This week I am doing Pasta Braciole! The Pasta Of The Godfather! This is a delicious and filling recipe that should satisfy ANY lover of steak such as myself and I am sure you as well. The recipe can be found below! Enjoy! Check out the article about 31 Science Backed Health Benefits Of Steak as well you will really enjoy it to!
Also on the subject of beef and steak here is an excellent article by my friend Helen Nichols of and she recently wrote an excellent article titled: 31 Science-Backed Health Benefits of Steak. If you LOVE steak as much as I do then you will LOVE this article! Enjoy!
I hope you enjoy it! Cheers!
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Ingredients For Sauce Step One For This Recipe:
I used 2 cartons of Pomi Brand Roma Tomatoes 1 carton strained and 1 carton chopped plus one 14.5oz stewed/sliced italian Roma tomatoes.
8 Cloves of garlic minced.
2 Tbsp of my homemade onion confit. You can use 1/2 to 1 whole onion finely chopped.
1 small piece of bacon or pork shoulder or pork based sausage to contrast the flavor of the beef and slow down the sauce sticking to the sides of the sauce pot.
2 Tbsp. dried Greek oregano bulbs or more to taste.
2 Tbsp. dried basil or more to taste.
1 Tsp. red pepper flakes for flavor and not heat.
2 Tbsp. Extra virgin olive oil.
1 Tsp. Salt.
2 Tbsp. Sugar or honey to cut the acid from the tomatoes. I used honey. (see video)
Method For Making The Sauce:
1. Pour all of your tomatoes into your sauce pot and then bring to a boil. Once at a boil bring to a simmer.
2. Add all of the other ingredients one at a time and stir them into the sauce well before adding the next ingredient.
3. Allow this sauce to simmer for at least 30 minutes. At end of 30 minutes stir the sauce and allow to keep simmering and while it continues to simmer go make your Braciole.
NOTE: You will need to have some artichoke hearts for searing for this dish. I use prepared hearts in a jar with water but you can use the one’s in oil if you wish and frozen will work just as well.
Ingredients For Braciole:
2 1/2 Lbs minimum piece of flank steak. (flank steak is fairly tender but I use a meat mallet and gently use the flat side of the mallet on the steak first to flatten it out a bit more and then I use the textured side of the mallet gently all over the steak to break up any connective tissue and allow the meat to get really tender from the simmering.)
Olive oil to coat the meat.
Enough fresh or dried basil to cover the flank.
Enough fresh or dried oregano to cover the flank.
source
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WOWWWWZZERZ!!!!!!
Wow, that was off the chain! Thanks
Looks delish! Who thought of scrambled eggs? Interesting touch. Great visual
Your recipe looks great however I have a question. Since you used a flank steak with obvious grain, why didnt you roll it using the long side so that when you cut it, its being cut against the grain.
Yummy
Look good now will try it ok but don't like artichokes but Beblessful peaceful dinner🌽🥕🥔🥐🌶️🍗🍖🥩🥓🧀🍛🍜🍝🥘🍲🍚🍛🍜🍝🍠🍢🍣🥩🥓🍖🍗
You would be fired immediately in an italian restaurant. You made the sauce backwards. The meat for the braciole is 3 times thicker than it should be and you put ZERO garlic in it. You can stuff it with whatever you want, but the one thing that is always consistent with braciole is the chopped garlic!!
He lost me with the ham and the scrambled egg. It’s supposed to be prosciutto and there’s supposed to be provolone or mozzarella cheese inside. I guess you can do different variations, but that’s how I like mine! Yum! 😋
Bravo!!
Hey you mamaluke ! Oregano is for pizza sauce !
Cheap dude, processed ham true Sicilians, Italians would use prosciutto. Egg yolks
I never use oregano in my gravy…
Honey?
Nice job Richard Blaine. Looks delicious mio amico. For all those commenting, recipes and tastes are personal, so it’s up to you and your personal tastes to determine how you approach a recipe. There’s no right or wrong. Just the end result that satisfies your palette. Buon appetito tutti!
I'm unfortunately watching this at 8 in the morning, I never felt so hungry in my life 🙂
I think I'm the only one on YouTube that makes his own real tomato sauce… It's really not that hard at all and it's all I eat not that cat shit.
it looks goood last time for me was in sandiego my xwife father santo tarantino made it iwill try doing it thaks to your video
I prefer pork braciole.
I LOVE POMI
This recipe is a shame. Is the olive garden version of the original one
How much glue should I use for my fake mustache?
That looks Great!!! Thanks for sharing, Can't wait to try!!!
Very nice, my mother used to make it but never used egg, I think ill try egg next time. my mother was from the Rome area and my father was from Sicily, in fact it was around were the movie Godfather came from, Castllamare del golfo.. my Sicilian relatives would put raisins in the meatballs. enjoy Italian food.
Looks delicious. I would roll it the other way though so when you slice it you are cutting across the grain instead of with it. Should be more tender, of course the wine and time will tenderize it as well. Thanks for the Video!
I have got to try this! I bet your sauce is soooooooo good!
hey mrezcooking love your video about braciole , quick question im curious , why the egg inside and why use ham when you can use prosciutto . again great video mr ez.
I hate your channel because immediately after watching any video I am cooking or eating, both of which make a mess. Hands down my favorite cooking channel.
this is food for Angels 🙂
I like this guy.
nice calphalon pan
Why you didn't pound your meat? I was always taught that the Sicilian version was made with horse meat or a well aged goat. Ciao!
What are the white things at 10:35? How did the meat roll get laced or tied up? What's with the flour coating, where it come from in the video? What are the 2 white stripes on your work surface? What's that on your lower lip, looks like a hairy vajayjay?
where are the bread crumbs? as with the sauce you might want to brown the ingredients with the braciole, then add the sauce and simmer for a couple of hours, oh and the wine goes best in the browning process it helps infuse all those great flavors in the meat, but i will give yours a go
DAMN
It turned out fantastic! The meat was tender and everything was very flavorful. Thanks again! My one last question would be is how do you make your onion confit???
Looks great. Gonna try it tonight. What kind of red wine is suggested?
Fantastic recipe…..will try my first braciole this afternoon……wish me luck
best. mustache. ever.
yea, I bought a beef brisket flat cut and used that. I may have to go to the butcher this week and get a more proper flank because this brisket I had to cut thin slices by hand and then pound it out and there was so much fat on it that I got about 3 medium sized rolls which are big but once they slowly cooked in the sauce they shrunk. the quality of the meat could have been a lot better I think so I will try it again. the meat I got may have been poor quality I think.
I just got done making braciole but I have a question. I didn't do your recipe quite yet because I am just getting down the basics of it. My sauce came out very good, however, all I put in the meat was Romano cheese, Parsley, garlic, rolled it up. cooked the tomato sauce which is awesome by the way but the meat on the other hand……
How tender should the meat be? should I be able to just use a fork to cut it or do you still need a knife? I am trying to figure out how tender this should be
first I'm going to have to pro making braciole, because this is my first time making it so I will make it as is hehe. After that I was thinking about possibly using a spicy Italian sausage with the tomatos and slow cooking all that together. O.O so like, making your braciole as is, then if it's possible slow cooking piece of Italian sausages in with the tomatos and braciole so the tomatos get that spice and flavor hmmmm I wonder if that would work
is there something else I could use besides bacon? I am making this for some people where they can't have bacon. So is there a substitute for bacon in this manner or do I just season the sauce while it's cooking?
@MrEZCooking OK, I make the same but I never had a name for it, I cook a whole bag of onions, and I add a chicken cube sometimes. Since I cook foods from different contries (Italian, Indian, Arab, etc) I leave it plain. I add my herbs and spices when I'm cooking. I put my onion mix (confit) in a plastic container in the freezer. It's easy to scoop out.