No-string beef braciole and sauce

[@aragusea]

Thank you Helix Sleep for sponsoring! Helix is offering you an exclusive discount this month: 27% off your mattress purchase. Visit helixsleep.com/ragusea and use promo code HELIXPARTNER27 to take advantage of this special offer. And act fast: this discount ends after Labor Day. If you miss my limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

[@raphaelnikolaus0486]

Finally the new Helix unboxing clip 😃 I've somehoe been looking forward to and waiting rahter impatiently for it.... 😬😂

[@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.

[@cefcephatus]

Yeah, most cooking channel wants to show how creative they're with foods especially, with food that's already difficult to prepare. But, Adam just make every complex recipes feel like an everyday menu.

[@_Beamish]

@@cefcephatusObligatory if unrelated “fuck Weissman”

[@IAMSolaara]

yeah, reminds me of the macaron video 😂

[@fell5514]

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.

[@Cat-hw2ee]

beautifully said

[@materialactive]

I think if I read "sometimes we eat to smile, and sometimes we eat to cry" on a website with a reblog function, it's pretty enough, and I'd see it often enough, that I would be saying it a decade later. That's gorgeous.

[@RockNRecipes]

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

[@GesuCristo-oc2pt]

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.

[@ThirdLawPair]

Do you make it with eye of round? I would think it would be much drier than conventional braising cuts.

[@GesuCristo-oc2pt]

@@ThirdLawPair in Italy we butcher the meat in a different way and I have no idea what the translation of the various cut are, but it's shoulder meat

[@ThirdLawPair]

​@@GesuCristo-oc2ptokay, that makes more sense. The shoulder is fantastic braising meat. I use the eye of round to make bresaola.

[@atom_craft]

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

[@davidcampos8795]

good for you bro, you'll notice when you move out how hopeless all your friends are n the kitchen

[@ampersand64]

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

[@mlem6951]

Was thinking the same xD.

[@Chris-ut6eq]

Bet he builds mattress forts and has a special room for them all......

[@walterw2]

stack 'em up like 10 high and do a "princess and the pea" test

[@mikemeskel]

I was thinking the same thing.

[@Nikki0417]

I was just thinking this. They probably get a new mattress every year. 😂

[@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.

[@alonzobrickman7418]

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.

[@Schmogel92]

Oh yeah that's also a popular dish in Germany and we also call it beef roulade (Rinderroulade). We tend to use long metal needles instead of string or toothpicks. We season the meat with salt, pepper and mustard and fill them with standard pickles, onions and bacon. We also eat potato dumplings and red cabbage with apple as sides.

[@f_f_f_8142]

@@Schmogel92 My prefered side dish next to the red cabbage are normal boiled potatoes that you turn into mashed potatoes with the gravy on your plate.

[@zuthalsoraniz6764]

@@Schmogel92 And the metal needles, at least the ones I know, are bent into a loop at the blunt end, so you can pull them out with a fork without having to wait for the roulade to cool down.

[@matlofot6076]

oh my, didn‘t expect to find here such a comment from fellow Silesian cuisine enjoyer written just an hour ago! it’s absolutely true, for one I personally never been a huge fan of rolada, but I’ve been working in some traditional Silesian restaurant for some time lately and we’ve been making LOTS of those of weddings and such, it’s actually quite fun to cook! 🤪🤪

[@maeriee]

@@zuthalsoraniz6764 yeah, my grandma has a box of those. They are very useful

[@thefareplayer2254]

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

[@fresia871]

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

[@laneshaeffer2985]

Finally a recipe like vintage Adam.

[@der1don429]

"I'm wearing a vest." "Oh yeah? If I shoot, it's going in your braciole!"

[@gergokiss1727]

fucking a

[@IliumGaming]

gabagool

[@adnantaufique68]

The pirates of prosciutto, the brigands of braciole!!! 😆

[@gohabs9]

whatdya hear? whatdya say?

[@josephromeo1483]

I'll tell you a couple a three things, Ragusea has the best food channel on KZbin

[@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!

[@BernardoPatino]

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

[@FishareFriendsNotFood972]

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

[@coolgeek2751]

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

[@joseph_b319]

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

[@MKCasu-dm5gv]

Ohhhh I’ve been praying for this thank you so much these are my favorites, I’ve been wanting you to cover Braciole for ages Thank you sincerely

[@vincentzhou43]

Nice colour grade/lighting! Works really well with your kitchen

[@aerob1033]

Fun return to the old recipe format, and definitely one I'll be making! Looks easy and delicious. Thanks, Adam.

[@yellowfuzz292]

I've got the pallet of a picky 4 year old so I probably wouldn't give any of these dishes a go but I LOVE Adam's content so I watch it all😂😂😂 I do try the sweets!🤤🤤🤤

[@Andy-vz8mx]

I am a big fan of making these with a slice of prosciutto between the beef and the filling, with hard-boiled egg inside in addition to the other fillings. There was a Sicilian restaurant downstairs the apartment I lived in in Rome which made them in a white wine and lemon sauce. Also super good.

[@felice98]

Just returned from Bari to visit my parents in law - the braciole are so good there, but every household makes them different and all other ways are wrong and not traditional - normal italian things:D my father-in-laws trick is to make the sauce 2 days before you want to eat it, the braciole give a ton of flavor to the sauce (apparently:D)

[@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 :)

[@mahwiiiife408]

Will be trying this recipe for the weekend. Thank you Adam!!!

[@ljwithnok2615]

Thanks for doing these Adam. Still love watching you cook

[@MoneyChanger02]

My grandmother used toothpicks in her braciole! When i was a kid i didn’t know what it was called and asked my uncle to pass the “beef on a stick” and wrote my first family inside joke

[@iankunesky6740]

I grew up with a version of this, but the stuffing was similar to how you’d stuff a thanksgiving turkey, and we used dark brown gravy as the sauce. No pasta.

[@GregorydavidMck]

That's gold right there. With a little beef broth and butter for the liquid? Maybe some onion around the outside what so they get all browned up? Couple carrots for the last 30 minutes? Drop that on some mashed potatoes? I am so in. Thanks, my dude. Cheers.

[@gabrielication8115]

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!

[@Cristian.Cortez]

I've been looking for recipes using cheap cuts of meat so this is perfect!

[@Chris-ut6eq]

where I live cheap cut of meat is an oxymoron.

[@raraavis7782]

Long oven time and no supervision required. That's my kind of recipe 👍🏻😁

[@4ndr38r1x1]

In Brazil we stuff those with carrots cut to battons, bacon, a sausage called calabresa and usually pressure cook them. And usually two toothpicks per unit.

[@matthewdezii]

Great recipe! In my family we always did toothpicks. That was possible, in part, due to my family using lil pinwheels. Two or three per person. They were so small that a toothpick held the whole thing closed, just fine. Fried, just like meatballs, then plonked in the gravy for an hour or two!

[@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

[@mateuszskrzypek8027]

Feels suprisingly similar to Polish - Silesian Rolady usually with "kluski śląskie"

[@Bradimus1]

These are so good. I haven't made in awhile and definitely should!

[@DigitalChurchCultist]

those videos keep bringing me hapiness, and i love it... thanks adam, looking great as always 💜💜💜💜

[@xurgognr74]

Culinary school first teachings is that if u put liquid tomato before wine, the alcohol wont evaporate. What yall think. Great vid

[@heytherebato]

Hundreds of videos later and Adam still hasn’t learned

[@kenmore01]

Round is my favorite cut for beef jerky. Low in fat and tough as shoe leather unless cooked a long time like Adam did here. Yum!!!

[@greenblack6552]

This looks veeeeeeery tasty. I usually do not cook these yt recipes at home, but I will for sure give this one a try.

[@Beastowa]

This would be so much easier for my family! Preparing christmas dinner is always such an agonizing experience because working with the butcher’s twine is such a PETA, so this idea is great!

[@Klovar]

2:51 bravo what a lovely ad transition lol. hello from bluesky! keep up the good work my friend 🥰

[@samcreel]

In Mexican households cordon bleu or other kinds of stuffed chicken breast are quite popular and we normally use the toothpick method as well.

[@JetstreamGW]

"... there's really no safe way to do this..." Sure there is! Ask the butcher to do it for you! :D

[@wes3764]

He could have just held it down on the end the knife first sliced through to do it safely. That keeps your hands safe from being cut and also lets you see where the knife is at all times.

[@gregmumbai333]

@@wes3764 Not too sure but if the meat is quite soft then his hand is probably needed to firmly press down near the blade to cut the meat cleanly. Without it it will be very difficult to get even slices.

[@asturias0267]

You could freeze the meat and put it through a deli slicer too. Normal people don't own a deli slicer, but Adam is rich enough to do it.

[@Xaphe23]

Or wear a cut resistant glove. They're cheap and really no reason to not just them for precaution doing such tasks.

[@gregmumbai333]

@@asturias0267 Of course Adam is rich enough to own a deli slicer. But he isn't making these videos as a personal journal. He is communicating to people who don't and won't own a deli slicer.

[@danielsantiagourtado3430]

Looks delicious as always Adam! Keep up the good work ❤❤❤

[@JerryC25]

00:45 Adam jumping on the “watch till the end” train

[@kiro9291]

I've never seen someone make eyes of round look that good

[@Total2Gamerz]

I m from messina in sicily and here we tend to make braciole much smaller (if you re curious search braciole alla messinese on google images) to the point where you can eat an entire braciola in one bite easily. Tho we enlose the meat , it s not just rolling it. And also we put several of them in a longer toothpick and roast them (preferably over charcoal fire, but ofc an oven or a pan also work). We also make the bigger variety that you showed here but it is less common, mostly for family gathers , and reserved to add flavour to pasta col sugo, where we mix several cuts and preparations of different meats with the sauce

[@CodyRockLee13]

Small note in the grand scheme: you say the discount for the sponsor ends after Labor Day, but this video was uploaded three days after Labor Day, haha. This is such an approachable recipe that I'm really excited to try, thank you for sharing Adam!

[@miguellgeorge9869]

never been this early to an Adam Ragusa video

[@ShahTalks]

Same

[@alluviumboar]

damn, no funny callbacks to make

[@montrier3129]

Me too

[@hokuhikene]

Everyone in here is a bot...

[@RATKINGPLUG]

NeVeR beEn tHiS eArLy

[@glzgowlass]

I lived in Italy for a few years so I can’t pronounce Braciole like this American version. That said it’s a lovely meal and veal can be used too. The key is a really good homemade tomato sauce. Add with quality tomatoes. Simple and delicious

[@kiryowtk2869]

This reminds me of a polish dish called rolady śląskie especially since you added relish because they just add diced pickles to their 'meat rolls'

[@josh8344]

Awesome recipe! I’d probably use a bromelain meat tenderizer and give a slight rest time before cooking with eye of round.

[@gschneyer]

We tried this tonight, it ended up being amazing. A couple of things though. First, they didn’t have an eye of Roast, so ended up using just Chuck. We didn’t go the full five hours, when we pulled it out they had the consistency of loose meatballs, though quite tasty. Instead of a half a head of garlic, I used less because unfortunately I have a bit of an allergy, sigh I miss garlic. We have found that if onion and garlic, basically the whole alum family, is cooked to hell it cooks out whatever I’m allergic to. However to minimize I only used three cloves of it, along with a shallot, I seem to be ok with that. I did end up taking a couple of antihistamines just to be on the safe side. Didn’t do the relish, capers, or red chili flakes though. We ended up having more stuffing than we thought, so we just mixed that into the tomato at that point. And lastly, we added some vermouth and must for some umami. Last thing to mention. The slicing of the meat was, oh the humanity. I was able to get seven “strips” like you had, but there were a few that were essentially hamburger. So I just made sure to chop them all up and put in with the browning part and then with the tomato. Made a great meat sauce though. And we have so much pasta for leftovers, anyone want to come over? I’m a bit disappointed in myself in that the rolls ended up shredding themselves, and I did the whole box of pasta, should’ve cut that back. But the whole dish my wife and I really enjoyed it. So my wife mentioned in terms of cutting the meat, she said put it in the freezer for a while to make it easier to slice.

[@exaggeratedswagger6097]

Engagement! Awesome recipe ❤

[@lkjkhfggd]

We bought a Helix mattress many years ago due to a Ragusea video. I also tried Fetch rewards. I wonder what other Ragusea ads convinced me over the years.

[@doorkell]

Love the video ❤, Question: is it ok to use the same utensils i use on my pet cat (or dog) when washed thoroughly?

[@jakemoof]

your podcasts keep me alive on 17hr flights

[@vinstinct]

He hasn't made a podcast in a while. I think he's taking a break from them which is good.

[@defekto.]

You find variations of this kind of food around central Europe as well. In germany something similar is Rouladen.

[@rileymcleran2895]

I never knew braciole was usually small! My family uses a whole flank steak pounded flat. The whole roll is the size of a meatloaf and a portion is a finger thick slice. Im gonna try this next time for sure

[@infin1ty850]

Think I'm going to try making this, this weekend.

[@albatoast1]

Reminds of rouladen, looks delicious!

[@CobaltContrast]

I'm working on a vegan version of this. Perfect inspiration.

[@CssHDmonster]

the classic filling for polish roulad is sausage, bacon, pickle and mustard and honestly thats the best thing u can fill meat with

[@kjdude8765]

German Rouladen is the same and just amazing!

[@dhawthorne1634]

The safe way to cut is to spiral out the whole thing, cutting closer to the board and rolling the roast away from the knife as you go. This will allow you to then cut them into more even strips, as well.

[@Damalycus]

Cool, now I know where to put my leftover wine.

[@nickcutler3802]

Vincenzo and James Makinson would either really like this or really dislike this. Chef Brian Tsao and Frenchy would be fairly impressed. Guga on the other and would totally make a side dish with this. Personally I think this looks delicious but what would I know?

[@castorotutubbiano1265]

I’m Italian and my mom used your same technique with the toothpick :) She used to stuff the meat with prosciutto cotto and white/yellowy precessed cheese slices (sottilette), without the tomatoes. She used very thin beef, idk how it’s called tho I’m sorry. (She’s not dead, she just doesn’t cook those anymore for some reason ahahahhaha)

[@MyysticYT]

Cool Recipe, in Germany we just use pikes instead of bakers twine

[@libgermany]

Rouladen werden in Garn gewickelt 😄

[@IamJustaSimpleMan]

@@libgermany Also meine Mum hat die immer mit Spießen gemacht :) und ihre Rouladen sind absolut fantastisch!

[@DM-mq6hx]

When cutting thin, put the cutting board closer to you, hold the meat the same way but slice the bottom

[@thehangmansdaughter1120]

I'm off to the butcher! This is the perfect food for someone who lives alone. One dish, multiple yummy meals.

[@bikeny]

When my mom would make it, well, it was usually a large roll or two, as there were 6 people, plus guests if it was one of the holidays, so you got a slice or two of the roll(s). But, all 4 of us boys would help mom at various times during the process for the holiday meals. One brother would generally announce that he helped mom. And when asked as to what he did to help, his reply was along the lines of 'I put my finger on the string so mom could tie the knots.' Hey, she took the help wherever she could get it.

[@cruzergg]

It’s hard going a week without an Adam Ragusea video

[@kster809]

Vid's fresh out the oven!

[@gmanGman12007]

There is a polish version of that with picked cucumber inside so good call with relish. "Zrazy"

[@MARCSEIDis]

we got a classic Adam Ragusea recipe post LET'S GOOOOOOO

[@zachshipstead5247]

This looks like a classic

[@rickbachman993]

Thanks again Adam. 😋✌🏻😎

[@andrewwebster13]

I have herbs going on their second year of growth such as sage, oregano, and thyme. It would be interesting for you to do how to video on what can survive and how to make it happen among the herb families.

[@DouglasCarnall]

Enjoyed your parsley and garlic; bit of shallot in there would be nice I'm thinking

[@seamushowling572]

Yep, Chef Clemenza uses the toothpick method in his Sunday Gravy video. He said it was the grandma method, lol.

[@eltiolavara9]

how often do you get new mattresses from helix sleep the sponsor of this video (also this looks incredibly good)

[@goldensunrayspone]

tip: you can ask your butcher to do it on their deli slicer if you don't think you can thinly slice them on your own safely

[@griffin5502]

Some classic adam ragusea. Love it.

[@o0tiger0o]

Where did you get the blue plate from Adam?

[@kingdweeb5065]

Woooo sweet pickle relish! heck yeah!

[@n0etic_f0x]

I make these with those "Minute Steaks" at least I call them that. Normally just stuff them with garlic, pickles, and stale bread. Used to make it to feel like I was more wealthy now I make it to feel less wealthy. Ironic.

[@DanBeaudrie]

holy crap these look awesome

[@ivanthaboi]

Adam ragusea vid straight out of 2021

[@Cat-hw2ee]

Adam! what are some good ways to brighten up canned veggies? i know theyre already pre-cooked and fresh produce is best but its also crazy expensive where i am right now and i still want a fresh tasting veggie side, any advice?

[@raphaelnikolaus0486]

When you praised that tomato sauce, I wondered, whether you'd be considering it for the Status Dough pizza?

[@markschipke8340]

Hey Adam, i have a radom question you might could answer: I was baking the other day and the recipie told me to beat eggs and sugar and the add molten (but at room temperatur) butter with milk into it. And as i did it, i thougt of mayo - like an oil-in-water-emolsion. So my question: did i make a sweet kind of mayo for the batter and could i use (store bougth) mayo for baking? Just wondering 😊

[@benjaminabbottscott]

love this one

[@raphaelnikolaus0486]

There's an italian place near where I live here in Cologne, Germany, that is called "Manga e vai", Eat and go -- and just thought that might be a nice goodbye/sendoff-phrase for your Italian recipe/food videos :D

[@michbegl]

Adam you are such a beast This looks epic

[@djinvinceable]

The “safe way” to cut meat like that is to first place it the freezer for about an hour - you don’t want it frozen like a rock; just firm. Will slice like a charm 👨‍🍳

[@epicnessforfree]

Did you get a new camera or something? The footage looks super crisp

[@micahrobbins8353]

Adam using pickles makes me feel better about the fact that I eat spaghetti with sauerkraut