Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre
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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PRODUCTS USED BY CHEF:
❤️ Wusthof Slicing Knife:
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I find it much easier to slice thin when I partially freeze the roast.. I LOVE Braciole, every kind, no matter what meat or filling is used, simply delicious! Thank you Chef and of coarse Jack💓💓
I wondered what is this? " And then I said " oh, beef rouladen" my mom made it and I love it.
Love your videos, recipes, and conversation. Chef Pierre would make a great neighbor to have. I would always come over to eat!!!
smells wonderful! tyfs
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!
Chef jean pierre. How come we never get to hear you speak french ? Even a few words or an expression
The moment that you spoke Italian, wooow😍😍😍😍
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!
The longer you pound your meat, the longer your roulade gets.
It's not any good unless you get some on you😂
You never make a mistake 😂
I love you so much ,tell everyone about your channel 😂
Oh my gosh you are so saucy to leave the pine nuts whole😂
Hi Chef Jean-Pierre!!! Amazing video!!! Thank you for helping me create this delicious dish for my family today!!! Grandm’s secret recipe is the best and one of my favorites!!😍🐶🐣🥩🥡⚡️🐕🦺💝🌺🐳🍕🍿🥡🍉🍇🍩🌮🧁✨🐠🐊🍩🌎🌮🧁🍉🍇🥢🦅
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.
Doing this recipe this weekend as well. Looks fabulous! I would like to suggest that you do a recipe for vodka sauce. I ABSOLUTELY love it and would love it even more if you would show us how you do it. Hooked on this channel and all the recipes!! Keep up the great content chef!
I wish I had someone to cook for. Maybe I can share with my girlfriend and her hubby.
as always Chef . . .Thank You! Your Amazing!
Hello chef JP. Your dish looks so good. Can't wait to try it. I will chill the meat real well and use an electric meat slicer. Keep up the good work.
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 😂
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.
"Chef".I enjoyed everything. Your Grandma is proud.❤👍
@5:35 Do you mean 1/4 of an inch? The one thing Chef can't reduce is a fraction.
I did a search and noticed you haven't demonstrated any salads lately. How about main dish types like Cobb salad or steak salad
Please ask Mr.Jack to put the links and the temperature in Centigrade too. 🙏🙏
I have a dog and have begun using your sanitized rag technique, but my dog is quite tall and I am becoming very nervous about exposure. Could you possibly address potential exposure issues with animals and children so that we can feel comfortable with (even a diluted) amount of bleach around the kitchen?
Much appreciated, and thank you for what you do!
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!
Chi ben comincia è a metà dell'opera. 🙏💖
I do Suki Yaki once in a while, which requires thin slices of entrecôte. I learned to put the meat in the freezer for an hour or two to make it easier to cut really thin slices.
Then I slice them with my slicing machine (correct name?)
Jacks caricature is amazing,as always Pierre delicious ❤❤❤
Delicious!! I love the "paste" pesto style filling, I used to lose my cheese and other ingredients rolling, this is great!
Chef, what do you think about doing an episode where you only speak French the whole time? I’d love to see that lol
This is the worst dish ever compared to how much work it time it takes.
It needs spice, dried chili peppers or instead of top round, use skirt or flank steak
Hi Jean Piere, did you send me facebook friend request? Its not from your official facebook account. So am a little concerned. Has anyone else had any FB friend requests from Jean Piere? Its a friend request and about joining a food network competition…
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
Can you do a pierogi recipe? I love them but don’t know how to make them.
my grandmother would love this…I make it similar and it is always a hit when I serve it! Love your channel
Wow! Best cooking teacher of recipe and technique ever! Thank you!
something to try. thanks!
It's either grandma or mom , think it always brings nostalgia
Hi Chef
Would you be interested in showing how to make" POIRES BELLE HÉLÈNE -? POACHED PEARS WITH CHOCOLATE SAUCE
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.
Pesto – I mix the garlic w the oil first then add the rest of the ingredients..j'adore vos vidéos merci
❤❤👍
Beautiful presentation, Thanks Chef
https://youtu.bghNZac8Gvye/B0wmfPxzcbo?si=Xxj3zo
thank you for this dish! I can't wait to make this.