Cooking With Carlo 6 - Traditional Italian Braciole

[@mariegoff6019]

Why didn't you sear the braciole prior to placing it in the sauce?

[@richardmalangone2572]

Mario, if that braciole recipe is your grandmother's than I don't think you were watching close. Also you haven't learned a lot over your short years. There are many kinds of meat to use, watch all the KZbin videos. Also your fillings are pretty standard, but you made me choke when you put the meat in the gravy WITHOUT searing in a fry pan. Crazy!

[@paleologue]

My grandmother made small braciole braced by a toothpick. My aunt (her sister) made larger braciole and would tie it with trussing string. I've used the bamboo skewers like you before, but I don't like the splinters it leaves behind sometimes. I prefer the trussing method and then cut the string after I pull it from the gravy. My aunt used to also make a really large braciole and slice it as a main course. That's nice as well.

[@huntinfool4759]

Beautiful! Traditional European cooking is a work of art!

[@biggianthead17]

There's such a thing as kosher sea salt?

[@rhondaskiles5740]

Whats in the sauce besides tomatoes i like onion garlic butter and basil

[@sheryljeanne]

No browning?

[@snowrob0]

No sear on the roll???

[@hans-ulrichhedwig1786]

Why using plastic cups for the mise en place ?

[@joeribot7810]

Excellent is that a portable gas stove stop

[@Chesirecat111]

I did at least pick up one tip - rubbing the beef with olive oil prior to stuffing it, but he really should have seared the beef, then deglazed with red wine prior to adding the sauce in order to develop the beef flavor. I also very lightly flour the outside so that the surface is dry, which facilitates the searing.

[@azmanaziz2747]

Ya he should sear first do the juice is intact instead of mixing it with the sauce

[@kathradz2248]

Why didn’t he pan fry it first?

[@nysavvy9241]

I make it like my grandmother as well..salt, pepper, fresh parsley, minced fresh garlic thin slice of prosciutto or ham, thin slice of Genoa salami, sliced hardboiled egg, chopped or whole pine nuts and pecorino grated or slivers of cheese. We're Sicilian and that's the way I make it. You must saute first before placing them in the sauce and if using top round which I do the braciole need to cook slowly for about 2 hours or they are tough. Test with a sharp knife for tenderness.

[@npt49]

Much better recipe than this one.

[@theresabollman8061]

To those concerned about the lack of searing/browning then de-glazing and incorporating it into the sauce, I do understand, but I think many cooks making meat based "sauces" just chose to dispose of those drippings that many of us choose to use as our base of flavor. I think they are going for a more plain dish. Some call it "cleaner". ie Yesterday I watched a seasoned cook make smothered pork chops. She did brown them well, but left all of those brown bits and drippings in the fry pan (and apparently disposed of them!) And when she made her brown gravy to cook/serve them in and cover her potatoes with, she used only canned chicken broth and flour. I admit to being mortified at first, but then thought perhaps she wanted that "clean taste". I go the opposite route. Even if I'm not making a sauce or gravy, if I have a pan full of brown bits and meat drippings, you can bet I will degalze it and save it for another dish. They freeze well. But to each his own.

[@roseannsullivan1871]

those brown bits are gold, I always deglaze, I might remove a bit of fat tho.

[@theresabollman8061]

@@roseannsullivan1871 I'm with you, rose. And for those on a budget or if Heaven forbid there is a nationwide food shortage...those extra calories and fats would be lifesavers. If I cant use the brown bits and the "fond" at the moment, you can bet I will deglaze and freeze for later use. Nice to meet you, rose. :)

[@jimf1842]

every italian or chef I know sears the meat before cooking in the sauce. Also, Braciole, especially those made with top round need to cook for about three hours to get to that perfect fork tender consistency; not for 30 minutes.

[@giampierover7832]

Cosa sono le Bra...ciol?

[@bobriopel6391]

I LOVE your as stove!

[@niteowl9733]

dude, yer killin me! you rolled it kind of funny but, you skipped the most important part. your supposed to brown it the deglaze the pan with wine. add the entire pan to the sauce.

[@johnlopiccolo8380]

I agree nite owl

[@markpointer2967]

@Nite Owl Spot on dude! My Italian grandma would be horrified...!!

[@Barneyrubble241]

@@markpointer2967 My Italian Nonna would have slapped his forehead for not browning the meat first. And she would have simmered it in the sauce for at least an hour and a half if not longer. Remind me not to go to this guy's restaurant.

[@markpointer2967]

Jim M Haha! Excellently post! My dear grandmother, Franca (May she rest in peace; a truly lovely, yet very capable lady, born, lived and spent her life mainly in the northern regions around Milan and Como, but also spent years in Rome, and further south) would also be muttering lord knows what under her breath, if she saw this. I know hindsight is a great thing, but I honestly do not ever recall eating something she had prepared, that I did not literally go nuts over. I would beg my mom for us to go to Sunday lunch there, it was that good! She passed when I was 18, and I still miss her cooking every day.... sorry, I am completely just reminiscing now, but it feels good! Take it easy 👍

[@markpointer2967]

Jim M Oh yeah, lastly... I too, will give his restaurant a very wide berth I think...

[@leehuddy6061]

Enjoyed your presentation. I'm surprised you didn't sear the braciole. I've been making braciole for 40 + years and never prepare without searing. I was taught by a boyfriends Italian grandmother. But, I guess to each his own. I'm sure your braciole is very tasty.

[@dennyg4410]

Just came across this video. Some very helpful tips!!! Sorry about those mean comnents. I don't get meanness!!!

[@wakapelojones835]

very nice, we call it Rolitos

[@AngiesPantry58]

YUM TY for sharing :")

[@Kairoszafiro]

No searing of the meat before going in the sauce?

[@arrivagabry]

Kairoszafiro I noticed that too, the meat should be seared first then add red wine, let that evaporate then add the sauce. I happen to live in Italy and that is how it is made, you don't just dump the raw meat in the sauce.

[@tomvitale3555]

I'm surprised that you didn't brown the braciole in olive oil and garlic before you added it to the gravy.

[@lloydmatthews6967]

Used Veal was great

[@johnbalogna803]

raisins and pine nuts are a must in my book. otherwise that looks greate

[@ginasoriano998]

Thank you @john balogna! That's how its done👍🏼

[@p.f.droney8973]

Who knew Ben Shapiro could cook

[@bassage13]

He looks nothing like him.

[@TheNickysiete]

Nice!!

[@rhondaskiles5740]

Oops i forgot the wine

[@chefpetey]

No meat in the stuffing like prosciutto or pancetta? Lame recipe. No browning? Did you do an oil change before shooting the video?

[@ladydi4runner]

chefpetey Definite punk vibes. Guess he was not watching his grandma. Just eating. 🥵

[@vicsovain3831]

YO CARLO QUICK QUESTION DIDN'T YOU SEAR THE BRACIOLE 1ST JUST CURIOUS ❓ HOPE ALL IS WELL CIAO 🍷 VIC FROM THE BOOGIE DOWN 🤙🤌🇮🇹💯

[@tsant6591]

This is almost correct but not quite. Tenderize the cut if need be, and sear the meat before letting it finish in the sauce

[@6PakDad]

I would have seared and put a crust on the meat 🥩 first before simmering in the sauce.

[@devand-eb5nv]

Geez -- yea think it might be appropriate to put it a saute pan first .. maybe try to get some color on it and develop some flavor ? .. Huh .. maybe ?

[@cicciosessa5391]

You are an antitesi of braciola

[@1990onyyy]

Wait wasnt that meat raw????

[@normacascio9041]

We'll never know because he didn't cut into the meat. A cook/chef will also taste what he/she has made.

[@1990onyyy]

Norma Cascio oh I meant I didnt see him cook the meat. Am wondering if it is meant to be eaten raw?

[@normacascio9041]

@@1990onyyy He picked it up and put it into the sauce to cook. I was taught to sear the meat before putting it into the sauce so that the inside gets cooked. One person commented that the braciole should go into the sauce to cook without searing so that the meat ends up tender. I may try it that way and see how it comes out.

[@farq2688]

C'mon man you need to cut into it SHOW US

[@raffaellavitiello1762]

Pronounce bra...ci...o...le, atre y ou speaking dialect?

[@davec.1045]

No pignolis? Not my family's braciole! Sear then into the sauce.

[@TG-fw7jg]

You rolled it the wrong way, your cuts will be with the grain leading to a tougher bite 😞

[@banjollero]

So many problems with your technique... Rolled the grain wrong, didn't season or sear... BYE!

[@davemcbroom695]

Clean those fingernails, Whatta ya do during the day, work construction?

[@MikeDiCiero]

look again, there's no dirt

[@hialeahkid2]

Meat should be browned first.

[@angyyyee2671]

Sorry made it looked more difficult than it is. Ill stick to my way

[@CaptPoco]

I didn't even know Ben Shapiro could cook!

[@alexscott730]

I cannot stand people who wear finger jewlery while they cook.Don't wanna takethe rings off? Wear gloves.

[@Sporacle]

i thought it was Mario not Mario, weird to hear a Mario pronounce it like Mario, himself

[@tinavessella4914]

Beautiful rolling job. I wish I had of watched this video before attempting to make it some other guys way, he had me get meat too thick. 🤦🏻‍♀️

[@1958yankeefan]

You dont sear that kind of meat. You need to cook it raw in the sauce so it braises and gets tender. That kind of beef is tough as hell if you brown it first!

[@JSErwine]

Actually, you do brown Braciole before placing them in your gravy.

[@1958yankeefan]

Using round steak you need to do it raw because it has no fat and once browned will never get tender in the sauce. I use flank steak which has fat and brown it first because flank steak can be browned then cook for 6 hours in the sauce and be very tender.

[@1958yankeefan]

@@JSErwineI’ve used both cuts and if you wanna sear it first….gotta use flank steak

[@freemanmt]

all is good but at the end he added the sauce that has raw meat in it .

[@dudley206098]

Magda Freeman what’s wrong with That? Same for meatballs

[@harleysailor06]

His Grandma must have been from Northern Italy. It is NOT HAS GOOD as my Grandma made.

[@chadbaier9752]

Get your Braciole up in thier

[@npt49]

Not ready for prime time lol. Almost burned himself on flame near the end, didn’t brown the meat before adding to sauce which you can do but c’mon, really?

[@robertsaca3512]

Watching Americans cook Italian is hilarious, sad, but hilarious.

[@chrislinhares7311]

Why are you pronouncing it with a J sound? It should be "brah-cheo-lay".

[@katyg3873]

Chris Linhares that’s just how you say it. Like capicola is pronounced gabbagool and Manicotti is pronounced manigot. Fuhgeddaboudit.

[@XjtBA]

It is the Sicilian-American dialect. The proper Northern Italian pronunciation is the one you cited. But most Italian-Americans whose ancestors immigrated to the States in the early 1900s were from Southern Italy; thus their modern-day relatives pronounce it in their dialect.

[@gaetanamilanese8709]

Chris Linhares si scrive braciole e si pronuncia braciole e non basciole

[@Giuvannuzzeddu]

@@XjtBA : Not Sicilian

[@goodtutt4733]

It almost seems like AJ Soprano teaching cooking. He's a little bit better ,but...

[@Claudia-i7c3z]

Paisan xxxxxx

[@megandzoesmom6573]

Eww the tomatoe sauce looks brown and really gross!!😝 🤢🤮

[@johncroft1731]

terrible commentary.

[@michaelbrendan4794]

Awful technique

[@audioworkshop1]

No joy...