Anthony Tarro from Siena on Federal Hill shows us how to make a beautiful hearty serving of beef braciole. Check out more videos like this on our page.
This is the closest recipe to how my mom used to make it. She did use an egg in the bread mix to help it bind. Boy do I miss the Sunday sauce sessions. The house smelled so good all day - the meatballs, sausages, braciole, pepperoni, roast, fresh bread baking, tomatoes simmering, etc…
That's how my Nonni made it. Except no wine and after she seared it it went into the big pot of sauce for 2 to 3 hours. Soooo good. Melted in your mouth.
Thanks for the Wine tip. I have been making Braciole for decades using Flank Steak but I usually cook mine for 6+ hours in my homemade simmering Mushroom gravy but now that I know Wine tenderizes the meat I can finally cut down my cooking time. 👍
they look delicious, Grandma use to make hers with flank steak. growing up I thought flank steak was only used for bracioles. When I was a little kid she would always say "Manga feabell" with a big loving smile.
Lovely! I will make this. I just had my first experience at your restaurant in Smithfield recently and I LOVED your meatball and sauce! The closest to my sauce I have ever had from a restaurant. Delicious! And I'm amazed at one of the comments here about "too much garlic" and "never have garlic and onions in the same dish." I guess it is a matter of taste and opinion. It looks like the perfect amount of garlic and onion to me. :)
Except that she used flank steak instead of skirt steak, and capicollo instead of prosciutto in the filling, that is my Nonna's recipe. She braised it in her sugo rather than the sauce you used. Gotta try that. Love your restaurant. It was fun watching you do it. Thanks.
Greetings from Australia , you are a master of your craft. thank you for the recipe,I used to use strings to tie the meat, tooth picks is a better idea
I make it with just the bread stuffing mixture and serve it with spaghetti or mashed potatoes and gravy and roasted brussel sprouts. My favorite. Prefer the spaghetti though.
Why do some Italian Americans not pronounce the final "e/i" in many words? ... Barciol(e) ... Rigaton(i) ... Cannol(i)?! ... Not a criticism .. is it how the dialects developped as they went to the US? I'm a language nerd BTW ... and those braciole look sooooo good .... slow braised is just heaven for me! I'm half Maltese and we make our version ocalled 'braggioli" .. made with minced beef, onions, parsley and parmigiano! This chef is great!
“Too much garlic! Garlic everywhere,” “It makes me want to cry,” Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish.
