9 Reviews

Everything went along speedily and fine until steps 8-18. For ease and quick preparation, I would use my favorite pasta sauce instead of laboring over those afore mentioned steps. The presentation would still be spectacular for most folks!

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judy 1020 June 26, 2003

For years I would shop at my favorite butchers in NYC (shout out to Esposito's) and see several varieties of beef braciole in their display case, but never tried them until I moved to CA and decided to make this dish. These were very good and my husband and I really enjoyed them. I especially enjoyed the tomato sauce. However, I found the braciole to be very time-consuming (I wrestled with the kitchen string and tying up the rolled up steak), so probably will not be making these very often. If I was back in NYC where I could "outsource" the steak braciole, I'd make your sauce and we'd eat these weekly!

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Phat & Sassy July 29, 2011

I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.

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PetSitter September 08, 2008

Outstanding! This was the best meal I've ever cooked. I toasted the pine nuts before coarsely chopping them in a coffee grinder. I savoured every bite. I'll be impressing guests with this dish for years to come. Thank you! Sorry the photo is a bit too dark.

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Dr Nick May 06, 2007

Delicious!!! Used toasted pine nuts, I prefer the carmelized flavor. I also had homemade roasted heirloom tomatos sauce which I used in lieu of the listed sauce. Cooked 3 hours and was very tender.

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crabgrass annie April 19, 2005

I made this recipe as directed with the exception of the pinenuts as I was unable to locate them. I prepped the steak and veggies the night before so that I was able to actually throw most of this together after work. The flavors were robust and all worked so very well together. My family really enjoyed the sauce and used it to dip crusty bread. This is simply wonderful. Thanks!

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Just Cher March 01, 2005

Other than cutting back on the amount of oil to saute the rolls & then the veggies, I followed this one to a tee. Although steps 8-17 sounds complicated, it is quite simple, just a matter of sauteeing the veggies, reducing the wine and adding the pureed tomatoes. DH & I thoroughly enjoyed. I served this with sauteed garlic spinach and pasta aioli. Thank you Mean Chef for sharing this delightful recipe.

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BonnieZ January 18, 2005

I use only 2 tablespoons olive oil to saute the onion, carrots, celery and 2 cloves garlic to which I used my left over red gravy. After browning the braciole (Which I added a slice to each of Mozzarella cheese) I put into a slow cooker with the gravy and wine. Let it slow cook for 3-4 hours. In which it was tender fall apart soft. Thanks for a great recipe!

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Rita~ November 19, 2003

mmmm...this was so good. Took a poll from all of the eaters, and they gave it a 5.0. I did cheat a little....I used jarred sauce, with extra fresh basil, and still added the wine. DH gave it the ultimate rating..."definite do-again"

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Lightly Toasted July 21, 2003
Beef Braciole