Ultimate Beef Braciole

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Very good, but too much work. It was like a 3 parts recipe. I used anchovy past and I follow all the exact steps. Sauce to saucy, too much tomatoes. Like I said, good, but I will never do it again. Sorry.

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This was a big hit with my family, the sauce came out perfect and worked well with the Angel Hair pasta; I included a couple of potatoes with the Braciole and added to the liquidized mix. Would Recommend this recipe.

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We LOVE this recipe! It's easier than you might think if you can get a good piece of steak from your butcher and have them butterfly it for you. On the sauce, put the veggies in your blender first and add the liquid as needed. The first time we made it we put everything in but the sauce was too watery.

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This recipe, to me, had two parts. The actual beef was ok, but the sauce was watery and without taste. I would make my own sauce next time. Very disappointed, because I usually love everything that Tyler Florence makes. Sorry.

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This recipe is a no fail and I love 1-pan cooking! I have made this several times now and it has become a family fav. Great job Tyler!

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Tyler's Ultimate Braciole - All TYler's recipes are fabulous amd always work but this one was the biggest hit with my huge adult family....it's yumdillyicious !!! Worth the trouble of filleting and tieing up and it cooks quickly if you dont wrap it up too deep as I did once- go easy ont eh anchovy paste - goes great with some fresh pasta and I cooked the meat sitting on passata bottled tomatoe puree and it is truly a great keeper in your cooking repertoire... Nanaimo BC Canada

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I have made this several times for friends and family and everyone agrees... This is amazing!!! Paired it with your angel hair pasta w/ chili flakes. Yum!

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IT SOUNDS WONDERFUL EXCEPT FOR THE ANCHOVIES...ONE QUESTION, CAN I BRAISE THE BEEF AND THEN COOK THIS IN A DUTCH OVEN?

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I made this over the weekend, and both my husband and I like it very much. All of my grandparents were from Sicily. I wouldn't compare this to anything my grandmother made, but it was delicious in its own right.

I made a couple of changes. I didn't cut the flank steak. The steak I bought was not very thick. I did pound / tenderize (didn't make any holes, and used a pie crust roller to make the steak as uniform as possible. I didn't add anchovies because I forgot to buy them. I used regular beef broth, instead of low sodium.

I roasted my own peppers, my grandmothers would roll over in their graves if I used storebought ones.

I do agree that the cheese melts, but I still would add it. Perhaps the cheese adds some moisture while the meat is braising.

The sauce was not tasteless to me, I probably added more bay leaves and thyme. I always use fresh because they are availble to me. I served it over rice, which was delicious.

I wouldn't call this recipe easy to make, it's time consuming, but not difficult.

I will definitely make this again, and make some changes. I would like to add pine nuts. I think one of my grandmothers used pine nuts. If I remember correctly, they used parmesan cheese in their filling.

There really isn't any one way to make a dish in an Italian kitchen, other than using very fresh ingrediants. My grandmothers, aunts, and my mother all had their own way of making things.

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Loved the flavor. Meat was tender. We did forget to add the eggs, we were rushing. Can't wait to make again. A recipe that will be add to are rotation.