World’s Best Braciole | Cooking Italian with Joe
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- Опубликовано: 9 сен 2024
- I'm sharing grandma Borio's recipe of Braciola with a delicious tomato sauce and pasta with you! This is truly an authentic Italian recipe that brings you right back to old Italy for you and your family. Check out the recipe: www.cookingita...
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I'm German/Dutch English my daughter is 1/2 Sicilian. We're from South Jersey. So I grew up in an area with polish as well. When grandparents were usually immigrants. The kitchen was always the central area of the home. If you sat while they were cooking you heard the stories of their homelands. Plus I grew up in a 3 generation household. We're back to that in these hard times. It's good for children to grow up like this. It instilled the value and respect for your elders.
Anyway, we're making this today together along with stories. Enjoy your holidays everyone!
💞 🤌 🤌 🤌 💞
I've been a Chef for 26 years . I was trained by a Italian CHEF that came from Italy and he trained me for 2 years... my favorite cooking.... I make my own red sauce for my family...
My grandmother and grandfather came over from Sicily thru Ellis island…..we had this magnificent dish at least once a month…..some much fun to make too…..!!!!
I can honestly say thank you for doing these videos. Italian traditions left my family and I’m reviving a lot of them through stuff like this. Thank you.😌🙏🏼🤌🏼
Move to South Jersey! We still live in an area that Italians are the majority! We can and make fresh pasta and all the types their in. Everyone grows their own produce. We share it. If you're not interested in doing all those things...you will find these things at your local produce stands. Which are many. In my immediate area we have a nice sized produce market with frozen handmade sauces and pastas 1/4 mile away in every direction! Come enjoy the life we hold dear here. 💞🤌🤌🤌💞
Just watched this again. Now I’m craving braciole! Pretty sure that will be on the menu one day next week. This is one of my favorite dishes that I first encountered in a little place in Daphne, AL. I had it there on our first visit. When we went back a year later, I was disappointed not to see it on the menu. When I mentioned to the server how much I had enjoyed it before, she explained that their menu selections rotate as the chef’s inspiration changes. So I ordered something else. But, a few minutes later the server returned and said she told the chef what I had said. He thought a moment and said he had everything needed and would be glad to prepare the braciole specially for me. Needless to say I left a LARGE tip that night.
It takes at least an hour, possibly longer to make braciole. Did you have to wait that long at the table?
@@jonbrinkman9978 Thanks John, I was just wondering.
Love your videos! All these complaints of too much talking, ignore them. I love it. That's your style, feels like visiting family not just a cooking demo. That's the problem today, everyone in a hurry.
It's YOUR video...you can talk as much as you want!
Joe, being from an Italian family I have to laugh when I see something called "authenic Italian" , My take on that is "There are as many authentic Italian recipes as there are authentic Italian grandmothers- and no two make the same dish the same way. " This is why we never had two Italian grandmothers in the kitchen at the same time. You'll starve to death while they argue over how the food should be prepared correctly.
Too funny...so true!
Southern Black grandmothers are exactly the same. Mine were.
😂
Rod McDonald So are Southern white Grandmothers;)
My Italian grandmother would whack us with a wooden spoon for the SMALL stuff! If we used the Lord's name in vain like Joe does in her kitchen, she'd not only whack us but drag us by the ear down the street to the confessional and we could explain to Father Anthony how sorry we were. Love the channel but I cringe every time he does it which, sadly, is pretty much every time he smells something.
You are so right Joe, the smell walking into Ma's home will make your knees buckle! -Just incredible! Thank you Ma for spoiling us!
What a GREAT personality Joe You are just great Love from our Family to yours
I love the recipes and how passionate you are about the food. And your taste in music is outstanding.
Italian-American's are good like this!
Recipe? What recipe? I don't see a recipe anywhere.
Seriously, best braciole I've ever made. Great recipe.
Use pork, it’ll be even better
My grandparents use boiled eggs in it a little bit different but looks really good
Joe, of all the Braciola recipes on YT, yours is the best. Respectfully, A.C.
I appreciate it
I had multiple organizations just watching!
Braciole . . . my favorite! Squisito!
My "F.B.I." Grandma (full blood Italian) would have been proud of you. I'm going to be making braciole this week so watching different videos. Thanks for posting, looks really good 👍
Grandma made the best Braciole this side of Heaven! How I miss it & miss her! I love to make Braciole the Abruzzeze way that she made it, very similar to yours, but with pine nuts & thin slices of prosciutto. She’d place the prosciutto on the meat, then add the stuffing & it stayed together beautifully. Thank you so much for your wonderful tutorial! I really wish I could smell it cooking! Bravo 🙌
made this recipe and it was excellent. very tender meat and the flavor was amazing
Thank you for sharing this amazing dish - can’t wait to cook!
Love, love, love this guy... fantastic personality and great cook. Really enjoyed this video.
Beautiful, Joe!
My family never made braciole before, but I’ve always wanted to try. Thanks for the recipe, paisano
Superb, to do justice an excellent wine and homemade pasta is a must. I guess that also can go with Hungarian potato dumplings ( gombocs) Thank you for sharing
Hope everything is still well and this is a great classic recipe... thank you . Looking forward for more .❤
Your a natural good job ,one of my favorite dishes,thanks.,
HI JOE! FABULOUS!! THIS is what my grandmother used to make~ YUM and thanks for your videos!
I have just prepared this to a point...using rib eye steak, pounded thin as your London Broil. All ready to braise ...but am going to cook in my solar cooker tomorrow so that it is perfecto when hubby gets home. The house smells incredibly delicious right now I could almost eat a wall it smells so good!
Wonderful!
Hi, just curious Geri. Which solar cooker are you using?
@@metoo3705 Roger Haines’ solar cooker. It works great, lies flat for storage and in motorhome. Comes with a pot as well .
I've been experimenting with various versions of this recipe lately. My best version uses braising steak and is cooked in a low oven for the best part of three hours. I generally prefer smaller individual ones, but will give your version a go.
By the way, it was Goodfellas, not The Godfather.
My grandmother used to make these-I have tried to pick these up in the meat department where all you need to do is bake them & add the sauce or gravy, but they always use a tough cut and a lot of sage. I can deal with a little, but they always overload it with sage. So far, I have heard neither of these in yours, so it sounds very good!
Great job Joe and this recipe looks truly delicious! You may want to clarify on the beef "London Broil" however. London broil is not a certain cut of beef and 5 different meat markets may put the name London Broil on 5 different types of meat. I think it looks like you are using "Beef Round" and that terminology would more likely lead folks to the right cut. Sometimes in the market the butcher will label some slabs of beef round as "braciole Meat" actually!! Thanks for your passion.
Better use of meat would be what we call a flank steak very thin
The cheaper the cut the better...just cook a long time
Very entertaining in addition to informative. Thank you!
What a wonderful video! This is the exact instruction I was looking for and the good humor is a refreshing bonus! You're a great teacher and the food looks delicious! Thank you!!
Best recipe for this dish...
Thank you Brother.
Absolutely great instruction. Watched others who don't explain things as well as you do and why you do it. You state turn as low as you can get it instead of 'turn down to low' like most tell you, but now HOW low. Excellent!
I will subscribe when you post the recipe. Grandma Gina is 84 years old and she posted her recipe.
Bruno E. Santos and she responds to your questions.
Oh man this brings me back to my childhood.
now I got to make it! looks great. when I was a kid, we were too poor to put all that cheese and pancetta, etc., we just did break crumbs and hard boiled eggs. Yours seems AWESOME!
You knocked it out the Ballpark. I'm definitely trying this recipe.😊
Enjoy watching and cooking your meals thank you
I made this a few times…your recipe is THE BEST I ever had…so good…thank you❤️❤️❤️🤍🤍🤍💚💚💚💚
Looks beautiful well done you cant wait to try your recipe! x
One of my favorite
I’m making for Christmas!🤶
Great recipe going to make this dish looks so yummy Thank you Joe ❤️💕
I'm in Phoenix but I can smell it from here! Grandma would make this but hers were only about 6" long.
My Dad's favorite!
THANKS JOE BRILLIANT RECIPE AS ALWAYS, AND GREAT MUSIC.
My pleasure!!
That Italian dish is absolutely gorgeous...
The Braciola doesn’t look too bad either 😏
I like the almond idea too
Pine nuts instead of almonds, a few raisins. All the other ingredients the same. Yum! Thank you!
This recipe is amazing
Oh my God! That looks and sounds absolutely stunning. Thank you so much for this recipe
Mmmmmm!!!! Love this!
You are very very good at this!!!
Bella omg just had these in my sauce Sunday it’s the best always have them in my sauce I put a little raisin
Sway.....I love that song.
Good job Joe!
Been looking for a good braciole instruction. Thank you. On point. Subscribed.
Making this today. I love the ingredients in this recipe compared to my Mother-in-laws. Yummy!
Incredible!!
Made this tonight! Absolutely delicious!
5 ⭐️ Thanks so much for making this video!!
FABULOUS!! Thank you for this wonderful video.. I will be making this soon..
Great job Joe. Loved the video!
Like it with pignoli nuts and raisins
Looks great joe
One of my favorites! Excellent recipe Joe. You got the vid down to 24 minutes but all the prep and cooking time takes a lot of time! Great video! BTW I think that was Goodfellas with Pesci? lol
My mouth is watering!
Joe, my mother's Ciaburri family is from Foggia, Puglia Italy. Our favorite pasta is Orecchiette, "little ears", great pasta with gravy, Minestrone soup and as a side dish with Chicken Cacciatore.
Beautifully done.
Looks soo good
Made this just as you described with top round. Cooked it 2.5 hours and the meat was very tough. Sauce was good.
Need to make sure you tenderize the meat. Hammer it thinner.
I can't wait to give it a try love Italian food
Thanks for the detail narrative along with the cooking demonstrations.
Absolutely fantastic dish. I have not heard of this dish, and I have been to Italy 3 times. The recipe says sauce... I made my own marinara sauce.... Cant wait for more ideas
THANKS JOE BRILLANT RECIPE NEXT WEEK END THIS IS ON THE MENU
Oyes! One of my favorite.....well done!
Hat an awesome video! I will be attempting this for New Year’s Day dinner!!!
Being Italian and now living in Italy, I can honestly say that this is not an authentic Italian Braciola recipe, but modernized. I also don't believe Italians had the luxury of having almonds back in the days. However, the authentic recipe for Italian braciola is quite more simple. Salt, peper, chapped garlic, chopped parsley and grated cheese. Look it up and you'll see. However, not saying it's not good. Looks amazing!
montrealstars60 ciao. Appreciate your input. I however disagree. The recipes in Italy vary greatly from region to region with what was available and the season. The other huge factor is the north and the south where the north is a richer and more affluent region the recipes will incorporate richer ingredients. Example would be eggs into pasta where the south would rarely use and a less processed wheat grain and the north would use eggs and and a more processed flour like 00. There really isn’t authentic once recipe as once a recipe leaves a region it will be influenced by the next region greatly. I too live in Italy part of the year now for years and my parents come from both the north and the south. So my influence and recipes will offer you many versions.
Ciao Joe
I will be fixing this maybe this Sunday.
i'm a first time viewer. glad to subscribe to you!
I'm going to give this a try this weekend, thank you!
+Ghuzz Chandler Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
Making tonight!
My mother she was doing smaller and she was breading and putting a leaf of Bailey leaf and butter then put in the oven .
Now I have to go out and get some ingredients ,,,, nice job Joe ....
Hey! Love your videos! You are so informative and such a great instructor. I have never made this dish before; I have always been intimidated by it. But now I think I will give it a try.
Sydney Baker Awesome, let me know how it turns out. Joe
As your taking your bite one of my favorite songs of all “Baby it’s Cold Outside” is playing. Don’t get any better then that. Looks like I got my work cut out for me Sunday.
Thank you 😋
Nice recipe. I've been told that onions and garlic clash in a dish such as this one. In Italian cooking in Italy, I found that they use very high-quality ingredients as fresh as possible but fewer items than American cooks. But since I almost never go into the kitchen except for coffee I will bow to your expertise.
Is it juicy? Any cut of meat I pound but still comes out dry! I want to know what is really the best, juiciest cut of meat for this....and, of course, hearing Frank Sinatra in the background makes this video perfect, Joe!
Look for a piece with more fat veining in it or a better cut of meat....fat = tender & more flavorful. Don't over cook it!
The tomato sauce breaks down the meat if thick. Real thin, don't over cook.
Just a correction ,, vodka does not add any flavor to vodka sause once the alcohol is cooked out of the sauce.
It's only purpose is a stabilizer , just like chemistry class.
Its for the acidity in the tomato and the addition of heavy cream so it doesn't curl. No flavor! Just stability. Vodka sause is smooth , it wouldn't look pretty with curl cream floating around.
Unlike wine which adds depths of flavor.
Beautiful
Thx
Love braciole reminds me of my mother in law who made it with pig skin
Forget my last post lol .. i found it !!! Lol... i love your personality and your dishes !!! I wanted to eat the braciole right through my phone lol...
Thank you so much 🤗
I made your braciole last night for dinner and omg soooooooooooooooo goood!!!!! I couldn't stop eating it !!!! Even my mom loved it!!!! Followed your recipe to the t!!! I already made my own sauce 3 days ago so that saved me time.. lol... thank you so much !!! God bless 🙏
Loved the video so much that I subscribed to your channel!!😊
Theres my portion. You should have made some for You! ;) Auguri Joe!
New subscriber here I was born in Messina Sicilian 💃🏻 looking forward to watching your videos 💃🏻
Awesome! Thank you!
Joe Pesci knife = Good Fellas 👌
Love It! Thank you for watching and subscribing. Joe
E
Your right just like my gramma also,thanks!
YOURE KILLING ME HERE ! YUM.
My mana used to make this.
You make cooking seems so fun
Just tried this tonight. Best thing I’ve ever cooked!