By Recipe Reader on December 19, 2007
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)"
Serving Size: 1 (498 g)
Servings Per Recipe: 4
"I have made this quite a few times and its always impressed guest. I use flank steak so its a awesome recipe for a cheap cut of meat. I skip the searing sometimes too and it still comes out great."
"Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)"
"This is really excellent and worth the extra time to make. It's not hard at all and it is really a comforting meal to make on the weekend. It would be a very impressive dish to serve to company! It is definitely going into my tried-and-true recipes cookbook. Thanks so much for posting."
"Delicious, distinctive, and fun to make and serve, this has a festive feel to it. Lots of extra sauce could be served over pasta for a matching side. We did vary the cheeses to use what we had on hand -- lots of asiago -- and the result was outstanding. Made for PRMR April 2008."
"I'm so glad I made this! I made some very minor edits based on what I had on hand, all with great results. I had panko on hand, rather than seasoned breadcrumbs, and I just seasoned them to taste. I had some fresh roasted chestnuts on hand leftover from making another recipe and thought they'd be great chopped up and added in, a nice nutty flavour. I pounded the thickest part of the flank out to be a more equal depth, next time I might buy a thicker flank steak and butterfly it. My steak rolling skills could use a LOT of practice, lol, but this still turned out wonderful! I loved it and I loved the results and couldn't think of a better recipe to practice. The Beau gave it 4 stars but he's a really picky eater, so what does he know?! :) Next time I would try adding rosemary to the stuffing, a strong herb would stand up very well with this. I served it over fried squares of herbed polenta and it was a wonderful dish for a Sunday night dinner, served with a very big Syrah. Thanks for posting, Recipe Reader, I can't wait to make again."