Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre
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- Опубликовано: 13 мар 2024
- 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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Хобби
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My grandmother would be very proud… she was always very proud. 🥰🥰🥰
I am sure she still is. 🥰
Flatten meat to 2-eigths thick. I like that, because I'm 5 feet-12 inches tall. Works for Me.
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 RUclips 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. 🙏
“Two eighths of an inch”
The fancy way to say one quarter 😂
🤣🤣🤣👍
@@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." 😊
I prefer 4/16ths
How about a half of a half?
Derek that is Extremely Funny 🤣🤣🤣!!!
Jack needs some praise for the great camera work, great editing and the humor he injects in these videos. Thanks for your work J !!
Hear hear! Put your hands up voor Jack too!
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 😁😁
I live in Thailand and make JP’s recipes at least once a week. No issues with ingredients here…. 😊
Maybe now that there are more Chef JP fans in Asia, stores might start carrying those hard to get ingredients! 😊
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. :)
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!
🙏🙏🙏❤️
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.😊
I knew it had some meaning, thank you for the translation.
@@johnpartipilo1513 You are most welcome.
He is french so how is he is gramd makeing itllian clasic? Idont get
@@mesiroy1234Half French, half Italian
@@mesiroy1234 Two kisses!
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.
🙏❤️
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
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
@@michaelmcawesome Yup, I didn't have real food until I learned how to make it my self.
Extremism in the defense of your taste buds is no vice .
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...
@@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.
Chef, once again, I think you've made many of your followers very happy with this fantastic recipe. Grazie
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!!
I always thought my roadkill was tenderized enough by the tires. Now I'll use the spiked side
😂😂
Tough roadkill builds character
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. 😉😁👍
The minute you said Braciole I remember my childhood learning to make it… OMG it’s yummy.
Good day to all. I believe that the best dishes comes from grandmother's, if you're lucky.
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. ❤
@@doctor78212 love
Grandma's vegetable soup with meatballs, I'll never forget that.
@@DonPandemoniac Soup: Split pea with smoked ham.
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 RUclips 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.!😊😊😊😊
Jean-Pierre, Je vous aime ! Vous m'avez singulièrement appris tout ce que je sais en cuisine !
Humour, plaisir et passion, vous êtes incroyable ! ❤❤❤
"Ooooo, this is going to be hot!"
It always is.
Looks delicious!
Thanks Chef Jean Pierre!
You are such a delight to watch- especially when you start speaking Italian.
Chi ben comincia è a metà dell'opera. 🙏💖
così vero!❤️
🙏💝@@ChefJeanPierre
Whenever I have to, I always pronounce it “submerrrge” 😂. Love to J.P. One of the chefs I look up to.
🙏❤️
channels like this are the reason FOOD network went bankrupt, keep pumping these awesome recipes out we love it.
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.
I saw that too! They released it at the same time. I guess great minds think alike. I am watching S&F next too😃.
You know Jim’s having a fit😅
"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!
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!
You must have had a wonderful grandmother!
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!!!
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!
Just like grandma used to make, except she added hard boiled egg. Great job AS ALWAYS Chef!!!
Yes
I work nightshift. I watch your recipes at work and my taste buds are screaming! They won't shut up until the next day when I get to finally try these recipes at dinner time! Thank you JP for making me think of food 24/7! ❤😅😂
When will you make beef enchiladas Chef? With chili con carne? Side of Mexican rice and refried beans.
Happiness lives in the chef Jean-Pierre kitchen. Thanks for sharing the happiness to all❤❤❤
"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
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".
Once again, Chef, you come up with an old time Italian recipe passed down. Thank you! Will be doing this within the next two weeks.
I love the traditional family recipes from our Onyo Emperor , cheers Chef!
"Chef".I enjoyed everything. Your Grandma is proud.❤👍
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!!
Thank you! We'll make a better effort to be more specific about the two types of tomatoes! 😊
Chef JP! My friend, I’m love learning from you. I know this was longer than some silly RUclips algorithm says your videos should be. I’d rather watch you do things the way I know you would want to, than watch you rush around.
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.
Love the shout outs to Mom and Grandma as well. Didn't any Dads and Grandads cook? Im Italian as well and I can't remember a dinner like that my old man made!
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. 🥰🥰🥰🥰
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.
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.
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 !
Thank you so much 😊
You are a HOOT! Love your food. I click and cook all the time.
Chef, another one of your Capolavoro!!!, Long process but worth of it. All grandmothers will be proud.
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😘😘
The moment that you spoke Italian, wooow😍😍😍😍
I know this will be as delicious as your other dishes. But you have awakened the Rouladen war between myself, an American and my darling Husband who is German. I like the German version but would like to try this.
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.
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.
👏👏👏😊
Lovely job, chef. I liked how resilient the polenta cakes were under the beef and sauce.
El mejor chef del mundo!!!! Me encanta!
It's always a learning experience, watching chef JP.
Thank you Grandma. That looks incredible. I'm definitely making this. Also, I loved how Chef--who wasn't expecting to do this at all--noticed the fond in the browning pan and just couldn't not use it. That's when you know you are cooking.
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!
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
I need a Jean Pierre in my life 😊😊😊😊😊😋😋😋😋
Be the chef jp in your life
I wondered what is this? " And then I said " oh, beef rouladen" my mom made it and I love it.
Another top video Chef. What I think would be a very helpful video for some of us is how to freeze things properly. You mention often about freezing for 17yrs where I’d be lucky to freeze something and it stay good for 7 months 😋. Would love to see a freezing preparation video in the future.
I clicked like for the video before I saw it, and of course I LOVE IT.😍
All the Italian nonnas who would get up at 6 AM and start cooking Sunday dinner are gone, but we can try!
Be the Italian Nonna you want to see in the world
I’m so hungry right now.
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.
My pleasure ! 👍😊
Love this video. Can’t wait to make it for my Sicilian wife. She will love it.
Hello dear Chef Jean-Pierre.Hope you are getting ready to enjoy your weekend.I just saw your video and the recipe looks amazing!.I want to try preparing it.I wish I had more time to prepare more of your recipes and if I didn’t work at the hospital 12-8:30 p.m. I wouldn’t have to wait to have a day off to do so.I uploaded a video on my RUclips channel named:Chef Garcia from Hollywood and the recipe is about four rice dishes and I mentioned your name and showed your picture so they can follow you and learn as much as I have learn with you.God Bless you and your family always.👨🍳
CHEF JP IS BRAVISSIMO! TI VOGLIAMO BENE ASSAII!
I’ve been thinking about this all day. I haven’t had braciole in 20 years. I now have to make it lol
Made this last night, incredibly tender no knife needed!!! It did take all day but worth it.
I've cooked this before, and it's delicious. The flavours that the meat imparts into the tomato sauce is lovely. I tend to use a lean, good quality cut of braising steak as it's usually just for me and my husband. (I think it's called chuck and blade in the US). It's cheap, but perfect for this. Due to it's fat content, I have to skim the fat off half-way through, but it's sooooo good.
I like the idea of using the Parma ham, thanks for the that! Also, thank you for the quick tutorial on using the twine.
Top marks, Chef!!!
My dad makes the same stuffing with mustard, bacon, gherkin and shallots.
Jacks caricature is amazing,as always Pierre delicious ❤❤❤
Have been following you have learned a lot about kitchen and culinary I have come to love cooking never liked it before I met you.
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 🤗
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!!
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 🙏
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
as a fan of JP and career carpenter I had to smile when he said 2 eighths of an inch!
And I really like the technique with the twine. Learning things like that is like Bonus information...
Glad you like it! It is best demonstrated in the stuffed pork tenderloin video! Check it out
ruclips.net/video/GZn7nhCJuy8/видео.htmlsi=uqFg27EsUR1tl0dT 😊
Now I know how my grandmother would make these, then my father after her soo good!. But me, I use flank steak have the butcher slice them then stuff all the seasoning for the entire sauce in the rolls and cook it till it falls apart. Like a spice bomb.
Chi va piano, va sano - how true, my dear Chef 😍!! How often did we hear this as kids ... and still I keep bumping into things 😅. Mama often made this in our childhood with a different filling naturally. Haven't made them for ages but now I'll try with your filling; it sounds terrific. I will though change from pine nuts to cashew as they've become prohibitively expensive after the 4th devaluation in 2 years 🙈. I also use them for the Pesto Basilico and it comes out perfect. Thank you for yet another great and different recipe and thanks for showing the trick with the twine. I often grin when I see how some "chefs" do it ... Bacione, Eleonora 🥰🥰
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Mangia, mamgia!
Magnifico!
It is not a pesto, literally makes a pesto 🤣. Love you chef.
This recipe excites me,! Oh I know you are married Chef but this is great because I am always cooking for my neighbors. I can do this. Thanks to Mom!
Wow! Best cooking teacher of recipe and technique ever! Thank you!
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.
Mother used to prepare something similar. She called them "beef Olives".
She was in Italy during WW2. I guess that is where she obtained the recipe from.
That paste filling looks AMAZING!! nice one Chef
Terrific recipe and great instructions. This took me back to when my nans made this dish. Making the filling into a paste is a game changer. Thank you soooo much for your work!
Gorgeous Dish Chef. I bought this film dispenser following your recommendation a while back and I love it. Thanks for the method of tying the meat, it'll be very helpful in the future. Finally, I was touch when you spoke of your Grandmother, I had a knott in me throat. The closing in Italiano was the cherry on the sundae. Great Show as Always, Thank You and Jack. God Bless!
🙏🙏🙏❤️
🥰🥰 Grandmas’ recipes are always the best!
This is my favorite Italian dish. I look for it wherever I go sadly I live in Valdosta Georgia. So I have not had it since I left northeast Pennsylvania 7 years ago.
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!
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!
CHI VA PIANO VA SANO E LONTANO ( MA QUALCUNO DISSE: CHE PERDE IL TRENO)! GRAZIE/ THANK YOU CHEF!!!!!
It's either grandma or mom , think it always brings nostalgia
Oh boy! Looks like my grandmother's braciole! she was an incredible cook. we lived in the same house growing up. my parents and my sister lived on the second floor. my grandparents on the first floor. i grew up on my grandmother's food. she learned to cook from her mother and grandmother growing up in Italy before moving to the US in 1939. i love your videos. i'm subscribed and i "thumbs up" every video. Ciao! Chris
Another winner. Reminds me of my childhood although we made it different. Thanks for sharing!😊
èco, chi va piano va sano e chi va sano va lontano ! Recipe to prepare at dawn lol but what an appetizing result and full of flavors and texture. Grazie mille Jean-Pierre.
I tried three different pronunciations before playing the video. I failed. That looks delicious
We just finished watching and now my boyfriend wants to cook this. He has learned wonderful cooking techniques from you. So, thank you Chef!!!!
I adore that you don't measure anything. My family always asks me how I made such and such a dish and they ask me for amounts. Some of this, a bit of that, until it looks right I always reply 😂
Dear Mr. Chef JP
After watching you once a day every day i came to the point where i no longer need my blood pressure medication. Thank you sir.
Btw... I would love to see this made with cabbage and sourcrout instead of tomato sauce
Rindsroulade is the German variant.
One of my favorite dishes to make and eat.
Love your videos, recipes, and conversation. Chef Pierre would make a great neighbor to have. I would always come over to eat!!!
I made this today for my family. they loved it.
my sister saw i made extra to take to work and said I'm gonna have to leave some for her lol.
thank you chef