No-string beef braciole and sauce

[ItsJoLapo]

I always love how Adam cuts out the fluff and BS of certain things. Still tells you the traditional preperation, but then also just as quickly tells you that you can probably skip it due to diminishing returns.

[fell]

The toothpick method was exactly what my grandma used for her braciole. I actually never much liked braciole, but the fact that I haven't had any at all since she passed away is giving me all kinds of emotions right now. I think I'll make some, and I probably won't like them, but sometimes we eat to smile, and sometimes we eat to cry.

[RockNRecipes]

This feels like old school Ragusa days. Love it! Thanks for treating us to a classic recipe Adam-afied.

[GesuCristo-ocpt]

I come from Apulia, which is one of the region where this is traditional and you really did a good job. A couple of suggestion:
1) You can absolutely do this in a pot if you don't want to use the oven, just brown in the pot and stir every now and then. Also it probably makes it tender faster as it cooks covered in sauce. Personally, i believe that the tender beef is the whole charm of braciola and I don't mind it shredding a little bit: maybe it's not pretty but is really good! I highly suggest trying to cook it a little bit more than Adam.
2)It's traditional to put a little pancetta or similar inside the braciola, in order to make up for the lean meat. Also, a glass of white wine and a simple onion soffritto would be traditional too and really tasty.
3)tootpick are totally traditional and way easier than string, so good job on that.

[klabauterbaer]

German variant of this is called Rouladen. It's filled with finely chopped onions, parsley and bacon (or German Speck, which is not the sort of smoked ham that you might get in the US sold as "Speck"). Also the meat is rubbed with Dijon mustard on the inside, and some parts of Germany will add a whole pickled cucumber into the mix.
It's served with a brown red wine gravy, braised red cabbage with apples and Knödel. I think you might enjoy that.

[atom_craft]

as a teen home cook, this man single handed taught me how to cook a damn good meal

[ampersand]

adam probably has a ridiculous number of mattresses by now....

[alonzobrickman]

Brings back some tasty memories. My Aunt used to make these, the only difference I noticed was she'd use anchovies vs capers. Capers are nice, but anchovies intimidate them and take their lunch money.

[maeriee]

In Poland, in Silesian cuisine, we have a dish called rolada wołowa (beef roulade), which is served with kluski śląskie (potato-based dumpling formed into coins with a small cavity in the center to collect the sauce), modra kapusta (red cabbage salad cooked with sour apples, onions and seasoned with vinegar) and very rich dark gravy. The roulade is stuffed with Silesian sausage, pickled cucumbers (lacto-fermented) and onions, sometimes with bacon. It is a staple of traditional Polish cuisine and, for many Poles, top tier comfort food. Because of how expensive beef is in Poland, it is a festive dish, often served at weddings and such events. You've made Polish pickled cucumber soup before, so this might be something you're interested in, especially since it's a style of food you often prepare for your channel and has sour elements.

[fresia]

Yup! Another ARag classic. These videos have kept me sane for the past 4 years. Love you Adam

[Thaddeus_Howe]

I had veal rollatini for the first time ever this summer when I was traveling in Sicily. They were from this very nice restaurant in a little village in the countryside. I had been sight-seeing with my friends nearby, and after a few weeks of carb-heavy fare and a long day in the sun, I was craving well-salted meat. Without exaggeration, these veal rollatini may have been the best dish I have ever been served. They were stuffed with sausage and breadcrumbs, and were just absolutely bursting with flavor. I'm definitely going to try to make them for myself now that I'm back in the states, now I just need to find some veal!

[coolgeek]

OMG I totally forgot about this dish. And the toothpick/oven technique is EXACTLY how my mom would make them sometimes

[thefareplayer]

1:24 Fellas, we got another one for the YTPs!

[BernardoPatino]

this man just makes me happy and fills my heart with joy.

[FishareFriendsNotFood]

I love these old school, no fluff, great recipe videos

[Niaru.m]

You wrap the meat in parchment paper (baking paper) and shape it as you need to work easier and put it in freezer for a bit. For shaping you can also put the parchment wrapped meat in a tupperware for example. Check it in freezer in maybe 20-30 minutes. You dont want it to really freeze, but to firm up. This allows you to cut ir way easier and way thinner where needed :)

[derdon]

"I'm wearing a vest."

"Oh yeah? If I shoot, it's going in your braciole!"

[gabrielication]

Braciole are mainly from the city of Messina, in Sicily. I know because I'm from there! They are small meat rolls on sticks. The stuffing is just breadcrumbs, pecorino cheese, parsley and garlic. Old recipes probably used lard, but today we just use a lot of olive oil to coat both the filling and the rolls :) that's it!

[joseph_b]

Adam, you rock my good man. We south Philly Italians have been using toothpick to close braciole.

[Rylatar]

My mother has special metal picks for dishes like that. They're longer than normal toothpicks and have a loop at the end to make taking them out easy. These things are way older than me and still serve their purpose great. And no messing around with strings needed :D