used "Rao" Arrabiata marinara because I didn't have time to make my own, btw, that is a great marinara.
Thanks for another great dish, Giada!!

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I've made this recipe several times and it comes out amazing every time! Super easy and delicious!

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In the time suggested by the recipe, the meat was tough. Flank steak is difficult to find if at all, it would be great if you could suggest an alternative cut to use.

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1st if your butcher will tenderize the flank steak for you great. They dont offer that service where I shop. 2nd forget the oven. after browning my braciole I add it to the sauce I have cooking and slowly let it simmer on the stove top for an hour or 2. Braising it this way flavors the sauce and lets it stay submerged so it gets extremely tender.

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Don't let the directions scare you off! This is fairly easy and WELL WORTH your time if your'e looking to impress! The taste of both the sauce and beef is fabulous.

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I have made this twice now during the past year...it is wonderful!!! I am not the cook in the family, my husband does all that and this was easy for me to prepare and cook. Love it!