Braciole

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This was my first time making braciole so I chose this recipe because it was fairly simple for Giada... I follwed her instructions exactly with the exception of the breadcrumbs, I made my own from whole wheat bread and I had the butcher tenderize the steak for me... it turned out so well, the meat was so tender and juicy, the fresh grated cheese and parsley really came through, pair w a small side of linguine and fresh olive bread for a simple and delicious Italian dinner!!

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I tried this recipe thinking I could easily replace the flank steak with something else...and that it's OK if I don't necessarily tie it together, it'll stay, right?
Wrong. Definitely use flank steak, and make sure you have something to tie it together or toothpicks to hold it together with. Also, be careful pouring wine into a dry pot -- it just might burst in to flames. I can attest to that.

The sauce, however, was yummy!

I will be trying this again, when I can do it correctly...

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most of the time i love Giada's recipes, but sorrry to write.....this wasn't what i expected. steak was too thick and hard to chew. and the sauce wasn't that good too...

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I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy.

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I made this with flank steak as suggested and the meat wasn't as tender as I had hoped (due to it's initial thickness. So the second time I used round steak (much thinner and also spread a thin layer of chopped ground beef and then the ingredients as noted and the result was fantastic.
Giada is terrific, but I think even she would appreciate this variation.

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Extremely flavorful dish. Would definitely make again!

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I made this recipe for Christmas dinner and everyone raved about how great it was! My nephew couldn't stop eating it! Even my foodie sister said that it was restaurant quality! I will definitely make this again!

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Really good albeit somewhat pricy if you make it precisely the way Giada makes it. A slight adaptation here and there and it is still really great.

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I agree with "cajm" as far as adding it to the gravy on Sundays. However it is very close to my families recipe and we add hard boild egges sliced to the filling as well. It is Dalish

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What is this Bake in Oven? My gramps was born in Italy and emigrated here at age 2. My family never BAKES braciole. We prepare it similarly, brown it in olive oil, and then finish cooking in a large, pot of gravy (tomato saucethat simmers on the stove all morning with an enticing aroma. My 5 siblings and I have fond memories of this traditional Sunday supper, sometimes meatballs or sausages were added to the cauldron too. Most times, we would end up polishing off a whole loaf of crusty Italian bread ,breaking off a piece and dip it in the sauce for a taste before supper was ready. We sometimes use pork for the braciole too.