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MAKING ITALIAN BRACIOLE FOR THE FIRST TIME... | SAM THE COOKING GUY
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MAKING ITALIAN BRACIOLE FOR THE FIRST TIME… | SAM THE COOKING GUY

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▪️The time has come for us to make the most deliiously beefy and cheesy BRACIOLE at home!
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00:00 Intro
00:19 Viator Ad
1:36 What is Braciole?
2:35 Making the Stuffing
3:24 Slicing. Pounding, & Seasoning Top Round
5:09 Building
6:42 Tying up Braciole
8:22 Searing Braciole
9:08 Cooking Onions & Building Sauce
9:48 Adding in Braciole
10:03 Cooking Instructions
10:13 The Reveal & Serving
11:34 First Bite
12:03 Outro

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47 Comments

  6. mike longo

    Not Bad Canadian. I'm sure my Mom & Grandmas "NoNNas" could find some faults with your recipe .. You need a semi sweet Marsala wine or use 50/50 the Reg sweet Marsala & a dry red wine. A Good Braciole is a labor of love. uncle mike in ct

  9. Mr T

    Shoes and glasses is the Jerky Boys. My favourite is "Should I bring my fuckin tools" from the mechanic interview. A bunch of us boys used to say it all the time to each other. It was our catch phrase for a long time back in the day.

  10. Brad Mugleston

    Better knot so you don’t need an extra finger – surgeons knot. Basically the same knot you tied but the first half is two or three turns then the second half is just one like normal. Snug the first half and it will hold.

  15. Amelia Sarno

    That looks amazing!! I am adding that to my “Sam” list of foods to make. Take one of those and put it in a good Italian loaf of bread, and its the best lunch ever!!! Of course over pasta is even better. Sunday sauce next, with meatballs?? I love all the aIl Italian and Soprano references. Flat leaf parsley alway the better of the two. Curly parsley does not have as much flavor to me!

  16. Kenneth Souza

    Thank you for the recipe. I use stainless steel cocktail toothpicks much easier than string that is not an insult. Thank you.

  19. Michael Prozonic

    My Austrian Grandmother taught me to stuff braciole with bacon and onion, braise them and then make a beef gravy. You can buy the crackle already cut into thin pieces in stores

  22. rob smith

    nice recipe but too much yip yap. Just remember, you have the face for radio, not video

  24. Big Ross

    Do a “surgeons knot”. Like when you tie your shoe..the first move..do it twice and it locks down.

  26. Mark Catanzaro

    Growing up in am Italian family, Sunday spaghetti and meatballs was a tradition- meatballs and sausage were mandatory & standard. Pork ribs were optional and a nice addition- bracciole was a very special occasion! We always used flank steak but lately I've seen ppl using other cuts of meat

  28. Hollis Merwin

    I made this dish years ago. I liked it but didn’t use provolone. I WILL remake this with your recipe. You never disappoint .

  31. cdarbanvee

    I have been waiting for you to make brasciole for about forever. Thank you for not disappointing at all. As a transplant to New Hampshire from NYC, it isn't something I can find in stores here. I'll be making Sunday Gravy ASAP just like my Irish grandmother (taught by her Italian mother-in-law) used to make and it's gonna blow my friends' minds.

  36. Mike Nelson

    Sam, I’m not gonna do queludes or any crap like that, but I’ll do a shot for when you forgot the prosciutto 😆

  39. Maria Gironda

    My husband and I are big fans. My husband has been asking me to make this for him. Well, I made it tonight, he loved it and it was absolutely delicious. Thanks Sam!

  44. Jimmie Hawkins

    I’m sure I’m not the first person.. But did you hit us with some Jerky boys? Was that The optometrist bit? Sol?

  45. Dan Edwards

    Once had French toast that after the egg wash was put into crushed up Captain Crunch before cooking. Yum! What do you think?

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