Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre

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Hi There Friends! Experience the rich flavors of an Italian classic with this beef braciole recipe, straight from my grandmother's kitchen. Tender beef is expertly stuffed with prosciutto ham and simmered in a succulent tomato sauce, ensuring a dish that's brimming with tradition and taste. This time-honored method promises a meal that's both heartwarming and delicious. Let me know what you think in the comments below.
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Опубликовано:

13 мар 2024

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Комментарии : 461

@Visitkarte 2 месяца назад

My grandmother would be very proud… she was always very proud. 🥰🥰🥰 I am sure she still is. 🥰

@R.Akerman-oz1tf 2 месяца назад

Flatten meat to 2-eigths thick. I like that, because I'm 5 feet-12 inches tall. Works for Me.

@MustardKingCustard 2 месяца назад

Hey Chef JP, Jack and the crew! I have been watching since the beginning. I live in asia now, and I can't ever make these recipes because the ingredients are simply not available. But you should know that Ihave introduced you channel to my friends in China, Japan, Thailand, Korea and Malaysia. Your channel now reaches almost all of Asia 😁😁

@keithmoorechannel 2 месяца назад

I live in Thailand and make JP’s recipes at least once a week. No issues with ingredients here…. 😊

@ladyfabula8533 2 месяца назад

Maybe now that there are more Chef JP fans in Asia, stores might start carrying those hard to get ingredients! 😊

@silverbear1971 2 месяца назад

Hi Am living in Thailand too and its very easy to get all those ingredients. Many do not cost a fortune, others can cost more as imported. :)

@joeyd6755 2 месяца назад

I don't know if you saw my request for this some time ago nor how many others may have asked for this, but I just want to thank you. I like feeling like you are listening to you viewers and giving them what they are looking for. I make a recipe of yours at least once a week and I implement your techniques and teachings every day I cook. My 3 yr old daughter has started asking to help me cook and will cry if she finds out I made dinner without her. She tries to help, but mostly eats my mise en place. Her favorite is to sprinkle the salt and she also watches the new recipes with me on the RU-vid TV app. Looking forward to that live event that was hinted at in your Q&A, I am just nervous I will miss the official announcement. Thank you and Jack (and whoever else you may be hiding behind that camera) for everything you do. You are not only carrying on your family's legacy and love for cooking, but you are helping start those of others. 🙏

@nealk6387 2 месяца назад

Jack needs some praise for the great camera work, great editing and the humor he injects in these videos. Thanks for your work J !!

@wendydeklerk9960 2 месяца назад

Hear hear! Put your hands up voor Jack too!

@sisterbarbarasfcc5299 2 месяца назад

I love your proverb at the end, "Chi va` piano va sano. Chi va` sano, va` lontano." Whoever goes slowly, goes safely. Whoever goes safely, goes far." Love the recipe. I will surely give it a try.😊

@johnpartipilo1513 2 месяца назад

I knew it had some meaning, thank you for the translation.

@sisterbarbarasfcc5299 2 месяца назад

@@johnpartipilo1513 You are most welcome.

@mesiroy1234 2 месяца назад

He is french so how is he is gramd makeing itllian clasic? Idont get

@DavidFrankland 2 месяца назад

@@mesiroy1234Half French, half Italian

@byronholmes2496 2 месяца назад

@@mesiroy1234 Two kisses!

@DonF-16 2 месяца назад

Thank you soooo much for telling me how to tenderize my road kill and possum using the spiked end of meat mallet. People have been complaining to me how tuff the meat is during dinner!!

@12345....... 2 месяца назад

I always thought my roadkill was tenderized enough by the tires. Now I'll use the spiked side

@AlmightyAphrodite 2 месяца назад

😂😂

@LunarLocust 2 месяца назад

Tough roadkill builds character

@argusargus1987 2 месяца назад

Yes, if I do Opossum or Roadkill, it has been always tough meat for me to. It is a formidable technique to use the spiky side. 😉😁👍

@HumanBeing-zh1rf 2 месяца назад

My parents put zero effort into cooking... I grew up with disgusting food, so I became skinny! I am grateful to chef Jean-Pierre for helping me to discover great recipes :) and showing us all the tricks and techniques

@michaelmcawesome 2 месяца назад

Same here bro: Cereal and milk for breakfast, whatever crap the school kitchen "made," and frozen or canned vegetables or canned MSG Campbell's soup for dinner, or fast food

@spacemanwithraygun3933 2 месяца назад

@@michaelmcawesome Yup, I didn't have real food until I learned how to make it my self.

@kaboom4679 2 месяца назад

Extremism in the defense of your taste buds is no vice .

@markmower6507 2 месяца назад

My parents put Zero effort into cooking food. So much So that I started cooking All of the meals starting around the age of 13. I ended up becoming a Chef...

@noturningbackever493 Месяц назад

@@markmower6507 BRAVO! So proud of people like you who don't consider opening a can of string beans, boiling them to death and serving them with dried out meat.

@MovingtoFloridaRealtor 2 месяца назад

Chef, once again, I think you've made many of your followers very happy with this fantastic recipe. Grazie

@LeKoibito 2 месяца назад

Jean-Pierre, Je vous aime ! Vous m'avez singulièrement appris tout ce que je sais en cuisine ! Humour, plaisir et passion, vous êtes incroyable ! ❤❤❤

@MikehMike01 2 месяца назад

“Two eighths of an inch” The fancy way to say one quarter 😂

@ChefJeanPierre 2 месяца назад

🤣🤣🤣👍

@derekallen4568 2 месяца назад

@@ChefJeanPierreI was watching Gordon Ramsay yt video yesterday. He was grating lemon zest into his mixture. I was shouting at him, "the microplane grater go on top, you ding dong." 😊

@dougdownunder5622 2 месяца назад

I prefer 4/16ths

@supergeek1418 2 месяца назад

How about a half of a half?

@markmower6507 2 месяца назад

Derek that is Extremely Funny 🤣🤣🤣!!!

@marthaclark7360 Месяц назад

No wonder I couldn't find the rouladen it was Gramma's beef braciole. Thanks! A dear sweet German lady taught me the rouladen. I wanted to try your way. We love making you part of our day.

@ChefJeanPierre Месяц назад

🙏❤️

@bradjones5107 2 месяца назад

"Ooooo, this is going to be hot!" It always is. Looks delicious! Thanks Chef Jean Pierre!

@alfredopiacentini7471 2 месяца назад

"Like button", as the ONYO, always number first!!! It's an amazing video chef!!! I'll do this in the weekend! I hope some day you can show us how to make the perfect TARTIFLETTE!!! I'm in love with this dish! Thanks for all you're doing!

@byronholmes2496 2 месяца назад

Good day to all. I believe that the best dishes comes from grandmother's, if you're lucky.

@doctor78212 2 месяца назад

You are correct. My grandmother used to make fruit pies in a 9” pie pan. She would make several for dinner. She had to make more than one because she cut each pie in quarters. ❤

@byronholmes2496 2 месяца назад

@@doctor78212 love

@DonPandemoniac 2 месяца назад

Grandma's vegetable soup with meatballs, I'll never forget that.

@byronholmes2496 2 месяца назад

@@DonPandemoniac Soup: Split pea with smoked ham.

@jeanniebrooks 2 месяца назад

Grandmothers had the time! It was their daughters that joined the work force in W2ll, and the beginning of a two income household. Remember Rosie the Riveter? Don’t forget to appreciate your mother, but cook like your grandma! I’m sure your mom would have if she could have. Nowadays, men share childcare and housekeeping along with their working wives. Both can cook! Of course, there are always the exceptions, but this was the general trend from the war onward, even if your mother did all the cooking, your dad or grandfather- but those situations were not the general trend of the nation. Great that grandmothers carried tradition forward, but many a commenter on RU-vid said their grandmother would not reveal their secrets and took their special recipes to their grave. It seems to be an Italian thing. Even in Everybody loves Raymond they included it in a show.!😊😊😊😊

@MaryWehmeier 2 месяца назад

The minute you said Braciole I remember my childhood learning to make it… OMG it’s yummy.

@cat07777 2 месяца назад

You are such a delight to watch- especially when you start speaking Italian.

@marthaclark7360 9 дней назад

Chef I made this made your fresh tomato sauce with it. Baked the polenta on top. Placed so could cut and turn over. My family and friends loved it. Also chef we love your GOD bless America sign and your saying it. We think GOD has blessed us he gave us a friend like you. We think we should bless GOD. I made your polenta cake we use it with many things.we truly enjoy all your videos and have learned many things. Thank you for being you!

@ChefJeanPierre 9 дней назад

🙏🙏🙏❤️

@mr.martyr8573 2 месяца назад

Sip and Feast just released the same dish. I cant wait to compare the techniques. My favorite Chef and my favorite YT food channel both making the same dish....Really excited to make both and see the differences.

@flarica64 2 месяца назад

I saw that too! They released it at the same time. I guess great minds think alike. I am watching S&F next too😃.

@tokatulu 2 месяца назад

You know Jim’s having a fit😅

@patriciasmith7074 2 месяца назад

You must have had a wonderful grandmother!

@randalltom9750 2 месяца назад

It's been a month or so since I last watch one of your videos. I have, for years now, enjoyed your channel. I am Chef JP devotee! This video has reignited my many reasons for watching. I learn, I laugh, and hold such admiration for you Chef JP! If only I could taste one of your marvelous dishes! Sign me up JP, I'd be the first in line!

@kevinanderson5095 2 месяца назад

When will you make beef enchiladas Chef? With chili con carne? Side of Mexican rice and refried beans.

@AlohaSnackbar-pc9gd 2 месяца назад

I love the traditional family recipes from our Onyo Emperor , cheers Chef!

@rpm9460 2 месяца назад

Just like grandma used to make, except she added hard boiled egg. Great job AS ALWAYS Chef!!!

@byronholmes2496 2 месяца назад

Yes

@SundanceHelicopterTours 2 месяца назад

You are a true star, Chef Jean-Pierre. (and Jack`s videos are greatly produced, too) Fun to watch & thank you for letting me profit from "your kitchen-wisdom".

@agrimstad1962 2 месяца назад

I love how you made this dish. That it is a traditional from your Grandmother makes it even more attractive. Cooking as it should be ! I will try to make this here !

@ChefJeanPierre 2 месяца назад

Thank you so much 😊

@irina2339 2 месяца назад

Happiness lives in the chef Jean-Pierre kitchen. Thanks for sharing the happiness to all❤❤❤

@JP-xh2oh 2 месяца назад

It's always a learning experience, watching chef JP.

@marthaclark7360 Месяц назад

I have this ready to make but I am glad I am watching the video again because I am sure I would have forgotten the boom boom boom!!!

@boscobeans 2 месяца назад

You are the absolute best chef I have ever seen on television going back to the first days of Julia Childs. Method, recipe. cooking and presentation make food so much better and you do it all.

@michaelg6686 2 месяца назад

"Chef".I enjoyed everything. Your Grandma is proud.❤👍

@lrm267 2 месяца назад

El mejor chef del mundo!!!! Me encanta!

@mhrgall 7 дней назад

Hello chef:) As your BIGGEST fan!! I would just like to give a little tip, if I may. I was a culinary teacher here in Copenhagen for 9 years, before Corona. Boy have I learned a LOT from you...not just cooking, but your teaching technique is FANTASTIC!! You give folk the confidence to try....and when YOU make a mistake...that's even better for people to feel safe enough to learn. Anyway....I could go on and on....but back to my 'tip': In my experience, a lot of people might get a little confused about tomato 'puree', and tomato 'paste'. 🙂 Believe me, MAMA MIA!!! it can cause a LOT of tears, hoho! Maybe you've explained the difference before. If so, please disregard....🙂 BIG HUGS!!!! from your fans in Copenhagen!!

@ChefJeanPierre 7 дней назад

Thank you! We'll make a better effort to be more specific about the two types of tomatoes! 😊

@opwave79 2 месяца назад

Incredible recipe! I’m going to make this for my dad’s birthday. He doesn’t eat much red meat these days, taking it as a treat only. I think he will love this.

@hussainresearch1 2 месяца назад

Hello there Chef from South Africa. Thank you once again for a very considerate recipe. God Bless you for your kindness and for making everything so much fun. Chef Hussain - Durban, South Africa

@sherrycraig-miller977 2 месяца назад

Hello Chef. I made this an it was absolutely amazing plus the smell in my kitchen was euphoria. Every single thing of yours I’ve done has been incredible. My sister gave me Cooking 101 for my birthday plus I purchased the Sunshine one. I’ve also purchased the Fleur de Sal ..the roasted garlic, butter and Herbs de Provence olive oils and I love every one of them. Plus now I cannot think of cooking without clarifying the butter and Mise aux plus (sp). Thank you for all that you have brought to my new knowledge of culinary expertise. I so enjoy…like everyone…your humor and love for cooking and sharing with us. Thank you a hundred fold!

@supergeek1418 2 месяца назад

Mangia, mamgia! Magnifico!

@billwareagle7047 2 месяца назад

After a very stressful day at work I immediately relax when I see a notification from the Chef. Nothing brightens my day better than a new video. 🥰🥰🥰🥰

@GracefulHaka 2 месяца назад

Beautiful. Just like my grandma taught us except we use spinach instead of basil for the filling and always add chopped hard-boiled eggs, then simmer for hours in the Sunday sauce. Thank you for the lesson on how to tie the twine! You taught this old dog a new trick.

@AlmightyAphrodite 2 месяца назад

A nice long video! I'm glad you guys aren't listening to those that say you talk to much! In my opinion, when it's JP, he can't talk enough 😁 if its not informative, its funny or both 😁 Wondering if the chef knows a dish called chicken or beef alaparia. It's an Antillean dish comprised of grilled chicken in some sort of sauce, served with rice or potato wedges. I haven't been able to find a recipe on the sauce they put the meat in, but its absolutely amazing 👌 Oh and speaking of roadkill 😅 I love game like hare, or deer but there's hardly any recipes on that. Really hoping the chef will consider some of these things for a recipe some time 🤗

@ESO529 2 месяца назад

I wonder if your alaparia dish is "a la parilla"? I once had a Cuban chicken dish with this name (Pollo a la Parilla) with a fantastic sauce 😋😋. Would be great! Equally I'd love to get a recipe from Chef Jean-Pierre for a venison - I make it when available (means when friends bring it from Switzerland 😉) but I'd be interested in getting a recipe with the added touch from Chef J-P!!

@AlmightyAphrodite 2 месяца назад

Alaparia is indeed phonetically said and spelled, "a la parilla" means on or from the grill in Spanish. In the Antilles they actually call bbq chicken, galina alaparia. At least, that's what I've been told. But there is a good chance we're talking about the same dish 😁 And a venison recipe sounds great to me too! I'm Dutch and gamey dishes are probably more popular here, as there is plenty game available. Had hare the other day and it's amazing, super soft and buttery, barely had to chew it 👌 but the Dutch apparently don't really share recipes of it online 🙈 only found one from a restaurant and it wasn't even really a recipe video as they didn't give exact measurements, oven temp, or inner temp of the meat. Had to guess. It worked out luckily, but would love to get a better guideline 🙏

@ESO529 2 месяца назад

So my assumption was right - I do speak Spanish but it took me a moment though to click🙂. There are a few recipes online if you google "Chicken a la Parilla" - haven't checked them though and they surely will not be as good as the one our Chef Jean-Pierre will hopefully make one day!! I understand your passion for game ... I'm half Swiss, half Italian and love and miss it, as my country of residence is Egypt where there is no such thing 😞. We have other beautiful food but there's nothing like a good venison! Have a nice evening and let's hope that Chef Jean-Pierre reads our exchange 😂 and makes our wishes come true 😉. Have a nice evening! @@AlmightyAphrodite

@kennyrosenyc 2 месяца назад

If you put that Round in the freezer for 30 minutes, you can slice it paper thin with ease. I used to be a butcher for Whole Foods and I always gave people that advice. It makes the meat a little stiffer and easier to cut.

@Fresno1199 2 месяца назад

Perfect!

@mstrwoodley694 Месяц назад

Whenever I have to, I always pronounce it “submerrrge” 😂. Love to J.P. One of the chefs I look up to.

@ChefJeanPierre Месяц назад

🙏❤️

@reginabivona1282 2 месяца назад

The Best!!!!

@tuijapeltonen8075 2 месяца назад

Chef, another one of your Capolavoro!!!, Long process but worth of it. All grandmothers will be proud.

@mikeandlyzz 2 месяца назад

My mouth is watering!!!

@Valtrach 2 месяца назад

Thank you Chef!

@ctech14367 2 месяца назад

Awesome

@rileyzmusic 2 месяца назад

Just MAGNIFICO ❤

@mahmoodzahalka7637 2 месяца назад

I love Italian food ❤

@user-xk6iv5kq8m 2 месяца назад

Thank you Chef. Perfection indeed.

@rushingenterprisesinc.864 2 месяца назад

Wow! Best cooking teacher of recipe and technique ever! Thank you!

@arajalali 2 месяца назад

Bless you chef. Amazing recipe. RIP grandma! ♥

@GCGomez 2 месяца назад

❤ Beautiful!!! Thank you Chef!!!👍

@victor1244 2 месяца назад

You are the best, hands down!!!!!

@greghowell5747 2 месяца назад

I hardly ever miss a show Chef😊

@joevasseghi 2 месяца назад

My favorite

@gordontaras 2 месяца назад

something to try. thanks!

@caroleyoung1868 2 месяца назад

Delicious, thanks Chef JP

@nobracobra 2 месяца назад

smells wonderful! tyfs

@christianbarrett8033 2 месяца назад

as always Chef . . .Thank You! Your Amazing!

@leedoss6905 2 месяца назад

Rindsroulade is the German variant. One of my favorite dishes to make and eat.

@kerryyeroyan8212 2 месяца назад

Your jacket stayed clean! But the tomato sauce almost at the end got you. Looks wonderful; going to have my Italian wife make it soon. And then I’ll make her happy by telling her how great she did!

@toastbrot21016 2 месяца назад

Using twines with roulades is very new to me. In Germany we use long needles that get weaved into the seem of the roll. Alternatively we use tooth picks. But also the filling is different. We use mustard instead of your 'pesto' and just roll some bacon and a pickle into it. You version sure looks tasty! But i cant imagine eating a roulade without the mustard in it.

@doncase2169 2 месяца назад

my favorite dish, Thanks!

@Paula-po9kx 2 месяца назад

Thank you Chef. Looks delicious

@LAghemo 8 дней назад

"Chi va piano va sano e va lontano", my grandmother used to say that! Nice one chef, I'm going to try it for sure

@MrPhilsAlabamaHotSauce 2 месяца назад

Chef, thank you. This looks wonderful. I will need to save this recipe until I have the time to do it properly. Once again, you have given us a gem of a recipe. Thank you again.

@ChefJeanPierre 2 месяца назад

My pleasure ! 👍😊

@carlozippi2569 2 месяца назад

Chef JP, may we have a video on how to make Italian sausage? Then recipes on follow up? Many thanks

@GerardoSantana 2 месяца назад

this looks amazing. thank you

@kevindibella6312 2 месяца назад

Thank you, Chef! My great grandmother did bite-size braciole, with eye of round, skewered and grilled, and that’s how my family does it still. I will be trying this soon!

@michaelcalland801 2 месяца назад

My Grandma did as well.. They were the size of your finger..! She didn’t use so much basil in the stuffing though.. I remember, pine nuts, pecorino, bread crumbs, prosciutto & golden raisins ! So delicious!

@will76888 2 месяца назад

Looks amazing!! Thank you for posting!

@oqwazyme4616 2 месяца назад

Beautiful presentation !!

@user-fo9xb8nv2q 2 месяца назад

Great video Chef!! Thanks.

@lisahood7048 2 месяца назад

You are a HOOT! Love your food. I click and cook all the time.

@lthead 2 месяца назад

Ohhh I can't wait to try this one Chef JP!

@-RONNIE 2 месяца назад

Such a classic recipe and it's always good

@teresafirestone9382 Месяц назад

Wonderful ❤ maraviglioso!!!

@susanrosales7669 2 месяца назад

You make fancy cooking so easy. Thank you!

@johncornell3665 2 месяца назад

Wow looks so good, thanks Chef!

@lexilynne419 2 месяца назад

been watching since the start. Jp reminds me of my grandmother.. or more so an ADHD trying to explain why he painted a rainbow with off colours... love it all the same😘😘

@christinekara8674 2 месяца назад

I can taste it now yummy❤

@karensmith1832 2 месяца назад

Looks Delicious 😋 Thank you Chef 🌟🌟🌟🌟🌟

@GaluisMoodFood 2 месяца назад

Beautiful presentation, Thanks Chef

@dan3knight 2 месяца назад

Bellisimo!!

@amyhughes5830 2 месяца назад

thank you for this dish! I can't wait to make this.

@andles13 2 месяца назад

Beautiful Chef ❤ God bless you for sharing 🙏

@AliOkhovat-ij4mk 2 месяца назад

The moment that you spoke Italian, wooow😍😍😍😍

@cookwithme655 2 месяца назад

Excellent and delicious

@Chosenorc 2 месяца назад

I never knew I love this recipe... can't wait to make it

@cbaservs 2 месяца назад

thanks for the twine lesson Jean-Pierre

@lawrencetaylor4101 2 месяца назад

Milles remerciements.

@yankeecitygirl 2 месяца назад

This is truly next level braciole, wow!

@BestDraftClass Месяц назад

This is on the list to make for sure. Looks great

@reecebrowne1470 2 месяца назад

That paste filling looks AMAZING!! nice one Chef

@ronboudreaux2496 2 месяца назад

What a super idea od making the paste!!! You are my hero!

@forteandblues 2 месяца назад

Looks amazing Chef! Always a good day when I get a new upload from you!

@sharmishthabanerjee6852 2 месяца назад

Thanku thanku CHEF, 😍😍😍😍😍😍😍😍😍😍💖💖💖💖💖💖for this recipe, you are the best ❤❤❤❤

@AbsitInvidea 2 месяца назад

The Chef is a year older than me. He's my new obsession. In about a month, I am moving into a home in Ohio I bought a few months ago. I have been without a kitchen for 9 years. I can hardly wait to (try to) start learning to cook. Some of the creations on this channel will be my first attempts. I have lost 50 pounds very quickly on Keto which puts me halfway to my goal. This dish will fit my diet better than some others although I will allow myself to cheat some and then fast to make up for it. That way I can enjoy some of the other dishes with more carbs. I hardly know where to begin as there are so many great sites dealing with cooking. Also, many Keto-friendly sites. Since I'm moving from Texas to a new state, I will enjoy treating new friends to dishes like this.

@ChefJeanPierre 2 месяца назад

👏👏👏😊